Thanksgiving

Chicken Pot Pie Casserole is for Dinner.

Chicken Pot Pie Casserole takes 10 minutes to prepare.

Chicken Pot Pie Casserole takes 45 minutes to cook.

Chicken Pot Pie Casserole makes 8 servings.

The ingredients for Chicken Pot Pie Casserole are:

1.34 cup Campbells Cream of Chicken Condensed Soup 10 3/4 oz
2 cup HEB grilled chicken breast(precooked)
2 cup Corn, Del Monte Whole Kernel (canned, drained)
1 box Jiffy Cornbread mix only
3/4 cup Milk, canned, evaporated
1.5 cup Kraft Finely Shredded Sharp Cheddar Cheese
1.5 cup Frozen Mixed Vegetables 9carrots, corn, green beans, green peas)
1 tsp Pepper, black
1 tsp Sage, ground
1 tsp Garlic powder
1 tsp Herbs De Provence
2 large Egg, fresh, whole, raw
2 tablespoons Olive Oil(optional)2 tbsp Extra Virgin Olive Oil

Here is how you make Chicken Pot Pie Casserole:

Heat oven to 400 degrees F.In a bowl mix together Jiffy mis, milk and eggs.Add in condensed soup. Mil well.Add pepper. sage, garlic powder, herbs de provence. Mix well.Add drained corn. Mix well.Add chicken. Mix well.Add mixed vegetables. Mix well.Add cheese. Mix well.Add oil (optional). Mix well.Spray pan with cooking spray.Pour mix evenly into panCook until top starts to crack and turn golden brown or 45 minutes.Cool for 10 minutes before cutting and serving.Serving Size: Makes 8 - 3 1/2inch squares or 16 - 2 1/2 inch squaresNumber of Servings: 8Recipe submitted by SparkPeople user BLUEBONNETT.

The nutritional information for Chicken Pot Pie Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 415.3

• Total Fat: 21.2 g
• Cholesterol: 80.5 mg
• Sodium: 1,060.3 mg
• Total Carbs: 43.3 g
• Dietary Fiber: 4.2 g
• Protein: 14.9 g