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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Almost like chicken pie. Ingredients:
2 medium carrots, peeled and sliced |
1 medium yellow onion, sliced |
1 teaspoon salt |
1/2 teaspoon pepper |
one 3 to 4 pound chicken, quartered, or 2 bone in chicken breasts |
one 10.75 ounce can condensed cream of chicken soup |
two 10.75 ounce cans condensed cream of mushroom soup |
one 8 ounce bag herb seasoned dressing |
Directions:
1. Fill pot with enough salted water to cover the chicken.
2. Add the carrots, onions, salt and pepper.
3. Bring to a boil.
4. Place the chicken in the pot, reduce the heat and simmer, covered, 30 minutes.
5. When the chicken is done, remove from pot and let cool. Strain and reserve the broth and discard the vegetables.
6. Preheat oven to 350 degrees.
7. When the chicken is cool enough to handle, remove and discard skin and bones.
8. Cut the meat into bite size portions.
9. In a large bowl, combine chicken with both soups and stir thoroughly.
10. Pour into a 13 x 9 inch baking pan.
11. Cover the mixture evenly with the dry dressing.
12. Pour 1 2/3 cups reserved broth over the dressing.
13. Bake 30 minutes or until bubbly.
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