Chicken Pot Pie Casserole is an easy, no-fuss, comforting meal. It’s especially perfect for the week after Thanksgiving because you can use the leftovers that you already have on hand for this recipe. Substitute the chicken with your leftover turkey; replace the diced potatoes with the sweet potatoes or mashed potatoes you served as your side dish; and swap out the mixed vegetables with your green bean casserole, or with any other vegetables that were on your Thanksgiving table. (*Note: If you do use leftover turkey and potatoes, you can reduce the cooking time from 1 hour down to 20 minutes). And for those of you who are tired of eating Thanksgiving leftovers, prepare this recipe as is! Ingredients: 1.5 lbs. boneless skinless chicken breast, cut into 1” pieces 1 bag of frozen mixed vegetables, thawed 1 large potato, peeled and diced 1 (10.75 oz. can) condensed cream of celery soup, or 1 ¼ cups of homemade cream of celery soup ½ cup of water Seasonings used: black pepper, paprika, thyme, garlic powder, and kosher salt Directions: 1. Preheat the oven to 375 degrees, and coat a large, deep baking dish with cooking spray. 2. Heat the cream of celery soup and water in a small saucepan over medium heat, whisking until smooth. 3. Season the chicken breast with some black pepper, garlic powder, paprika, and thyme. Season the mixed vegetables with a few sprinkles of salt and pepper. Season the potatoes with black pepper, garlic powder, paprika, and salt. (I season very lightly with salt, but this is a personal preference so just season to taste.) 3. Place the diced chicken, mixed vegetables, potatoes, and cream of celery soup into the baking dish, and stir everything to combine. Cover the dish with aluminum foil and bake for 1 hour. Serve immediately.
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