Type what you have

Ingredients

• ✓ mixed vegetable
• all-purpose flour
• parsley
• basil
• chicken breast
• olive oil
• garlic
• chicken stock
• grape tomato
• green onion
• zucchini
• sun-dried tomato pesto
• salt
• black pepper

Instructions

1. 1 Whisk flour, parsley, and basil together in a medium bowl. Add chicken strips and toss well until coated.
2. 2 Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning occasionally, until lightly browned on the outside and no longer pink, about 10 minutes.
3. 3 Stir in garlic. Add chicken stock, mixed vegetables, grape tomatoes, green onions, zucchini, and pesto. Cook, stirring occasionally, until heated through, about 8 to 10 minutes.

By vog2009

Ingredients

• ✓ mixed vegetable
• onion
• cream of chicken soup
• mayonnaise
• cheddar cheese
• cracker

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl combine the mixed vegetables, onion, soup, mayonnaise and cheese. Mix well and spread mixture into a 9x13 inch baking dish. Top with the cracker crumbs.
3. 3 Bake about 30 minutes, or until browned and bubbly.

By Linna

Ingredients

• ✓ mixed vegetable
• chicken breast
• cream of mushroom soup
• water
• rotini pasta

Instructions

1. 1 In a large skillet, brown the chicken in oil over medium low heat until cooked through and juices run clear. Remove chicken from skillet and set aside. Add the soup, water and vegetables. Heat to a boil.
2. 2 Add uncooked pasta to soup mixture in skillet (the pasta cooks right in the soup!). Stir all together and cook over medium heat for 10 minutes, stirring often. Add cooked chicken and cook another 5 minutes or until pasta is done, stirring often.

By Joni Sorsen

Ingredients

• ✓ mixed vegetable
• elbow macaroni
• processed cheese
• cream of mushroom soup
• kielbasa sausage

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a large bowl combine macaroni, processed cheese, mixed vegetables, mushroom soup, 1/2 of a soup can of water and sausage. Transfer to a 9x13 inch baking dish.
4. 4 Bake, covered with aluminum foil, for 20 to 25 minutes.

By CRYSTAL_72

Ingredients

• ✓ mixed vegetable
• cream of chicken soup
• cream cheese
• chicken
• pie crust

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Stir condensed soup and cream cheese together in a large mixing bowl until thoroughly blended. Stir in chicken and thawed vegetables.
3. 3 Line a 9-inch pie pan with one crust. Pour chicken mixture into crust. Place remaining crust over filling, press to seal the edges, and cut several steam vents in the top. Cover crust edges with aluminum foil to prevent overbrowning.
4. 4 Bake in the preheated oven for 20 minutes. Remove foil and continue baking, checking often to ensure crust is not burning, until filling is bubbly, 15 to 20 more minutes.

By Sunflower

Ingredients

• ✓ mixed vegetable
• chicken breast
• pastry
• cream of chicken soup

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Simmer chicken breasts with water in a large pot until no longer pink inside, about 15 minutes; dice chicken into bite-sized pieces.
3. 3 Meanwhile, line the bottom and sides of a 9-inch pie plate with 1 pie crust.
4. 4 Combine canned vegetables, condensed soup, and diced chicken in a large bowl until well mixed; pour into the prepared crust.
5. 5 Cover pie with remaining crust. Crimp the crust edges; cut slits in top crust.
6. 6 Bake in the preheated oven until crust is golden brown, about 45 minutes.
7. 7 Enjoy!

By Allrecipes Member

Ingredients

• ✓ mixed vegetable
• pastry
• chicken breast
• thyme
• cream of celery soup
• cream of potato soup

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie dish with pastry.
2. 2 Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
3. 3 Dice chicken and place in a large bowl. Add vegetables, thyme, celery soup and potato soup. Stir together.
4. 4 Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
5. 5 Place pie on cookie sheet. Put aluminum foil around the pie crust edges. Bake at 400 degrees F (200 degrees C) for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.

