Rotisserie chicken, condensed soup, ready-made biscuit dough, and no-cook lasagna noodles make this hearty chicken pot pie casserole super easy to throw together.
Preparation Time
25 mins
Cooking Time
40 mins
Total Time
1 hr 5 mins
Calories
594 Calories
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C). Break lasagna noodles into pieces. Grease a large oven-proof dish.
Step 2
Combine condensed soup, milk, parsley, minced onion, onion powder, soup base, garlic powder, pepper, and salt in a large mixing bowl; stir until smooth. Stir in broken lasagna noodles until combined. Gently fold in shredded chicken until incorporated. Carefully pour chicken mixture into the prepared dish, smoothing out the top evenly.
Step 3
Bake in the preheated oven until noodles are almost tender, 25 to 35 minutes.
Step 4
Remove from the oven and sprinkle with 1/2 of the Cheddar cheese and all of the Italian cheese. Layer the biscuit chunks in a single layer over top, and sprinkle with remaining Cheddar.
Step 5
Return to the oven and bake until biscuit dough is thoroughly cooked, 15 to 20 minutes. Tent with foil if the edges start to get too brown. Remove from the oven and let cool for 5 to 10 minutes before serving.
Ingredients
1 teaspoon salt
3 cups milk
2 tablespoons dried minced onion
2 teaspoons ground black pepper
2 teaspoons garlic powder
1 tablespoon chicken soup base
1 tablespoon onion powder
1 (8 ounce) package shredded Cheddar cheese
2 tablespoons dried parsley flakes
3 (10.5 ounce) cans condensed cream of chicken soup
