{Recipe} Chicken Pot Pie Casserole

Well, I might have found my new favorite casserole.  Chicken, veggies, cheese...topped with Grand's Biscuits?? OK! I was having a really long day at work and was craving something for dinner that was easy and would warm my insides.  This dish actually tastes very similar to Chicken Pot Pie.  The original recipe called for 1 can of peas, but after reading some comments, other folks used corn. Well, I love both...so why not throw both into the mix? I got this recipe from a new blog I stumbled across, Marie's Cooking Adventures. It is safe to say I will be spending more time on Marie's blog looking for more awesome recipes!

ABOUT
Serves: 4
Cook time according to Marie: Doesn't say
Cook time according to Rachel: 50 minutes
How difficult was this for Rachel to make? Easy!

INGREDIENTS                                        
1 tube Pilsbury Grand Biscuits
1 can condensed cream of chicken soup
1/2 cup light sour cream
1/4 stick butter, melted
1 small can peas
1 small can corn
2 cups cooked chicken
1 cup low fat mild cheddar cheese
2 tbsp's skim milk

DIRECTIONS

Heat oven to 375 degrees
Lightly coat 8-inch square baking dish with cooking spray. Mix soup and 1/2 cup sour cream.

Stir in chicken, peas, corn, milk & melted butter. Sprinkle top with cheese.

Layer biscuits on top of cheese as seen above. (And no, I didn't use a square baking dish. Mine was busy storing some brownies)

Bake for 35 minutes or until biscuits are golden brown. 

You will see the excess butter pooled at the top. The original recipe called for 1/2 stick melted butter which is what I used. I cut the amount in half in the ingredients listed above.

Serve in a bowl, mixture is more liquid-y than a typical casserole.