5 pot chicken vegetable alfredo Recipes

chicken breasts, cooked & deboned, equal to 1 1/2 cups diced chicken or 1 deboned deli chicken, alfredo sauce, frozen mixed vegetables (peas, carrots, green beans, corn), chopped pimiento or 2 tbsp red peppers, dried thyme, salt & pepper, crusts from 1 package refrigerated pie crusts

carrot, diced, celery, diced, onion, chopped, red potatoes, peeled and diced, frozen mixed vegetables, chicken broth, chicken, diced, alfredo sauce, garlic powder, flour

reduced-fat baking mix (ie. bisquick), nonfat milk, poultry seasoning, vegetable alfredo sauce (see #rz.4738), cooked asparagus, cut into bite size pieces, chopped cooked skinless chicken breast (about 4 oz), crumbled dried sage

boneless skinless chicken thighs, black pepper, cream cheese, cubed, alfredo sauce, water, dried basil, frozen mixed vegetables, fettuccine, cooked