Angela B's Chicken Pot Pie

Angela brought me this yummy Chicken Pot Pie after I got out of the hospital. SO yummy!

Cook Chicken (poach) in water in pan. Let cool then cut up as desired. Let cool.

Preheat Oven to 350 degrees

1 Package Bonleless Skinless Chicken Breast
1 can Cambell's Cream of Chicken Soup +1/2 can of water mixed well
1 pkg Frozen Pie Shell (with bottom AND top crust)

Place chicken in Pie Shell and pour soup mixture on top. Sprinkle top with veggies then put other pastry on top. Crimp edges. Cut slits on top to allow steam to vent.

Cook till Bubbly and Golden.

Santa Fe Casserole

1 lb. ground beef
1 (10 3/4 oz.) condensed golden corn soup (or one can creamed corn)
1 Tablespoon chili powder
1 can (10 3/4 oz.) condensed cheddar or nacho cheese soup
3/4 cup chopped green onions
3/4 cup chopped fresh tomatoes
1 (4 oz) can chopped green chiles
sixteen 6 inch corn tortillas
4 oz. monterey jack cheese, shredded (1 cup)
1/2 cup sliced black olives

oven 350. Cook ground beef, drain off excess grease. Stir in undiluted corn soup or creamed corn, and chili powder. In large bowl, stir cheese soup, onions, tomatoes, and chiles until blended. Cut tortillas in half. Line bottom of greased 11X17 inch pan with 8 tortilla halves. Cover with 1/2 the meat mixture. Top with 8 more tortilla halves, then with half the soup mixture. Repeat layers, ending with soup mixture. Bake 25 minutes. Top with shredded cheese and olives, and bake 10 minutes longer, or until bubbly. Cool slightly before cutting.

Farmer's Pork Chops

8 medium potatoes
1/2 medium onion
salt & pepper to taste
White sauce (see recipe below; you
may also use your own, but this one is good.)
1 cup all-purpose flour
2 tablespoons Lawry's seasoned salt
8 center cut pork chops; about 1/2 inch thick
1/3 cup vegetable oil

Preheat oven to 350 degrees. Peel potatoes; slice 1/4 inch thick and cover with cold water. Slice onion into very think slices. Cut slices in half Drain potatoes; layer half the potatoes in a well greased 15x10 inch casserole dish. Sprinkle with salt and pepper to taste. Scatter half on onion slices on top of potatoes. Repeat with remaining potatoes and onions (not forgetting salt and pepper between each layer). Cover potatoes with white sauce. Cover casserole dish with plastic wrap and microwave for 5 minutes on high or bake uncovered for 15 minutes. Mix together flour and seasoned salt and dredge pork chops in four mixture. Lightly brown chops in vegetable oil. Do not cook them completely. As chops are removed from frying pan, lay them on top of potatoes. Bake at 350 degrees for 45 to 60 minutes. The juices from the pork chops will drip down into the potatoes. DELICIOUS!!!!!

White Sauce:
8 tablespoons (1 stick) of butter
1/2 cup all purpose flour

1 to 2 teaspoons salt
1/2 to 3/4 teaspoon pepper
4 cups milk
1/4 cup chopped fresh parsley or chives (optional)

Melt butter; remove from heat. Stir in flour; add salt and pepper. Return to heat and cook, stirring constantly, until mixture is bubbly. Add milk, 1 cup at a time. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer 1 to 2 minutes, then let stand at least 1 to 2 minutes. Stir in parsley or chives, if desired.

WOW!!! That is all I have to say about this recipe. The time you put into making this dish will be rewarded with lots of praise and a wonderful taste from the juices of the pork chops. ENJOY!!!

Tortilla Casserole

1 pound ground beef
1medium onion, chopped
1 jar (8oz) salsa
1/2 C sour cream
1 can (10 3/4oz) condensed cream of chicken soup
1 jar (2oz) sliced pimientos drained (I omit these)
6 corn tortillas (6-8") cut into 1" strips (I prefer flour)
2 C shredded Wisconsin Cheddar cheese
Sliced ripe olives, if desired

Heat oven to 350.Cook beef and onion in 10" skillet over medium heat 8-10 minutes, stirring occasionally, until beef is brown; drain.Spread 1/2 cup of the salsa in bottom of ungreased square baking dish, 8x8x2". Mix remaining salsa, the sour cream, soup and pimientos. Layer half each of the tortilla strips, beef mixture, soup mixture and cheese on salsa; repeat. Bake uncovered 30-40 minutes or until hot and bubbly. Let stand 10 minutes before serving. Garnish with olives. Serves about 4.

