cooked chopped chicken 3/4 cups frozen mixed veggies 1 cup shredded cheddar cheese 4 eggs 1 (10.75-oz) can cream of chicken soup 1/2 cup milk 1 (9-inch) frozen deep dish pie crustPreheat oven to 350ºF.
chicken and vegetables in bottom of frozen pie crust. Top with cheese.
together eggs, cream of chicken soup and milk. Pour over cheese.
You see the pastry is just flour…. Well actually, no. Then you cook up some mince…. US/Canadian readers. You might remember late last year Les Petits Chefs made Mexican Caesar Salads from the “Save with Jamie” book – and it was a huge hit, like allofthe recipes I have made from the book so far
Here are the changes I made. creamychicken & rice soup $7. I've made this soup 3 times and each time it gets better and better. I used 3/4 cups of half and half along with 1 1/4 cup of 1% milkforthecream baseI used margarine instead of butter forthecream baseSkipped the parsley and added dried rosemaryI used 4 cups of reduced sodiumchicken broth and 1 cup ofwaterforthe brothI used a rotisseree chicken from Publix instead of raw chicken breast (added in step 3)I used the same rice that was used in the Budget Bytes recipe (Lundberg Wild Blend) pictured in the Budget Bytes photos ofthe recipe steps 3 t. 3/4 cups of half and half. 1 1/4 cup of. 4 cups of. 1 cup ofwater