1. Preheat oven to 450°F.
2. Remove pie crust from package and unroll onto a non-stick baking sheet. Bake 8 minutes or until golden.
3. Meanwhile, combine the remaining ingredients in a large, 12-inch skillet. Bring just to a boil over medium-high heat. Reduce heat and simmer 7 to 9 minutes or until heated, stirring occasionally.
4. Remove skillet from heat, place baked crust on top of the chicken mixture before serving.
NOTE: To lighten fat and sodium, use reduced-fat varieties of soup, cream cheese, and milk and use the no salt added varieties of Del Monte vegetables.
|Serving Size: 1 serving (482g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 211 (36%)|
|Amt Per Serving||% DV|
|Total Fat 23.5g||31 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 76.4mg||24 %|
|Sodium 1128.7mg||39 %|
|Potassium 1176.7mg||31 %|
|Total Carbohydrate 62.3g||18 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 54.7g|
|Protein 28.9g||41 %|
Powered by: USDA Nutrition Database
Calories per serving: 580
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