Ashby's Homemade Pot Pie

2 uncooked pie shells
1 whole roasted chicken
2-3 stalks celery
1/2 white onion
1 Tbls. butter
3 red potatoes
2 large carrots
15 green beans
1/2 bag frozen corn
1/2 bag frozen peas
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1/4 to 1/2 cup milk

Preheat oven to 350 degrees.

Take your roasted chicken breast (which can be found just about anywhere, Safeway, Wal-Mart, Costco, etc.) and peel the skin off the skin of the chicken and shred the meat; set aside.

Chop the celery and onions into small pieces. Melt butter in a skillet and saute the celery and onions together until onions are soft and translucent. Remove from heat and set aside.

Chop the remaining vegetables and place in a pot of water. I like to chop the vegetables in order of what needs to be boiled the longest. I start with the potatoes and put them in the water, then the carrots and put them in the water (.....are you seeing a pattern?), then the green beans, add the corn, and then the peas. Boil until potatoes are slightly tender. Drain water from vegetables.

Place one of the pie shells (I like to get the refrigerated Pillsbury shells that are rolled up) in the bottom of a pie dish and form the edges. Sometimes I have to cut off some of the edges because they are too big.

Now, mix the soups together (in a large bowl because you'll be adding all the other ingredients to it) and add desired amount of milk to thin. You don't want to make it too runny, or it'll spill out of the pie. Add the chicken, celery and onions, and vegetables. Mix together until everything is covered. Salt and pepper to taste. Pour into uncooked pie shell. Cover with the remaining shell, form sides, and cut a 1-inch slit in the top. You may want to put foil around the edges so they don't burn.

Place pie on cookie sheet because the insides sometimes drip out. Bake for 40 minutes, and remove foil around edges. Bake for another 5-10 minutes or until the top crust looks a golden brown. Let sit for another 5-10 minutes and serve!

Stove Top Chicken Casserole

1 pkg. Stove Top Stuffing Mix for Chicken
2-3 chicken breasts cut into 1 inch pieces
1 can Cream of Chicken soup
1/3 cup sour cream
1 bag (16 oz.) frozen mixed vegetables, thawed, drained

Preheat the oven to 400 degrees. Prepare stuffing mix as directed on box, set aside.
Mix together soup and sour cream. Add chicken and mixed vegetables and mix until covered with sauce. Place in 13x9 inch pan then top with prepared stuffing.
Bake 30 minutes or until chicken is cooked through!

So easy, and so good!

ENJOY!

Cheesy Chicken & Rice Casserole

1 can (10 3/4 oz) Campbell's Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp onion powder
4 skinless, boneless chicken breast halves
1/2 up shredded cheddar cheese

1. Stir soup, water, rice, onion powder and black pepper in 12X8X2" shallow baking dish. Top with chicken. Season chicken as desired. Cover.

2. Bake at 375 for 45 min or until done. Top with cheese.

Simple Chicken Noodle Soup

4 c. chopped, cooked chicken

1 c. chopped celery

1/4 c. chopped carrots

1/4 c. chopped onions

1/4 c. butter

8 oz. egg noodles

2 boxes (32oz) Swanson chicken broth

3-4 c. water

1/2 t. dried marjoram

1/2 t. ground black pepper

1 bay leaf

1 T. dried parsley (I prefer fresh)

1. In a large stock pot, saute celery and onion in butter.

2. Add chicken, carrots, broth, water, marjoram, pepper, bay leaf and parsley. Simmer 30 minutes.

3. Add noodles and simmer 10 more minutes.

Chili's Enchilada Soup

1 tablespoon vegetable oil
1 lb. of chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina (flour found in baking section of stores)
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin

Garnish
shredded cheddar cheese
crumbled corn tortilla chips
pico de gallo

Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.
Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.
Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt

Cashew Chicken

1/2c. oil
4 cloves garlic
1 lb. chicken- thinly sliced
2 T. soy sauce
2 T. sugar
1 tsp. white pepper
1 tsp. corn starch
1/2 c. roasted cashews
1 green onion
1 bell pepper

Heat skillet. Add oil, garlic, chicken, sauces, sugar and white pepper. Then mix in cashews, green onion and bell pepper. Serve over rice.

