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Chicken Pot Pie Recipe

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Chicken Pot Pie Recipe

Ingredients

  • 2 cups cooked chicken, diced
  • 2 cups bisquick
  • 2 cups chicken broth
  • 2/3 cup evaporated milk
  • 1 can peas, drained
  • 1 can carrots, drained
  • 1 can corn, drained
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 1/2 teaspoons salt or to taste
  • 1/2 teaspoon pepper

Instructions

  1. In a saucepan, melt the butter. Stir in the flour, salt and pepper.

  2. Add chicken brother and milk. Stir constantly until thick and smooth. Add chicken and vegetables. 

  3.  Pour into casserole dish. Top with biscuits made according to package directions.

  4. Bake at 425 degrees about 25 minutes. Biscuits should be done.

Creamed Chicken and Mushrooms Recipe

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Creamed Chicken and Mushrooms Recipe

Ingredients

  • 3 1/2 tablespoons butter
  • 2 cups cubed, cooked chicken
  • 1 4 oz can mushrooms with liquid
  • 3 tablespoons flour
  • 1/2 cup sherry (optional)
  • 2 cups milk
  • 1/2 teaspoon seasoned salt
  • 1 teaspoon worcestershire sauce
  • dash tabasco sauce

Instructions

  1. Saute the chicken and mushrooms in butter. Save mushroom liquid.

  2. Simmer several minutes, then add flour and mix well. Add sherry, mushroom liquid, milk, Worcestershire sauce, Tabasco sauce and salt. Stir well. 

  3. Simmer 4 to 5 minutes. Serve over rice or toast.

Creamy Baked Chicken Breasts Recipe

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Creamy Baked Chicken Breasts Recipe

Ingredients

  • 4 skinless, boneless chicken breasts
  • 8 slices of swiss cheese
  • 1 can cream of chicken soup
  • 1 cup herb seasoned stuffing mix
  • 1/4 cup butter, melted
  • 1/4 cup dry white wine

Instructions

  1. Place chicken breasts in casserole dish. Cover with swiss cheese.

  2. Mix together the wine and soup and then spoon over the chicken.

  3. Sprinkle the stuffing mix over the top and then drizzle with melted butter.

  4. Bake at 350 degrees, about 50 minutes or until chicken is done.

Creamy Chicken Enchiladas Recipe

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Creamy Chicken Enchiladas Recipe

Ingredients

  • 3 cans cream of chicken soup
  • 1 4 ounce can diced green ortega chiles
  • 1 cup sour cream
  • 1 soup can milk
  • diced cooken chicken
  • 2 dozen tortillas
  • monterey jack or longhorn cheese, grated

Instructions

  1. Mix soup, chiles, sour cream, and milk together in a large skillet. Heat until it bubbles.  

  2.  Remove from heat and dip tortillas into mixtures one at a time.  

  3.  Place chicken onto tortillas and roll, then place into a baking dish sprayed with cooking spray. Cover with foil. 

  4. Bake at 350° for 30 minutes. Remove from oven, sprinkle with grated cheese, and serve with additional sour cream and guacamole, if desired.