Chicken Pot Pie Casserole (with Biscuits)

Chicken Pot Pie Casserole (with Biscuits)

3 tablespoons butter
1 cup chopped onions
1 tablespoon minced garlic
4 cups shredded chicken
2-3 cups shredded cheese
1 bag frozen peas and carrots (10–12 oz)
1– 1 1/2 cups heavy cream
8 oz mushrooms, sliced
Salt and pepper to taste
1/3 cup chicken stock (Optional)
1 tube of flaky biscuits
1 tablespoon butter, melted

 
1. Preheat your oven to 375°F (190°C).
2. In a large skillet melt the room-temperature butter over medium heat. Add the chopped onions and minced garlic, cooking them until the onions become translucent and fragrant.
3. Add in the mushrooms and cook for about 5 minutes until they release moisture and become tender.
4. In a large bowl, add frozen vegetables, shredded chicken, cheese, heavy cream, and mushroom mix. Season with salt and pepper to taste. Stir everything together until they are well combined. Add more heavy cream or chicken stock if you prefer a saucier casserole.
5. Transfer the creamy filling to a 9X13-inch casserole dish that has been sprayed with cooking spray.
6. Lightly flatten the biscuits. Place the biscuits in a single layer over the filling and brush butter over them.
7. Bake the casserole in the preheated oven for about 20-25 minutes until the biscuits turn golden brown. Then cover with aluminum foil and cook for 10 more minutes.

Cheesy Vegetable Casserole

Ingredients
1 small yellow onion finely diced
1 tbsp butter
10.5 ounces condensed cream of mushroom soup
½ c milk
½ c sour cream
8 ounces shredded cheddar cheese, divided
2 heaping c frozen broccoli
3 c frozen mixed vegetables
2 large eggs whisked
2 c cooked rice
½ tsp garlic salt
½ tsp salt
½ tsp mustard powder
½ tsp Italian seasoning
¼ tsp pepper
Topping:
1 c Ritz crackers crushed (about ¾ of a sleeve)
2 tbsp melted butter

Instructions
Start by cranking up your oven to 350°F so it’s ready to go when you need it.
Melt some butter in a big pot over medium heat—simple as that! Once it’s melted, toss in the diced onions and cook for about 5 minutes until they soften and become fragrant.
Next, stir in the cream of mushroom soup, milk, sour cream, and all the seasonings. Mix everything together until well combined.
Add 1 cup of the shredded cheddar and stir until it melts into the creamy mixture.
Now, toss in the frozen broccoli and mixed veggies. Let them heat through for a few minutes. Once they’re warm, remove the pot from the heat and let it cool slightly.
Stir in the whisked eggs and cooked rice, making sure everything is nicely blended. Pour the mixture into a greased 9x13-inch casserole dish and sprinkle the remaining shredded cheese on top.
Cover the dish with some foil and pop it in the oven for about 20 minutes. While it’s baking, mix the crushed Ritz crackers with the melted butter to make the crunchy topping.
After 20 minutes, take the casserole out of the oven, remove the foil, and sprinkle the buttery crackers over the top. Pop it back in the oven, uncovered, for another 10 minutes until the topping is golden and crispy. Take it out, let it cool for a bit, and dig in!

Vegetarian Tater Tot Casserole

Source: https://urbanfarmie.com/tater-tot-casserole/ 

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1hour 

Ingredients 

1 tablespoon olive oil 

1 large onion, finely chopped 

2 cloves garlic, minced (1/2 tsp garlic powder)

1 cup frozen mixed vegetables

10.5 ounces condensed cream of mushroom soup (1 can)

 ½ cup sour cream 

1 teaspoon smoked paprika (THIS IS NOT THE SAME AS REGULAR PAPRIKA!)

½ teaspoon dried oregano

½ teaspoon salt 

¼ teaspoon black pepper 

15 ounces frozen tater tots 

Instructions 

Preheat your oven to 375°F (190°C). Grease a 6x9-inch baking dish and set aside. (I used an 8 by 8)

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3 minutes. 

Add the minced garlic and cook for an additional minute. 

Stir in the frozen mixed vegetables and cook for another 3-4 minutes until they begin to thaw and are heated through. 

Stir in the condensed cream of mushroom soup and sour cream until well combined. 

Add the smoked paprika, oregano, salt, and pepper. Cook for 2 minutes. 

Pour the vegetable mixture into the prepared baking dish, spreading it out evenly. 

Arrange the frozen tater tots in a single layer on top of the mixture, covering the entire surface. 

Bake in the preheated oven for 30 minutes until the tater tots are golden and crispy. 

Remove the casserole from the oven and let it sit for a few minutes.

Chicken Pot Pie (or Vegetarian)

Deep-Dish Chicken Pot Pie Recipe

Prep: 25 minutes
Cook: 30 minutes
Total time; 55 minutes

Ingredients
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/4 cup KRAFT Lite Zesty Italian Dressing
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 Tbsp. flour
1/2 cup fat-free reduced-sodium chicken broth
3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

Directions
1 Heat oven to 375°F.
2 Cook chicken in hot dressing in large skillet on medium heat 2 min., stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Add flour; mix well. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add vegetables; stir. Simmer 5 min. or until heated through, stirring frequently.
3 Spoon into 10-inch deep-dish pie plate sprayed with cooking spray; cover with pie crust. Use tines of fork to seal edge of crust to rim of pie plate. Cut slits in crust to permit steam to escape.
4 Bake 30 min. or until golden brown.

Tips:
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.

Meatless Pot Pie

I was looking for a meatless version of pot pie and came across this recipe:https://buildyourbite.com/deconstructed-veggie-pot-pie/#wprm-recipe-container-14645
I didn't want to use biscuits, so I followed the directions for the filling and then used pie crust and baked as directed in the chicken pot pie recipe.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6


Ingredients
1 onion, diced
2.5 tsp garlic powder
20 oz frozen mixed vegetables (corn, carrot, peas, green beans)
10 oz cream of mushroom soup
3/4 cup vegetable broth (I used chicken)
3/4 cup 2% milk
1 cup sharp cheddar cheese, freshly grated
2 teaspoons sage
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
(The original recipe called for fake chicken, but I just increased the amount of veggies--so do 25-30 oz of veggies)

Instructions
Preheat oven to 350 degrees.
Add the garlic, onion, and 1 teaspoon of olive oil to a large skillet
Saute on medium heat for 10 – 15 minutes stirring often, until onion is transluscent
Add frozen veggies, cream of mushroom, broth, and milk to the skillet
Heat an additional 5 minutes
Add cheese, sage, thyme, oregano, salt, and pepper and heat until hot, around 5 more minutes
Taste and adjust seasonings if necessary
Spoon into 10-inch deep-dish pie plate sprayed with cooking spray; cover with pie crust. Use tines of fork to seal edge of crust to rim of pie plate. Cut slits in crust to permit steam to escape.
Bake 30 min. or until golden brown.