“My family loves this recipe! after a long day of work it is really simple to make and it doesn't take a lot of time to prepare. my mother is the one who deserves the credit for this recipe that she has been making for years!”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 2 pillsbury pie crusts
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 (10 1/2 ounce) can cream of celery soup
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 2 -3 boneless chicken breasts
  • 1 (14 1/2 ounce) can Veg-All
  • 1 (8 ounce) can evaporated milk
  • salt and pepper

Directions

  1. Place one pie crust in a casserole dish and bake for 10 minute set aside.
  2. season chicken breast with salt and pepper and boil until done. drain and shred chicken into bite size pieces.
  3. in large bowl mix all soups,milk and undrained veg-all together. add chicken and pour into prepared casserole dish.
  4. place pie crust on top pinch together to seal and vent the top with a fork.
  5. bake in pre-heated oven (350 degrees) until crust is golden. approximately 20 minute.

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