|Low-Fat Gourmet Chicken|
|by Eleanor Clark|
Jackie Eddy and Eleanor Clark have developed delicious recipes low in both fat and cholesterol that are certain to delight any palate.
Results 1 - 10 of 100 for chicken pot pie made cream of mushroom soup
Result Page: 1
Preheat oven to ... and 1 lb chicken which has been ... frozen peas, condensed soup, celery seed, ... filling is bubbly. Cool for 10 minutes before serving.
Preheat oven to 350°F. Boil the chicken breasts in enough ... 1 1/4 cups of the broth. Chop ... 2 cans of soup and the reserved ... golden brown on top.
On medium-high heat ... butter in large pot. Slowly add ... butter/flour mixture:2 cups chicken broth2 cups whole milk1 cup heavy cream1 can Cream Of Mushroom soup2 tbsp. chicken ... Using a silicone pie rolling mat, dust ... 375°F for 1 hour.
Preheat oven to 350°F. Pull chicken from the bone. ... thick add some of the chicken broth ... ramekins. Bake for 10-15 minutes or until rolls are brown.
Preheat oven to ... Add onions and mushrooms; cook and ... place on top of filling. Bake 10-12 ... to make turkey pot pie. * May ... Inc., used with permission.
Boil chicken until tender. Debone chicken. Combine chicken, mushroom soup, chicken soup ... over the top of chicken. Bake on ... until the crust is brown.
Mix chicken, vegetables and soup in a large bowl. Put 1 pie crust on bottom of pan, pour in ... lightly browned and chicken mixture is bubbly. Serves 4.
Mix first 5 ... pan. Mix all other ingredients for topping and place on top of chicken mixture. Bake at 400 degrees for about 30 minutes or until browned.
Place cubed chicken in bottom of 9x13 inch pan. ... slices. Then add soup and spread over ... casserole. Bake 1 hour at 350 degrees. Top will be light brown.
Coat large rectangular ... pan with one of the refrigerated pie crusts. Mix together the chicken, soups, Veg-All and ... minutes or until crust is browned.
Result Page: 1
top of page