[Update my dinner status], I'm making this tonight.
2 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): tell us
US/Metric: [convert to metric]
Ingredients
- 1 Pie crust unbaked
- 1 can (10.25 oz) Cream of mushroom soup, condensed
- 1 cup Milk
- 1 cup Frozen southern-style diced hash brown potatoes
- 1 package Chicken breast (frozen 9 oz) cooked and diced
- 1 bag Frozen mixed vegetables (1 lb)
- 1/4 teaspoon Salt
Preparation
Heat oven to 450 degrees F.
Spray cookie sheet with cooking spray.
Place pie crust flat on cookie sheet. (If desired, decoratively flute edge and cut designs in crust using cookie cutter. )
Bake 8 minutes or until lightly browned.
Meanwhile, in 12" non-stick skillet, mix soup and milk.
Cook over medium-height, stirring frequently, until bubbly.
Stir in remaining ingredients.
Return to boiling.
Reduce heat to medium-low, cover and simmmer 8 to 10 minutes, stirring occasionally, until thoroughly heated.
