Recipe by Patti C
I got this recipe from a girl I worked with after complaining to her that there aren't many recipes for "comfort food" that you have time to make after working all day. She showed me how wrong I was! Everyone that has tasted this has liked it. Enjoy!
Top Review by mewmew
We have made this a regular in our home. It is so easy to make and tastes so good. I tried putting it in a double pie shell once and it was the best chicken pot pie we ever ate. I added some diced potatoes when I did that and it was awesome. Also...we use French's crispy onion bits for the topping instead of the crackers. I line the bottom of the dish with them also for some extra crunch.
- 3 -4 boneless skinless chicken breasts (cut into bite-sized pieces,seasoned to taste with salt, pepper garlic powder, stir-fried in small am)
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 cup sour cream
- 1 (4 ounce) can mushrooms
- 1 (15 ounce) can vegetables, of choice (we like peas)
- 1 roll Ritz cracker, crushed
- 1⁄2 cup margarine, melted
- 1 can grands refrigerated biscuit (buttermilk or Southern style are good)
Directions See How It's Made
- Melt margarine in large frypan, stir in crushed Ritz until coated.
- Set aside.
- In large bowl, mix together cooked chicken, soup, sour cream, mushrooms and peas.
- Pour into greased 2 quart casserole.
- Sprinkle crumbs over top.
- Bake in 350 degree oven for 30 minutes.
- Serve over biscuits.
- (hot noodles or rice are good too).