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Casseroles ease the burden of dinner

Start with shreaded chicken for an easy chicken pot pie casserole.
Add some frozen veggies to chicken and then add bouillon and water to complete the inside of the casserole.
Use any kind of biscuit or pancake batter to form the pie portion of the easy chicken pot pie casserole. Here is some cornbread mix, which is also very yummy.
Pop the mixture in the oven at 350 degrees for about 45 minutes and you have yourself a homemade chicken pot pie casserole.

My maternity leave is almost over and going back to work means there is a whole lot less time to plan, prep and cook dinner. Over the last few weeks, I’ve been stocking my freezer with pans of food that can just be heated in the oven and perfecting my casseroles and crockpot meals to get myself in the mindset of dinner made easy.

One of my favorite easy, peasy, lemon-squeezy go to meals is chicken pot pie. I know what your thinking: “Those gross freezer things that cost like $.50.”


Or maybe you are thinking “I don’t have time for pie crusts or biscuits! I gotta get that on the table while doing first-grade homework, nursing my infant and getting my middle child some markers and crayons to tide her over.”

I’m not talking about all that. I’m talking about a one-pan wonder. A tasty dish that I have turned into a casserole to make my life super simple while still enjoy the comfort food of my youth.

Here’s what you need to know:

1 Rostisserie Chicken or 1 lbs chicken breast cooked (I hate cooking chicken so usually go with the rotiserie, which makes this meal super simple.

1 bag frozen mixed veggies (corn, beans, peas)

1 cup water

1 tablespoon corn starch

1 chicken bouillon cube

1 tablespoon Country Crock Original Spread

Biscuit mix (typically 2 3/4 cup mix to 2/3 cup milk)

You are going to flip at how east this is.

1. Shred the chicken. I just pull apart big parts of the rotisserie chicken so they are bite-size.

2. Mix the chicken and the bag of frozen veggies into a casserole dish.

3. Mix water, bouillon and corn starch in a separate bowl and pour on the chicken/veggies mixture.

4. Mix the biscuits together in a separate bowl, add the Country Crock Original Spread and cover the top of the chicken/veggie mixture with the dough. You can also use corn bread, drop biscuits or whatever suits your fancy.

5. Bake the mixture for 45 minutes in an oven at 350 degrees. Depending on how much chicken/veggies are in the casserole dish, the cooking time may need to be increased.

6. Take out of the over and enjoy with your family! Quick and easy dinner. And you can make it ahead and just grab it from the fridge and stick it in the oven when you get home.

What I like most about this meal is that I get the protein, vegetables and a bit of carbs into the kids and it will sit with them for the night. There are no heavy creams, no cheeses, no fried foods. Even the Country Crock Original Spread has some valuable qualities.

  • 0 grams trans-fat per serving
  • Contains no partially hydrogenated oils
  • No cholesterol
  • 70 percent less fat than butter per serving
  • 30 percent fewer calories than butter per serving

Just because your busy and constantly on-the-go, doesn’t mean that dinner has to come from a drive-thru. There are healthier options that you can make right in your own kitchen without costing yourself a fortune to do it.

Stay tuned as I continue my meals made easy and freezer plans for my return to work. I have cranberry chicken, chicken enchiladas and an easy pasta dish the entire family will enjoy.

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.