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Instructions |
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Season chicken with salt and pepper, boil or bake chicken cooking thoroughly then shred when finished. Place chicken aside on plate when done.
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In 2 quart pot, cook cream of mushroom soup adding milk and frozen mixed vegetables. Cook on stovetop until vegetables are nice and tender.
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Add chicken to soup/vegetable mixture and saute for an additional 10 minutes for chicken to mix in evenly with the soup mix filling.
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Prepare pie topping, mix flour or bisquick with water in small mixing bowl. Pour pie filling in long casserole dish. Using a large spoon, drop spoonfulls of dough topping over filling, covering each section of the casserole. Pre-heat oven to 425 degrees and place casserole dish in oven and bake for approximately 30 minutes are until topping is light golden brown and filling is bubbly.
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| Serving
Suggestions |
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Serve with nice spring or garden salad, sliced tomatoes and french bread
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Originally Submitted
2/4/2011
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