Melt 1/3 cup butter in large pot over medium heat. Add 1/3 cup chopped onion (or a good dose of onion powder if you don’t have an onion like me). Add 1/3 cup flour and as much pepper as you like. Cook, stirring constantly, until mixture is bubbly. Stir in 2/3 cup milk, 2 cups water, and one package Lipton Chicken Noodle soup mix (the dry kind). Heat to boiling, stirring constantly, until thick and creamy. Turn off heat. Stir in one package frozen peas and carrots (or vegetables of your choosing). Then add a bunch of cooked, cut-up chicken or turkey (maybe 3 cups). Pour into a 9X9 inch dish. A doubled recipe fits into a 9X13 nicely. Cover with an AllReady Pie Crust, flattened croissant roll dough, a tube of refrigerator biscuits, or Bisquick biscuit mix. Slice vent holes in the top. Bake at 425* for 25-35 minutes. Check after 20 minutes because each type of crust cooks a little differently. You may have to put foil underneath the pan to catch drips if it’s too full.
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|Serving Size: 1 Serving (3448g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2443 (54%)|
|Amt Per Serving||% DV|
|Total Fat 271.4g||362 %|
|Saturated Fat 165.5g||827 %|
|Monounsaturated Fat 80g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 958.2mg||295 %|
|Sodium 3372.9mg||116 %|
|Potassium 9901.2mg||261 %|
|Total Carbohydrate 342.8g||101 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 338g|
|Protein 203.5g||291 %|
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Calories per serving: 4538
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