Chicken Pot Pie Casserole |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 5 |
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The style of a pot pie with some different ingredients. You could also add sauteed onion and garlic. This came from Chicken Casseroles. I have not tried this posting for safe keeping. Ingredients:
4 cups cooked chicken breasts, cut into cubes |
16 ounces frozen mixed vegetables (1 bag) |
10 ounces cream of mushroom soup |
10 ounces cream of celery soup |
3 tablespoons dry sherry |
1 dash worcestershire sauce |
shredded cheddar cheese (small amount) |
1/2 cup butter, melted |
1 cup plain flour |
2 teaspoons baking powder |
1 cup milk |
Directions:
1. Boil vegetables for 3 minutes; drain and put in bottom of a baking dish.
2. Put cubed chicken on top.
3. Mix soups, sherry and worcestershire sauce and pour over chicken.
4. Spread small amount of cheese over top.
5. Mix together butter, flour, baking powder, and milk. Pour over casserole.
6. Bake at 350 for 35 minutes or until crust is brown.
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