Description
A hearty and comforting dish without the crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 can cream of chicken soup (10.5 oz)
- 1 cup chicken broth
- 1 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheese (cheddar or your choice)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine shredded chicken and mixed vegetables.
- Add cream of chicken soup, chicken broth, milk, garlic powder, onion powder, salt, and pepper. Mix well.
- Pour the mixture into a greased baking dish.
- Sprinkle shredded cheese evenly on top.
- Bake for 30-35 minutes or until bubbly and golden on top.
- Let it cool for a few minutes before serving.
Notes
- This dish can be made ahead and refrigerated.
- Use any leftover vegetables you have on hand.
- Adjust seasoning according to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Crustless Chicken Pot Pie, Chicken Pot Pie, Easy Chicken Dinner