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Add a photoServings: 10
Ingredients
- 1 whole chicken
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 2 cans Veg-all
- 1 1/2 - 2 c. chicken broth (from chicken)
- Salt & pepper to taste
- Pillsbury all-ready pie crust
- butter
Directions
- Cook chicken till tender. Cold and debone and cut up. Drain 2 cans Veg-all. Add in the soups, salt, pepper, chicken and sufficient chicken broth to make soupy or possibly creamy texture. Pour into greased long pan or possibly casserole dish and top with Pillsbury pie crust (break to fit on top). Dot with butter and bake at 400 to 450 degrees till brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 10 servings | |
| Calories 321 | |
| Calories from Fat 199 | 62% |
| Total Fat 22.14g | 28% |
| Saturated Fat 6.42g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 563mg | 23% |
| Potassium 311mg | 9% |
| Total Carbs 4.49g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.58g | 0% |
| Protein 24.49g | 39% |
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