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Nacho Pot Pie

Progresso® broth and beans provide a wonderful addition to this nacho pot pie made using Old El Paso® seasoning mix and Green Giant® Niblets® corn – a wonderful Mexican-style dinner.

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( 4 Ratings)

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Prep Time 25 min
Total Time 50 min
Servings 8

Ingredients

3: cups Progresso® chicken broth (from 32-oz carton)

1/2: cup butter or margarine

2: medium carrots, cut into 1/4-inch slices

2: shallots, finely chopped (1/2 cup)

3: cloves garlic, finely chopped

2: tablespoons Old El Paso® taco seasoning mix (from 1-oz package)

3/4: teaspoon freshly ground pepper

1/2: teaspoon salt

1/2: cup all-purpose flour

1/4: cup whipping cream

2: cups shredded deli rotisserie chicken (from 2-lb chicken)

1: can (15 oz) Progresso® black beans, drained, rinsed

1: bag (12 oz) Green Giant® Valley Fresh Steamers® Niblets® frozen corn, thawed

4: cups crushed tortilla chips

1: cup shredded Mexican cheese blend (4 oz)

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Directions

1 Heat oven to 375°F. In 4-quart saucepan, heat broth over medium-high heat. Remove from heat; cover to keep warm.
2 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.
3 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.

EXPERT TIPS

Expert Tips

Crushed tortilla chips make a creative crunchy topping for this kid-friendly chicken casserole.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 415

% Daily Value

Total Fat: 22g; 22%
(Saturated Fat 10g, 10% ),
Sodium: 817mg; 817%;
Total Carbohydrate: 38g; 38%
(Dietary Fiber 5g 5% ),
Protein: 18g; 18%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

Exchanges:

2 1/2 Starch; 1 Very Lean Meat; 1/2 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 5/6/2013 6:21:41 PM REPORT ABUSE marshasealy said:

Rating:

This recipe was absolutely delish!!! I did boil chicken instead of deli and i realized i had no taco seasoning so i made some. The kids love it and it was incredibly easy. This will definitely be a staple in our dinner menu. Thank you Betty Crocker

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