10/22/12

Chicken Pot Pie

 

Ingredients:

  • 1 – 1lb bag of frozen veggies
  • 1 pound chicken, cooked and cut up
  • 1 can cream of chicken soup
  • 2 cups Bisquick
  • 1 cup milk
  • 2 eggs

 

Preparation:

  • Heat oven to 400 degrees.
  • Mix veggies, chicken, and soup in ungreased 9” pie pan
  • Stir in remaining ingredients with fort until blended and pour over chicken mixture
  • Bake 30 min. or until golden brown.

 

Variation: Instead of using bisquick mix, make 1/2 recipe of the corn bread.  Just remove the last three ingredients to make the bisquick mix and pour the corn bread batter over as you would the bisquick

10/22/12

Beef De Roma

Ingredients:

  • 1 lb. ground beef
  • ½ cup onion, chopped
  • ¼ cup green pepper, chopped
  • 1 clove garlic, minced
  • 1 tsp. salt
  • 1 tsp. dried parsley
  • ½ tsp. oregano
  • ½ tsp. basil
  • ¼ tsp. pepper
  • 2 – 8 oz. cans tomato sauce
  • 3 cups prepared rice
  • 16 oz. container cottage cheese
  • Parm. Cheese

 

Preparation:

  • Brown meat in skillet; drain
  • Add onion, pepper, garlic, and seasonings and tomato sauce.  Simmer for 5 minutes.
  • Layer rice, cottage cheese and meat mixture in a greased 3 qt. casserole dish.
  • Bake @ 350 for 30 minutes
10/22/12

Cheesy chicken and Rice

Ingredients:

  • 1 can (10 ¾ oz.) cream of chicken soup
  • 1 1/3 cup water
  • ¾ cup uncooked regular white rice
  • ½ tsp. onion powder
  • ¼ tsp. black pepper
  • 2 cups fresh/frozen vegetables
  • 4 skinless, boneless chicken breasts
  • ½ cup shredded cheddar cheese

 

Preparation:  Place everything but meat in a 11” x 8” baking dish.  Top with chicken. Bake at 350 for 50 minutes or until rice is tender.  Top with cheese

Variations:  Use Parmesan cheese and replace onion powder with 1 tsp. Italian seasons for Italian.  Or, replace onion powder with 1 tsp. chili powder and used Mexican blend cheese.