Ingredients:
1 large can of chicken, drained
1 can of creamy soup — chicken, celery or mushroom
1 cup fresh, chopped vegetables — any combination (carrots, cabbage, broccoli, cauliflower, bell peppers, mushrooms, or tomatoes)
1 tablespoon dried parsley
2 green onions, finely chopped
2 cloves fresh garlic, finely chopped
3 grinds of fresh pepper
1 deep-dish frozen pie crust
1-2 cups shredded cheddar cheese
1 teaspoon sweet paprika
2 teaspoons fresh thyme or parsley leaves, chopped
Tools:
One can opener
Measuring cups and spoons
Medium mixing bowl
Rubber spatula
Two small bowls
Grater
Hot mitts and cooling rack
Cutting board
Paring knife
Instructions:
Preheat oven to 350 degrees. Chop veggies. In mixing bowl, combine chicken, soup, vegetables, and seasonings. Mix well with spatula.
Fill pie crust with chicken and vegetable filling. Top with herbs, cheese and paprika.
Bake for 35 to 45 minutes. Let cool about five minutes before serving. Serves six.
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