Best Deep Dish Chicken Pie Recipes

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DEEP-DISH CHICKEN POT PIE



Deep-Dish Chicken Pot Pie image

A flaky crust surrenders to a warm veggie-and-chicken mixture infused with a savory sauce. Even better, this makeover is smarter than the classic version. Dig deep.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 50m

Yield 6

Number Of Ingredients 7

1 pound boneless skinless chicken breasts, cut into bite-size pieces
¼ cup KRAFT Lite Zesty Italian Dressing
4 ounces PHILADELPHIA Neufchatel cheese, cubed
2 tablespoons flour
½ cup fat-free reduced-sodium chicken broth
3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained
½ (15 ounce) package ready-to-use refrigerated pie crust

Steps:

  • Heat oven to 375 degrees F.
  • Cook chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel; cook and stir 3 to 5 min. or until melted. Stir in flour until well blended. Add broth and vegetables; stir. Simmer 5 min.
  • Pour into 10-inch deep-dish pie plate; cover with pie crust. Seal and flute edge. Cut slits in crust to permit steam to escape.
  • Bake 30 min. or until golden brown.

Nutrition Facts : Calories 330 calories, Carbohydrate 25 g, Cholesterol 52.4 mg, Fat 16.5 g, Fiber 2.4 g, Protein 19.4 g, SaturatedFat 4.7 g, Sodium 529.4 mg, Sugar 2 g

DEEP-DISH CHICKEN POT PIE



Deep-Dish Chicken Pot Pie image

Make and share this Deep-Dish Chicken Pot Pie recipe from Food.com.

Provided by HeatherP

Categories     Pot Pie

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

1 (10 ounce) package frozen mixed peas carrots and potatoes
1 small onion
2 cups chopped cooked chicken
1 (10 ounce) can cream of potato soup
1/3 cup milk
1/2 teaspoon poultry seasoning
1/4 cup chicken broth
2 unbaked 9-inch deep dish pie pastry

Steps:

  • Preheat oven to 375°F.
  • Combine thawed mixed vegetables and onion in a bowl; mix well.
  • Add chicken, soup, milk and poultry seasoning to bowl; mix well.
  • Add broth; mix well.
  • Line a deep-dish pie pan with a pie shell.
  • Spoon mixture into prepared pie shell.
  • Place remaining pie shell over chicken mixture.
  • Press to seal top and bottom shells together.
  • Trim off any excess pastry.
  • Crimp edge.
  • Pierce top pastry several times to vent.
  • Bake for 55 minutes or until golden brown.

CLASSIC DEEP-DISH CHICKEN POT PIE



Classic Deep-Dish Chicken Pot Pie image

Forget mini pie pans and individual crusts. Getting all the flavor and warmth of classic chicken pot pie is even simpler in an all-in-one casserole.

Provided by Annacia

Categories     Pot Pie

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 cup chopped leeks (3 medium) or 1 cup onion (1 large)
1 cup sliced fresh mushrooms
3/4 cup sliced celery (1-1/2 stalks)
1/2 cup chopped sweet red pepper
1 medium carrot, cut into thin diagonal slices
2 tablespoons butter
1/3 cup all-purpose flour
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups chicken broth
1 cup half-and-half, light cream or 1 cup milk
2 1/2 cups chopped cooked chicken
1 cup loose-pack frozen peas
1 egg, beaten
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 -5 tablespoons water

Steps:

  • Prepare Pastry, set aside.
  • In a large saucepan cook leek, mushrooms, celery, and sweet pepper in hot butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning, salt, and pepper. Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and peas. Pour into a 2-quart rectangular baking dish.
  • Place pastry over chicken mixture in dish. Turn edges of pastry under; flute to edges of dish. Brush pastry with some of the egg. If desired, place cut-out pastry shapes on top of pastry. Brush again with egg.
  • Bake, uncovered, in a 400 degree F oven for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving. Makes 6 servings.
  • PASTRY TOPPER:.
  • In a medium bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until dough pieces are pea-size.
  • Sprinkle 1 tablespoon cold water over the mixture 1 Tbsp at a time, gently toss with a fork until all dough is moistened.
  • Form into a ball.
  • On a lightly floured surface, roll dough into a 13x9-inch rectangle.
  • Using a sharp knife, cut slits in pastry to allow steam to escape, or, if desired, use a small cookie cutter to cut shapes from pastry (I like to wait and do this once it on the pie - makes moving it a lot easier).

