Chicken Pot Biscuits Pie

2 cups cooked chicken, diced (I used leftovers, but you could just as easily boil a couple of breasts)

1 can cream of mushroom soup

2 cups chicken stock

1 can flaky biscuits

2 stalks of celery

1 cup diced carrots

1 med white onion diced

1 tbls butter

1 egg

1 tbls water

1 bay leaf

Salt and pepper to taste

 

In a large skillet melt butter and sauté celery, onion, and carrots until tender.  Add chicken, soup, chicken stock, and bay leaf, let simmer 10 to 15 minutes. Preheat oven to 350.  In a Cast iron skillet or 2 quart casserole dish pour in chicken mixture, top with biscuits.  In a small bowl mix egg yolk and water, brush over biscuits.  Bake for 20-25 minutes until mixture is boiling and biscuits are brown.

 

 

 

 

 

Homemade Hamburger Helper

1 lb ground beef

1 med onion diced

2 cloves garlic

4 – 5 med potatoes sliced very thin

1 can cream of mushroom soup               

1 cup milk

1 can mushroom stems and pieces

Salt and Pepper

 

 

Boil potatoes gently until soft, will only take a few minutes if cut thin.  Meantime, in a skillet,  brown onion, beef, and garlic.  Drain.  Add back to skillet with soup, milk, and mushrooms.  Stir in cooked potatoes and let simmer 10 to 15 mins.  Salt and Pepper to taste.

 

 

 

 

 

 

Avacado Ranch Pasta Salad

16 oz package tri-color rotini (or any other pasta you have on hand)
1 white onion diced
2 large tomatoes diced
1 seedless cucumber sliced
1/2 cup blue cheese crumbles
1 avocado
3 cloves garlic
3 lemons
1 tbls olive oil
1 handful fresh cilantro
1 packet ranch dressing mix

Cook pasta according to package, drain and chill.  Combine next 4 ingredients into pasta and stir.  In food processor mix avocado, ranch packet, garlic, oil, cilantro and lemon juice. process until creamy.  stir into pasta mixture and enjoy!

Chicken and Dumplings...The Good Ones

2 chicken breasts diced into bite size pieces
2 small onions diced
4 cloves garlic minced
4 cups chicken stock
1 can cream of mushroom soup
2 bay leaves
pinches of thyme, oregano, basil, salt, pepper, chicken seasoning.
2 cups bisquick
2/3 cups milk

Saute onion and garlic in large stock pot for 5 minutes, until onions are clear.  Add chicken stock, soup, seasonings and chicken and bring to a boil.  Simmer 20 minutes until chicken is cooked through.  While the chicken is cooking mix bisquick and milk in a separate bowl.  mix until a dough is made, add a little bisquick if it is too sticky or more milk if it is to dry.  Spoon small ball of dough directly into boiling soup and cook an additional 10 to 15 minutes.  Test by cutting a dumpling in half, it should look like a biscuit on the inside when they are done.  You can also spruce it up by adding celery, carrots, and peas.  Just saute those with the onions in the beginning.  If the mixture is too thick add more chicken stock, Too thin add more dumplings.

As a note this receipe can easily be adjusted to feed more people by adding more chicken and chicken stock.  As is, feeds 4.

Chicken Curry Casserole

2 -3 chicken breast cooked ( I boiled mine, but you could use rotisserie or leftover grilled)

 

2 boxes of Uncle Ben’s Wild Rice 5 minute quick cook (Prepared according to package)

 

1 can artichokes quartered

 

1 can cream of mushroom soup

 

½ cup mayonnaise

 

½ cup sour cream

 

3 tablespoons curry powder

 

Mix all ingredients together and pour into 9 x 11 casserole dish, cover bake at 350 for 30 minutes.

 

 

 

 

 

 

 

 

Lightened Up Green Bean Casserole

2 cups of frozen green beans

1 can pieces and stems mushrooms

¾ cup chicken broth

1 tbls corn starch

1 tsp ground mustard

1 cup French  onion rings

1 tbls butter.

In a small casserole dish combine all ingredients except onion rings.  Stir, bake at 375 for 25 minutes.  Sprinkle French onions on top and continue to bake until brown about 5 more minutes.

Rice Pilaf

2 tablespoons butter

½ cup orzo pasta

½ cup white rice uncooked

2 cloves garlic

½ cup onion (diced)

2 cups of chicken broth

In a sauce pan melt butter, add orzo and simmer until slightly browned.  Stir in onions and garlic and cook until onions are clear.  Add rice and chicken broth, increase heat to high until it boils.  Reduce heat to low and let simmer covered for 20 minutes, stirring occasionally.