By Leslie Brown

Ingredients

• ✓ mixed vegetable
• cream of chicken soup
• chicken
• rice
• water
• cracker

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl combine the soup, chicken, cooked vegetables, cooked rice and water. Mix well and spread mixture in a 9x13 inch baking dish. Sprinkle crushed cracker crumbs on top and bake in the preheated oven for about 15 to 20 minutes. Let cool 10 minutes and serve.

By Jennifer

Ingredients

• ✓ mixed vegetable
• cream of potato soup
• milk
• thyme
• black pepper
• pie crust
• egg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
3. 3 Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
4. 4 Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

By Karen C. Greenlee

Ingredients

• ✓ mixed vegetable
• white meat chicken
• potato
• cream of chicken soup
• crescent roll

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine chicken chunks, mixed vegetables, potatoes, and condensed soup in a 9-inch pie plate. Add more soup if needed to coat the ingredients. Place crescent roll dough over pot pie ingredients; gaps are okay because they allow for ventilation. Press dough around the edges of the pie plate to seal.
3. 3 Bake in the preheated oven until dough is golden brown and filling is bubbling, 15 to 20 minutes. Let cool for a few minutes before serving.

By Allrecipes Member

Ingredients

• ✓ mixed vegetable
• cream of chicken soup
• chicken
• turkey
• milk
• egg
• all-purpose baking mix

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Mix soup, vegetables and chicken in 9-inch pie plate.
3. 3 Mix milk, egg and baking mix. Pour over chicken mixture. Bake 30 minutes or until golden.

By Campbell's Kitchen

Ingredients

• ✓ mixed vegetable
• chicken breast
• cream of chicken soup
• milk
• pie crust

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine chicken, mixed vegetables, condensed soup, and milk in a bowl.
3. 3 Pour the mixture into the bottom pie crust.
4. 4 Cover with second crust. Seal the edges and poke holes in top crust.
5. 5 Bake in the preheated oven until crust is golden brown, about 30 minutes.

By Tressie Grant

Ingredients

• ✓ mixed vegetable
• butter
• onion
• tuna
• cream of mushroom soup
• cheddar cheese
• crescent roll

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Melt the butter in a saucepan over medium heat. Add onions and cook until soft and translucent. Mix in the tuna and frozen vegetables, stirring often until the vegetables are heated through, 5 to 10 minutes. Stir in the cream of mushroom soup. Pour the tuna mixture into a 9 inch pie dish and sprinkle with shredded cheese.
3. 3 Unroll and separate the crescent rolls. Lay each crescent roll on top of the tuna mixture with the point facing inward, the rolls may overlap slightly. Bake until crescent rolls are golden brown and mixture is bubbly, 11 to 13 minutes. Let the pie sit for 5 to 10 minutes before cutting and serving.

By MISWOODS

Ingredients

• ✓ mixed vegetable
• bread dough
• turkey
• stuffing
• mashed potato
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Break off 2-inch pieces of dough and flatten each piece as thin as possible without breaking using a rolling pin. Spoon about 1 teaspoon turkey, 1 teaspoon stuffing, 1 teaspoon mashed potatoes, and 1 teaspoon vegetables onto each piece of flattened dough. Gently close dough around filling, sealing edges together and forming a ball. Arrange filled dough balls in the prepared baking dish; sprinkle with Cheddar cheese.
3. 3 Bake in the preheated oven until dough balls are cooked through, 30 to 40 minutes. Invert monkey bread onto a serving dish.

By SunnyDaysNora

Ingredients

• ✓ mixed vegetable
• ground beef
• tomato
• tomato sauce
• water
• onion soup mix
• sugar

Instructions

1. 1 In a large pot over medium high heat, saute the ground beef for about 5 minutes, or until browned. Drain off excess fat.
2. 2 Add the tomatoes, sauce, water, vegetables, soup mix and sugar. Bring to a boil and reduce heat to low. Cover and simmer for 20 minutes.

By Darby SilverSprite2004 Kenne

Ingredients

• ✓ mixed vegetable
• chicken
• cream of chicken soup
• bisquick mix
• milk
• egg

Instructions

1. 1 Heat oven to 400 degrees F. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1-1/4 inches.
2. 2 Stir together remaining ingredients with fork until blended. Pour into pie plate.
3. 3 Bake 30 minutes or until golden brown.