CREAMY DEEP DISH CHICKEN POT PIE (DOUBLE CRUST)



Creamy Deep Dish Chicken Pot Pie (Double Crust) image

This recipe was modified from the Kraft recipe. It is easy and delicious and people will think you slaved over the stove to make it. You can make this Pot Pie a day before and cover it and pop it the refrigerator. The next day just bake it for 40 minutes instead of 30 minutes and you have a great weeknight meal. Serve with a salad and crusty rolls and YUM! It's really rich so when I cut into 8 slices it is a perfect serving size. The leftovers freeze well to heat up later in the oven.

Provided by Sooz Cooks

Categories     Chicken

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

1 lb boneless skinless chicken breast, about 3 breasts, cut into 1-inch pieces
1/4 cup Kraft light zesty italian dressing
1 potato, peeled and cubed
4 ounces neufchatel cheese, cubed
1/3 cup flour
1 3/4 cups chicken broth
1 (10 ounce) bag frozen mixed vegetables, thawed
1 cup cheddar cheese, shredded
1 refrigerated pie crust (double)

Steps:

  • Heat over to 375.
  • Cook chicken in dressing in large skillet on medium heat for 5 minutes. Add cubed potato, cover and simmer for another 10 minutes.
  • Add neufchatel cheese; cook and stir until melted.
  • Stir in flour. Add broth stir. Simmer for uncovered for 5 min, stirring occassionally.
  • Add frozen vegetables and simmer uncovered for an additional 5minutes. Stir in cheese until melted.
  • Place bottom crust into a 10 inch deep dish pie plate. Pour chicken mixture into pan and cover with top crustcrust. Flute edges together.
  • Cut slits in crust to allow steam to escape.
  • Bake 30 minutes or until golden brown.
  • Allow to sit for 5 minutes then cut into 8 slices and serve.

Nutrition Facts : Calories 328.3, Fat 15.5, SaturatedFat 7, Cholesterol 61.7, Sodium 474.2, Carbohydrate 25.6, Fiber 2.9, Sugar 1.7, Protein 21.6

REMIX-CHICKEN & DUMPLINGS DEEP DISH POT PIE



Remix-CHICKEN & DUMPLINGS DEEP DISH POT PIE image

I created this recipe for yesterdays dinner from left over Veggie Chicken & Dumplings, where there were very few dumplings & chicken left in the pot after dinner, but plenty of the liquid. So to RECREATE THE RECIPE I ADDED EXTRA CHUNKY PIECES OF WHITE MEAT CHICKEN BREAST, & Peas & carrots along with other seasoning, & it turned...

Provided by Rose Mary Mogan

Categories     Savory Pies

Time 1h25m

Number Of Ingredients 11

1 pkg refrigerated double pie crust (room temperature)
chicken & dumplings ( about 8 cups) leftovers
1 lb frozen peas & carrots (microwave 5 minutes & drain)
2 can(s) chunky white meat chicken breast(12.5 oz ea) drained
1/3 c dehydrated minced onions
2 tsp lemon pepper
1 large egg plus 1 tbs water (beaten together)
1 tsp dried thyme
1 1/2 tsp coarse black pepper
1 tsp kosher salt
chopped chives (as garnish) optional)

Steps:

