Chicken Pot Pie Casserole

  • 8 tablespoons (1 stick) butter, divided
  • 3-4 boneless skinless chicken breasts
  • ½ yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon ground black pepper
  • ½ cup frozen peas
  • ½ cup frozen corn
  • ½ cup shredded carrot
  • 1 (10.75 oz.) can condensed cream of chicken soup
  • 1 cup sour cream
  • ½ cup frozen peas
  • ½ cup frozen corn
  • ½ cup shredded carrot
  • ½ cup milk
  • 1 sleeve Ritz crackers, crumbled
  • 1 cup cheddar cheese, shredded

Preheat the oven to 350° F.

Add 2 tablespoons of the butter to a large ovenproof skillet over medium heat and cook the chicken for 4-5 minutes on each side before removing the chicken to a plate and chopping it coarsely.

Add two more tablespoons of the butter to the skillet with the onion, bell pepper, garlic, and black pepper over medium heat; cook for 4-5 minutes or until the onions are translucent.

Add the frozen peas, frozen corn, shredded carrot, cream of chicken soup, sour cream, milk, and chopped chicken; mix well.

Melt the remaining 4 tablespoons of butter; toss with the ritz crackers and cheddar cheese. Sprinkle it over the chicken mixture and bake for 30-35 minutes. Serve immediately.

  • Yields: 4-6 servings
  • Preparation Time: 50 minutes
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