Chicken Pot Pie

From: The Pioneer Woman

3 celery stalks, diced 

3 medium carrots, peeled

1 large yellow onion

4 T butter

2 cups cooked chicken, cubed

1/4 cup all-purpose flour

2 cups chicken broth

1 chicken bouillon cube

1/4 cup white wine, optional

1 cup heavy cream

1 teaspoon ground rosemary

1 teaspoon kosher salt

black pepper to taste

biscuits (or pioneer woman's perfect pie crust

1. Preheat oven to 400⁰

2. Finely dice the celery, carrots & onions

3. Melt the butter in a large pot or dutch oven over medium heat. Add the onion, carrots, celery & peas. Saute until the veggies start to turn translucent.

4. Add the chicken & stir to combine. Sprinkle the flour evenly over the vegetables & chicken & stir to combine. Cook for a couple of minutes, stirring gently.

5. Pour in the chicken broth, stirring constantly. Stir in the bouillon cube & wine, if using. 

7. Pour chicken mixture into a deep pie pan or small casserole dish

8. If you are using Pioneer Woman's perfect pie crust, you will need to put it over the mixture now, press the edges in gently, & bake for 30 minutes. If you are using biscuits, you will go ahead & bake without them for 15 minutes. Take out of the oven, top with biscuits (not frozen ones) & bake 12-15 more minutes, or until biscuits are golden brown.

Green Chile Chicken Enchiladas

3-4 lbs chicken

1 1/2 cups green enchilada sauce

8 fajita tortillas

1 cup jack cheese grated

1 cup cheddar cheese grated

1/4 cup sour cream

3 tbsp cilantro

1 avocado sliced

Preheat oven to 375⁰. Cook chicken in electric pressure cooker with enchilada sauce for 20 min. Release pressure & remove chicken. Shred chicken & set aside.

Pour 1/2 cup enchilada sauce in the bottom of your baking dish and spread to evenly coat.

Mix cheddar cheese and jack cheese in a bowl.

Lay out 8 tortillas and spread about a tablespoon of sour cream in each tortilla. Evenly distribute shredded chicken amongst the tortillas. Finally, sprinkle with about 1-2 tablespoons of mixed cheese leaving about 3/4 cup of cheese for topping.

Roll enchiladas up and place seal side down in the baking dish. Top enchiladas with remaining green enchilada sauce and sprinkle top with remaining cheese.

Bake enchiladas uncovered for 30-35 minutes until bubbly and cheese is melted.

Serve enchiladas with sliced avocado and a sprinkle of fresh cilantro (optional).

Chicken Tot Pie

3 tbsp butter

1 onion, finely chopped

2 cloves garlic, minced

3 cups chicken broth

1 cup heavy cream

¼ cup cold water

3 tbsp cornstarch

⅓ cup sour cream

2 lb bag frozen mixed veggies

½ T dried parsley flakes

1 t dried rosemary, crushed 

4 cups cubed chicken

2 cups shredded cheese

1½ t salt

½ t pepper

Preheat oven to 350⁰. Spray 11X14 pan with cooking spray. Set aside. Saute the onion in butter until transparent.

Add garlic and saute for 2 more minutes.

Next, add chicken broth and cream. Mix with immersion blender to blend up the onion a bit. Bring to a boil.

In a small bowl, stir the cornstarch into the cold water and pour into the boiling sauce, stirring constantly. Sauce will begin to thicken. Add sour cream. Heat through.

Add veggies, parsley & rosemary & cook for a few minutes. Makes sure sauce is thick enough & thicken further with cornstarch slurry if needed. Add 1 cup cheese & cubed chicken. Pour mixture into a 11X14 baking dish (this recipe makes a lot! If using 9X13 pan you'll also need to pour some into a 8X8 pan). Sprinkle remaining cheese over top & top with tater tots in neat rows. Bake for 50 minutes. Let cool 20 minutes to let the sauce thicken. Serve with a Steamed Veggie & crescent rolls. Yum!

World's Best Lasagna

Adapted from www.cupcakesandkalechips.com

Serves: 12
1 pound sweet Italian sausage
¾ pound lean ground beef
½ c onion, minced
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ c water
2 T sugar
1½ t dried basil leaves
1 t Italian seasoning
2 t salt
¼ t ground black pepper
4 T chopped fresh parsley
12 lasagna noodles (regular or no cook)
16 ounces ricotta cheese
1 egg
½ t salt
¾ pound mozzarella cheese, shredded
¾ c grated Parmesan cheese

In a large Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until cooked through and browned.
Add the crushed tomatoes, tomato paste, tomato sauce, and water, and stir everything together.
Add sugar, basil, fennel seeds, Italian seasoning, 1 T salt, pepper, and 2 T parsley, and stir to combine.
Simmer, covered, for at least 1½ hours, stirring occasionally. I usually try to simmer for as long as possible.
If using regular lasagna noodles, cook according to package instructions and drain.
In a bowl, combine ricotta cheese, egg, remaining parsley, and ½ teaspoon salt.
Preheat oven to 375°F.
To assemble, spread 1½ cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange a single layer of noodles over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese.
Spoon 1½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese.
Repeat layers, and top with remaining mozzarella and Parmesan cheese. Sprinkle with parsley if desired. 
Cover with foil and bake in preheated oven for 25 minutes.
Remove foil, and bake an additional 25 minutes.
Cool for 15 minutes before serving.