  • 1. I used a deep dish Pie Tin, or use a 9X12X2 inch casserole dish. This is the size pie tin I used. Leave pie crust out of box on counter for about 15 minutes to reach room temperature so it unrolls easily.
  • 2. Line bottom of pan with one of The full unrolled pie crust. It covers the entire bottom of the pie tin.PREHEAT OVEN TO 400 DEGREES F.
  • 3. Drain canned Chicken breast and add to pie dish.
  • 4. Add the frozen peas & carrots to a medium size bowl and heat in microwave for 5 minutes to remove ice crystals, drain any excess liquid.
  • 5. Sprinkle most of peas over top of chicken, and save the remainder to the left over dumplings.
  • 6. Sprinkle lemon pepper and thyme over vegetables and chicken in pan.
  • 7. Add the left over chicken & dumplings to a large bowl then add the minced onions, and stir to mix with the remaining peas & carrots. The link for my VEGETABLE CHICKEN & DUMPLINGS recipe posted here is https://www.justapinch.com/recipes/main-course/chicken/vegetable-chicken-dumplings.html
  • 8. Ladle mixture into pie dish.
  • 9. Unroll remaining pie crust and cut into medium size strips.
  • 10. Use a fluted pastry wheel, pizza wheel or knife, to make desired size strips
  • 11. Arrange strips over pot pie in desired pattern, overlapping and interlocking as you go if desired.
  • 12. Crack a large egg into a small bowl, add 1 tablespoon of water and beat with fork till blended.
  • 13. Brush top of crust generously with egg wash using a pastry brush.
  • 14. Combine about 1 1/2 teaspoon coarse black pepper & 1 teaspoon kosher salt together in a small bowl and sprinkle over the top of crust for added crunch and flavor.
  • 15. Place in preheated 400 degrees F oven, & bake for 45 minutes to an hour, or until crust is golden brown and mixture is hot & bubbly. BE SURE TO USE A SHALLOW PAN TO CATCH ANY POTENTIAL DRIPS FROM THE PIE AS IT COOKS. EITHER PLACE PIE IN THE PAN BEFORE COOKING OR BENEATH THE PIE AS IT COOKS.
  • 16. Sprinkle top with chopped chive if desired and serve while still hot.
  • 17. I made one to give away, using Pillsbury Crescent Rolls because I was out of Pie Crust, and it turned out FANTASTIC. THIS IS THE ONE I GAVE AWAY, to my house keeper, had planned to save it in the freezer for an easy dinner idea the next time. They LOVED IT.

DEEP DISH CAJUN CHICKEN POT PIE



Deep Dish Cajun Chicken Pot Pie image

Make and share this Deep Dish Cajun Chicken Pot Pie recipe from Food.com.

Provided by CookRachacha

Categories     Savory Pies

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 pie crust (I prefer Most Incredible No Fail Pie Crust)
2 large chicken breasts (cooked and chopped)
2 cups frozen mixed vegetables (if using canned, drain first)
3/4 cup chopped potato (chop small, if they are too big, they will not cook completely)
1/4 cup butter
1/3 cup all-purpose flour
1 1/2 cups chicken broth
1 cup milk or 1 cup half-and-half
1 tablespoon cajun seasoning (can vary amount depending on taste)
salt and pepper
1 egg, beaten

Steps:

  • Prepare pie crust.
  • In a large saucepan, melt butter.
  • Stir in flour, Cajun seasoning, salt, and pepper.
  • Add broth and milk. Cook and stir until thickened and bubbling.
  • Stir chicken, mixed vegetable, and potatoes.
  • Pour into deap dish pie plate or tin.
  • Brush edges of dish with beaten egg to help pie crust adhere.
  • Place pie crust over mixture. Cut to fit and crump edges all around. Cut steam vents in the top. If desired, re-roll and cut the excess pastry into strips or decorative shapes and lay over the crust.
  • Brush with remaining beaten egg.
  • Bake at 400F for 30 to 40 minutes until crust is browned.