By Bisquick

Ingredients

• ✓ mixed vegetable
• water
• potato
• onion
• celery
• cream of chicken soup
• processed cheese food

Instructions

1. 1 In a large saucepan, combine the water, potatoes, onions and celery. Bring to a boil and then reduce heat to low. Simmer for 20 minutes. Add frozen vegetables and simmer 10 more minutes. Add the cans of soup and the cheese and cook slowly, until the cheese melts.

By Kimberly M

Ingredients

• ✓ mixed vegetable
• cream of mushroom soup
• swiss cheese
• sour cream
• french-fried onion
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Set aside 1/4 cup of cheese, and 1/4 cup of onions.
2. 2 In a medium-size mixing bowl, combine thawed vegetables, mushroom soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions, and pepper. Pour ingredients into a 2 quart casserole dish.
3. 3 Bake for 30 minutes. Sprinkle reserved cheese and onions on top of the casserole and bake additional 5 minutes, or until the cheese has melted.

By Tammy Taylor

Ingredients

• ✓ mixed vegetable
• ground beef
• onion
• cream of chicken soup
• potato round

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
2. 2 Spread hamburger into bottom of pan, covering entire bottom, gently tamping beef down. Sprinkle with onion. Layer frozen veggies as next layer. Cover with soup, straight from the can, carefully spreading with a spatula to cover entirely.
3. 3 Layer tater tots on top, covering the entire top with tots. Bake in the preheated oven for 1 hour, or until hamburger is done. Check after 30 minutes; if tots are getting too brown, turn down to 350 degrees F (190 degrees C).

By MRS G

Ingredients

• ✓ mixed vegetable
• lentil
• water
• wild rice
• vegetable broth
• milk
• american cheese

Instructions

1. 1 Rinse and sort lentils, discarding any debris or blemished lentils.
2. 2 Combine lentils and water in a medium saucepan. Bring to a boil; cover, reduce heat to low and simmer for 5 minutes. Let stand for 1 hour, covered. Drain and rinse lentils.
3. 3 Using a medium saucepan cook rice according to package directions.
4. 4 In a medium stock pot add lentils, cooked rice, vegetable broth, frozen mixed vegetables, milk and American cheese. Bring to a boil; reduce heat to low and simmer, uncovered for 20 minutes. Garnish as desired.

By CORWYNN DARKHOLME

Ingredients

• ✓ mixed vegetable
• ground beef
• water
• potato
• tomato
• onion
• beef bouillon
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain.
2. 2 Transfer beef into a large pot over medium heat; add water, potatoes, mixed vegetables, tomatoes, onion, bouillon, and pepper. Bring to a boil, then reduce heat and simmer for 45 minutes.

By Marne

Ingredients

• ✓ mixed vegetable
• olive oil
• chicken breast
• black pepper
• onion powder
• tomato
• chicken broth
• water

Instructions

1. 1 Heat oil in a skillet over medium heat. Season chicken breasts on both sides with pepper and onion powder, and arrange in the skillet. Cook 2 minutes on each side, just until browned. Pour tomatoes and reserved liquid over chicken. Pour in broth. Cover skillet, and continue cooking 15 minutes on each side, until chicken juices run clear.
2. 2 While chicken is cooking, place frozen mixed vegetables and water in a pot. Scoop about 3/4 cup liquid from the skillet, and mix into the pot. Bring to a boil, and cook 5 minutes, or until vegetables are tender; drain. Arrange chicken breasts over vegetables, and drizzle with liquid from the skillet to serve.

By Erin

Ingredients

• ✓ mixed vegetable
• margarine
• self-rising flour
• club soda
• water
• chicken
• chicken bouillon granules
• cornstarch

Instructions

1. 1 Cut margarine into flour in a medium bowl until it resembles coarse meal. Mix in just enough club soda to form a ball. Refrigerate dough for 3 hours.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Assemble 4 oven-safe onion soup bowls.
3. 3 Combine mixed vegetables, water, and leftover chicken in a medium saucepan; bring to a boil. Add cornstarch and chicken bouillon; cook and stir until mixture has thickened, 3 to 5 minutes. Set aside.
4. 4 Remove dough from the refrigerator and divide into 5 balls. Roll 4 of the balls on a lightly floured surface into circles that are large enough to cover the bottom and sides of the soup bowls. Roll out the last ball of dough. Cut out 4 circles, each slightly larger than the size of each bowl opening.
5. 5 Press bottom crusts into each soup bowl and fill with about 1 1/2 cups filling on top. Top with smaller dough circles and press dough together to seal.
6. 6 Bake in the preheated oven until crust is golden brown, 45 to 50 minutes. Let stand 10 to 15 minutes before serving.

