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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I like to mix up everything for a pot pie or casserole in the am so that all I have to do is bake it when it's time for dinner. Well, occasionally, I don't get it into the oven soon enough, no lie. Ha! So, tonight, I found out that I could speed it up successfully. It's the easy way out, all around, I think, but we need those sometimes. Ingredients:
2 (10 3/4 ounce) cans healthy request cream of chicken soup (i use one cream of celery soup sometimes) |
1/2 cup skim milk |
3/4 lb boneless skinless chicken breast, cubes and boiled (can use canned chicken in a pinch) |
1 cup frozen peas |
1/2 cup frozen corn |
1/2 cup zucchini, sliced and quartered |
2 carrots, diced |
1 stalk celery, diced |
1/2 cup onion, diced (i use a red onion) |
1 teaspoon salt |
1/2 teaspoon thyme |
1 cup bisquick reduced-fat baking mix |
1/4 cup skim milk |
1 egg |
salt |
pepper |
Directions:
1. Spray a casserole dish (I don't know what size-ha!) with cooking spray. Toss in veggies and chicken. Dump the soup, milk, and spices in and give it a little whirl with a spoon.
2. Cover with saran wrap and either place in the fridge for later or microwave on high for 6-8 minutes, stirring once. If you choose to refrigerate it, microwave on high for 10 minutes, stirring twice.
3. Preheat oven to 400.
4. Mix up the crust ingredients and pour over top. Toss some salt and pepper on top, if desired. Set in the oven and allow to bake 15 minutes or until the biscuit crust is golden.
5. Remove from oven and allow to cool for 10 minutes before taking your first big bite.
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