Dinner. We have a love-hate relationship. I love to eat it, I hate to cook it. By dinnertime, I’m tired. I’ve spent all day with kids, trying to juggle their wants and needs while trying to squeeze my to-do list in between caring for them. After school is a crazy, hectic and some times stressful time in our house. So I need easy and quick, no-fuss meals that taste good and fill my family up. Hello, Chicken Pot Pie Casserole!
CHICKEN POT PIE CASSEROLE
Prep time: 10 minutes
Cook time: 35-45 minutes
– 1 package frozen, mixed vegetables
– 2 packages Jiffy cornbread mix. This makes a nice thick layer of cornbread, if you want a thinner layer, only use one package (you can really use any cornbread mix or make your own, this is just what I used)
– 3 large chicken breasts, diced
– 1 can cream of chicken soup (I actually use a powdered mix substitute instead of the soup, but the soup would be faster. You can search Google or pinterest for cream of soup substitute mixes if you are curious about that.)
– 4 eggs (2 eggs if you only use 1 cornbread mix)
– 1 cup milk (1/2 cup of you’re only using 1 cornbread mix)
– Preheat the oven to 400° F or whatever temperature your cornbread mix directions instruct. Lightly spray a 9-inch pie plate with no-stick spray.
– Mix the eggs, milk and cornbread mix in a large bowl and set aside.
– Mix together the frozen veggies and the soup (or the powdered mix and it’s required milk) until the veggies are even coated.
– Pour the veggie mixture into the bottom of your pie plate. Pour the cornbread mixture over the top.
– Bake for approximately 35-45 minutes until a toothpick or knife inserted into the middle of the pie comes out with no cornbread batter on it.
– Let stand for 10 minutes and serve. Enjoy.
Store leftovers in an airtight container in the refrigerator for up to seven days.