"Magic" Chicken
3 lbs. boneless skinless chicken breasts, cut into strips
2 Tbs. oil
2 cans cream of chicken soup
8 oz. can mushrooms, drained
10 oz. pkg. frozen peas, thawed
1 onion, chopped
1 green pepper, chopped
3 shallots, copped
1 clove garli, minced
1 Tbs. chopped fresh parsley (or 1 tsp. parsley flakes)
salt and pepper to taste
1 pkg. Ritz crackers, crushed
In a large frying pan, brown chicken in the oil. When they are
done,
remove them and add onion, green pepper, shallots, garlic and
parsley. When the onions are clear, put the entire mixture in a
large casserole dish. Add the mushrooms and peas, then fold in
the
cream of chicken soup. Top with crushed crackers and bake at 350
for
1 hour.
Serving options:
Put entire recipe into a pie shell and use either the cracker
topping
or another pie shell, inverting it out of its pan, as the top
crust.
Use individual 6-inch tart shells to make several individual pot
pies.
Add other vegetables to this mixture, although you will need to
steam
them frist. Try these: Carrots, broccoli, corn, cauliflower,
potatoes: or use up leftover cooked veggies.
Use leftover cooked chicken or leftover holiday turkey. Freeze
pot
pies for future meals.
Serve over rice or back with cooked pasta.
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