Open-Faced Chicken Pie

Name: Open-Faced Chicken Pie
Ingredients: 2 (10 3/4 ounce) cans cream of chicken soup; 1 cup 2% low-fat milk (I fill 1 can from the empty soup cans); 1 (15 ounce) can Veg-All, drained (mixed vegetables); 2 cups cooked chicken, cubed (leftovers or saute' cubes in oil, butter and some spices); 1 teaspoon Worcestershire sauce; 1/2 teaspoon ground sage; salt and black pepper, to taste; 12 slices white bread; chopped parsley, for garnish

9 ingredients

4 steps

Ingredients

2 (10 3/4 ounce) cans cream of chicken soup
1 cup 2% low-fat milk (I fill 1 can from the empty soup cans)
1 (15 ounce) can Veg-All, drained (mixed vegetables)
2 cups cooked chicken, cubed (leftovers or saute' cubes in oil, butter and some spices)
1 teaspoon Worcestershire sauce
1/2 teaspoon ground sage
salt and black pepper, to taste
12 slices white bread
chopped parsley, for garnish

Directions

1

In a 2 quart pot over medium heat, cook cream of chicken soup and milk, stirring constantly, until warm.
2

Add canned vegetables and chicken. Cook until heated through.
3

Season with Worcestershire, sage, salt, and black pepper. Place 2 slices of bread on each plate, slightly overlapping.
4

Spoon chicken mixture over top. Sprinkle with chopped parsley and serve.