Combine ingredients, except pie crust. Line a 1-1/2 quart casserole with thin pie crust. Pour in chicken mixture. Top with remaining crust, or make strips. Bake at 350 for 35 minutes or until brown. Serves 6. (Also good in individual pie pans for children.) Variation: Cook 1/2 cup diced potatoes and 1/2 cup diced onion in small amount of water until done. Add to chicken mixture. MRS B.P. JACKSON (GEORGIA ETTA) HOLLY GROVE, AR From the book
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|Serving Size: 1 Serving (103g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 122 (44%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 62.3mg||19 %|
|Sodium 219.6mg||8 %|
|Potassium 194mg||5 %|
|Total Carbohydrate 16.7g||5 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 16.1g|
|Protein 21.2g||30 %|
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Calories per serving: 278
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