the kitchen of Daphna Williams
1 large chicken breast
2 cans mixed vegetables, undrained
1 can cream of chicken soup, undiluted
1 pie crust
Boil chicken, cool, debone and cut into bite sized
pieces. Add the mixed vegetables and the soup. Mix together and put in
an 8 x 8 x 2 ½" deep casserole dish. Cover with 8" pie crust. Bate
at 350 until crust is good and brown.
This is a good dish to serve four people with
a side salad.