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Tuesday, December 27, 2016

Heather's Pantry Casserole for the cook that can't do any more holiday planning this year

If you’re like me you’re probably over the whole holiday cooking thing. 

Tired of planning you probably find yourself in the kitchen just before dinner and think "crap - I haven't gone to the store, what to do for dinner?" 

This one goes out to you dear readers.


1 whole cooked chicken, chopped/bite sized pieces
1/2 bulb fennel - chopped
3 carrots - chopped
1 small red onion - chopped
1 green bell pepper - chopped
2 small heads broccoli - steamed & chopped
1 cup frozen white corn
1 can cream of mushroom soup - I keep vegan cream of mushroom base in my freezer
1 cup chicken broth
3 tbsp herbs de Provence
1/4 flour
1 cup shredded cheese (use your favorite one, I use vegan dairy free shreds)
1 can crescent roll dough (the original recipe is dairy free and safe for me to use!)

  • Pre-heat oven to 350'F
  • Grease casserole dish with non-stick spray
  • Mix chicken, veggies, soup, broth, spices, flour and cheese together in a big bowl
  • Pour into casserole and smooth out the top into a nice even layer
  • Open crescent dough and spread flat pieces across the top
  • Depending on the size casserole dish, they wont be touching
  • Bake 15 minutes and check top to make sure it isn't browning too fast
  • If dough is too golden, cover with foil
  • Then cook another 15-20 minutes or until bubbly in the middle

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