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In a 5 qt pot:
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1) Cook chopped onions and celery in the butter for 10 minutes on medium heat.
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2) Preheat oven to 350 degrees.
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3) Add both cans of soup, chicken stock,sage, and thyme to pot and mix thoroughly, turn heat down to med-low.
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4) Add Chicken, Rice, and Veggies mix thoroughly and heat to a simmer.
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5) Using a 9x13 pan (we use glass) (lightly spray if using metal) pour heated filling into pan.
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6)Bake covered for 30-40 minutes or until bubbling.
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7) Remove from oven and let stand for 5 minutes until serving.
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**Optional Cheese or Pot Pie Topping**.
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At step 6 , uncover sprinkle with cheese and return to oven until cheese melts.
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Continue with step 7 and Enjoy!
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For Pot Pie Crust.
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After step 4, while filling is warming to a simmer mix the Bisquick, Milk, Sage and Thyme.
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After pouring the hot filling into your pan spread the top with your Bisquick mixture.
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Bake at 350 for 35-40 minutes uncovered or until Bisquick crust has risen and lightly browned.
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Remove from oven and let sit for 5 min before serving.
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***Cooks Note***.
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Play with the recipe and make it your own.
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If you and yours like garlic (like we do!)
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add some to the filling mix and the Bisquick crust mix to your liking.
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We have also added onion powder, red pepper flakes if you like some heat, mixed the cheese in and still used the Bisquick crust.
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Really your imagination is your limitation.
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:o) If you don't have time for baking you could serve this right out of your 5 qt pan once heated through and the frozen veggies hot.
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We have done this too on those busy, got to get there nights.
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Wishing you and yours a hearty enjoyable meal!
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*** All ovens cook differently, the times given are a good rule of thumb but make sure you check periodically while baking to see what time frame works in your oven).
