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Entrees - Maindishes
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None
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Ingredients |
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2 cups chopped cooked chicken breast (I used 2 large cans of chicken)
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½ cup thinly sliced carrots
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½ cup frozen green peas
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1 cup chicken broth
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10.75 ounce can cream of chicken soup
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1 cup biscuit mix
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1 cup milk
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½ cup (1 stick) melted butter
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Instructions |
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In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas.
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Mix the broth with the soup. Pour over the layers.
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Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping.
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Bake 350 until the topping is golden brown, 30-40 mins.
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Originally Submitted
2/5/2010
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You can add this Hurry-Up Chicken Pot Pie recipe to your own private DesktopCookbook.
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