Individual Chicken Pot Pie Casseroles

• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 cup each of choice vegetables: recommend mushrooms, corn, celery, & broccoli
• 2 cup milk, divided
• 1 pkg. (10.5 oz) VELVEETA Cheesy Casseroles Chicken Pot Pie

1. Brown the chicken breast pieces in a large skillet and cook until done.
2. Set aside.
3. While the chicken is cooking, prep all your vegetable add-ins in small bowls.
4. In a large saucepan, combine 1 1/4 cups of the milk, the Vegetables and Seasoning and stir.
5. Bring to boil & cook for 1 minute.
6. Remove from heat and stir in the cooked chicken.
7. Reduce the heat to medium-low & simmer for 5 minutes, stirring frequently.
8. In a small mixing bowl, combine the remaining 3/4 cup of milk and the Biscuit Mix.
9. Mix well.
10. Preheat your oven to 425 degrees.
11. Spray the inside of 4 oven-safe small casserole dishes or crocks with cooking spray.
12. Scoop about 1/4 of the chicken mixture into the bottom of each casserole dish.
13. Let each member of the family add in their own vegetables.
14. Top each of the casseroles with about 1/4 of the cheese sauce and then cover each one with 1/4 of the biscuit topping.
15. Place all 4 prepared chicken pot pie casseroles on a baking sheet.
16. Bake for 12-15 minutes or until the chicken filling is heated through and the biscuit topping is golden brown.
17. Enjoy!

boneless skinless chicken breasts, vegetables, milk, pie

Taken from www.kraftrecipes.com/recipes/individual-chicken-pot-pie-casseroles-184582.aspx (may not work)