Cheesey Chicken

I got this recipe from my first mother-in-law.

Place a couple of boneless chicken breasts (or 4 thighs or a breast and 2 thighs) in the bottom of a casserole dish. Combine 2 cups of grated cheddar cheese with 1 large can of cream of mushroom soup or 1 small can of cream of mushroom soup and 1 small can of cream of chicken soup. Bake at 350ºF for an hour. Serve over rice.

Frankly, I liked the sauce that came out of that over the rice better than I liked the chicken. Maybe I should try just combining COM with cheese and see what happens.

Advertisements

Cheater’s Chicken Pot Pie

This is a recipe from my meat-eating days.  It is wonderful for people who don’t think they can cook and can’t really afford to eat out all the time.

Look by the whomp biscuits in the refrigerated section of your grocery and get a box of pie crusts. They come 2 in a box. Get some boneless chicken (2 breasts, 1 breast and 2 thighs, 4 thighs, whatever variation appeals to your taste buds.) 1 can of cream of mushroom soup. (if you don’t like COM, use cream of chicken) 1 can of either mixed vegetables or peas. (Or a cup of frozen) That’s one of those whichever-you-prefer things. I liked peas with mushrooms or peas with pearl onions.

Put one crust in a pie pan. Start the oven preheating to 350ºF. Cut the raw chicken into bite sized pieces. Drain the vegetables and mix all the chicken, veg and soup together and dump it into the pie crust. Put the second crust on top and pinch the edges together. (That’s why you want that kind of crust instead of the frozen ones.) Cut a couple of vent holes in the top. Put the pie pan on a cookie sheet to catch any leaks.

Bake it for an hour or until the entire top is golden brown. (Depending on your weather that can be plus or minus 10 or 15 minutes.) Let it sit for about 15 minutes after you take it out of the oven.

Even if it isn’t perfectly beautiful, it is tasty and filling.


My friend, Tiffany, gave me this variation:

In the absence of the pie crusts which Kitty mentioned, you can make Chicken Pot Pie the way I do it. Get all the ingredients mentioned in her recipe and put them in a deep baking dish.

Then, place the following ingredients in a mixing bowl:

  • 1 cup milk
  • 1 cup self-rising flour
  • 1 stick margarine

Stir together in the mixing bowl, then pour the mixture over the other stuff in the baking dish (but don’t stir again after pouring it over).

After baking at 350ºF for 50-minutes-to-one-hour, you will have a pot pie with a soft, biscuit-like topping instead of a flaky crust! :ello_smiley:

Oh, and if you only have “plain”/”all-purpose” flour instead of self-rising, just add 2 teaspoons of baking powder, and a couple of generous pinches of salt.

Buffalo Chicken Dip

From Amanda:

Frank’s Red Hot Buffalo Chicken Dip

8 oz cream cheese,
1/2 cup blue cheese dressing,
1/2 cup Frank’s Sauce,
1/2 cup blue cheese crumbles,
2 10-oz cans chicken breast chunks (or some shredded chicken),
celery and/or crackers.

Heat oven to 350ºF. Mix softened cream cheese, dressing, sauce and crumbles. Stir in chicken. Bake 20 mins until hot and bubbly. Stir before serving.

Sandy’s variation:

I have relied on a very similar version of this many times….use ranch dressing and instead of blue cheese use mozzarella or mild cheddar shredded, sprinkle more over top and heat in crockpot….really good with celery or plain pita chips.

Greek Mac-n-cheese

from my friend, Carolyn
Ingredients
4 oz crumbled feta 
1 small onion
1 bag fresh spinach 
8 oz button mushrooms
1 to 1 ½ cup chicken broth 
½ cup orzo
1 chicken breast/person
½ cup white wine
1 ½ tablespoon oregano 
½ teaspoon pepper
Toasted pine nuts 
2 tablespoons olive oil

Directions

Sauté chicken , onions, and mushrooms in olive oil. Add broth, wine, oregano, and pepper. Bring to a simmer and add orzo. When the orzo is cooked, add spinach; cook until the spinach is soft. If there is a lot of liquid left, simmer until it is mostly gone. Stir in feta. Top with a few feta crumbles and toasted pine nuts.

Sis Munn’s Cheesy Chicken

Place boneless chicken in the bottom of a casserole dish. Combine 2 cups of grated cheddar with 1 large can of cream of mushroom soup or 1 small can of cream of mushroom soup and 1 small can of cream of chicken soup. Bake at 350°F for an hour. Serve over rice.


Frankly, I liked the sauce that came out of that over the rice better than I liked the chicken. Maybe I should try just combining COM with cheese and see what happens.