Easy Chicken Pot Pie

(photo by me)

We had this delicious meal at a friend's house for dinner (Thanks Molly!) We asked her for the recipe and found out it is a simple 30 minute dinner by Kraft. Original recipe here.


1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
3 cups chopped cooked chicken or turkey
1 pkg. (10 oz.) frozen mixed vegetables
1 can (10-3/4 oz.) less sodium condensed cream of chicken soup 1 cup milk


In a large bowl, add hot water to stuffing mix and stir just until moistened. Set aside.

Open bag of frozen vegetables and spread evenly in a 9x13 baking dish. Add chicken and mix with vegetables.

In a small bowl, whisk soup and milk together and then pour evenly over chicken mixture. Spread stuffing on top.

Bake at 375F degrees for 30minutes. That's it!

SUPER EASY and quick!

Chicken Salad Sandwiches

Just about everyone knows and loves croissant sandwiches,

found at practically every baby shower or brunch party.

But why wait for those special occasions?

You can make them NOW

with regular bread if you don't have croissants

and they're still really yummy!

Chicken Salad Sandwiches

1 canned chicken, fully cooked (found near tuna section)
1-2 celery stalks, chopped
Mayo or Miracle Whip
Grapes sliced in half (optional)
Walnuts or cashews, chopped (optional)
Bread or croissant
Pepper (optional)

Open can of chicken, drain out liquid. Empty chicken into a medium bowl. Add chopped celery, grapes, nuts and desired amount of either mayonnaise or miracle whip to make a creamy mixture. Slather onto a slice of bread or croissant and add fresh ground pepper on top if you’d like!

Easy Chicken & Black Bean Enchiladas

We were out of some ingredients for a new recipe that I was trying to make. So I improvised changing the beef to chicken, and adding a few more ingredients to make this completely ORIGINAL wonderful dish! I was quite pleased it turned out so well. The best perk is that this can be cooked in the microwave in 10 minutes!

Easy Chicken & Black Bean Enchiladas
3-4 chicken breasts, cooked
16 corn tortillas
1 can (15oz) black beans
1 can (28oz) diced tomatoes
1 can (10oz) enchilada sauce
1 can (4 oz) diced green chilies
3/4 bunch of fresh cilantro
1 white onion, chopped
2 cups part skim mozarella cheese
2 tsp. cumin
Lettuce
*Cottage Cheese

Chop/shred chicken and put in small bowl. Place tortillas in a stack and cut into 1-2 inch thick strips, set aside. Combine all canned ingredients and cumin into a large bowl. In a 9x13 dish, add 1/3 of the chicken to the bottom of pan. Pour enchilada mixture over bottom of pan until covered completely. Layer tortillas evenly across pan. Sprinkle 1/3 of the cheese and cilantro on top of tortillas. Repeat layers. Finish by covering the top with a layer of tortillas and sprinkle cheese on top. Bake in oven 375F for 30-40minutes. Serve over a bed of lettuce if you wish!

OR

Instead of 9x13 pan, use a VERY deep casserole dish (or Pampered Chef's deep dish baker, which I did). Anything that isn't metal and small enough to fit in your microwave. Cook for 10 minutes and it's DONE! I love that I can use my stoneware in the microwave instead of using the oven during the summer! It tastes GREAT!

*For a kid friendly recipe, add cottage cheese to their individual dish. This helps take away some of the spice!

Raman Chicken Salad

This is a perfect summer salad that can be made year-round! We LOVE this and often eat it for dinner alone.

Raman Chicken Salad

4 tsp. toasted sesame seeds
1 cup toasted slivered almonds
4 cooked chicken breasts (about 2 cups shredded)
1 16oz. bag coleslaw mix
4-6 stalks celery sliced
2 pkgs. chicken flavored top raman noodles (uncooked and crumbled)

Dressing:
4 tblsp. white vinegar
½ cup olive oil
4 tsp. sugar
1 ½ tsp. salt
2 chicken flavored top raman seasoning packets

Toast almonds in medium sized sauté pan over medium heat, stirring often. After the almonds start to look a little more golden, add the sesame seeds. Continue stirring until golden brown (careful not to burn it). Quickly remove from heat and empty into a bowl, set aside. Then combine first six ingredients into large bowl. In a small bowl, combine ingredients for dressing and beat or whip for 1 minute. Pour dressing over coleslaw mixture and mix well. Ready to eat or refrigerate for a cool salad. Pepper to taste if desired.

*One of our family favorites, especially for big get-togethers!*

Egg Rolls with Sweet & Sour Sauce

Quite honestly, you will NEVER find a better egg roll and sauce. We can no longer order them in restaurants because they just can't COMPARE to these wonderfully wrapped up rolls! (Not the healthiest since they are fried in oil though.)

Egg Rolls

4 Chicken Breasts, cooked and shredded
1 16oz. Bag raw coleslaw vegetables
3-4 celery stalks, sliced
5 green onion chives
1 pkg (20count) Wonton wrappers
1 egg
Ginger
Garlic

Sweet & Sour Sauce
1 cup brown sugar
2 Tbs. Corn starch
1/3 cup white vinegar
2 Tbs. Soy sauce
1 cup pineapple juice
2/3 cup Heinz ketchup
½ tsp. Ginger, freshly grated

Put shredded chicken in big bowl with enough soy sauce, ginger and garlic to marinate chicken. In a large stir fry pan, cook coleslaw mix, celery and green onions until just tender with 1 tbs. oil. Add veggies to chicken bowl, along with 2 tsp. Salt, ½ tsp. Pepper, 3 tbs. Sugar, and mix with spoon.
In a small bowl, whisk one egg with 1 part water. To fill the wonton wrappers, place a heaping spoonful of meat mixture into the center of one wonton. Dip your fingers into egg and smear along the edges of wonton (this helps the egg roll stick together when rolled.) Then take one set of opposite corners and bring to the middle, or close to it. Take one of the remaining corners to the middle and roll toward the flat side. Try to seal up the wrap, allowing no stuffing to poke through, using more egg mixture on fingers to help it stick together. Fill all wrappers, then start the deep frying process. In a wok, fill enough oil to deep fry egg roll. Wait until oil is hot enough before putting egg roll inside. (Test by sprinkling a few drop of water, if it POPS, then ready.) You’ll have to monitor the speed of frying so that you don’t burn your egg rolls, and turn down heat as necessary…and watch out not to burn yourself with oil splatter! Fry until golden brown and serve immediately.
For the sauce, combine all ingredients in a pot. Stirring frequently with a whisk, bring to a boil. Cook until it thickens and it’s ready!!

This recipe comes from my mother-in-law, Karen Whiting, and is the best! Unless the girls are sleeping, I always need a second person around to help make this dish.