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Nacho Pot Pie




Source of Recipe


Piper


List of Ingredients




Nacho Pot Pie


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)


Recipe




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.


Expert Tips

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