This is one of my easiest “cheat” recipes to date for when I’m not up to doing much in the kitchen. Sort of like a cross between an open pot pie and King Ranch Chicken casserole is about as close as I can get to describing it.
I use a deeper casserole dish that is also larger than the normal 13 x 9 size and holds about 4 to 4-1/2 quarts instead of 3 quarts. If you don’t have a larger one then you could make a standard 13 x 9 casserole and use a pie pan for the rest.
2 cups shredded rotisserie chicken
3 to 4 ready made pastry pie crusts
3 cans heart healthy low sodium condensed cream of chicken soup mixed with one can water
1 can diced petite tomatoes
1 bag frozen stir fry vegetables, thawed
8 ounces cream cheese
1/2 cup cubed sharp cheddar or 1 cup shredded
1/2 teaspoon celery seed
2 teaspoons garlic powder
1 tablespoon onion powder
1/4 teaspoon ground black pepper
1/4 cup ranch dressing
1/4 cup diced green onion or chives
Romano or Parmesan granulated cheese
paprika for dusting the top
Lightly spray oil casserole dish and line with room temperature ready made refrigerator pastry pie crusts (I prefer and use Pillsbury) and press with fingers to mold to shape of dish to cover bottom and sides. Poke holes with dinner fork to prevent air pockets and a dome of crust rising and pushing out the filling. Dot bottom with cheddar and cream cheeses. Set aside.
Mix vegetables, soup, water, tomatoes, green onion or chives, dressing, chicken, and seasonings in large microwave safe mixing bowl. Microwave stopping to stir every five minutes until vegetables are tender. Add to pastry lined casserole dish.
Slice or cookie cutter one pastry pie crust to place on top in lattice or cross hatch pattern. Sprinkle over top with a thin layer of granulated cheese and dust decoratively with paprika.
Bake uncovered on the center rack in preheated 375 F degree oven until heated through and bubbly and the crust browned.