Nacho Pot Pie

Name: Nacho Pot Pie
Ingredients: 3 cups Progresso(R) chicken broth (from 32-oz carton); 1/2 cup butter or margarine; 2 medium carrots, cut into 1/4-inch slices; 2 shallots, finely chopped (1/2 cup) 3 cloves garlic, finely chopped; 2 tablespoons Old El Paso(R) taco seasoning mix (from 1-oz package); 3/4 teaspoon freshly ground pepper; 1/2 teaspoon salt; 1/2 cup all-purpose flour; 1/4 cup whipping cream; 2 cups shredded deli rotisserie chicken (from 2-lb chicken); 1 can (15 oz) Progresso(R) black beans, drained, rinsed; 1 bag (12 oz) Green Giant(R) Valley Fresh Steamers(R) Niblets(R) frozen corn, thawed; 4 cups crushed tortilla chips; 1 cup shredded Mexican cheese blend (4 oz)

14 ingredients

1 steps

Ingredients

3 cups Progresso(R) chicken broth (from 32-oz carton)
1/2 cup butter or margarine
2 medium carrots, cut into 1/4-inch slices
2 shallots, finely chopped (1/2 cup) 3 cloves garlic, finely chopped
2 tablespoons Old El Paso(R) taco seasoning mix (from 1-oz package)
3/4 teaspoon freshly ground pepper
1/2 teaspoon salt
1/2 cup all-purpose flour
1/4 cup whipping cream
2 cups shredded deli rotisserie chicken (from 2-lb chicken)
1 can (15 oz) Progresso(R) black beans, drained, rinsed
1 bag (12 oz) Green Giant(R) Valley Fresh Steamers(R) Niblets(R) frozen corn, thawed
4 cups crushed tortilla chips
1 cup shredded Mexican cheese blend (4 oz)

Directions

1

{"0":"STEP 1 Heat oven to 375\u00b0F. In 4-quart saucepan, heat broth over medium-high heat. Remove from heat; cover to keep warm.","2":"STEP 2 In Dutch oven, melt butter with 2 tablespoons of the warm broth over medium-high heat. Add carrots, shallots, garlic, taco seasoning, pepper and salt. Cook 5 minutes, stirring occasionally, until carrots are tender. Gradually add flour, stirring with whisk. Cook 1 to 2 minutes, stirring constantly. Stir in whipping cream and remaining warm broth. Heat to boiling; add chicken, beans and corn. Reduce heat; simmer uncovered 5 minutes, stirring occasionally, until slightly thickened.","4":"STEP 3 Spoon mixture into ungreased 11x7-inch (2-quart) baking dish. Top with crushed tortilla chips. Sprinkle with cheese. Bake uncovered 20 to 25 minutes or until golden brown."}