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Magic Chicken

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Submitted by BA

YIELD

6 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

3 1.4
POUNDS KG CHICKEN BREAST HALVES, BONELESS, SKINLESS
cut into strips
2 3E+1
TABLESPOONS ML VEGETABLE OIL
2 2
8 231.2
OUNCES ML/G MUSHROOMS, CANNED
drained
10 289
OUNCES ML/G GREEN PEAS
frozen, thawed
1 1
EACH EACH ONIONS
chopped
1 1
EACH EACH SWEET RED BELL PEPPERS
chopped
3 3
EACH EACH SHALLOTS
chopped *
1 1
EACH EACH GARLIC CLOVES
1 15
TABLESPOON ML PARSLEY LEAVES
fresh chopped
1 1
X X SALT AND BLACK PEPPER
to taste *
1 1
STACK STACK CRACKERS, SALTINE
crushed *

Directions

In a large frying pan, brown chicken breasts in the oil.

When they are done remove them, and sauté the onion, bell pepper, shallots, garlic, and parsley in the same oil.

When the onions are clear, put the entire mixture in a large casserole dish.

Add the mushrooms and peas, and then fold in the cream of chicken soup.

Top with the crushed crackers and bake at 350℉ (180℃) F for 1 hour.

OPTIONS: 1. Put entire recipe into a pie shell and use either the cracker topping or another pie shell, inverting it out of its pan, as the top crust.

  1. Use individual 6-inch tart shells to make several individual pot pies.

  2. Add other vegetables to this mixture, although you will need to steam them first. Try these: carrots, broccoli, corn, cauliflower, potatoes: or use up your leftover cooked veggies.

  3. Use leftover cooked chicken or leftover holiday turkey.

Freeze potpies for future meals.

  1. Serve over rice or bake with cooked pasta.
* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 413g (14.6 oz)
Amount per Serving
Calories 540 31% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 201mg 67%
Sodium 941mg 39%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 149g
Vitamin A 15% Vitamin C 103%
Calcium 7% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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