Chicken Pot Pie Casserole

Ready in 1 hour

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1/2 c celery; Sliced
1 1/4 c Water
2 tb Vegetable oil
1/4 ts Black Pepper; ground
4 1/2 c Extra Wide Egg noodle; SKINNER
2 tb Chopped fresh parsley
1 3/4 c Ready-to-serve chicken
1/4 ts Saffron; (optional)
1/2 c carrot; Sliced
1/2 c Onions; chopped
2 c chicken; Chopped cooked
1/4 ts Dried thyme leaves
1/2 15-oz package Crust

Original recipe makes 1



Heat oven to 350F. 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." on Jan 31, 1998

Calories Per Serving: 3127 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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