TwistofLemon
<font color=green>I laugh til I can't breath<br><f
- Joined
- Dec 8, 2006
- Messages
- 524
These sound great!
I'm not too good with recipes, but here's a pretty fail-safe Chicken Pot Pie
2 boneless skinless chicken breast halves
1 yellow onion(if you like onions), chopped
1 green pepper(if you like peppers), chopped
8 ounces mushooms(if you like mushrooms), sliced
1 bag frozen 'California Mix' (broc, cauli, carrots. or, use your family's favorite)
2 cans of "cream" soup (cream of chicken, mushroom, celery, whatever)
1 soup can milk
Pepper, garlic powder, to taste
1 (8 count) Grands or other jumbo size canned biscuits
Thinly slice a couple of boneless skinless chicken breasts. Saute with onions and/or peppers and/or mushrooms until the meat is cooked through. Add a bag of thawed mixed veggies, I usually use brocolli, cauliflower and carrots. Stir in soups and milk, heat through until it starts to bubble. Season as desired. I don't ususally add salt, since the soups contain enough sodium for our taste.
Pour entire mixture into a 9x13 pan.
Flatten the biscuits on some waxed paper so they are very thin.
Arrange on top of casserole to cover to the edges.
Bake according to biscuit directions, until top is golden brown. (Usually 30 to 45 minutes)
I'm not too good with recipes, but here's a pretty fail-safe Chicken Pot Pie
2 boneless skinless chicken breast halves
1 yellow onion(if you like onions), chopped
1 green pepper(if you like peppers), chopped
8 ounces mushooms(if you like mushrooms), sliced
1 bag frozen 'California Mix' (broc, cauli, carrots. or, use your family's favorite)
2 cans of "cream" soup (cream of chicken, mushroom, celery, whatever)
1 soup can milk
Pepper, garlic powder, to taste
1 (8 count) Grands or other jumbo size canned biscuits
Thinly slice a couple of boneless skinless chicken breasts. Saute with onions and/or peppers and/or mushrooms until the meat is cooked through. Add a bag of thawed mixed veggies, I usually use brocolli, cauliflower and carrots. Stir in soups and milk, heat through until it starts to bubble. Season as desired. I don't ususally add salt, since the soups contain enough sodium for our taste.
Pour entire mixture into a 9x13 pan.
Flatten the biscuits on some waxed paper so they are very thin.
Arrange on top of casserole to cover to the edges.
Bake according to biscuit directions, until top is golden brown. (Usually 30 to 45 minutes)