Thursday, August 22, 2013

Chicken Pot Pie Casserole

Today being Thursday, is GrandBoy’s day. GrandBoy #2 who is 5 years old, will be visiting us and preparing something appealing for him is a big concern. I thought of individual chicken pot pies, but the thought of fiddling with puff pastry and individual bowls of stuff was pretty daunting. Here is the result of simplifying the entire process – a casserole of chicken pot pie ingredients topped with cracker crumbs.  Hope he likes it!

1 pkg. (16 oz./1 lb.) Fajita chicken strips, diced
1 can (14.5 oz.) diced & cooked new potatoes

¼ green pepper, diced
¼ cup peas & diced carrots
¼ cup olive oil
½ cup crumbled bacon, divided
1 (10¾ oz.) cream of chicken soup
2 Tbsp. sour cream
½ (16 oz.) pkg. reduced fat grated cheese, divided
½ cup oyster cracker crumbs


1.     Preheat oven to 400°F.
2.     Set aside 1 Tbsp. grated cheese, 1 Tbsp. bacon and cracker crumbs for garnishing.
3.     Mix remaining ingredients together and place in an 8" x 8" Pyrex dish.
4.     Bake at 400°F for 10 minutes until bubbling, then top with garnishes.
5.     Turn oven off, return casserole to oven and leave for 10 minutes until cheese melts.
6.     Serve hot.

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