Easy Chicken Pot Pie Casserole
Prep Time10 mins
Cook Time1 hr
- 3 cans Cream of Chicken Condenced Soup
- 16 Hash Brown Patties
- 35 Chicken Nuggets
- 16 Flaky Biscuits
- 3 cups Whole Corn
- 1/2 cup Shredded Cheddar Cheese
- 1 cup Milk
- 2 tbsp Sliced Scallions
Mix cream of chicken soup with milk, whisk until smooth. then begin layering ingredients in a 9x13 inch casserole dish starting with hash brown patties, corn, soup mixture, chicken nuggets, corn, soup mixture, hash brown patties and finally top with remaining soup mixture.
Bake at 375 degrees covered with foil for 45 minutes.
Cut Biscuits into quarters and layer the top of the uncovered casserole pan then sprinkle with shredded cheddar cheese. Brush with butter or pan spray. Continue to bake until biscuits are golden brown. Garnish with scallions. Rest for 5-10 minutes before serving
Calories: 606.12kcal | Carbohydrates: 78.41g | Protein: 11.82g | Fat: 53.34g | Saturated Fat: 2.83g | Cholesterol: 13.23mg | Sodium: 599.27mg | Potassium: 74.95mg | Fiber: 2.69g | Sugar: 2.41g | Vitamin A: 90.09IU | Vitamin C: 0.83mg | Calcium: 56.92mg | Iron: 0.11mg