Wednesday, January 26, 2011

Easy Chicken Pot Pie

My friend, Jacie, she's hilarious. I mean so totally funny! I love being around her. We're a lot alike, well, not humor-wise, but we're both young moms with super busy kids, and when it comes to cooking, we like it easy. This recipe is Jacie's. I've changed it just a smidgen to make it work for what I had in my fridge and to make it a little quicker. But I'll give you both ways to make it so you can have some options. Having options is always nice.

Here's what you'll need:

2 pre-made pie crusts, room temp - Jacie's way
1 tube of refrigerated biscuits - my way
1 (14 oz.) can chicken
1 (8-10 oz.) pkg. frozen peas and carrots (or veggies of choice)
2-3 C. frozen cube hash browns
4 oz. cream cheese (half a cube)
1 can cream of chicken soup
3/4 C. water
1/4 C. Italian dressing
Salt & pepper

In a large pan, on medium heat, heat chicken in Italian dressing and salt and pepper to taste.
Add cream cheese. After it has melted, add water and cream of chicken soup and mix until combined.
Add veggies and potatoes.
Now, here's where your options come into play.

Jacie, using pie crust, will put one crust in a pie pan, fill it with the chicken mixture, then top it with another pie crust. Make sure to make vent holes in the top crust. Bake at 375 degrees for 1 hour. Allow to rest for 15-20 minutes before cutting into. This is how you make chicken pot pie to it's true form.

I like bending the rules a little.

I use six ramekins, spray them well with non-stick spray, fill 3/4 full with the chicken mixture,
and top with a rolled out biscuit.
Place on a baking tray
and bake at 400 degrees for 15-18 minutes or until the biscuit is golden. Brush with butter to make it look prettier. Then dive right in!
Don't they look so cute?! They're pretty good to eat too!

Saturday, January 22, 2011

Breakfast Casserole

This recipe is my sister, Lynae's recipe. Oh, it's so good and it's so easy! I can still remember having it for the first time at her house and falling in love. I got the recipe as soon as I finished eating. Yum, yum! I think you'll like it too!

Here's what you'll need:

1 tube refrigerated crescent rolls
7 eggs
1-2 T. dried, chopped onion
1 lb. sausage, cooked and crumbled (or bacon or ham)
1 1/2 C. shredded cheese, any cheese you want
1/2 (4 oz.) can diced green chilies, opt. (if you decide to use chilies, just put the other half in a little baggy and toss them in the freezer to use another time)

Preheat oven to 375 degrees. Roll out crescent rolls flat in a 9x13 inch baking pan, generously sprayed with non-stick spray; press the seams together.
Or you can buy those crescent sheets that are the crescent rolls in one full sheet - no seams. Super handy and there are so many things you could do with them!

Whisk eggs and mix in onion, sausage, cheese, and chilies.
Pour egg mixture over crescent dough and bake for 20-25 minutes.
Allow to cool, cut and enjoy!
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