Nutrition Facts : Calories 438.6, Fat 25.2, SaturatedFat 10, Cholesterol 92.2, Sodium 500, Carbohydrate 34.6, Fiber 4.7, Sugar 0.5, Protein 19.2

CLASSIC DEEP-DISH CHICKEN POT PIE



Classic Deep-Dish Chicken Pot Pie image

Forget mini pie pans and individual crusts. Getting all the flavor and warmth of classic chicken pot pie is even simpler in this all-in-one casserole. I've made this using a store bought rotisserie chicken but I like the finished dish so much more made with a chicken slow simmered in broth and seasonings at home. It's much more moist and flavorful.

Provided by Annacia * @Annacia

Categories     Savory Pies

Number Of Ingredients 21

FILLING
1 cup(s) chopped leeks (3 medium) or 1 cup onion (1 large)
1 cup(s) sliced fresh mushrooms
3/4 cup(s) sliced celery (1-1/2 stalks)
1/2 cup(s) chopped sweet red pepper
1 - medium carrot, cut into thin diagonal slices
2 tablespoon(s) butter
1/3 cup(s) all-purpose flour
1 teaspoon(s) poultry seasoning
1/4 teaspoon(s) salt
1/4 teaspoon(s) black pepper
1 1/2 cup(s) chicken broth
1 cup(s) half-and-half, light cream or 1 cup milk
2 1/2 cup(s) chopped cooked chicken
1 cup(s) loose-pack frozen peas
1 - egg, beaten
PASTRY TOPPER
1 1/4 cup(s) all-purpose flour
1/4 teaspoon(s) salt
1/3 cup(s) shortening
4/5 tablespoon(s) cold water

Steps:

  • PASTRY TOPPER: Prepare pastry, set aside.
  • In a medium bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until dough pieces are pea-size.
  • Sprinkle 1 tablespoon cold water over the mixture 1 Tbsp at a time, gently toss with a fork until all dough is moistened. Form into a ball.
  • On a lightly floured surface, roll dough into a 13x9-inch rectangle.
  • Using a sharp knife, cut slits in pastry to allow steam to escape, or, if desired, use a small cookie cutter to cut shapes from pastry (I like to wait and do this once it on the pie - makes moving it a lot easier).
  • FILLING:
  • In a large saucepan cook leek, mushrooms, celery, and sweet pepper in hot butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning, salt, and pepper.
  • Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and peas. Pour into a 2-quart rectangular baking dish.
  • Place pastry over chicken mixture in dish. Turn edges of pastry under; flute to edges of dish. Brush pastry with some of the egg. If desired, place cut-out pastry shapes on top of pastry. Brush again with egg.
  • Bake, uncovered, in a 400 degree F oven for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving. Makes 6 servings.

DEEP DISH CHICKEN POT PIE



Deep Dish Chicken Pot Pie image

Homemade Chicken Pot Pie...I'd never made it before...so created this one today! Please ignore the weird little pieces of crust on top...I just threw some little scraps on top, not thinking about how that would look for the photo...lol This turned out so Flavorful with lots of chicken, veggies and spices all tucked inside a...

Provided by Wendy Rusch

Categories     Savory Pies

Number Of Ingredients 26

CRUST
3 c flour
1 tsp salt
1 Tbsp sugar
3/4 c butter, cubed and cold
1 c water, cold
FILLING
2 Tbsp olive oil
1 small onion, small dice
1 celery rib, small dice
1 large carrot, small dice
1 medium potato, 1/2" cubes
6 oz mushrooms, sliced
sea salt and fresh ground black pepper
1/2 c butter
1-2 clove garlic, minced
1 tsp thyme, dried
1 tsp rosemary, dried
1/2 tsp fresh ground black pepper
1/2 c flour
2 1/2 c chicken broth
1 Tbsp chicken soup base
1/2 c peas, frozen
1/2 c corn kernels, frozen
2ish c cooked chicken, chopped or torn
1/2 c milk, cream or sour cream

