Country Chicken Casserole (A larger version of a homemade pot pie)

Ingredients:

1 Can Cream of Potato

1 Can Cream of chicken

Or..... For less fat, replace cream of chicken and potato with:

4 cups nonfat dry milk powder
1 1/2 cup cornstarch
1/2 cup low-sodium instant chicken bouillon granules (Boiled down)
4 tablespoons dried onion flakes or
2 teaspoon onion powder
2 teaspoon dried basil
2 teaspoon dried thyme
1 teaspoon pepper
Include 3 red potatoes thinly sliced in halves, or omit
-> Mix above prior to combining with other ingredient

1 Pkg. or equivalent of approx. 2lbs Chicken Breasts

1 pkg. Frozen mixed vegetables (Or you can use your own fresh cut of variety

vegetables; about 6 cups)

1/4 Tsp. Thyme

1/4 Tsp pepper

4 Cups Herb Seasoned Stuffing

10x15 baking dish

Directions:

1) Boil chicken breasts thoroughly until no longer pink
2) Pre-heat oven 400 degrees
3) Cut up desired vegetable. If using frozen, defrost vegetables in microwave until partially thawed
4) Mix all ingredients except stuffing in baking dish. Then top with stuffing as a coat to the top. Cook until ingredients bubble. About 30 minutes or until hot.

Or for a more classic pot pie taste, replace seasoned stuffing and with bisquick biscuit mix (Or Jiffy biscuit mix.. Much quicker). Coat top of casserole with biscuit mix and cook until casserole is bubbling, or biscuit layer is cooked thoroughly.