Total TimePrep: 20 min. Bake: 25 min.
To me, this is the perfect casserole. I'm not one who can adapt recipes very easily. But for this one I made some changes, but kept the integrity of the original recipe. I used a roasted chicken from the grocery store. I had about 2 cups of cubed chicken. I used over 1 cup of frozen veggies (corn and peas). I used 1 tsp of dry parsley. And, I substituted "original" biscuits for the crescent roll dough. Once mixed, I dumped everything into an 8x8 pan, and topped with four biscuits. I put the other four biscuits in a pan along side, and surprisingly everything cooked perfectly together. I had a casserole topped with biscuits, and four biscuits to serve on the side of the hungrier eaters. I would even consider serving this to company. Delicious comfort food. I served some prepackaged fresh herb salad greens on the side with Ranch dressing.
I've been making this recipe since it first came out in Cooking for 2. This is perfect for turkey or chicken leftovers. The filling is the perfect consistency. I find that we can easily get 3-4 servings out this dish, depending on how hungry we are.
I liked the flavor of this dish. I doubled the veggies to a full cup. Next time, I will experiment & add two cups of veggies.
This is a wonderful recipe. The last time I made it, I used a can of mixed veggies and only a half cup of water. I thought it made more than for 2 people though. We had it for dinner one night and had enough left for each of us to take a lunch the next day. It was great for lunch too, by the way. :)
I love this recipe and especially that it is for "2". My husband requests it often and it is complete as a meal all by itself. I always use low salt and low fat ingredients to lighten it and keep it a bit healthier for us.
Great for leftover turkey. My kids love it! Tastes just like a turkey pot pie. I recommend this recipe to everyone.