Steps:

  • 1. Preheat oven to 375. Crust: In a food processor bowl, combine flour, sugar and salt, add cubed butter and pulse until crumbly. Gradually add water, pulsing until dough forms a ball. Set aside a a little less then half of the dough. Lightly dust counter top with flour. Roll out larger piece of dough to fit a 10" deep dish pie plate or an 8x8 square pan. Transfer pastry to pan, set aside.
  • 2. In a large deep skillet or 3 qt saucepan over medium heat, add olive oil. When hot add in onions, celery, carrots and potatoes. Saute 3-4 minutes, add in mushrooms, season with salt and pepper, continue to cook until potatoes are barely tender, stirring frequently. When potatoes are tender, add butter, when melted add garlic, thyme, rosemary, pepper. Stir in flour, cook for 2 minutes stirring occasionally. Stir in chicken stock, chicken soup base, peas and corn, when comes to a boil, remove from heat, add chicken and cream. Stir until smooth and creamy. Taste, add salt if needed. Pour into prepared crust in pan.
  • 3. Roll out reserved dough to fit top of pie. Make an egg wash (1 egg beaten with 1 T cream or milk) Brush edges of bottom crust, place 2nd crust over filling, trim and flute or press edges together. Brush top with egg wash. Bake for 45-55 minutes or until golden. Rest 15 minutes, cut and serve.

DEEP-DISH CHICKEN PIE



Deep-Dish Chicken Pie image

Surprise! Chex® cereal stands in for the usual pie crust, creating a delicious crunchy topping for this hearty dinner dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 8

Number Of Ingredients 9

2 cups cut-up cooked chicken
1 1/4 cups frozen mixed vegetables, rinsed to separate
1/2 cup milk
1 1/2 teaspoons dried minced onion
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (4 oz) mushroom pieces and stems, drained
4 cups Rice Chex™ cereal
3 tablespoons butter or margarine, melted
1/3 cup grated Parmesan cheese

Steps:

  • Heat oven to 350°F. In large bowl, mix chicken, vegetables, milk, onion, soup and mushrooms. Spread in ungreased 8-inch square (2-quart) glass baking dish.
  • In medium bowl, mix cereal and melted butter, stirring until evenly coated. Stir in cheese. Spoon evenly over chicken mixture.
  • Bake uncovered 35 minutes.

Nutrition Facts : Calories 240, Carbohydrate 19 g, Cholesterol 50 mg, Fat 1, Fiber 2 g, Protein 15 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 3 g, TransFat 0 g

DEEP DISH CHICKEN POT PIE



Deep Dish Chicken Pot Pie image

This is a deep dish version of my "Easy as Chicken Pot Pie". Made it for dinner last night and the family gobbled it up. It makes a fantastic, quick and easy weeknight meal.

Provided by Tara Pacheco

Categories     Savory Pies

Number Of Ingredients 6

4 c cooked chicken, deboned
1 bag(s) frozen vegetable mix
1 can(s) diced potatoes
2 can(s) cream of chicken coup
1 jar(s) chicken gravy
2 sheet(s) puff pastry

Steps:

  • 1. Add one sheet of puff pastry to the bottom of a 9 inch deep dish pie plate. Cut into a circle to fit a bottom crust.
  • 2. In a large mixing bowl, combine all of the remaining ingredients. Pour into your pie plate.
  • 3. Take your remaining puff pastry sheet and place on top of your pie plate. Cut into a circle to fit a top crust. Cut a perforated "X" in center of top crust to release steam. Bake at 400 degrees for 30 minutes.

