I am an equal opportunity cook: I cook things from scratch, I cook things from a box, I cook healthy foods and not-so-healthy foods, I prepare meals, snacks, and desserts, light dishes and comfort dishes, meals with and without meat, with/without dairy... If it has the potential to be delicious I will cook it. That being said, there should be a little bit of something on here for everybody who likes to cook--and eat!

Saturday, October 25, 2014

Easy Chicken Pot Pie Casserole!

It feels great to successfully cook a gourmet meal from scratch. But I'm not above using recipes from the back of a box either. Life gets busy. Sometimes time and/or ingredients don't permit a "5-star meal", but that doesn't mean we should miss out on a tasty, home-cooked dinner. Today I tried out a new recipe for dinner: Chicken Pot Pie Casserole! I got the recipe from the back of an Aunt Jemima Complete Pancake Mix box. It was a success and will make a great addition to my weeknight recipes--when time and energy are more limited.

I've already got a fantastic recipe for Chicken and Dumplings, but when I saw this one I decided to give it a whirl because it looked like it'd fit well in the "easy yet yummy weeknight recipes" category. It never hurts to try a recipe at least once. I'm glad I gave it a chance because now I have a quick and easy comfort food recipe that tastes peppery and flavorful!

View Recipe:
Recipe on Aunt Jemima Website

1st: Cook the chicken, cut it into cubes, and add it to a skillet with the frozen veggies. TIP: For a vegetarian variation, omit the chicken and add extra veggies, and swap out the chicken soup for a creamy vegetable soup.




TIP: Spatulas are a great way to scrape all of the soup from the can, or the sides of bowls. I used the small one for today's recipe since it was a small can.

TIP: I recommend the black pepper that comes whole and is ground onto the food. It tastes more bold and fresh. 

2nd: In a bowl, whisk soup, milk, and pancake mix. Then add pepper. Tip: I whisk the ingredients so that they are mixed thoroughly, and then I grind the pepper over the top of the mixture. This distributes the pepper more evenly when I whisk it in.

3rd: Add the mixture to the chicken and veggies in the skillet. Follow the heating instructions.




4th: Whisk together the water, pancake mix, and spices in a bowl. I'd recommend using the previous bowl to have one less dish to wash.

TIP:  As with the Pepper, I sprinkle the spices evenly over the top of the mixture instead of just dumping them in. This distributes them more evenly. It's these little things that, to me, makes all the difference.
5th: Put the chicken & veggie mixture into the greased casserole dish, and pour the spiced breading mixture on top. Spread it evenly over the top.





6th: Follow baking instructions. Tip: When I bake a recipe for the first time I go for the middle time amount. Then I make note of whether it needs to cook for shorter/longer next time. Ex. If it says 30-35 min. I go with 33.

Fresh from the oven!

7th: Let stand 5 min. before serving! TIP: A lot of the time it is tempting to skip this step, but it's very important to leave it in! This 5 minutes is what allows things to set and thicken the way they're supposed to.
8th: Enjoy!



Creamy, peppery goodness!
Fluffy, pancake-like breading!!!




This recipe is quick, easy, creamy, and flavorful! It has the potential for multiple variations depending on what is added to it: Rosemary, Basil, Parsley, Cayenne, or more/less Black Pepper. It could also be served with a variety of condiments: Sour Cream, Tabasco, Tapatio... The options are endless! 

My husband said that his mouth was doing cartwheels! This recipe is a keeper!

View Recipe:
Recipe on Aunt Jemima Website
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