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3 pounds boneless skinless chicken breasts -- cut into
strips
2 tablespoons vegetable oil
2 cans cream of chicken soup
1 8 oz. can mushrooms -- drained
1 10 oz. package frozen peas -- thawed
1 onion -- chopped
1 bell pepper -- chopped
3 shallots -- chopped
1 clove garlic
1 tablespoon chopped fresh parsley
salt and freshly ground pepper -- to taste
1 stack Ritz crackers -- crushed
In a large frying pan, brown chicken breasts in the oil. When they
are done, remove them, and fry off the seasonings; onion, bell pepper,
shallots, garlic, and parsley. When the onions are clear, put the entire
mixture in a large casserole dish. Add the mushrooms and peas, and then
fold in the cream of chicken soup. Top with the crushed crackers and
bake at 350=B0 for 1 hour.
OPTIONS:
1. 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.
2. Use individual 6-inch tart shells to make several individual pot
pies.
3. Add other vegetables to this mixture, although you will need to steam
them first. Try these: carrots, broccoli, corn, cauliflower, potatoes:
or use up your leftover cooked veggies.
4. Use leftover cooked chicken or leftover holiday turkey. Freeze
potpies for future meals.
5. Serve over rice or bake with cooked pasta.
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