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"Hunger is the best sauce in the world."--Cervantes

CHICKEN POT PIE OR CHICKEN & RICE CASSEROLE Recipe

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This recipe for CHICKEN POT PIE OR CHICKEN & RICE CASSEROLE is from Doris's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 BOX OF PIE CRUSTS, SOFTENED
1/3 CUP BUTTER
1/3 CUP CHOPPED ONION
1/3 CUP ALL-PURPOSE FLOUR
1/2 TSP. SALT
1/4 TSP. PEPPER
1 3/4 CUPS PROGRESSO, CHICKEN BROTH
1/2 CUP MILK
2 1/2 CUPS SHREDDED COOKED CHICKEN OR TURKEY
2 CUPS FROZEN MIXED VEG. (THAWED)

CHICKEN & RICE:
4 CHICKEN BREASTS (BNLS)
1 CAN CREAM OF CHICKEN SOUP
1 1/3 CUPS WATER
3/4 CUP UNCOOKED LONG GR. RICE
1/2 TSP ONION POWER
1/4 TSP PEPPER
2 CUPS MIXED VEGS.
8 OZ PKG. SHREDDED CHEDDAR CHEESE

PREHEAT TO 375*,CUBE CHICKEN,MIX ALL OTHER INGRED. POUR IN 11X8 DISH, COVER & BAKE 50 MINS. TOP W/ CHEESE LAST 5 MINS.
Directions:
Directions:
1. PREHEAT OVEN AT 425* PUT ONE CRUST IN A SPRAYED DEEP PIE DISH.
2. IN POT MELT BUTTER, ADD ONION, COOK 2 MINS. STIRRING OFTEN.
3. STIR IN FLOUR,SALT & PEPPER.
4. SLOWLY STIR IN BROTH & MILK, STIR & COOK TIL THICKENED.
5. STIR IN CHICKEN & MIXED VEGS. REMOVE FROM HEAT.
6.SPOON CHICKEN MIXTURE INTO CRUST.
7. TOP W/ SECOND CRUST,SEAL EDGE & FLUTE.
8. CUT SLITS IN TOP CRUST.
9 BAKE 30~40 MINS.
10. DURING LAST 15~20 MINS. COVER EDGES W/ STRIPS OF FOIL.
Personal Notes:
Personal Notes:
ANOTHER WAY :
1~ BOX OF CRUSTS
2~ 2 CUPS OF CHOPPED CHICKEN
3~2 CANS OF CREAM OF CHICKEN SOUP
4~1 BAG OF FROZEN VEGS. (THAWED)
5~HEAT ALL TOGETHER POUR IN CRUST
6~TOP W/ ANOTHER CRUST (MAKE SLITS)
7~BAKE AT 425* ABOUT 40 MINS

 

 

 

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