Mini Chicken Pot Pies

I don't like pot pies because I don't like the crust. I can't say that I LOVE these either to be perfectly honest, but I can eat them. Matt really enjoys them though! 

INGREDIENTS:

1 can Pillsbury biscuits (not the large ones)

1 cup cooked chicken, diced

1 can cream of chicken soup

2/3 cup shredded cheddar cheese

1 cup frozen mixed veggies

1 teaspoon dried parsley flakes

1 teaspoon onion powder

black pepper, to taste

DIRECTIONS:

Lightly grease a muffin pan. Place a biscuit in each cup. Press down and push up the sides.

In a medium bowl, combine remaining ingredients, mixing well.

Divide mixture evenly among biscuits.

 

 Bake at 400 degrees until golden brown, around 12 minutes. Enjoy!

Chicken and Rice

This is Matt's new favorite. He claims he could eat it every day. It is one of those that doesn't look so appealing but is good, so don't judge by appearance!

INGREDIENTS:
Boneless Skinless Chicken Breasts (however many you want and fit into a pan)
2 cups Minute Rice, uncooked (we use brown, original calls for white)
1 envelope onion soup mix
1 can cream of chicken soup
1 can cream of celery soup
1 can of water (this makes the rice rather sticky, but we like it. you might want more water)

DIRECTIONS:
Butter or spray with non stick spray a 9x13 pan.
Mix together 2 cans of soup, 1 can of water, and the rice. Pour into greased pan.
Place chicken on top of rice mixture. Sprinkle onion soup mix over the top. Cover with foil.
Cook @275 for 3ish hours (from original recipe), or @375 for about 1 hour (what we do).
Enjoy!

recipe from HERE

Katie's Green Chile Chicken Enchiladas

I have yet to meet someone that doesn't fall in love with these enchiladas (and trust me, I have made them for a lot of people. When Matt makes new friends at work, he invites them over for enchiladas every time). When we invite friends over for supper and give them the option of what we are going to eat, the answer is always enchiladas.

INGREDIENTS:
about 2 lbs chicken, cooked and shredded (I always use a 2.25 lb bag of boneless skinless breasts)
4.25oz can of chopped black olives
3-4 green onions, chopped (both white and green parts)
1 large tomato, diced
2 cups shredded cheese (I have used cheddar as well as cheddar jack, both are delicious)
4.5oz can of diced green chilies
16 oz sour cream
1 can cream of chicken soup
8 burrito sized flour tortillas

DIRECTIONS:
In large bowl, mix chicken, black olives, onions, tomato, and 1 cup of cheese. Mix well.

In medium bowl, mix sour cream, cream of chicken, and green chilies. Spread about a cup of this onto bottom of a 9x13 pan. Divide chicken mixture evenly among tortillas.

Roll tortillas up and place in pan, seam side down. Cover with remaining sour cream mixture. Top with remaining cheese.

Bake @350 for about 30 minutes, or til cheese is bubbly and enchiladas are heated through.

NOTES:
The easiest way we have found to serve them is to cut them in half. It doesn't always look as pretty but it is so much easier to dish up!

These can be made ahead of time and placed in the fridge until ready to bake. Just remember to take them out about 30 minutes before baking (if not, they still bake just fine but will need to be in longer to heat up the inside).

Crockpot Ham and Potato Soup

Really quick to throw together and very yummy! Can also be made without the ham (thats actually how I made it the first time and it was just as good).

INGREDIENTS:
32 oz bag frozen hash brown (like Ore Ida shredded has browns)
3 14oz cans chicken broth
1 can cream of chicken soup
1/2 cup chopped onion
1/4 tsp black pepper
1.5-2 cups cooked ham, diced (I didn't measure, I just used up our leftover Easter ham)
8 oz cream cheese

DIRECTIONS:
Put all ingredients except for ham and cream cheese into the crock pot. Cook on low for about 6 hours. Add in the cream cheese (room temp or warmed up in the microwave so it melts better) and ham. Continue to cook on low for another hour. Serve with cheese, sour cream, bacon bits, or whatever else sounds good!

Broccoli Cauliflower Cheese Soup

I love this soup. Matt, who claims to hate cooked broccoli, loves this soup.  The kids...well, they tolerate it haha. It is pretty quick and easy. Good with rolls or sandwiches.

After adding the water. Don't add more than this, or soup will be too thin (this is almost too much even, in my opinion)

 Ready to eat!

INGREDIENTS:
14oz  frozen broccoli
14oz  frozen cauliflower
8 oz cream cheese, room temp and cut up
8 oz shredded cheddar
1 can cream of chicken soup
Half and Half (or milk), no more than 1 qt
Black Pepper (optional) 

DIRECTIONS:
Put veggies into pot (non-stick is best), fill with water just to the top of the veggies. Heat to boiling, cook til tender (only a couple of minutes after they start boiling)
Turn stove to low. Add cheeses. Cover and heat til melted (stirring frequently or cheese will stick to bottom of pan)
Add cream of chicken soup. Add half & half, to desired consistency.
Serve, topped with fresh ground pepper if desired.

NOTES:
This soup is so much better with half and half. Milk works, it just isn't as creamy.

Chicken Tamale Pie

One of Matt's favorite meals! He took leftovers in to work and it is now a favorite among co-workers. I made 2 just for him to take in the other night. He managed to get 2 pieces of them, and the rest was gone!

**Updated to include green chilies. Makes it even tastier!**

INGREDIENTS:
8.5 oz packet of corn bread mix
1 egg
1/3 cup milk
1/2 cup shredded cheddar cheese (plus a little extra for topping)
1 can cream of chicken soup
2 cups cubed cooked chicken
1 cup frozen corn
1/2 cup chopped green onions (green and white parts)
1 garlic clove, minced
3/4 tsp chili powder
small can of chopped green chilies

DIRECTIONS:
In mixing bowl, combine muffin mix, egg and milk. Add cheese. Spread into bottom and up sides of a greased 9 inch pie plate.
In saucepan, combine remaining ingredients. Heat through. Pour into crust. Sprinkle with cheese.
Bake @ 400F for 20-25 minutes or til crust is golden and filling is hot.

NOTES:

I boil the chicken, and I add salt, pepper, and a dash of chili powder to the water for more flavor. I have also used canned chicken. Matt said he couldn't tell a difference (I could though. Still good, but not my favorite).