CHICKEN FLORENTINE PIE 
1 pie shell, deep dish, thawed
1 can chunky chicken soup
3 eggs, beaten
1 c. Cottage cheese
1/2 c. grated Parmesan cheese
1 box chopped broccoli, cooked
1 c. grated Cheddar cheese
1/4 c. chopped onion
1 tsp. oregano

Prick pie shell. Place on cookie sheet and bake at 350 degrees for 10 minutes. Combine remaining ingredients (reserving 1/2 cup Cheddar cheese). Pour into pie shell and bake at 350 degrees about 45 minutes. Put remaining cheese on top and bake another 10 minutes. Cool before cutting.

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“CHICKEN FLORENTINE”

 

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