Servings: 8-10Prep Time: 30 minutes Cook Time: 1 hour
Note: Use whatever vegetables you have onhand. Celery would be great with this recipe, for example, as would any number of other veggies. This is an easy recipe to play around with to suit your personal taste and what’s available in your pantry or fresh from the garden.
Cut up cooked chicken breasts. Grease a 9 x 13 casserole pan. Spread chicken over the bottom of the pan. Season to taste with garlic powder, salt, and pepper. Add peas, carrots, onions, and potatoes, spreading evenly over chicken. Spoon cream of chicken soup over chicken/vegetable mixture then pour broth over top. Sprinkle cheese, then parsley, over pan. Top with unbaked biscuits.
Bake, uncovered, at 450-degrees for 15 minutes. Decrease temperature to 350-degrees and cover pan. Bake for another 45 minutes.
Categories: Casserole, Leftovers, Main Dish, Poultry
Submitted by: suzanne-mcminn on November 21, 2010
Hi, could you use dry cream soup mix in this recipe? If so, would you just add the amount to equal 2 cans plus the broth called for, or would you increase the amount of broth? Thanks!!
On August 3, 2011 at 2:16 am
Could you please come up with a recipe for homemade cream of chicken soup? I’m trying to stay away from canned food and would love to have a substitute to use for this (and many other recipes). This is a great recipe!
On January 21, 2012 at 10:57 pm
Dede ~ wvhomecanner says:
Nicole, check out the cream of mushroom and cream of celery recipes here in Farm Bell. Easy to sub chicken and chicken broth and make your own and can it up!
On January 23, 2012 at 2:52 pm