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Chicken Pot Pie Casserole by


2 cans cream of chicken soup
1 1/2 cups milk
1 cup sour cream
1/4 cup chicken broth
1/2 tsp black pepper
1 tsp dried thyme
1 tsp garlic powder
3 cups cooked, shredded chicken
3 cups mixed vegetables (slightly thaw a frozen bag)
2 cups southern style hash browns
1 can crescent rolls


In a large bowl, combine soup, milk, sour cream, and broth. Add in the pepper, thyme, and garlic. Once well combined, add in the chicken, vegetables, and hashbrowns. Pour mixture into a lightly greased 9x13 baking pan. Open roll of crescents and lay flat. Using a pizza cutter or knife, cut long slices of crescents and lay on top of casserole. Bake casserole in a preheated oven, 350, for 40-45 minutes, or until crescents are golden brown and casserole is bubbly. Serve! *You may want to serve in bowls as this casserole can be a bit loose

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