Main Dish

Chicken Pot Pie Casserole

... from Aunt Sandy's Kitchen

• Serves: 6-8 servings
• Prep Time: 15-20 minutes
• Cooking: 45-55 minutes

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Chicken Pot Pie Casserole with Red Lobster Cheddar Bay Biscuit Mix is a delicious break from the usual Chicken Pot Pie topping. Aunt Sandy is not a seafood lover but loves the Cheddar Bay Biscuits at Red Lobster. This is a very quick simple recipe to put together and into the oven for supper tonight.

Ingredients

• 1 stick butter, unsalted
• 4 cups cooked shredded or cubed chicken (substitute rotisserie chicken)
• 10 oz frozen veggies

Season Mix:

• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried thyme leaves


• 1 box Red Lobster Cheddar Bay Biscuit
• 2 cups milk
• ½ cup shredded sharp cheddar cheese
• 1 cup chicken broth - Homemade Chicken Stock Recipe
• 1 can cream of chicken soup

Directions

1. Preheat the oven to 350°F / 177°C.
2. Melt the stick of butter.

DO NOT MIX the Following Layers:

3. Pour melted butter over the bottom of a 13 x 9 inch baking dish.
4. Add shredded chicken on top of the butter.
5. Add frozen veggies on top of chicken layer.
6. Sprinkle season mix evenly over veggies and chicken.
7. In a mixing bowl, whisk together the Red Lobster Cheddar Bay Biscuits (including seasoning packet), milk, and cheese. Pour biscuit mixture over veggies and chicken layer.
8. In a second mixing bowl, Mix together chicken broth and soup. Pour mixture over biscuit mixture layer.
9. Bake at 350°F / 177°C for 45 - 55 minutes or until the biscuit layer turn golden brown.