This recipe is definitely moved into one of top slots, especially since fall is upon us. Pam, our friend in Colorado, used the crock pot to make the chicken prior to combining for the finished product. She threw the chicken broth and chick breasts in the crockpot and cooked. Last night I just used a can of shredded chicken from Costco because I was too lazy/hungry to wait for the chicken to boil, cool and shred. Turned out great and I would definitely go this route again. Enjoy everyone :-)
Poppin' Ranch Chicken Pot Pie
3-4 chicken breasts, cooked and shredded
1 packet ranch dressing mix, divided
2 10oz cans cream of chicken soup
10oz can cheddar cheese soup (I used the fiesta cheese soup)
1 cup chicken broth
1 cup milk
15oz can mixed vegetables, drained
15oz can corn, drained
1 1/2 cup shredded cheddar, divided
1 can Grands biscuits
1 teaspoon garlic salt
salt & pepper
Mix together soups, chicken broth, and milk in a large bowl until well combined. Stir in shredded chicken, corn, mixed vegetables, ranch seasoning (reserve 1/2 tsp for topping), salt and pepper. Spread chicken mixture into a 9x13 pan, or two smaller baking dishes if freezing. Sprinkle 1 cup shredded cheddar over chicken mixture. Cut Grands biscuits into 8 small triangles and place biscuits over cheddar in dish. Top biscuits with reserved ranch seasoning, garlic salt, and remaining 1/2 cup cheddar. Bake at 350 for 40 minutes or until biscuits are cooked through (check a few in the center to make sure they're done). You may need to put foil over dish towards the last 10 minutes of cooking to prevent over-browning. (was very liquid, tastes delicious just be careful removing it from the oven)
3-4 chicken breasts, cooked and shredded
1 packet ranch dressing mix, divided
2 10oz cans cream of chicken soup
10oz can cheddar cheese soup (I used the fiesta cheese soup)
1 cup chicken broth
1 cup milk
15oz can mixed vegetables, drained
15oz can corn, drained
1 1/2 cup shredded cheddar, divided
1 can Grands biscuits
1 teaspoon garlic salt
salt & pepper
Mix together soups, chicken broth, and milk in a large bowl until well combined. Stir in shredded chicken, corn, mixed vegetables, ranch seasoning (reserve 1/2 tsp for topping), salt and pepper. Spread chicken mixture into a 9x13 pan, or two smaller baking dishes if freezing. Sprinkle 1 cup shredded cheddar over chicken mixture. Cut Grands biscuits into 8 small triangles and place biscuits over cheddar in dish. Top biscuits with reserved ranch seasoning, garlic salt, and remaining 1/2 cup cheddar. Bake at 350 for 40 minutes or until biscuits are cooked through (check a few in the center to make sure they're done). You may need to put foil over dish towards the last 10 minutes of cooking to prevent over-browning. (was very liquid, tastes delicious just be careful removing it from the oven)
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