3 pounds boneless skinless chicken breasts -- cut into strips 2 tablespoons vegetable oil 2 cans cream of chicken soup 1 8 oz. can mushrooms -- drained 1 10 oz. package frozen peas -- thawed 1 onion -- chopped 1 bell pepper -- chopped 3 shallots -- chopped 1 clove garlic 1 tablespoon chopped fresh parsley salt and freshly ground pepper -- to taste 1 stack Ritz crackers -- crushed In a large frying pan, brown chicken breasts in the oil. When they are done, remove them, and fry off the seasonings; onion, bell pepper, shallots, garlic, and parsley. When the onions are clear, put the entire mixture in a large casserole dish. Add the mushrooms and peas, and then fold in the cream of chicken soup. Top with the crushed crackers and bake at 350=B0 for 1 hour. OPTIONS: 1. Put entire recipe into a pie shell and use either the cracker topping or another pie shell, inverting it out of its pan, as the top crust. 2. Use individual 6-inch tart shells to make several individual pot pies. 3. Add other vegetables to this mixture, although you will need to steam them first. Try these: carrots, broccoli, corn, cauliflower, potatoes: or use up your leftover cooked veggies. 4. Use leftover cooked chicken or leftover holiday turkey. Freeze potpies for future meals. 5. Serve over rice or bake with cooked pasta.
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