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Chicken Pot
Pie
Ingredients
1 1/2 pounds
cooked diced chicken breast
16 ounce
package of frozen mixed vegetables
2 cans
cream of chicken soup
2 cups biquick
4
cups milk
1 stick + 2 tablespoons butter,
melted
Directions
Layer in a 9x13 pan the chicken, followed by the vegetables. Mix 2 cans of soup and 2 cups of milk and then pour over vegetables and chicken. Mix melted butter,2 cups of milk and bisquick (will be lumpy), and pour over everything in pan. Bake for 1 hour at 350, when done remove from oven and let stand 10 minutes before serving.
Chicken
Pot Pie 2
Ingredients
1 can cream of chicken
soup
½ cup water
2 tsp. minced onion
1
cup leftover chicken, cubed
½ cup carrots,
cooked
½ cup peas, cooked
½ cup potatoes,
cooked and cubed
1 package refrigerator
biscuits
Directions
In casserole dish, blend soup, water, and
onion. Add chicken, carrots, peas, and
potatoes. Bake at 450 degrees for 15 minutes.
Place refrigerator biscuits around edge of
casserole dish on top of chicken mixture. Bake
15 minutes more.
Simple
Chicken
Ingredients
6
skinless, boneless chicken breasts
4 to 6
cups sour cream
2 cups cornflake cereal,
crushed
seasoning to taste
6 tablespoons
butter or margarine,melted
Directions
Preheat oven to 350 degrees F. Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs. Place coated chicken in a lightly greased 9x13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour. Makes 6 servings
Zesty Lemon
Chicken
Ingredients
4
boneless skinless chicken breasts
1 fresh
lemon
Morton's Nature's Seasoning
Lemon
Butter (recipe below)
Directions
Trim any fat from chicken breasts and wash. Cut
lemon in half and rub lemon over each chicken
breast (top and bottom). Sprinkle Nature's
Seasoning over each chicken breast (top and
bottom) and lay flat in baking pan. Bake at 350
for 20 minutes. While baking, prepare Lemon
Butter.
Lemon Butter
Sauce
1/2 cup butter or
margarine
2 tsp. lemon juice
1
Tbsp.finely chopped parsley
In saucepan over medium low heat, melt butter. Add lemon juice and parsley. After the chicken has baked for 20 minutes, pour HALF of the lemon butter over chicken breasts and bake 10 minutes longer. Remove chicken breasts from oven and serve with the second half of the lemon butter.
Chicken and
Mushroom Delite
Ingredients
2
chicken boneless/skinless chicken breasts
3
cups medium egg noodles
3/4 cup parmasean
cheese
1 green pepper
1 cup sliced fresh
mushrooms (or one can,drained)
1 can cream
of mushroom soup (with 1 a can of milk)
1
medium onion
1/2 tsp. basil
1/2 tsp.
pepper
1/2 tsp. salt
Directions
Cut
chicken into small pieces and fry them in a wok
or large frying pan. Cook noodles and set
aside. Chop the green pepper
and onion and add it to the pan with the
cooked chicken. Add the mushrooms,
noodles, pepper and salt to the pan and
continue cooking until the onions are
clear. Add the noodles,mushroom soup and
parmesan cheese and
heat until the cheese
is melted.
