Chicken Pot Pie Casserole

• servings: Makes 8 Servings: Each S

Ingredients

2 ½ lbs Boneless Skinless Chicken Breast (40 oz / 1,134g raw)

2 Tbsp Famous Dave's Chicken Rub (16g)

2: 10.5 oz Cans Cream of Chicken Soup (21 oz / 600g)

1 Tbsp Minced Garlic (8g)

1: 24 oz Bag Frozen Mixed Vegetables (680g)

2 Cups Reduced Fat Cheddar Cheese (8 oz / 224g)

8 Ready Bake Biscuits (16.3 oz / 464g)

Salt and Black Pepper, to taste

Instructions: (Comment “SKILLET” for a link to all my Kitchen Tools)

1.) Cook the chicken if needed, then dice or shred. Preheat the oven to 375°F and thaw the frozen vegetables.

2.) Mix the chicken, vegetables, cream of chicken soup, garlic, seasonings, and cheddar cheese in a large bowl.

3.) Spread into a greased 9x13-inch baking dish and top with quartered biscuits.

4.) Bake for 30–40 minutes until the biscuits are golden brown, covering with foil if needed.

5.) Divide into 8 servings (about 2 cups each). Refrigerate for up to 5 days or freeze for up to 3 months.

Enjoy!