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Tuscan Chicken Pot Pie

Tuscan Chicken Pot Pie

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A combination of cooked chicken, beans, spinach and tomatoes bakes under a topping of sliced polenta. It's a delicious new version of a comfort food classic.

serves 8 people


cost per recipe: $8.91

The price is determined by the national average.

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

  • 1

    can (about 15 ounces) white cannellini beans, rinsed and drained

  • 2

    cups baby spinach or chopped escarole

  • 1

    can (14.5 ounces) diced tomatoes with basil, garlic and oregano, drained

  • 2

    cups cooked chicken pulled into bite-sized pieces

  • 1

    package (18 ounces) basil garlic polenta, cut into 1/2-inch thick slices

  • 1/4

    cup Parmesan cheese

view nutrition info

How to Make It

Step 1

Set the oven to 400°F.  Lightly grease a 9-inch deep-dish pie plate.  Stir the soup, beans, spinach, tomatoes and chicken in a large bowl.

Step 2

Spoon the chicken mixture into the pie plate.  Arrange the polenta slices over the chicken mixture, overlapping slightly.  Sprinkle with the cheese.

Step 3

Bake for 40 minutes or until the polenta is lightly browned.

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Made With
(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

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