1 tablespoon vegetable oil
2 tablespoons chopped onion
2 cloves garlic, minced
1/3 cup chicken broth
1 teaspoon Worcestershire sauce
2 (1 ounce) cans minced clams, drained
1 cup cooked chicken breast meat
2 tablespoons butter
1/4 teaspoon salt
1 (8 ounce) can cream-style corn
1 (3 ounce) can sliced mushrooms, drained
1 cup diced cooked chicken
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium heat. Saute onion and garlic for about 20 minutes, stirring constantly. Cook 5 minutes more, stirring constantly, until onions are translucent. Pour broth over onions and garlic, and stir vigorously in Worcestershire sauce and chicken. Cook 5 minutes more, stirring constantly, until chicken is coated with liquid. Pour in cream-style corn. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
Meanwhile, in a large bowl, mix together chicken, green beans, onion, cheese, salt, cream-style corn, chicken broth, Worcestershire sauce and mushrooms. Mix together and spread mixture on top of pie shell.
Bake uncovered in preheated oven for 1 hour, or until chicken, sauce, and crust are tender.
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