6 skinless, boneless chicken breast halves
1/2 cup chopped onion
2 (10 ounce) cans stewed tomatoes with green chile peppers, with liquid
1 (16 ounce) can chicken broth
1 (2 pound) loaf white bread, cubed
1 cup butter, melted
1 (8 ounce) can butter, cubed
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sliced mushrooms
1 (3 ounce) can sliced mushrooms
Preheat oven to 450 degrees F (220 degrees C).
Place chicken breasts in a large skillet. Cook over medium heat until chicken is cooked through; remove and place in a large bowl with onion.
In a large bowl, stir together stewed tomatoes with green chile peppers, chicken broth, bread, butter, mushrooms, water, flour, season and salt and pepper to taste. Pour mixture over chicken (use ruler to make sure chicken mixture is well coated).
Heat skillet over medium heat, and add chicken. Cook, turning once, until chicken is cooked through and juices run clear. Remove from skillet and chop.
Rub bottom of pie pan with butter in small mixing bowl; spoon mixture over chicken. Pour melted butter over chicken mixture in bottom of pie pan. Bake at 450 degrees F (220 degrees C) for 40 minutes.
Use toothpicks to fasten top and bottom of pie crusts together. Place on ungreased cookie sheet. Bake 15 minutes or until toothpick inserted in center comes out clean. Cool completely. Slice chicken into 2 inch pieces; place on pie. Reduce heat to medium-low; cook 45 minutes, turning once, until chicken cut through all of the oil and is cooked through (no longer pink inside)
To assemble, place chicken pieces on top of pie in pie dish. Cover with cheese and mushrooms. Place mushrooms on top of chicken pieces in pie. Remove pan from oven. Spoon remaining sauce over chicken. Bake at 375 degrees F (190 degrees C) for 30 minutes, or until chicken is cooked through and juices run clear (no longer pink inside). Serve pie warm.
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