Chances are, you already make chicken tacos or some version of them. Three ingredients and a slow cooker (plus the taco fixings) – that’s my kind of meal! As a bonus, you can throw the chicken in the slow cooker still frozen. That’s perfect for those days you only have 5 minutes to get dinner started. [Read more…] about Chicken Tacos
chicken broth
Garlic Potatoes
I saw a recipe on Pioneer Woman the other day for Roasted Garlic and New Potatoes and I really wanted to try it. However, I lacked a few ingredients – mainly the new potatoes and wine. Not one to let a few missing ingredients get in my way, I improvised and the result was delish. [Read more…] about Garlic Potatoes
Chicken Tortilla Soup
This soup smells so delicious. It only takes about 5 minutes to put together, providing you’ve got the chicken already cooked. I like to keep cooked chicken breast in the freezer for recipes like this. I’ve made the soup twice, once on the stove top and once in the slow cooker. Both ways worked fine, so you can do whatever is convenient for you. [Read more…] about Chicken Tortilla Soup
Chicken Pot Pie
Comfort food at its best!
Gather up:
cooked chicken
can of chicken broth
can of cream of chicken soup (or celery soup)
bag of frozen stew vegetables
pre-made pie crust (one day I’ll give the recipe for my homemade crust, but I was too lazy to do it this time)
Pour the frozen vegetables over the top of the chicken that you’ve placed in the bottom of the casserole dish. No need to thaw the veggies. You can also use canned mixed veggies, but I prefer the frozen kind. I’m a sucker for those little pearl onions.
Mix the broth and cream of chicken soup. Add pepper. I like a generous sprinkle of pepper. Pour this mixture over the top of the veggies and chicken.
Unfold the crust and spread it out over the casserole dish. I know, a round crust doesn’t fit a rectangle dish, but it’s ok. I just trimmed up the edges and placed them in the corners, so as not to leave them naked. I always have an urge to express my creativity with pie crust. You have to vent it, right? Get out your knife and draw a design in the dough (I chose leafless trees) or you can be boring and just cut in a few slits.
Bake it uncovered at 350 degrees for about an hour. Enjoy!
Chicken and Dressing Casserole
This dish is Thanksgiving in a casserole. It’s one of our favorite casseroles. If I have cooked chicken in the freezer, I can make this really fast. Pair it up with baked sweet potatoes and cranberry sauce if you really want it to taste like Thanksgiving.
Chicken and Dressing Casserole
Ingredients
- 3 cups cooked chicken chopped
- 1 can cream of chicken soup
- 1 1/3 cups milk
- 1 box cornbread stuffing mix
- 3 Tbs. butter
- 1 can chicken broth
Instructions
- Put the chicken in the bottom of a baking dish (13×9 or nearly that size).
- In a large bowl, melt the butter in the microwave.
- Add the chicken broth and stir in the stuffing mix. Set aside.
- Mix the milk and cream soup together in a separate bowl.
- Pour the milk/soup mixture over the chicken.
- Top with the stuffing mix.
- Bake at 350 degrees for 45 minutes to one hour. I think it’s best baked uncovered, but my kids revolt if it gets too brown so I usually cover it for most of the time and then let it brown up near the end of cooking.
Nutrition