Chicken Pot Pie

• 1 (14 1/2 oz.) can ready-to-serve chicken broth
• 1 (16 oz.) pkg. frozen mixed vegetables, thawed
• 2 (10 3/4 oz.) cans cream of chicken soup (undiluted)
• 4 c. cooked, chopped chicken
• 1/4 tsp. pepper
• 1 c. self-rising flour
• 1 c. milk
• 1/2 c. butter or margarine, melted
• 1 (8 oz.) can sliced water chestnuts, drained
• 1/3 c. sliced mushrooms
• 1/4 c. chopped green onions
• 3/4 c. light red Russian dressing or light sweet and spicy dressing
• 2 whole chicken breasts (about 1 lb. each), split, boned, skinned and pounded flat
• 1 Tbsp. soy sauce or more to taste
• 1 Tbsp. sesame seed
• 2 c. hot cooked rice

1. Preheat oven to 350u0b0.
2. In small bowl, combine water chestnuts, mushrooms, onions and 2 tablespoons dressing.
3. Divide vegetable mixture into 4 equal portions and place on top of chicken pieces. Roll up.
4. Secure with toothpicks.

readytoserve chicken broth, frozen mixed vegetables, cream of chicken soup, chicken, pepper, flour, milk, butter, water chestnuts, mushrooms, green onions, light red, chicken breasts, soy sauce, sesame seed, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993751 (may not work)