|Chicken Pot Pie Casserole Recipe
||[Oct. 8th, 2007|09:12 pm]
1 Can Cream of Herbed Chicken Cambell's Soup 200 2.5g
2 Cups Bisquick 640 12g
1 cup carrots, chopped 55 1.3
3 med potatos 290 7.5g
1 cup Peas 159 8g
1/2 cup onion 40 cals 1.5
1 1/3 cups 1% Milk 134 10.5
1 cup shredded cheese 378 cals 22 g
1.5 cups skinless chicken breast cooked and diced 334 63g
Salt and Pepper (to taste)
1 Clove garlic or 1 tsp roasted garlic (chopped canned)
Chop all veggies which are raw and boil until tender. If using frozen peas, throw them into the boiling mix just long enough to unthaw them.
Somehow get 1.5 cups skinless boneless cooked chicken breast (There are a million ways to do this, boil it, bake it, roast it, buy it like that, canned, ect) and dice it or shred it. In my case, I had leftovers.
Preheat the oven to 425 degrees F
In a medium/large casserole dish, mix the can of soup, salt/pepper, garlic, 2/3rds cup of milk and chicken together.
Prepare the bisquik with 2 cups of Bisquik and 2/3 cup of milk.
When the veggies are done, strain them and put the veggies into the mix and stir it all together.
Spread the bisquick over the casserole (make it thin because it will grow).
Bake for 15 minutes, then spread shredded cheese over the entire dish. Bake for 5-10 minutes more until the cheese is browning and the topping is cooked through.
Total for the Casserole: 2230 total calories 128 g
278.5 calories 16g Protien per 1/8th total casserole
note: 1/8th the casserole is really filling. I was only able to eat 1/16th the casserole.
Thanks to christabel for the idea. I took my leftovers and created even MORE leftovers. Next time I might try making 1/4 this recipe.