Easy Stove-Top Stuffing Quiche

Credit for this recipe goes to my sister, Jacey. I made this tonight and it turned out great. It is very quick and simple.

1 lg. can chicken breast
6 eggs, beaten
2 c. milk
1 c. cooked, canned or frozen spinach
1 box chicken stove-top stuffing mix
1 c. shredded cheese

Mix eggs, milk, cheese and spinach. Add chicken and stove-top mix, blend well and spread in 9x9 baking dish. Bake 45 minutes at 350 degrees.

Optional: Add bacon, sausage, mushrooms, or any other vegetable for variety. Can also be served for breakfast.

Amazing Apricot Chicken

8 Boneless skinless chicken breasts
1 (8 oz) bottle of Russian dressing
1 cup of apricot jam
1 pkg of dry onion soup mix

Place chicken in greased 9X13 pan. Combine dressing,jam and onion soup mix and pour over chicken. Bake uncovered at 30 degrees for 1 hr. Makes 8 servings.

Chicken Manicotti

1 1/2 lbs chicken breast tenders

14 uncooked manicotti shells

1(30 ounce) jar spaghetti sauce (canned works well too)

2 cups mozzarella cheese, shredded

Garlic Salt

Preheat oven to 350 degrees. Spread 1/3 cup of the spaghetti sauce in ungreased baking dish, 9x13 inches. Sprinkle garlic salt on chicken. Insert uncooked chicken into uncooked manicotti shells. Place shells on spaghetti sauce in dish. Pour remaining spaghetti sauce evenly over shells, covering completely. Sprinkle with cheese. Cover with aluminum foil and bake about 1 hour, or until shells are tender.

Curried Coconut Chicken

Serve over white or jasmine rice.

2 lbs boneless, skinless chicken breasts, cut in 1-inch pieces
1 t. salt and pepper, to taste
1-1/2 T. vegetable oil
2 T. curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 oz) can coconut milk
1 (14.5 oz) can stewed tomatoes, diced
8 oz. tomato sauce
3 T. sugar

1. Season chicken pieces with salt and pepper.

2. Heat oil and curry powder in a large, non-stick skillet over med-high heat for 2 minutes. Stir in onions and garlic and cook 1 minute more. Add chicken, tossing to coat with curry oil. Reduce heat to medium and cook 7-10 minutes, or until chicken is cooked through.

3. Pour coconut milk, tomatoes, tomato sauce and sugar into the pan and stir to combine. Cover and simmer, stirring occasionally, for 30-40 minutes.

Chicken Stroganoff

1 lb. boneless, skinless chicken breast, cut into strips
2 cups sliced mushrooms
1/4 cup diced onion
1 can Cream of Chicken Soup
1/2 cup sour cream

In a skillet, melt 2-3 Tbs. of butter and cook chicken until browned on both sides and no longer pink. Remove from pan.

If necessary, add a little more butter and cook mushrooms and onions until tender and liquid is evaporated. Add soup and sour cream, heat to boiling.

Return chicken to pan an heat through, stirring often. Serve over rice or noodles.

Chicken Divan

2 (10-ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter, melted

Preheat oven to 350 degrees F.
Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.

Bake for about 30 to 45 minutes.

Grilled Bruschetta Chicken

This is my new favorite!

1/4 cup Sun-Dried Tomato Vinaigrette Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cup shredded mozzarella cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

Marinate chicken with 2 Tbsp of dressing. Refrigerate 10 min ( I usually marinate over night).

Grill chicken. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. of dressing.

When chicken is almost done, top evenly with tomato mixture. Close grill lid and cook until chicken is cooked through.

Sour Cream Enchiladas

Ingredients
2 chicken breasts (cooked and cubed)
1 bag shredded cheddar cheese
5 tortillas
1 small can diced green chiles
1 pint sour cream
1 can cream of chicken soup
milk

Cook and cube the chicken breasts. I like to sprinkle them with garlic salt and cook them for two minutes on each side in the microwave (or until there is no pink in the middle). On each tortilla place a row of cheese, top with chicken, and then with green chiles. Roll up and place in a greased 9x13" dish. Sprinkle a little cheese over the rolled tortillas. In a separate bowl mix sour cream and soup. Add milk to thin out a little. Pour mixture over the tortillas. Cook at 350 degrees for 30 minutes or until bubbling. ENJOY!