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Skillet Italian Chicken Pot Pie

Skillet Italian Chicken Pot Pie

Serves:  4

1 cup water
2 teaspoons chicken concentrate
1 (12-ounce) package frozen Italian vegetables
1 teaspoon crushed Italian seasoning
1/4 teaspoon freshly ground black pepper
2 cups cooked cubed chicken
1 (15-ounce) can cannellini beans, rinsed and drained
1 (10 3/4-ounce) can condensed cream of chicken soup
4 tablespoons grated Parmesan cheese, divided
1/2 (4 3/4-ounce) bag oven-baked Italian toasts (10–11 pieces)



Heat water, chicken concentrate, vegetables, seasoning and pepper in 91/3-inch deep-sided skillet over medium-high heat.  Bring to a boil.  Reduce heat to medium, and cook about 5 minutes or until vegetables are tender-crisp, stirring occasionally.

Stir in chicken, beans, soup and 2 tablespoons cheese.  Cook covered 5 minutes or until mixture is hot and bubbling, stirring occasionally.

Top with toasts and sprinkle evenly with remaining 2 tablespoons cheese.  Serve chicken mixture in bowl or ramekin topped with 2 Italian toasts.




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