Crustless Creamy Chicken Pot Pie

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Makes 4 servings


  • vegetable cooking spray
  • ¾ pound boneless, skinless chicken tenders
  • salt and pepper and paprika
  • 2 cups water
  • 1 x 16-ounce package frozen mixed vegetables
  • 1 x 10¾ ounce can condensed Creamy Chicken Mushroom soup
  • 1 cup uncooked rice


  1. Heat Dutch oven coated with cooking spray over medium-high heat until hot.
  2. Add chicken; season with salt, pepper and paprika to taste.
  3. Cook, stirring occasionally, 3 to 5 minutes or until chicken is beginning to brown.
  4. Add water, vegetables, soup and rice; stir until blended and rice is submerged. Bring to a boil; reduce heat, cover and simmer 30 to 35 minutes, stirring 2 to 3 times during cooking to evenly distribute rice.
  5. Cook until rice and vegetables are tender. Serve immediately.