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Ingredients :
3/4 cup175 mLbreadcrumbs
1 tbsp15 mLgrated Parmesan cheese
2 tbsp30 mLbutter, melted
2 tbsp30 mLCrisco® Vegetable Oil
1small onion, chopped
1 lb500 gboneless skinless chicken breasts, cubed (about 2 to 3 halves)
2 cups500 mLcubed, peeled potatoes
2 cups500 mLassorted chopped fresh or frozen mixed vegetables (such as carrots, green beans, corn, peas)
1 tsp5 mLsalt
1/2 tsp2 mLeach dried thyme and black pepper
1 can354 mLCarnation® 2% Evaporated Partly Skimmed Milk
1 tbsp15 mLcornstarch
Directions :
1 : Combine breadcrumbs, Parmesan and butter in bowl; set aside.
2 : Heat oil in large saucepan over medium heat; cook onion about 2 minutes or until softened. Add chicken; cook 5 minutes or until lightly browned. Add potatoes, mixed vegetables, salt, thyme and pepper; cook, stirring, for 10 minutes.
3 : Stir together evaporated milk and cornstarch in bowl; stir into vegetable mixture. Bring to boil, stirring. Reduce heat to medium-low; cover and cook, stirring often, for 10 minutes or until sauce is thickened and vegetables are tender. Pour into 8-inch (2 L) baking dish. Sprinkle with breadcrumb mixture. Broil 5 minutes or until golden.
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