Magic Chicken

Name: Magic Chicken
Cook time: P1H
Total time: P1H
Yield: 6
Cuisine: Fusion
Ingredients: chicken breast halves, boneless, skinless; vegetable oil; soup, cream of chicken; mushrooms, canned; green peas; onions; sweet red bell peppers; shallots; garlic cloves; parsley leaves; salt and black pepper; crackers, saltine

Yield

6 servings

Prep

15 min

Cook

1 hrs

Ready

1 hrs

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
3	pounds	chicken breast halves, boneless, skinless cut into strips
2	tablespoons	vegetable oil
2	cans	soup, cream of chicken
8	ounces	mushrooms, canned drained
10	ounces	green peas frozen, thawed
1	each	onions chopped
1	each	sweet red bell peppers chopped
3	each	shallots chopped	*
1	each	garlic cloves
1	tablespoon	parsley leaves fresh chopped
1	x	salt and black pepper to taste	*
1	stack	crackers, saltine crushed	*

Ingredients

Amount	Measure	Ingredient	Features
1.4	kg	chicken breast halves, boneless, skinless cut into strips
3E+1	ml	vegetable oil
2	cans	soup, cream of chicken
231.2	ml/g	mushrooms, canned drained
289	ml/g	green peas frozen, thawed
1	each	onions chopped
1	each	sweet red bell peppers chopped
3	each	shallots chopped	*
1	each	garlic cloves
15	ml	parsley leaves fresh chopped
1	x	salt and black pepper to taste	*
1	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.

Use individual 6-inch tart shells to make several individual pot pies.
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.
Use leftover cooked chicken or leftover holiday turkey.

Freeze potpies for future meals.