Chicken pot pie casserole

Yield: 1 Servings

Measure Ingredient
4½ cup SKINNER Extra Wide Egg Noodles; (6 oz.) uncooked
2 tablespoons Vegetable oil
½ cup Sliced carrot
½ cup Sliced celery
½ cup Chopped onion
2 tablespoons Chopped fresh parsley
1¾ cup Ready-to-serve chicken broth; (14-1/2 oz. can)
1¼ cup Water
¼ teaspoon Ground black pepper
¼ teaspoon Saffron; (optional)
¼ teaspoon Dried thyme leaves
2 cups Chopped cooked chicken
1 Crust (1/2 of 15-oz. pkg.) refrigerated pie crusts; rolled out

Heat oven to 350°F. In 2-quart casserole, place uncooked pasta; set aside.

In large skillet, heat oil. Add carrot, celery, onion and parsley; cook until almost tender. Add broth, water, pepper, saffron and thyme; heat to boiling. Remove from heat; stir in chicken. Pour chicken mixture over pasta; cover with crust, fluting edges. Vent crust for steam to escape; brush lightly with milk for even browning, if desired. Bake 25 to 30 minutes or until crust is golden brown. 4 to 6 servings.

Posted to recipelu-digest Volume 01 Number 657 by "Diane Geary." <diane@...> on Jan 31, 1998

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