2 10 ounce cans chunk chicken in water 1 large can Veg-All (about 28 ounces) 1 8 ounce can peas 1 10-1/2 ounce can condensed Cream of Chicken soup 8 ounces sour cream 1 stick butter, melted 1 4 ounce package Ritz crackers, crushed (or a bit more if you like) 1. Preheat oven to 350-375 degrees. You will need a 9 x 13 inch pan. For a glass pan, I sprayed with oil. For a non-stick or disposable aluminum pan, that is not necessary. 2. Break chicken apart and spread over bottom of pan. 3. Mix Veg-All and peas. Spread evenly on top of chicken. 4. Mix Cream of Chicken soup and sour cream. You can thin this a bit with water, chicken broth, or milk, but it still should be fairly thick. Completely cover vegetables with soup mixture. 5. Cook in oven 30 - 40 minutes or until bubbly and hot in the center. Remove from oven and cover with crushed Ritz crackers. Pour melted butter over crackers. Brown for approximately 10 minutes. Notes: You can used cooked chicken, cut into small pieces. About 2 cups, I would guess. Veg-All is canned mixed vegetables, and they are just like pot pie vegetables (potatoes, green beans, carrots, corn). But you could substitute a similar amount of other vegetables, if they are chopped small, canned or thawed frozen.
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