INDIVIDUAL CHICKEN POT PIE CASSEROLES
One of the many awesome things about these chicken pot pie casseroles: They're baked in individual casserole dishes-and out of the oven in 12-15 minutes.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Brown the chicken breast pieces in a large skillet and cook until done. Set aside.While the chicken is cooking, prep all your vegetable add-ins in small bowls.In a large saucepan, combine 1 ¼ cups of the milk, the Vegetables and Seasoning and stir. Bring to boil & cook for 1 minute. Remove from heat and stir in the cooked chicken.Reduce the heat to medium-low & simmer for 5 minutes, stirring frequently.In a small mixing bowl, combine the remaining ¾ cup of milk and the Biscuit Mix. Mix well.
- Preheat your oven to 425 degrees.
- Spray the inside of 4 oven-safe small casserole dishes or crocks with cooking spray.Scoop about ¼ of the chicken mixture into the bottom of each casserole dish. Let each member of the family add in their own vegetables.Top each of the casseroles with about ¼ of the cheese sauce and then cover each one with ¼ of the biscuit topping.
- Place all 4 prepared chicken pot pie casseroles on a baking sheet. Bake for 12-15 minutes or until the chicken filling is heated through and the biscuit topping is golden brown.
- Enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
INDIVIDUAL CHICKEN CASSEROLES
Make and share this Individual Chicken Casseroles recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees and prepare 6 jumbo muffin cups with foil or silicone liners.
- Heat olive oil in a skillet over med-high heat, then add onion, stirring occasionally until translucent.
- Add garlic and chicken, stirring occasionally until chicken is almost completely cooked.
- Add wine and cook until it evaporates.
- Stir in flour then cook for about 30 seconds, stirring.
- Stir in broth, cream, rosemary and salt and pepper, and bring to a boil.
- Turn off the heat and stir in spinach, bread, and nutmeg, until combined.
- Divide among muffin cups and bake for 15 minutes until golden and completely hot.
Nutrition Facts : Calories 239.6, Fat 18.3, SaturatedFat 9.8, Cholesterol 66.9, Sodium 198.5, Carbohydrate 10.3, Fiber 1.8, Sugar 1.5, Protein 8.4
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