Save time with pre-made pie crust, canned soup and beans.
Cut chicken into 1/2 inch pieces. Combine soups, milk, and pepper, salt and onion powder, if using. Stir in chicken and vegetables.
Place mixture in 9 x 13 inch baking dish. Top with 2 crusts, piecing the second one to fit around the first, and sealing edges with water. Sprinkle paprika over the crust.
Bake uncovered for 35-45 minutes at 425 degrees F or until bubbly throughout.
Experiment with different combinations of meat, soups and vegetables for a variety of flavors.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (761g) | ||
Recipe Makes: Servings | ||
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Calories: 349 | ||
Calories from Fat: 116 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.9g | 17 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 17.1mg | 5 % | |
Sodium 1886.2mg | 65 % | |
Potassium 1409.5mg | 37 % | |
Total Carbohydrate 52g | 15 % | |
Dietary Fiber 11.7g | 47 % | |
Sugars, other 40.3g | ||
Protein 10g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 349
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