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Quick Chicken Pot Pie Casserole
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Quick Chicken Pot Pie Casserole

50 Min(s)
15 Min(s) Prep
35 Min(s) Cook
If you've got some cooked chicken and frozen mixed veggies on hand, consider making this tasty dish to get pot pie flavor in an easy-to-make casserole.
What You Need
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4 servings
Original recipe yields 4 servings
2 cups chopped cooked chicken
1 pkg. (10 oz.) frozen mixed vegetables (carrots, corn, green beans, lima beans and peas), thawed, drained
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of chicken soup
1/2 cup KRAFT Shredded Cheddar Cheese
1/2 tsp. lemon pepper seasoning
24 saltine crackers, finely crushed
2 Tbsp. butter, melted
1 Tbsp. chopped fresh parsley
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Let's Make It
1
Heat oven to 375ºF.
2
Combine first 5 ingredients in 9-inch square baking dish sprayed with cooking spray.
3
Mix remaining ingredients; sprinkle over chicken mixture.
4
Bake 30 to 35 min. or until hot and bubbly.
Kitchen Tips
Tip 1
Substitute
Prepare using your favorite frozen vegetable mixture.
Nutrition
Calories
390
Calories From Fat
0
% Daily Value*
Total Fat 19g
24%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 95mg
32%
Sodium 710mg
31%
Total Carbohydrates 28g
10%
Dietary Fibers 3g
11%
Sugars 2g
4%
Protein 27g
54%
Vitamin A
180%
Vitamin C
6%
Calcium
15%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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