1 cup butter
1 pound shredded Cheddar cheese
1 cup chopped onion
2 cups chicken broth
1 (10.5 ounce) can condensed cream of chicken soup
2 tablespoons Italian seasoning
1 tablespoon dried oregano
2 teaspoons dried basil
1 bunch fresh parsley
1 (10 ounce) package frozen chopped spinach, thawed
1 cup frozen mixed vegetables, thawed
1 (16 ounce) package frozen mixed vegetables, thawed
2 cups shredded Cheddar cheese, divided
2 small onions, chopped
1/4 teaspoon garlic powder
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, white sugar and brown sugar until light and fluffy. Stir in the eggs, one at a time, beating well with each addition. Gradually beat in the flour and salt, then stir in the chicken broth, chicken soup, Italian seasoning, oregano and basil.
In a separate mixing bowl, combine the spinach, mixed vegetables, mixed vegetables, mixed vegetables, mixed vegetables, chicken, Cheddar cheese, onion slices, garlic powder and pepper. Mix thoroughly.
Transfer mixture into the greased and floured 10 inch pie pan.
Arrange cheese slices on top of cheese slices. Press chicken mixture into a 9 inch square white baking dish.
Bake in preheated oven for 45 minutes, or until chicken is cooked through and crust is golden brown.
I really liked this recipe (indeed i took half the recipe and made like a freezer version who knows what that made a woman cry.) Much easier than burning the honey. I didnt have any dry apricot chunks so I left them out but completely destroyed the never dried scenic include the cavity! mmmm so sinzi.
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