DEEP DISH CHICKEN POT PIE



Deep Dish Chicken Pot Pie image

Provided by My Food and Family

Categories     Home

Time 50m

Number Of Ingredients 7

1 lb skinless boneless chicken breasts, cut into 1 inch bites
1/4 cup light Italian salad dressing
4 oz light cream cheese (Neufchatel)
2 Tbsp flour
1/2 cup fat free low sodium chicken broth
1 package (10 oz.) frozen mixed vegetables, thawed
1 refrigerator pie crust

Steps:

  • Preheat oven to 375°F. Cook chicken in dressing in large skillet on med. heat until cooked. Add cream cheese. Cook and stir until melted. Add flour and mix well. Add broth and vegetables. Simmer 5 minutes.
  • Pour mixture into 10 inch pie plate. Place pie crust over filling and flute. Cut four slits to release steam.
  • Bake 30 minutes or until golden.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

DEEP-DISH CHICKEN POT PIE RECIPE



Deep-Dish Chicken Pot Pie Recipe image

Watch the how-to video for this Deep-Dish Chicken Pot Pie Recipe and you'll understand why you should never, ever buy a frozen pot pie again.

Provided by My Food and Family

Categories     Chicken

Time 55m

Yield 6 servings

Number Of Ingredients 7

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/4 cup KRAFT Lite Zesty Italian Dressing
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 Tbsp. flour
1/2 cup fat-free reduced-sodium chicken broth
3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

Steps:

  • Heat oven to 375°F.
  • Cook chicken in hot dressing in large skillet on medium heat 2 min., stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Add flour; mix well. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add vegetables; stir. Simmer 5 min. or until heated through, stirring frequently.
  • Spoon into 10-inch deep-dish pie plate sprayed with cooking spray; cover with pie crust. Use tines of fork to seal edge of crust to rim of pie plate. Cut slits in crust to permit steam to escape.
  • Bake 30 min. or until golden brown.

Nutrition Facts : Calories 360, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g

DEEP-DISH CHICKEN POT PIE RECIPE



Deep-Dish Chicken Pot Pie Recipe image

Watch the how-to video for this Deep-Dish Chicken Pot Pie Recipe and you'll understand why you should never, ever buy a frozen pot pie again.

Provided by @MakeItYours

Number Of Ingredients 7

1 lb. boneless skinless chicken breast s, cut into bite-size pieces
1/4 cup KRAFT Lite Zesty Italian Dressing
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 Tbsp. flour
1/2 cup fat-free reduced-sodium chicken broth
3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

Steps:

  • Heat oven to 375°F.
  • Cook chicken in hot dressing in large skillet on medium heat 2 min., stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Add flour; mix well. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add vegetables; stir. Simmer 5 min. or until heated through, stirring frequently.
  • Spoon into 10-inch deep-dish pie plate sprayed with cooking spray; cover with pie crust. Use tines of fork to seal edge of crust to rim of pie plate. Cut slits in crust to permit steam to escape.
  • Bake 30 min. or until golden brown.

DEEP-DISH CHICKEN PIE



Deep-Dish Chicken Pie image

Surprise! Chex® cereal stands in for the usual pie crust, creating a delicious crunchy topping for this hearty dinner dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 8

Number Of Ingredients 9

2 cups cut-up cooked chicken
1 1/4 cups frozen mixed vegetables, rinsed to separate
1/2 cup milk
1 1/2 teaspoons dried minced onion
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (4 oz) mushroom pieces and stems, drained
4 cups Rice Chex™ cereal
3 tablespoons butter or margarine, melted
1/3 cup grated Parmesan cheese

Steps:

  • Heat oven to 350°F. In large bowl, mix chicken, vegetables, milk, onion, soup and mushrooms. Spread in ungreased 8-inch square (2-quart) glass baking dish.
  • In medium bowl, mix cereal and melted butter, stirring until evenly coated. Stir in cheese. Spoon evenly over chicken mixture.
  • Bake uncovered 35 minutes.

Nutrition Facts : Calories 240, Carbohydrate 19 g, Cholesterol 50 mg, Fat 1, Fiber 2 g, Protein 15 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 3 g, TransFat 0 g

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