Chicken Pot Pie

one 10 3/4 oz can condensed cheddar cheese soup
One 10 3/4 oz can condensed cream of celery soup
1/2 cup milk
1 chicken, skinned, cooked, boned, and cubed
1 medium onion, diced
one 10 oz package frozen green peas (or one 8-oz can, drained)
3 carrots, sliced, cooked, and drained
Salt and pepper to taste
1 pastry for top and bottom (see below for recipe)
Butter to dot pastry

In a large saucepan, heat soups and milk. Stir in chicken, onion, peas, carrots, and salt and pepper. Cook until mixture boils. Remove from heat. Preheat oven to 350 degrees. Pour into a pastry-lined 13x9x2 inch pan. Cut pastry for top into strips. Lay over pie filling in a lattice style. Dot with butter. Bake for 45 Minutes until golden brown.

Pastry:

3 cups all-purpose flour
1 tsp salt
1/4 tsp baking powder
3/4 cup crisco shortening
Ice water

Sift together flour, salt, and baking powder. Cut in shortening with pastry blender until pieces are the size of small peas. Sprinkle 1 to 2 tablespoons of ice water over part of mixture. Gently toss with fork; push to side of bowl. Repeat until all is moistened. Form into 2 balls. Flatten each on a lightly floured surface by pressing with edge of hand three times across in both directions. With a floured rolling pin, roll out on floured surface. Roll from center to edge until 1/8 inch thick.

Jalapeno Chicken

2 1/2 pounds chicken deboned and chopped up
1 clove garlic minced
jalapeno peppers ( I use 1 fresh but recipe calls for SIX!!!)
1 medium onion chopped
2 Tbsp oil
1 can cream of chicken soup
1 pkg frozen chopped spinach (spinach haters won't know it's in there!)1/2 tsp salt
1 pint sour cream
1 pkg tortilla chips (8 ounces)
1/2 pound shredded Monterey Jack Cheese

Simmer garlic and next 7 ingredients till spinach is cooked. Stir in salt, chicken and sour cream. Preheat oven to 350. In greased 13 by 9 pan layer, chips, sauce, cheese. Repeat, topping with cheese. Bake till cheese is melted and sauce is hot.
If you need help making this dish, I have added a video. Enjoy!!

Hot Chicken Sandwich Casserole

2 cups cooked chicken cut up
16 slices bread- dice half into cubes
1/2 cup mayo
1 cup chopped celery
1 cup chopped green peppers
1/2 chopped onion
4 eggs
1 cup milk
1 cup grated Parmesan Cheese
1 can cream of mushroom or chicken soup

Grease a 13 by 9 pan. Spread bottom of pan with cubed bread. Combine chicken, veggies and mayo. Place on top over cubed bread. Arrange whole slices of bread over chicken mixture. Beat eggs and milk together and pour evenly on top of bread. Refrigerate overnite or at least three hours. Bake at 325 for 30 minutes. Sprinkle with cheese

Night Before Casserole

2 cups UNCOOKED elbow macaroni
2 cups cooked chicken, turkey, tuna or ham ( have done tuna and chicken)
2 cans cream of mushroom soup
1/2 pound American Cheese
3 hard boiled eggs cut up
2 cups milk
2 Tbsp chopped onion
2 Tbsp chopped celery
Pimento or green pepper to taste

Mix all (yes all- even the uncooked noodles) together and refrigerate overnite. Bake one hour at 350.

Tripled Recipe fits in large 15x10 and 13x9 pan.

Poppy Seed Chicken

Boil egg noodles and drain.

3-4 pounds of chicken deboned and cut up
8 ounce cream cheese
2 cans cream of chicken
2 tsp poppy seeds

Mix all together and heat up.

Ritz crackers
butter melted

Place noodles in greased casserole dish. Pour chicken mixture on top. Crush Ritz crackers that has been tossed with melted butter. Bake at 350 till brown on top

*this originally did not have any starch in it but I added it. It needed some kind of stretcher in it.

Turkey (or Chicken) Tetrazzini

Another recipe from Debbie.
Grease 15by10 casserole dish

2 cups chicken, deboned and chopped- set aside

Melt butter till bubbly and add flour, making a roux till bubbly. Add salt and pepper. Add chicken broth and cream/milk. Cook on low heat till thickened. Add soup and remaining ingredients.

