Chicken And Vegetable Pie(Very Fast, Very Easy...Very Good)

• 1 Pillsbury All Ready pie crust
• 2 boneless skinless chicken breasts, boiled (4 cutlets)
• 1 can cream of chicken soup
• 1 bottle Pepperidge Farm chicken gravy
• 1 small can Veg-All or your choice of vegetables
• 1 lb. thin spaghetti
• 1/3 c. olive oil
• 1 stick butter or margarine
• 3 tsp. crushed dried garlic
• juice of 1 lemon
• 4 fresh tomatoes, cubed
• 1/4 c. scallions, chopped
• 1 lb. chicken cutlets, cut up into small pieces
• salt and pepper to taste

1. While boiling water for the spaghetti, in a frying pan, add butter, oil, scallions, tomatoes and lemon juice.
2. Cook for 5 minutes.
3. Add the chicken and cook for 10 more minutes.

crust, chicken breasts, cream of chicken soup, chicken gravy, vegall, thin spaghetti, olive oil, butter, garlic, lemon, tomatoes, scallions, chicken cutlets, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=978742 (may not work)