Sausage Egg & Cheese Breakfast Sliders

Recipe from www.thepinningmama.com

 




2 – 12 roll packages of Hawaiian Sweet Rolls
2 – 16 oz Jimmy Dean Sausage, Original flavor
14 large eggs
1- 11 count package Great Value colby jack cheese slices
1/4 c butter
1/4 c syrup

Spread sausage evenly in the bottom of a 13×9 baking dish and pat down. Scramble eggs in a bowl, then pour into a second 13×9 well greased baking dish and bake at 350F for 18-22 minutes or until the eggs are set and the sausage is 170F.
Slice through the Hawaiian rolls horizontally and place the bottoms of the rolls in a 13×9 baking dish.
Layer the sausage, eggs and cheese slices on top and then place the tops of the rolls on top.
Use a knife to follow the lines of the rolls and slice through the layers to form individual sandwiches.
Melt the butter in a microwave safe dish. Stir in the syrup until it is completely combined and appears creamy.
Brush the syrup mixture over the top of the sandwiches allowing it to drip between the cracks.
Bake at 350F for 10-15 minutes or until heated through and the cheese is melted.
Serve hot, and enjoy!

Breakfast casserole

24 oz hashbrowns
1 1/2 c. shredded cheese
1 1/2 c. shredded Monterey jack cheese
2-3 c. diced ham or cooked breakfast sausage
3/4 c. canned milk
6 eggs, beaten
1/4 t. seasoned salt

Preheat oven to 425 degrees. Grease 9X13 pan. Put potatoes in pan & bake for 25 min. Remove from oven & alternate layers of cheese, ham, cheese, ham. Beat the eggs, milk & seasoned salt together. Pour over ham & cheese. Bake at 350 degrees for 30 min.
*Can also put together & refrigerate overnight & bake in the morning for 40 min. We like to do this for Christmas morning breakfast or Seminary breakfast.

Creamy Chicken & Rice

This is my 'go-to' meal. I almost always take this to families that have just had a baby.
My kids LOVE it!

4 C. hot cooked rice
1/2 C. butter, divided
1/4 C. flour
2 C. milk
2 t. chicken boullion granules (or 2 cubes, crushed)
1/2-1 t. seasoned salt
1/2 t. garlic powder
1/4 t. pepper
4-5 C. cubed, cooked chicken
2 C. shredded cheese
1 C. sour cream
1 tube of ritz crackers, crushed (I have used cheez its before & the kids liked that)

Preheat oven to 425⁰. Spread rice into greased 9X13 pan. Set aside. In saucepan, melt 1/4 C. butter. Stir in flour until smooth. Gradually add milk, boullion, seasoned salt, garlic powder, & pepper. Bring to a boil. Cook & stir for 2 minutes until thick and bubbly. Reduce heat. Add chicken, cheese & sour cream. Stir until melted. Pour over rice. Melt remaining butter and toss with cracker crumbs. Sprinkle over casserole. Bake uncovered for 10-15 minutes. Serves 10.

This is great served with Brown Sugar Carrots.

Chicken Cordon Bleu Casserole

4 c. diced,cooked chicken breast
1 c. diced ham
1 c. shredded cheese
2 cans of reduced fat cream of chicken soup mixed w/ 1 soup can of water
1 c. seasoned bread crumbs

Place chicken in greased 9x13 pan. Sprinkle with ham & cheese, spread cream of chicken soup mixture over cheese. Sprinkle with bread crumbs. Bake at 375 degrees for 25-30 minutes. Serve over noodles.

Cheesy Potato Casserole

5 large potatoes,peeled & sliced into 1/4" slices
3 T. butter, melted
1 can cream of chicken soup
1 c. sour cream
1 c. milk
3 T. finely chopped green onions
3/4 c. shredded sharp cheese
3/4 c. corn flake crumbs
2 T. butter, melted
3 T. parmesan

Boil potato slices until tender. Place in greased 9X13 pan. Pour 3 T. melted butter over potatoes, mix soup, sour cream, milk, onions & cheese. Pour over potatoes (I like to mix it together a little bit) Mix corn flake crumbs, parmesan & 2 T. butter. Sprinkle over top of potatoes. Bake at 325 degrees for 30 minutes. Yield: 8-10 servings