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Nacho Pot Pie
cups Progresso™ chicken broth (from 32-oz carton)
cup butter or margarine
medium carrots, cut into 1/4-inch slices
shallots, finely chopped (1/2 cup)
cloves garlic, finely chopped
tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
teaspoon freshly ground pepper
cup all-purpose flour
cup whipping cream
cups shredded deli rotisserie chicken (from 2-lb chicken)
can (15 oz) Progresso™ black beans, drained, rinsed
bag (12 oz) frozen corn, thawed
cups crushed tortilla chips
cup shredded Mexican cheese blend (4 oz)
Heat oven to 375°F. In 4-quart saucepan, heat broth over medium-high heat. Remove from heat; cover to keep warm.
In Dutch oven, melt butter with 2 tablespoons of the warm broth over medium-high heat. Add carrots, shallots, garlic, taco seasoning, pepper and salt. Cook 5 minutes, stirring occasionally, until carrots are tender. Gradually add flour, stirring with whisk. Cook 1 to 2 minutes, stirring constantly. Stir in whipping cream and remaining warm broth. Heat to boiling; add chicken, beans and corn. Reduce heat; simmer uncovered 5 minutes, stirring occasionally, until slightly thickened.
Spoon mixture into ungreased 11x7-inch (2-quart) baking dish. Top with crushed tortilla chips. Sprinkle with cheese. Bake uncovered 20 to 25 minutes or until golden brown.
Crushed tortilla chips make a creative crunchy topping for this kid-friendly chicken casserole.
No nutrition information available for this recipe.
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