Ahhh……The beautiful sunshine and warmth!! I can feel it coming – SPRING!
I can also feel the pollen coming too……
But that’s ok! I love spring.
Had a great day that started with church and a quick lunch at Zoe’s – I’m very excited about their new app that lets you scan in your receipts and sends you goodies as you build up points. I highly recommend downloading it if you live around a Zoe’s. I practically have one in my front yard – so it works great for me.
Even though it seems to be warming up, I’m still craving warm comfort food you usually have during the colder months. My BFF made this last weekend and told me it was a must try.
Chicken Pot Pie Casserole (adapted from The Shady Porch)
- 3 boneless, skinless chicken breasts, boiled and shredded
- 2 cups chicken stock (from boiling the breasts above)
- small bag of frozen vegetables
- ½ stick butter
- 2 cups Bisquick
- 2 cups 2% milk
- 1 can cream of chicken soup
- 3 chicken bouillon cubes
- 1/2 t. dried sage
- 1 t. black pepper & salt
Preheat oven to 350º
Melt butter in 9 x 13 casserole dish.
Layer shredded chicken and season with salt/pepper and sage. Top with veggies.
(I forgot to take a picture of the veggies)
In a small bowl, mix together milk and bisquick and evenly pour over chicken and veggies.
In another bowl whisk together chicken stock, cubes, and soup.
Pour this mixture over milk mixture. DO NOT MIX any of the layers.
Bake for 1 hour 15 minutes or until set and browned on top.
This one pan dish is a super simple way to make chicken pot pie and it was super delicious too!