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How To make "Magic" Chicken

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3 pounds boneless skinless chicken breasts

cut into
strips 2 tablespoons vegetable oil
2 cans cream of chicken soup
1 8 oz. can mushrooms :

drained
1 10 oz. package frozen peas

thawed
1 onion :

chopped
1 bell pepper

chopped
3 shallots :

chopped
1 clove garlic
1 tablespoon chopped fresh parsley
salt and freshly ground pepper

to taste 1 stack Ritz crackers :

crushed
In a large frying pan, brown chicken breasts in the oil. When they are done, remove them, and fry off the seasonings; onion, bell pepper, shallots, garlic, and parsley. When the onions are clear, put the entire mixture in a large casserole dish. Add the mushrooms and peas, and then fold in the cream of chicken soup. Top with the crushed crackers and bake at 350=B0 for 1 hour.
OPTIONS: 1. Put entire recipe into a pie shell and use either the cracker topping or another pie shell, inverting it out of its pan, as the top crust. 2. Use individual 6-inch tart shells to make several individual pot pies. 3. Add other vegetables to this mixture, although you will need to steam them first. Try these: carrots, broccoli, corn, cauliflower, potatoes: or use up your leftover cooked veggies. 4. Use leftover cooked chicken or leftover holiday turkey. Freeze potpies for future meals. 5. Serve over rice or bake with cooked pasta.

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