Wednesday, February 1, 2012

Enchilada Pot Pie Casserole

I came up with this creation when trying to use leftover ingredients before going to Utah for a month and we thought it was surprisingly good. So, I made it again yesterday and it was even better! So, I thought I'd share.

Here's howI did it this time:

1 can green enchilada sauce
2 cans cream of chicken soup
1 can mixed veggies ( I recommend one with potatoes)
2 chicken breasts cut up and cooked
1 container biscuits
1-2 Cups grated cheddar cheese

Cook the chicken and season as you like. I used salt and sage. Cut up the biscuits into fourths (or eighths if you want smaller chunks). Combine all ingredients in a 9x13 pan and bake at 375 for 20-25 minutes. It should be golden brown on the top.