Chicken Pot Pie Casserole
Chicken Pot Pie Casserole
 
Recipe Yield: 8 servings

What You'll Need

  • Filling:
  • 2 1/4 cups (12 oz.) boneless, skinless chicken breast, cooked, cut into 1/2 inch cubes*
  • 1 bag frozen broccoli, carrots and cauliflower mixture, thawed
  • 1 can (10 oz.) condensed cream of chicken soup, undiluted
  • 1 cup 2% milk
  • 1/4 cup Aunt Jemima® Complete or Buttermilk Complete Pancake & Waffle Mix
  • 1/8 tsp. ground black pepper
  • Topping:
  • 1 cup Aunt Jemima® Complete or Buttermilk Complete Pancake & Waffle Mix
  • 1 cup water
  • 1 tbsp. dried parsley
  • 1/8 tsp. poultry seasoning (optional)

Products in Recipe:

Original Complete Buttermilk Complete

What You'll Do

1 Preheat oven to 400° F.
2 For filling, combine chicken and vegetables in large skillet.
3 In medium bowl, combine soup, milk, 1/4 cup pancake mix and pepper with wire whisk.
4 Add to chicken vegetable mixture. Cook over medium heat, stirring occasionally, 3-4 minutes or until mixture bubbles.
5 For topping, combine 1 cup pancake mix, water, parsley and poultry seasoning with wire whisk until well blended.
6 Pour hot chicken mixture into greased 2-quart casserole dish. Top immediately with batter; spread evenly.
7 Bake 30-35 minutes or until topping is golden brown.

    Products in Recipe:

    Original Complete Buttermilk Complete

    Cooking Tips & Variations

    • To use Aunt Jemima® Original or Buttermilk Original Pancake & Waffle Mix, combine 1 cup mix, 3/4 cup milk, 1 Tbsp. Oil, 1 egg , 1 Tbsp. dried parsley and 1/8 tsp. poultry seasoning for topping. Proceed as recipe directs.
    • *Substitute cubed ham or cooked, cubed turkey for chicken.
    • Aunt Jemima® Complete Pancake & Waffle mix was used for the nutritional analysis
    • This recipe was contributed by a loyal consumer and tested by a professional home economist.

    Nutrition Information

    Calories: 210, Calories from Fat: 50, Total Fat: 5g, Saturated Fat: 1.5g, Cholesterol: 45mg, Sodium: 520mg, Total Carbohydrate: 23g, Sugars: 6g, Dietary Fiber: 2g, Protein: 17g