This recipe for Mexi-Chicken Pot Pie, by Marsha Foltermann, is from The Jones Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Marsha Foltermann Added: Sunday, December 28, 2008
2 pie crusts pre-cooked southwest chicken strips 1 can Mexicorn 1 can black beans-rinsed and drained 1/2 cup uncooked instant rice 1 cup salsa 1 cup sour cream 1 teaspoon cumin 1/2 teaspoon garlic 1 cup Monterrey Jack Cheese
Mix all ingredients. Pour into pie crust. Cover with remaining pie crust. Bake at 375º for 45 minutes.
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