Chicken Casserole--Two Ways

These two recipes are very similar--in fact, they are almost identical, but the few changes make the recipes different enough to be completely different meals.

I love these recipes because they are fast and soooo easy to make. They are also the kind of casseroles that even picky eaters like. In fact, I made one of them during my son's second nap today!

The first is Easy Chicken Pot Pie and the second is Chicken Stuffing Bake. They are perfect comfort food meals. I mean, who doesn't like chicken pot pie? Also, the chicken stuffing bake is somewhat reminiscent of Thanksgiving dinner.

They are also both freezer friendly. Make as directed (in a freezer friendly aluminum or casserole dish), then allow to cool. Cover with aluminum foil (don't forget to label and date it!). When ready to use, defrost in fridge overnight or place covered frozen casserole in the preheated oven and bake for 30 minutes. Remove foil and bake for an additional 30-40 minutes or until it is hot and bubbly and browned on the top. Adjust the cooking times accordingly depending on whether you cook it from frozen or defrosted.

I hope you like them! 

Easy Chicken Pot Pie 


Ingredients:

2 cups frozen mixed vegetables (carrots, corn, green beans)
2 cups cut-up cooked chicken
2 cans (10 ¾ oz) condensed cream of chicken soup
Salt and pepper to taste
2 cups Original Bisquick mix
1 cup milk
2 eggs

Directions:

Heat oven to 425 degrees. Mix vegetables, chicken, and cream of chicken soup in a bowl. Stir in salt and pepper to taste. Spread in an ungreased 9x13 pan.

In a medium bowl, stir remaining ingredients until blended. Pour over chicken mixture and spread to the edge of the pan to cover the chicken mixture completely.

Bake uncovered about 30 minutes or until crust is golden brown.

Serves 8

Source: Betty Crocker website.You can find it here.

Notes: This is one of my standby recipes. It is easy to have all of the ingredients on hand, and it is very kid friendly.

I usually add a little salt and pepper to the Bisquick mixture as well as to the chicken mixture as well.


Chicken Stuffing Bake

Ingredients:

2 cups frozen mixed vegetables (carrots, corn, green beans)
2 cups cut-up cooked chicken
2 cans (10 ¾ oz) condensed cream of mushroom soup
Salt and pepper to taste
2 (6 oz) pkgs. Stovetop Stuffing (chicken flavored)
3 1/3 cups hot water

Directions:

Heat oven to 425 degrees. Mix vegetables, chicken, and cream of mushroom soup in a bowl. Stir in salt and pepper to taste. Spread in an ungreased 9x13 pan.

In a medium bowl, stir Stovetop Stuffing and hot water until stuffing is moist. Pour over chicken mixture and spread to the edge of the pan to cover the chicken mixture completely.

Bake uncovered about 30 minutes or until stuffing is crispy and chicken/vegetable/soup mixture is hot and bubbly.

Serves 8

Source: This one is kind of my own concoction--a composite of the Betty Crocker chicken pot pie recipe, a recipe found on the Kraft website, (view that recipe here: http://www.kraftrecipes.com/recipes/easy-chicken-pot-pie-56250.aspx) and a recipe found on the Campbell's website (view that recipe here: http://www.campbellkitchen.com/RecipeDetail.aspx?recipeId=24553&ref=%2fSearchRecipesResult.aspx%3fSearchType%3d1%26q%3dstuffing%2bchicken)

Note: for these two recipes, I prefer to poach my chicken and then cut it up. But you could cook it in a slow cooker and cut or shred it, or you could use a store-bought rotisserie chicken and cut or shred that chicken. These recipes also work perfectly with a side salad. Nothing else is needed to make a full meal!