Biscuit Chicken Pot Pie Casserole
"Really good- my family loves this dish!"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (186.5 g)
- Calories 341.7
- Total Fat - 11.5 g
- Saturated Fat - 4.8 g
- Cholesterol - 192.3 mg
- Sodium - 542.8 mg
- Total Carbohydrate - 32.9 g
- Dietary Fiber - 1.8 g
- Sugars - 5.6 g
- Protein - 26.1 g
- Calcium - 289.5 mg
- Iron - 3.8 mg
- Vitamin C - 9.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Pre-heat the oven to 350. Coat 9x13 baking dish with cooking spray and set aside.
Step 2
Heat oil and butter over medium heat in a medium skillet. Add in sliced mushrooms, garlic, diced carrots, thyme and black pepper; cook stirring for 7-8 minutes, or until carrots are somewhat softened. Transfer to a bowl. Mix in the gravy and shredded cooked chicken; mix together until the ingredients are coated with gravy. Add in the biscuit pieces and gently stir in to coat.
Step 3
Bake for 25 minutes. Remove from oven and sprinkle the Cheddar over the top. Return to the oven for another 15 minutes until hot and bubbly.
Tips
No special items needed.
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