Chicken Pot Pie Casserole

 

Ingredients 

• ▢ 8 Pillsbury Grand Biscuits
• ▢ 12- ounce mixed frozen vegetables, corn, peas, and carrots
• ▢ 4 cups rotisserie chicken, shredded
• ▢ 2 10.5-ounce cans cream of chicken soup
• ▢ 2 cups milk
• ▢ 2 Tablespoons Better Than Bouillon Chicken Base
• ▢ 2 teaspoon parsley, fresh
• ▢ 2 teaspoon lemon juice
• ▢ 1 teaspoon poultry seasoning
• ▢ 1 teaspoon dried oregano
• ▢ ½ teaspoon dried thyme
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ 2 tablespoons butter, melted
•  

Instructions 

• Preheat oven to 375º F.
• Arrange the biscuits on an ungreased baking sheet. Bake for 10 minutes.
  8 Pillsbury Grand Biscuits
• Meanwhile, in a 9×13 inch baking dish mix together frozen vegetables, chicken, cream of chicken soup, milk, Better Than Bouillon, parsley, lemon juice, poultry seasoning, oregano, thyme, salt and pepper. Stir until everything is evenly combined.
  12- ounce mixed frozen vegetables, 4 cups rotisserie chicken, 2 10.5-ounce cans cream of chicken soup, 2 cups milk, 2 Tablespoons Better Than Bouillon Chicken Base, 2 teaspoon parsley, 2 teaspoon lemon juice, 1 teaspoon poultry seasoning, 1 teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon salt, ½ teaspoon pepper
• Bake for 25 minutes
• Remove from the oven, top with biscuits and carefully brush the tops of the biscuits with the melted butter.
  2 tablespoons butter
• Bake for an additional 10-12 minutes. Once the biscuits are golden brown and the chicken mixture is hot and bubbly it is done.
• Remove from the oven and top with additional fresh parsley if desired to serve.