Thank you for posting this! Though I did make personal changes, the concept is very easy and very good. I used 3 half chicken breasts which I rubbed with pesto (tubed) before cooking on a mini Forman grill. Preheated oven to 300. In an oven safe pot, I cooked 1/4 of an onion in a tiny bit of oil until soft, then added 2 bags (24 oz total) of mixed veggies, about 1 teaspoon mixed dried herbs (It. seasoning plus thyme) and some garlic powder. Added the condensed soups as written and 2 cups of 2% Lactaid (it's what I had). Cubed the chicken and added, and brought eveything to a bare simmer (it was thicker than I thought---which I liked), covered and pop it into the oven for about 1 hour. I did not add salt due to the soups and because of what I did next.
Since I like crust, I made a qty for a single pie shell, rolled it out between 2 sheets of parchment paper and used a pizza cutter to crisscross cut the dough. Slid the paper and dough to a baking pan and baked; I now had pie crust "chips". I could drop 2 or 3 (or more) in my serving. Overall I ended up with more than 4 servings-----I will make this many times. Thanks again for a recipe to springboard off from!
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Thank you for posting this! Though I did make personal changes, the concept is very easy and...