STUFFING CHICKEN POT PIE

When I was a kid my grandmother would make some sort of pie or casserole with leftover chicken. All I can remember is that it was very good, and she always smiled when I asked for seconds. I don’t know if this dish is anything like my grandmother’s, but it has all the ingredients that I like and those funny looking French-fried onions they always put-on green beans.

Ingredients

• 2 cups cooked corn bread stuffing
• 3 to 4 tablespoons chicken broth
• 1/4 cup cream cheese, softened
• 1/2 cup turkey gravy
• 2 cups cubed cooked chicken.
• 1 cup frozen broccoli florets, thawed
• 1/2 cup shredded Swiss cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups mashed potatoes
• 1/4 cup half-and-half cream
• 2 tablespoons butter, melted
• 1/2 cup French-fried onions, optional

Instructions

1. In a small bowl, combine stuffing and enough broth to reach desired moistness; press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 10-15 minutes or until lightly browned.
2. In a large bowl, beat cream cheese and gravy until smooth. Stir in the turkey, broccoli, Swiss cheese, salt and pepper. Spoon over crust.
3. In a small bowl, combine potatoes and cream; spread over chicken mixture. Drizzle with butter; sprinkle with onions if desired. Bake 20-25 minutes or until heated through and lightly browned Yield: 6 servings.