Author: Christen Wall
It is that time of the year once again. The leaves are falling and the temperatures continue to drop, and now is as good as ever to snuggle up at home with some warm comfort food. The best meals are both easy to make and delicious. The following recipe, chicken pot pie, does both while also complementing the season well.
My mom used to make chicken pot pie for my family because it is very nutritious and easy to make. It’s so easy to make that even my boyfriend likes to cook it when it’s his turn to serve dinner! This is also a nice recipe that you can customize to your tastes. If you like more or less of one type of vegetable feel free to modify the recipe to accommodate your personal tastes.
Prep Time: 5 minutes
Total Time: 35 minutes
Ingredients:
1 can Cream of Chicken Soup
1 bag frozen Mixed Vegetables (thawed)
1 cooked cut-up chicken breast
1 can of Pillsbury flakey biscuits
DIRECTIONS
1. Preheat the oven to 400 degrees F.
2. In a bowl, combine the mixed vegetables, cream of chicken soup, and chicken. Add water to the empty can of cream of chicken soup until the can is approximately 1/3 full. Add the water to the bowl as well.
3. Stir the contents of the bowl and add to a casserole dish.
4. Bake uncovered for 30 minutes or until vegetables are cooked.
5. While the vegetables are cooking, you can also cook the biscuits. Cook these to the package directions.
6. Remove from oven and let cool on a heat resistant surface for 5 minutes.
7. Serve the vegetable mixture with biscuits and enjoy!
SERVES: Serves 2-3 people
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