Crustless Chicken Pot Pie
4 servings
55 minutes
1 (6 ounce) package Stove Top chicken stuffing mix
1/4 cup butter, in small pieces or margarine
1 1/2 cups hot water
1 (10 ounce) can cream of chicken soup
1 cup milk or 2% low-fat milk
3 cups cooked chicken, diced
1 (10 ounce) package frozen mixed vegetables
1/4 teaspoon thyme
Preheat oven to 350°F.
Take the seasoning packet from the stuffing mix and put it in a bowl with the butter.
Add the hot water to the bowl and stir to partially melt the butter.
Add the stuffing crumbs and stir to mix; set aside for the water to finish being absorbed.
In a 2 quart casserole dish, mix the soup and the milk together.
Stir in the chicken, mixed vegetables and thyme.
Spoon the stuffing evenly over the chicken mixture.
Bake in the preheated 350°F oven for 45 minutes.
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