| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken, Main dish, Casseroles | 6 | Servings | |
INGREDIENTS
| 2 1/2 | c | Chicken; diced cooked |
| 1 | c | Cream of celery soup |
| 2 | Jars Mushrooms; (2.5 oz. eac | |
| 1/2 | c | Celery; sliced |
| 1/2 | c | Green pepper; diced |
| 1 | ts | Steak sauce |
| 1/2 | ts | Marjoram; crumbled |
| 1/2 | pk | Piecrust mix |
| 1/2 | ts | Dillweed |
INSTRUCTIONS
DIRECTIONS: Combine chicken, celery soup, mushrooms with liquid, celery, green pepper, steak sauce and marjoram in a large skillet. Heat slowly until bubbly hot, about 10 minutes. Turn into a 4-cup shallow baking dish. Prepare piecrust mix, following label directions, adding dillweed with wa- ter. Roll out to fit top of baking dish; cover pie; turn edge under, flush with rim; flute. Cut a 6-inch "X" in center of pastry. Fold corners back. Bake in a very hot oven (450^F.) for 20 minutes or until crust is golden brown. Let stand 10 minutes before serving. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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