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Chicken Pot Pie Casserole

Without realizing it, I made me a chicken pot pie casserole

Using whole chicken that already cooked and it broth, I added 2 cups of chicken, 1.5-2 cups of rice, some mixed veggies (how much is up to you.

half cooked the rice in a rice cooker. And once it all mixed up, oooh add cream of chicken too. Mixed it well and put in oven for 15 minutes

2 cups shredded or chopped chicken

1.5-2 cups rice

1-2 cups mixed veggies

1/2 cup broth

2 can of cream of chicken soup

Salt and pepper

Add more seasoning if you wish

#scratchcooking

6/22 Edited to

Making a chicken pot pie casserole at home is a wonderful way to enjoy a hearty meal with minimal effort. I personally love using leftover cooked chicken and its broth to add depth to the dish. One tip I’ve found useful is to half cook the rice in a rice cooker before combining it with the chicken and veggies. This ensures the rice finishes cooking evenly in the oven without becoming mushy. Adding cream of chicken soup is a game changer, as it brings a creamy texture and rich flavor that ties everything together. Feel free to customize the veggies depending on what you have in your fridge — carrots, peas, corn, or green beans all work well. For extra flavor, seasoning with salt, pepper, and even some herbs like thyme or parsley can elevate the dish. When baking the casserole, 15 minutes in the oven is usually enough to heat everything through and meld the flavors, but if you like a slightly crispy top, a few extra minutes under a broiler can add a nice finishing touch. This dish is incredibly flexible and forgiving, making it perfect for anyone new to cooking or looking for a quick, comforting meal that uses simple ingredients effectively.

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