Creamy Chicken & Rice Pot Pie/Casserole Recipe

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Ingredients:

Serving

1 medium onion, chopped
2 stalks celery, thinly chopped
1 tbsp butter
1 (10 3/4 oz) can cream of celery soup
1 (10 3/4 oz) can cream of chicken soup
1 (16 oz) can chicken stock (or 2 chicken bullion cubes in 2 cup. warm water)
1 tsp ground sage
1 tsp thyme
4 cups cooked chicken, cubed (your choice of white or dark)
2 cups cooked rice (your choice of wild, brown, or white-i also add a tbsp of granulated garlic to the water i cook the )
1 lb mixed frozen vegetables ( ie. peas , corn , carrots , green beans etc)
2 cups shredded cheddar monterey jack cheese
2 cups bisquick
1 1/2 cups milk
1/2 tsp ground sage
1/2 tsp thyme
salt and fresh ground pepper

Directions:

In a 5 qt pot:
1) Cook chopped onions and celery in the butter for 10 minutes on medium heat.
2) Preheat oven to 350 degrees.
3) Add both cans of soup, chicken stock,sage, and thyme to pot and mix thoroughly, turn heat down to med-low.
4) Add Chicken, Rice, and Veggies mix thoroughly and heat to a simmer.
5) Using a 9x13 pan (we use glass) (lightly spray if using metal) pour heated filling into pan.
6)Bake covered for 30-40 minutes or until bubbling.
7) Remove from oven and let stand for 5 minutes until serving.
**Optional Cheese or Pot Pie Topping**.
At step 6 , uncover sprinkle with cheese and return to oven until cheese melts. Continue with step 7 and Enjoy!
For Pot Pie Crust.
After step 4, while filling is warming to a simmer mix the Bisquick, Milk, Sage and Thyme. After pouring the hot filling into your pan spread the top with your Bisquick mixture. Bake at 350 for 35-40 minutes uncovered or until Bisquick crust has risen and lightly browned. Remove from oven and let sit for 5 min before serving.
***Cooks Note***.
Play with the recipe and make it your own. If you and yours like garlic (like we do!) add some to the filling mix and the Bisquick crust mix to your liking. We have also added onion powder, red pepper flakes if you like some heat, mixed the cheese in and still used the Bisquick crust. Really your imagination is your limitation. :o) If you don't have time for baking you could serve this right out of your 5 qt pan once heated through and the frozen veggies hot. We have done this too on those busy, got to get there nights.
Wishing you and yours a hearty enjoyable meal!
*** All ovens cook differently, the times given are a good rule of thumb but make sure you check periodically while baking to see what time frame works in your oven).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1382.4 Kcal (5788 kJ)
Calories from fat	536.84 Kcal
		% Daily Value*
Total Fat	59.65g	92%
Cholesterol	172.77mg	58%
Sodium	2451.65mg	102%
Potassium	1290.72mg	27%
Total Carbs	111.25g	37%
Sugars	8.94g	36%
Dietary Fiber	9.08g	36%
Protein	64.53g	129%
Vitamin C	14.8mg	25%
Iron	6.1mg	34%
Calcium	676.8mg	68%

Amount Per 100 g
Calories	163.17 Kcal (683 kJ)
Calories from fat	63.36 Kcal
		% Daily Value*
Total Fat	7.04g	92%
Cholesterol	20.39mg	58%
Sodium	289.37mg	102%
Potassium	152.35mg	27%
Total Carbs	13.13g	37%
Sugars	1.06g	36%
Dietary Fiber	1.07g	36%
Protein	7.62g	129%
Vitamin C	1.7mg	25%
Iron	0.7mg	34%
Calcium	79.9mg	68%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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