Oct. 9, 2007 - Easy Cheesy Chicken Pot Pie

My husband loves chicken pot pie, but I had not found a recipe that we all liked.  So, I made one up.  It was a huge hit last night.  You could use whatever combination of veggies that your family would like best.

Easy Cheesy Chicken Pot Pie

1 lb. chicken, boiled and shredded

1 can mixed vegetables

1 can diced potatoes

1 can whole kernel corn

1 can cream of chicken soup

8 oz. sour cream

4 oz. cheese (can be cheddar, velveeta, american, etc.)

Refrigerated rolled pie crust (found near canned biscuits)

Preheat oven to 350* . Drain canned vegetables.  Mix chicken, veggies, sour cream, cheese and chicken soup in pot on stove.  If it is thicker than you like you can add a little milk to thin or more sour cream.  You can also add more cheese if you want it cheesier.  Heat mixture until cheese is melted.  Grease a casserole dish (I think mine was a 2 quart) and place first pie crust in.  Pour mixture over pie crust and place 2nd pie crust on top.  Since your filling is already heated you only need to bake until the pie crust is browned to your liking. 

Enjoy!

Aug. 14, 2007 - Recipe for Strawberry Pretzel Salad

I'm going to our women's ministry tonight at church and taking a dessert.  We're having salads tonight, so I thought this was appropriate.  I thought I would share it here too.

Strawberry Pretzel Salad

¾ c. butter, softened         3 Tbsp. Brown sugar

2 ½ c. crushed pretzels     1 (6 oz.) pkg. Strawberry jello

2 c. boiling water              3 c. sliced, strawberries

1 (8 oz.) pkg. Cream cheese

1 c. sugar                          1 (7 oz.) cool whip, thawed

 Cream butter with brown sugar.  Mix in pretzels and pat mixture into bottom of 9x13x2 baking dish.  Bake for 10-12 min. at 350*  Set aside to cool.  In a med. Bowl dissolve jello in boiling water & stir in berries.  Chill until partially thickened.  In small bowl mix cream cheese & sugar until smooth.   Fold in cool whip.  Spread over pretzels & chill.  Pour jello mixture over cream cheese layer & chill until firm.

I'm also taking a pasta salad.  I won't put a recipe because you can do so many variations.  I will tell you what I'm putting in it though.  It will have pasta shells, italian dressing, black olives, bell pepper, sliced grape tomatoes and an italian shredded cheese blend (mixture of parmesan and mozzarella).

Just thought I'd share.

Love Ya'll!!!

Jul. 24, 2007 - New Recipe

This evening I was going to make chicken casserole.  The one I usually make has ritz crackers on top.  After I had the chicken and noodles cooking I went to get my crackers and of course the kids have eaten them all.  Hence, the birth of a new recipe.  Some of the ingredients were in a chicken spaghetti that my cousin made not long ago, so it's kind of a combo of the two recipes, but simplified. Here goes:

Cheesy Chicken Veggie Casserole

1 1/2 - 2 lbs. chicken, boiled, then shredded or diced

1 pkg. wide egg or no-yolk noodles

1 can cream of chicken soup (you can use 98% fat free)

8 oz. sour cream (can use light or fat free)

1 can rotel tomatoes, drained (I used mild)

2 cans mixed vegetables, drained

1/4 block velvetta cheese

8-10 slices american cheese

Prepare your chicken and put your noodles on to boil.  In a seperate pot mix soup, sour cream, tomatoes, mixed vegetables and velveeta cheese.  Heat until cheese is melted.  When noodles are tender, drain and mix with soup and cheese mixture and place in a greased 9x13 baking dish.  Bake on 350 for 20-30 minutes, until sauce is somewhat thickened.  Place slices of cheese to cover top and put back in oven until cheese is well melted. 

That's it, we didn't even add salt and pepper to ours and really didn't take me very long to put it all together.  It was a big hit, and it was filling enough that we have enough leftovers for another meal.