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Total Time:
Prep Time: 20 min
Cook Time: 30 min

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Ingredients

For 6 Servings

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2 (10 1/4 oz) cans cream of chicken soup
1 cup milk
1 cup chopped onion
2 (3 oz) packages cream cheese
1/2 cup parmesan cheese, grated
1/2 tsp salt
3 cups cubed cooked chicken
1 (16 oz) package california-blend frozen vegetables, slightly thawed ( broccoli , cauliflower & carrots)
2 potatoes, peeled and cubed & microwaved for 1 minute to slightly cook
1 cup shredded mild cheddar cheese
1 (2 count) package pillsbury ready made pie dough ( in refrigerated section , comes in a pack of 2)

Directions

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1 In large saucepan, combine soup, milk, onion, cream cheese, parmesan cheese and salt. Cook on low and stir until cheeses are melted and creamy. Add chicken and vegetables and continue to cook on medium/low for 15 minutes more. Pour into ungreased 2 quart baking dish (or 13 x 9 inch glass pan).
2 Place raw pie crusts on top of mixture (you may need to cut it and fit it to the shape of your 2 quart baking dish or the 13 x 9 inch glass pan.) Sprinkle cheddar cheese on top.
3 Bake, uncovered 375 degrees for 20-25 minutes or until golden brown. Let sit for about 5-10 minutes to set.
4 YUM!

Directions

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1. In large saucepan, combine soup, milk, onion, cream cheese, parmesan cheese and salt. Cook on low and stir until cheeses are melted and creamy. Add chicken and vegetables and continue to cook on medium/low for 15 minutes more. Pour into ungreased 2 quart baking dish (or 13 x 9 inch glass pan).

2. Place raw pie crusts on top of mixture (you may need to cut it and fit it to the shape of your 2 quart baking dish or the 13 x 9 inch glass pan.) Sprinkle cheddar cheese on top.

3. Bake, uncovered 375 degrees for 20-25 minutes or until golden brown. Let sit for about 5-10 minutes to set.

4. YUM!

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