Tuscan Chicken Pot Pie
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
Ingredients
cost per recipe: $9.93
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
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.
