I have a better & quicker version if you like the SAME taste but easier! Ingredients: 3 Cups cooked [boiled] chicken-cubed, 1 can cream of potato soup, 1 can cream of celery soup, 1 can VegAll – drained, 1 small can drained mushrooms, ½ tsp thyme, ½ tsp pepper, ½ cup milk, 2 Pillsbury pie crusts. Directions: Cut each pie crust to size of 8 x 8 pan, Put one pie crust in bottom of pan, fill with above ingredients, mixed together., Put second crust on top, make slits in top crust – Bake @ 375 for 35 minutes or until Golden brown. Delicious!

Reviewed On: Dec. 20, 2008

This casserole is fabulous! I made a few changes, I only chopped about 1/4 of a cup of onion instead of a whole one and added mushrooms and 3 cloves of garlic and followed the advice of another poster and sauteed them altogether prior to adding to the dish. I also added about 3/4 of a container of reduced fat sour cream to the potatoes to make them smoother. Next time I will not add the cubes of cheese into the potatoes, there was a bit too much cheese for us and we love cheese. 8oz of shredded cheese is plenty! Lastly, I did not use green beans. I used a 15oz can of veg-all mixed veggies and LOVED it! I think the variety in veggies is better than just green beans. It reminded me of a turkey shepherds pie and the kids loved this one as well!

Reviewed On: Dec. 6, 2008

Fabulous! Great when outside in the winter!

Reviewed On: Sep. 26, 2008