Chicken Casserole with a Twist


(1 vote) 3 1

This recipe started out as a chicken wreath for the holidays. I have adjusted it and made it my own. Every time I make this recipe, it is always a big hit. There are usually leftovers that are great for lunch the next day.

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Time needed

15 min preparation + 40 min cooking

Serving Size / Yield

6-8 servings


  • 3-4 boneless skinless chicken breasts, cooked, or 2-10 oz. cans of chicken, drained
  • 1 1/2 C. Colby and Monterey Jack Cheese
  • 1 can cream of chicken soup
  • 1/2 onion, chopped
  • 1 bell pepper, chopped
  • 1 C. broccoli
  • 1 box pie crust, in the refrigerator section, 2 in the pack
  • salt and pepper to taste

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Preheat oven to 425 degrees. Lightly grease a 9x13 inch casserole dish. Place one of the pie crusts in the bottom of the casserole dish. You may need to work with the pie crust to make it fit. Mix all ingredients in a large bowl and pour into the casserole dish. Use the other pie crust to top the mixture; make sure it reaches all the way to the ends of the casserole dish. Bake for 35-40 mintues or until the top is brown. ENJOY!

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