Quick & Easy Chicken Pot Pie

1-2 pkgs 8ct Buttermilk Biscuits Jumbo size
2-3 Cups Cooked Chicken Cubed*
3 cans Cream of Chicken Soup
2 cans Mixed Vegetables (drained)
1 can Green Beans (drained)
1 Tbsp Ground Pepper

In a large bowl mix together the chicken, soup, veggies, and pepper.

In large baking dish use one package of the biscuits as a crust. Press into the bottom of the greased baking dish, using your fingers to worktowards the edges and to cover the bottom.

Add chicken mixture to the crust.

With 2nd package of bisuits, either roll out and place on top of chicken mixture or use your fingers to stretch and flatten dough out as much as possible and then lay on top of chicken mixture.

In a pre-heated oven of 350º, bake for 40-60 minutes, covered in foil. Take foil off 10 minutes before removing from oven so biscuits get golden brown.

Cool and enjoy!

*Gordon's Food Service sells pre-cooked, pre-diced chicken in the frozen food section. We use this and it's perfect. We LOVE this find of ours. You can also do this yourself with boneless chicken breasts. Just cook, dice, and freeze. Use when you need to. This makes dinner preperations SUPER EASY!!

Mexican Chicken Rice Casserole

4 Chicken breasts cooked and shredded or diced*
2 cans -Cream of chicken
1 container Sour Cream
1 can Corn (drained)
1 can - Black Beans (drained)
1 can - Diced Tomatoes (drained)
1 pkg - shredded cheese
1pkg - Taco seasoning.
4 cups - Cooked Rice


Mix together well, cream of chicken, sour cream, and taco seasoning. Add in corn, black beans, diced tomatoes, and ½ package of the shredded cheese (reserve ½ pkg for the top) and mix well. Next add the rice and chicken* and mix well again.

Place in a 9x13 pan. Top with remaining cheese.

Bake 350º for 30 mins or until cheese is golden brown.

*You can also use cooked ground beef instead of chicken.*

Crockpot Chicken Broccoli Casserole

2 C. bite-size pieces of chicken, cooked

1 bunch of broccoli, steamed

Sauce:

1 C. milk

1/3 C. sour cream

8 oz. cream cheese

4 oz. (1 cup) Cheddar cheese

1/3 C. Parmesan cheese

Spray crockpot with nonstick cooking spray.

Heat all the ingredients of the sauce in a pan over medium heat, stirring frequently to blend cream cheese.

In crockpot, layer 1/2 broccoli, 1/2 chicken, 1/2 sauce. Repeat.

Cook on LOW 6 to 8 hours. Stir gently and serve.

Crock Pot Mexican Corn Soup

2 lbs. chicken tenders
2 (7-oz.) cans Mexicorn
1/4 C. chopped green bell pepper
1 (10-oz.) can Mexican Festival Ro-tel tomatoes
1 (15-oz.) can black beans
2 (14 1/2-oz.) cans chicken broth
1 (1.0-oz.) pkg. taco seasoning mix
1 C. shell pasta

Place all ingredients except pasta into slow cooker and cook for 6-8 hours.

Add pasta in the last hour and a half of cooking time.

Serves 4 to 6.

Chicken Club Casserole

2 1/2 cups diced cooked chicken
2 cans cream of chicken soup
1 cups real mayonnaise
1 lb bacon, cooked and crumbled
2 cups shredded cheese

1/2 stick butter
1 sleeve Ritz crackers, crumbled

4-6 Roma tomatoes seeded and diced
lettuce shreded

In a large bowl, mix together soup, mayo, bacon, and cheese. Add in the cooked chicken.

Add mixture to baking dish.

In smaller bowl mix the crushed crackers with the butter combine well and top the chicken mixture with crackers.

Bake 15 - 20 minutes in a 400° F oven until hot and bubbly.

Serve with lettuce and tomato on top or underneath the casserole.

Potluck Chicken Casserole Recipe

8 C. cubed cooked chicken
2 cans (10-3/4 oz. each) condensed cream of chicken soup, undiluted
1 C. (8 oz.) sour cream
2 C. shredded cheese
1 C. Peas (drained) or Favorite canned veggie on hand
1 C. butter-flavored cracker crumbs (about 25 crackers)
2 T. butter or margarine, melted
1 t. celery seed
fresh parsley and sweet red pepper ring, optional

Combine chicken, soup, sour cream, cheese, and veggie; spread into a greased 13 x 9-inch baking dish. Combine crumbs, butter and celery seed; sprinkle over chicken mixture.

Bake, uncovered, at 350°F. for 30-35 minutes or until bubbly. Garnish with parsley and red pepper, if desired.

Makes 10-12 servings.

Chicken Asiago Orzo Pasta

Ingredients
2 cup water
2 (16-ounce) can fat-free, less-sodium chicken broth
24 ounces skinned, boned chicken breast, cut into bite-size pieces
2 ½ cups uncooked orzo (rice-shaped pasta)
2 cup frozen green peas, thawed
1 cup (4 ounces) grated Asiago cheese, divided
½ teaspoon salt
½ teaspoon dried rosemary, basil, or oregano
¼ teaspoon black pepper

Preparation
Combine water and broth in a big pot; bring to a boil. Add chicken and pasta; bring to a boil. Reduce heat; simmer 12 minutes, stirring occasionally. Remove from heat; stir in peas, 1/4 cup cheese, salt, herbs, and pepper. Top each serving with 1 tablespoon cheese.

