| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Casseroles | 1 | Servings | |
INGREDIENTS
| 1 | cn | Cream of chicken soup; 10 3/4oz |
| 1/2 | c | Milk |
| 1/2 | c | Chopped onion |
| 3 | oz | Cream cheese; softened/ cut up |
| 1/4 | c | Chopped celery |
| 1/4 | c | Shredded carrot |
| 1/4 | c | Grated parmesan cheese |
| 3 | c | Cubed cooked chicken |
| 10 | oz | Frozen cut up broccoli |
| Cooked and drained | ||
| Pie crust: | ||
| 2 1/4 | c | Flour |
| 1/2 | ts | Salt |
| 3/4 | c | Shortening |
| 4 | tb | Cold water; (4 to 5) |
INSTRUCTIONS
In a bowl, stir together flour and salt. Cut in shortening. Add water and stir until dough forms ball. Divide in half, and roll out into 2 9" crusts. Put 1 crust in pie pan. In a large saucepan combine soup, milk, onion, cream cheese, celery, carrot and Parmesan cheese. Cook and stir until mixture is hot and cream cheese is melted. Stir in chicken and broccoli; heat through. Pour into prepared crust. Top with other crust and seal. Bake at 375 for 20 - 25 min. Posted to Bakery-Shoppe Digest by angstrom@juno.com (Angela L Gilliland) on Feb 10, 1998
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