Chicken Vegetable Pie

*from Mom

Ingredients:
1 cup chicken, cooked and chopped
1 cup zucchini, chopped
1 cup tomato, chopped
1/2 cup chopped onion
1/3 cup Parmesan cheese
1 cup milk
1/2 cup Bisquick
2 eggs
1/2 t. salt
1/4 t. pepper

Preheat oven to 400 degrees and grease 9 inch pie plate or casserole dish

Mix chicken and vegetables
Spoon into pie plate/dish
Beat remaining ingredients until smooth
Pour over chicken and veggies
Bake for 35 minutes or until knife inserted in center comes out clean
Let stand for 5-10 minutes before cutting

 

Mexican Chicken Casserole

*from Mom

Ingredients:
2 chicken breasts, boiled and deboned
1 stick margerine
1 onion chopped
3 cans of cream of chicken soup
1-2 cans of chopped green chillies
1/4 t. to 1/2 t. ground cumin
Tostitos
Sharp cheese, grated

Saute’ onions in margerine in pan
Add soup, chillies, and cumin
Mix well and add chicken
Line casserole dish with chips
Pour chicken/soup mixture over chips.
Arrange more chips on top. Sprinkle with cheese and bake at 350 degrees for 20-30 minutes or until bubbly and cheese is melted and starting to brown.

 

Chicken Pot Pie

Its not exactly like a chicken pot pie, but its healthier and tastes great! This is one of my favorites.

2 or 3 large cooked chicken breasts, cooked and shredded
1 large can of Veg-all (drained) OR frozen mixed vegetables
2 cans of cream of Celery soup
1 Can of Cream of Chicken Soup
2 cans of Reduced Fat Crescent Rolls

**This makes quite a bit; I do that so there are left overs. You can change it to make it less if you’d like.

1. Heat oven to 350 degrees
2. Mix soups, veggies, and shredded chicken together in a bowl. Then pour into a large casserole dish sprayed w/ nonstick cooking spray.
3. Bake for about 30 minutes or until hot and bubbly.
4. While the dish is cooking, unroll the crescent rolls. Take the dish out of the over after the first 30 minutes and lay the flat pieces of the rolls to cover the dish.
5. Pleace back int he over for an additional 15-20 minutes or until top is golden brown.
6. Take out of oven and enjoy!

 

Chicken Casserole

From Pam Grey
*possibly Reid’s favorite

8oz. Sour Cream
2 cans of cream of chicken soup and/or cream of mushroom
3-4 Chicken breasts, cooked
2 rolls of Ritz Crackers
1 stick of Margarine

Pre-heat oven to 350 degrees.
1. De-bone the chicken and shred it into small pieces
2. Mix together the soups and sour cream in a bowl
3. Add the chicken
4. In a seperate bowl, melt the better in the microwave
5. Crush crackers and mix with the butter
6. Line your dish with half the cracker mix, then add the soup/chicken mixture on top of it
7. Add remaining crackers on top of dish and cook for 30 minutes, or until its bubbling

*Optional: You can add salt and pepper when mixing it
Also, you can add a can of mixed vegetables.

 

Mexican Chicken

from Mom 

Chicken - boiled and deboned               (tip / add onions, celery, s&p, dash of thyme to water when cooking)

1 stick margarine

1 onion chopped

3 cans cream of chicken soup

2 cans chopped green chilies

1/4 to 1/2 t ground cumin

Tostidoes

Sharp cheese - grated

Saute’ onions in margarine in pan; add soup, chilies and cumin; mix well and add chickenline a casserole dish with chips; pour soup/chicken mix over chips; arrange more chips on top; sprinkle with cheese; bake 350 20-30 min til hot and bubbly and cheese is melted and starting to brown