15m
PREP TIME
30m
COOK TIME
7
INGREDIENTS
Servings: 6
Ingredients
- 1 (9 inch) refrigerated unbaked pie crust
- 1 (10 3/4 ounce) can Campbell's® Condensed Cream of Chicken Soup
- 1 cup half n' half cream or milk
- 2 cups cooked chicken
- 1 (16 ounce) bag frozen vegetable combination, thawed and drained
- 1 1/3 cups French's® Original Crispy Fried Onions
- 1/2 cup Shredded Swiss cheese
KEY PRODUCTS
INSTRUCTIONS
- 1 HEAT oven to 400°F. Roll out pie crust on lightly floured board. Invert a 10-oz. custard cup on top of crust. With sharp knife, trace around cup and cut out circle; prick several times with fork. Repeat 5 more times, rerolling scraps of pie crust as necessary. Cover; set crusts aside.
- 2 COMBINE soup, half n' half cream, chicken, vegetables and 2/3 cup French Fried Onions. Spoon mixture into 6 (10-oz.) custard cups. Place filled cups on baking sheet. Place 1 crust over each cup. Bake, uncovered, 30 min. or until crust is browned.
- 3 PLACE filled cups on baking sheet. Cover each with one crust. Bake, uncovered, 30 min. or until crust is browned.
- 4 TOP each crust with cheese and remaining 2/3 cup onions, dividing evenly. Bake 1 min. until cheese melts and onions are golden.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