Click HERE to watch this dish be made by http://foodwishes.blogspot.com

Easy Chicken Florentine

Chicken Florentine
Recipe courtesy Paula Deen, 2007

Prep Time: 10 min Inactive Prep Time: 24 hr 0 min Cook Time: 30 min Level:
Easy Serves:
6-8 servings

Ingredients
2 (10-ounce) packages frozen chopped spinach
6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cup grated sharp Cheddar
Juice from 1 whole lemon
1 teaspoon curry powder
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter

Instructions

Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.

Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.

Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly.

Croissant Chicken Casserole

This is another family favorite of ours. It's a variation of the Pampered Chef recipe Turkey Cranberry Wreath .

For our large family the wreath was impractical for us. We used to do the wreath until it no longer suited our family size. It was definitely fun and decorative. But again impractical.

So this is how we make our Croissant Chicken Casserole:

*Mind you we normally have our chicken pre cooked, chopped, and frozen for easy prep. If you don't have this step done then you'll need to cook and chop your chicken.*


2 pkg. refrigerated crescent rolls
1 C. Real mayonnaise (or enough to keep mixture moistened)
1T. honey
2T. mustard
½ tsp. coarsely ground pepper
4-5 large chicken breasts cooked & chopped (you can use leftover Turkey for this too)
3 stalks celery, minced (I use my food chopper, or food processor)
3 T. parsley
3/4C. craisins
2C. Favorite shredded cheese
½ C. walnuts, chopped finely

In a greased or lined 9x13 baking dish unroll one package of the crescent rolls. Don't worry about gaps, just make sure it's fairly flat and fully unrolled.

Chop/mince with either a hand food chopper or a food processor the chicken, celery, and the walnuts. Do each ingredient seperately and add them to a medium sized bowl.

Add the rest of the ingredients (except the crescent rolls) and mix well. If themixture seems too dry add a little more mayo.

Once everything is mixed well, spread it ontop of the layer of crescent rolls in the pan. Smooth out.

Unroll the second crescent rolls ontop of the mixture, again not worrying about the gaps.

Bake at 350º for 35-40 mins. Cool and serve.

Seriously there is always a demand for seconds. This is my husband's ultimate FAVORITE dish, as well as the kids.

Tip of the Week

This tip came from a friend of mine over 10 years ago. She has/had (many have grown and moved on and married, etc) a large family and like most large families we buy in BULK!

I too buy in bulk especially meats and even milk when it is on sale.

So what do I do with ALL of the ground beef, ground turkey, chicken, or sausage? It certainly doesn't keep well in the fridge and it would take up WAY too much room, too. Freezing right after you get it home isn't practical either.

Well I have a MEAT COOKING DAY!

Like this past Sunday when I had 15 pounds of ground hamburger I had just bought, I cooked all of it! I then place it into freezer bags and frOze them. I make sure I portion it out for meals too, so all I have to do is take it out of the freezer nuke it on high for 2½ minutes and add it to whatever recipe I need it for!

It also makes clean up easier. Instead of cleaning out a greasy pan several times over. I only have one pan/pot to clean a month! (you know what I mean)

Today I used it for Taco Soup.

It cuts my daily cooking down a lot! No more thawing, cooking, draining, and then cooking the recipe.

I even cook my chicken ahead of time too. And with my food chopper I chop it all up and portion it out into freezer bags and freeze it as well. Makes my chicken recipes a breeze! Chicken Enchiladas are done in a matter of mintutes! They are literally ready for the oven in no time!

Creamy Chicken Crock Pot

4 Chicken Breasts - Cooked and shredded

¼C Melted Butter
2 Packets Ranch Dressing
1 Can Cream of Chicken Soup
8oz Cream Cheese Cubed
½C Chicken Broth
½ Onion Chopped
1 Bag frozen mixed Veggies

Combine in Crock Pot

Cook:
High 1hr
Low 2hr

Serve on noodles or rice

My sister Pam made this once when she had us over for dinner, and it was awesome!

Chicken Enchilada Dip

1 pound skinless, boneless chicken breast halves
1 (8 oz. ) package cream cheese, softened
1 cup mayo
1 (8oz.) package shredded Cheddar cheese
1 (4 oz.) can diced green chile peppers
1 jalapeno pepper, finely diced
Preheat oven to 350.

Place chicken breast halves on a medium baking sheet.

Bake in a preheated oven 20 minutes, or until no longer pink. Remove from heat, cool, and shred.

Place shredded chicken in a medium bowl, and mix in cream cheese, mayo, cheese, green chiles, and jalapeno. Transfer the chicken mixture to a medium baking dish.

Bake uncovered in the oven for 30 minutes, or until the edges are golden brown.

I got this one from my friend Amy Carr. She made it for a HS Teacher's Resource Meeting and it was awesome!

Quick & Easy Chicken Enchiladas

2-3 pkg Flour Tortillas (or whole wheat)
4 bonelss chicken breasts, cooked and shredded
2 Cans Cream of Chicken Soup
1- 12oz container Sour Cream
1 sm can diced chili peppers
1pkg Shredded Cheese

Mix chicken, soup, sour cream, chili peppers, and about 1C of the shredded cheese together. Add some milk to mixture to thin it out a little if needed.

In a 9x13 pan add a thin layer of the mixture to the bottom, then layer with the tortillas.

Add mixture
Cheese
Tortilla
Mixture
Cheese
Tortilla

Until mixture is gone, topping with a layer of tortilla and finally shredded cheese.

Bake at 350ºF for 40mins