By Tony Carriere

Ingredients

• ✓ mixed vegetable
• ground beef
• onion
• tomato
• beef broth
• oregano
• salt
• black pepper
• egg noodle

Instructions

1. 1 Heat a large Dutch oven or soup pot over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Stir tomatoes, broth, vegetables, oregano, salt, and pepper into the pot. Bring to a boil.
3. 3 Add egg noodles and reduce heat to medium-low. Cover and cook until noodles are tender, 10 to 15 minutes.

By kendra

Ingredients

• ✓ mixed vegetable
• ground beef
• onion
• tomato
• great northern bean
• beef broth
• oregano
• beef rice side

Instructions

1. 1 In a large pot over medium high heat, cook ground beef and onions, breaking up larger ground beef pieces, until beef is thoroughly cooked and no longer pink. Drain off fat.
2. 2 Stir in tomatoes, beans, and broth; bring to a simmer over medium-high heat. When mixture begins to bubble, add vegetables and rice. Allow to come back to a simmer; reduce heat to medium for a gentle simmer.
3. 3 Cook until rice is tender and vegetables are warmed through, about 8 minutes.

By Arizona Desert Flower

Ingredients

• ✓ mixed vegetable
• ham bone
• onion
• tomato
• potato
• elbow macaroni
• long grain rice
• ham
• tomato sauce

Instructions

1. 1 Place ham bone into a large pot and fill it with enough water to cover. Bring to a boil and cook for 15 minutes. Add onion and tomatoes, then stir in frozen mixed vegetables and potatoes. Simmer for about 20 minutes, then add macaroni, rice, and chopped ham. Cover and simmer over medium-low heat for 1 1/2 hours. Any ham on the bone should come off easily. Stir in tomato sauce and let cool for about 15 minutes before serving.

By uscjessie

Ingredients

• ✓ mixed vegetable
• tomato vegetable juice
• tomato
• green chile pepper
• kidney bean
• potato

Instructions

1. 1 In a pot, mix together the tomato-vegetable juice, diced tomatoes, mixed vegetables, kidney beans and potatoes. Simmer over medium low heat for at least 30 minutes.

By Lea

Ingredients

• ✓ mixed vegetable
• ground beef
• chicken broth
• water
• onion soup mix
• tomato sauce
• celery
• onion
• elbow macaroni

Instructions

1. 1 In a saute pan, brown ground beef, over medium heat.
2. 2 In a large stock pot, combine broth, water, onion soup mix, tomato sauce, celery, onion, frozen vegetables and macaroni. Bring to a boil and then simmer until macaroni is done.
3. 3 Add browned ground beef, mix and serve.

By Marge

Ingredients

• ✓ mixed vegetable
• vegetable oil
• sea salt
• rice
• chicken stock
• cheddar cheese

Instructions

1. 1 Heat oil in medium sauce pan over medium-high heat.
2. 2 Add remaining ingredients, except for cheese.
3. 3 Bring to a boil for 1 minute.
4. 4 Reduce heat to low, cover and simmer for 10 minutes, or until liquid is absorbed.
5. 5 Add cheese and stir until melted and serve immediately.

By Morton

Ingredients

• ✓ mixed vegetable
• ground beef
• onion
• meatless spaghetti sauce
• water
• tomato
• green chile pepper
• celery
• beef bouillon granules
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat and stir in ground beef and onions. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
2. 2 Transfer beef mixture to a slow cooker. Stir in spaghetti sauce, water, mixed vegetables, diced tomatoes, celery, beef bouillon, and pepper. Cover and cook on Low until vegetables are tender, about 8 hours.

By frenchy2375