1/4 cup butter
1/4 cup flour
1/2 tsp salt
dash pepper
1 can mushrooms drained
1 can cream of mushroom soup
1/2 cup parmesan cheese
1 cup chicken broth
1 Tbsp parsley flakes
1 cup cream or milk

1 pound spaghetti- cooked.

Top with Bread Crumbs and or cheese if desired.

Bake 325 for 30 minutes or till golden

Chicken Cheese Medley

Multicolored Corkscrew noodles- cooked and drained
cooked chopped chicken
Broccoil, cawliflower cut in bite size pieces and heated up
Sauteed onion

Mix above ingredients together.

Melt Velveeta Cheese (spicy is good) and toss all ingredients together.

Serve with Salad

King Ranch Casserole

2 Tbsp margarine
1 medium onion, chopped
1 green pepper chopped
1 red pepper chopped
3 cups cooked chicken cut up
1 can cream of mushroom soup
1 can cream of chicken soup
1 10 ounce can diced tomatoes and green chilies
1 tsp chili powder
1 tsp ground cumin
2 cups tortilla chips
2 cups shredded cheddar

Preheat oven to 350. Melt butter in skillet Add veggies and saute till tender. Stir in seasonings. Stir in soups, chicken, and tomatoes and bring to simmer. Layer chips, soups and cheese and repeat. Top with cheese.

325 45 minutes or till heated through and cheese is bubbly

Chicken Spaghetti Casserole

3-4 pounds chicken pieces
2 cans cream of mushroom soup
1 large jar of Cheese Whiz or Velveeta in comparison of ounces
1 stick butter
1 cup celery diced
1 green pepper diced
1 large onion diced
1 can mushrooms drained or you can use fresh
1 pound spaghetti broken in half

Saute veggies in butter till tender. Cook spaghetti, drain and set aside. To veggies add soup and cheese. Cook till melted. Put in greased baking pan and bake 450 for 1/2 hour or till bubbly.

Southwestern Chicken Pot Pie

This is quite labor intensive but worth every bite.

Pastry-
1 cup flour
1/2 cup cornmeal
1/2 tsp salt
1 stick unsalted butter
1/4 cup cold water

Filling-
3 Tbsp unsalted butter
4 green onions chopped
2 carrotts chopped
2 tsp chile powder
3 Tbsp flour
1 1/2 cup milk
1 cup chicken broth
3 cups cooked chicken, cut up
15 ounce can black beans drained
15 ounce (or so) can corn drained
1 can green chiles (4 ounce) chopped
1/4 tsp salt


Prepare filling- Melt butter in pan. Add onions and carrotts. When sauted add flour and cook till bubbly. Add chile powder. Add milk and chicken broth stirring constantly till thickened. Add salt, chicken, beans, corn and green chilies.

Prepare pastry as you would pie using as much water neccesary for the crust to be flaky. Roll one inch larger then your dish. Spray pan with non stick spray and pour filling in dish. Top with crust and flute edges. Vent top. Bake 350 for 35-40 minutes.

Tortilla Casserole

A favorite of ours when we first got married. I need to make this again since it is so easy and good.

1 pound ground beef
1 onion, chopped
1/2 cup sour cream
8 oz salsa
1 can cream of mushroom soup
6 corn tortillas ( I use flour and it is much better IMHO)
2 cups shredded cheddar

Cook Ground Beef and Onion in pot. Drain. Blend Salsa, sour cream and soup in seperate bowl. In greased casserole dish or glass pan put some of the salsa in bottom of pan. Layer tortillas, beef, sauce and repeat. Top with cheese.

Bake 350 degrees uncovered for 30 minutes till hot and bubbly. Let stand 10 minutes before serving.

Zesty Pizza Casserole

I got this recipe from Debbie many moons ago and it is really great and economical.

2 pounds Ground Beef, cooked and drained
2 cans (21 oz) spagetti sauce
2 cans (8 oz) tomato sauce
1 can mushrooms
3 tsp Italian Seasoning
16 ounce rotini pasta, cooked
1/2 cup milk
12- 16 ounces mozzarella cheese
pepperoni slices

Mix meat, sauce, mushrooms with liquid and seasonings. Combine cooked rotini and milk in seperate dish.

In greased 9 by 13 pan layer half rotini, meat sauce, cheese and repeat till pan is filled. Top with pepperoni. Bake 350 for thirty minutes or till heated through and bubbly. Garnish with cherry tomatoes if desired.