Description
A comforting and hearty casserole with chicken, vegetables, and a flaky crust.
Ingredients
Scale
- 1 pound rotisserie chicken, shredded
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon fresh parsley, chopped
- 1 package refrigerated pie crusts
Instructions
- Preheat oven to 425°F (220°C).
- In a large mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, pepper, and parsley.
- Spread the mixture evenly in a greased 9×13 inch baking dish.
- Unroll the pie crust and place it on top of the chicken mixture, crimping the edges to seal.
- Cut slits in the top of the crust to allow steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let it cool for a few minutes before serving.
Notes
- Feel free to use leftover chicken or turkey for this recipe.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg