Chicken Pot Pie Casserole
Ingredients
2 tablespoons butter unsalted
1 teaspoon dried thyme
1 teaspoon dried rosemary
24 ounces peas and carrots frozen
1 cup corn frozen
1 can (22.6 ounces) cream of chicken soup
1 cup half and half
4 cups cooked chicken shredded
1 cup cheddar cheese shredded
1 ½ cans biscuits refrigerated (12 biscuits)
Salt and pepper to taste
Directions
Preheat your oven to 375° Fahrenheit.
In a large skillet over medium heat, melt the butter and sauté rosemary and thyme for 1 minute. Add the frozen vegetables and cook until they are thawed and heated through.
Stir in the cream of chicken soup, half and half, and shredded chicken, until everything is well combined and heated. If desired season with salt and pepper.
Transfer this mixture into a 9×13 inch baking dish, spreading it out evenly.
Top the mixture with the biscuits from the can. Arrange them evenly over the top. Sprinkle the biscuits with Cheddar cheese.
Bake in the preheated oven for about 18-20 minutes, or until the biscuits are golden brown.
Let the casserole rest for about 5 minutes before serving.
