Chicken Pot Pie Casserole

I consider myself a pretty good cook. I can follow a recipe pretty well and even make a few changes to tweak it and make it my own. A few weeks ago, my mom had some leftover casserole at her house,  Stouffer's Chicken and Veggie casserole. To me, it tasted like chicken pot pie...without the pie. So I decided, I bet I could make this.

So without any recipe, and only my taste buds to go on, I set out to make this casserole last week.

Chicken Pot Pie Casserole

Ingredients

~ 2lbs boneless skinless chicken breasts

1 cup frozen vegetables (I used carrots and peas)

1 cup rice

1 can Cream of Chicken Soup

Breadcrumbs

Directions

Pre-heat oven to 375 degrees

Cut up chicken into pieces

Add chicken, vegetables, rice and Cream of Chicken Soup in a 9 x 13 casserole dish

Fill empty soup can with water and mix water into casserole dish

Stir until ingredients are all mixed together

Sprinkle Breadcrumbs over mixture

Cover with Aluminum Foil

Cook for 45 min

Uncover and cook for 5 min

It turned out very well. I think next time, I will take the vegetables out of the freezer a while before cooking, they were a bit crunchy in the casserole, but other than that I am very proud of myself!!