Chicken Pot Pie Topped with Crackers

• 3 qt. canned condensed cream of celery soup
• 1-1/2 qt. milk
• 1-1/2 cups GREY POUPON Classic Dijon Mustard
• 1 tsp. pepper
• 1-1/2 gal. chopped cooked chicken Whole Foods 1 lb For $3.99 thru 02/09
• 1-1/2 gal. frozen vegetable blend, cooked, drained
• 1 qt. onions, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1-1/4 gal. crushed butter crackers, coarsely crushed
• 1-1/2 cups butter, melted

1. Spray 6 half steam table pans (or 1 half pan for trial recipe) with cooking spray; set aside.
2. Mix soup, milk, mustard and pepper in large bowl.
3. Add chicken, vegetable blend and onion; mix lightly.
4. Pour evenly into prepared pans.
5. Mix crushed crackers and butter; sprinkle evenly over vegetable mixture.
6. Bake in 350F-convection oven for 25 to 30 minutes or until heated through (internal temperature reaches 160F).

condensed cream, milk, poupon, pepper, chicken, vegetable blend, onions, butter crackers, butter

Taken from www.kraftrecipes.com/recipes/chicken-pot-pie-topped-crackers-97620.aspx (may not work)