Chicken Noodle Pot Pie

1 package (16.3 oz.) refrigerated reduced fat buttermilk biscuits
1 tablespoon vegetable oil
4 cups assorted fresh vegetables, chopped (such as onion, carrots, celery, etc.)
2 cups water
1 package Knorr® Chicken Pasta Sides made with Whole Grains
1-1/2 cups cut-up cooked chicken
1-1/2 cups shredded cheddar cheese (about 6 oz.)

Preheat oven to 350°.

Pull biscuits apart, splitting them in half. Press biscuit halves on bottom and up sides of a 1-1/2-quart casserole. Bake for 15 minutes; let cool slightly.

Meanwhile, heat oil in a medium saucepan over medium-high heat and cook vegetables about 2 minutes or until crisp-tender. Add water and bring to a boil. Reduce heat and stir in Knorr ®/Lipton ® Chicken Pasta Sides made with Whole Grains and cook about 8 minutes or until noodles are tender.

Stir in chicken and 1 cup cheese. Spoon noodle mixture into prepared crust. Evenly top with remaining 1/2 cup cheese.

Bake for 10 minutes or until heated through and cheese is melted.

Serves 4

Preparation Time: 10 minutes
Cook Time: 25 minutes

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