----------------------- - --------------------- - --------------------- - ------------------

------------------- - ---------------- CHICKEN POT PIE

 

 

 

2 (10 3/4 oz.) cans cream of b r occoli soup

1 c. milk

1/4 tsp. thyme leaves, crushed

1/4 tsp. pepper

4 c. cooked cut up vegetables

(broccoli, carrots, p o tatoes, etc.)

2 c. cubed cooked ch i cken or t u rkey

1 (10 oz.) can Hungry Jack flaky biscuits

 

 

1. In 3 qu a rt baking dish, combine s o up, milk, thyme and pepper.   Stir in vegetables and chicken.   2. Bake at 400 degrees for 15 minutes or until mixture begins to bubble.   Me a nwhi l e, cut each biscuit into quarters.   3. Remove dish from oven; stir.   A rrange biscuit pieces over hot c h icken mixture.   Bake 15 minutes or until biscuits are golden brown.

 

 

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------------------- - ---------------- CHICKEN NOODLE CASSEROLE

 

 

 

1 can cre a m of chic k e n soup

1/2 c. milk

1 pkg. Me u llers dumpling noodles

(serve 6)

1 (6 oz. or so) can chicken - its near the t una


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