Chicken Pot Pie Cupcakes

Chicken Pot Pie Cupcakes

1 chicken breast, poached and diced
1 can cream chicken soup
1 c frozen mixed veggies
1 c cheddar cheese
1 TBS Herbs De Provence
1 tsp onion powder
1 tsp garlic salt
2 cans Pillsbury biscuits
In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.  Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.  Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake at 400 for about 15 minutes. Check at the 12 minute mark.  Let rest for about 3 minutes and dig in!

Ok - So those that "truly" know us, know we have to adjust recipes!  We wanted more protein to offset the carbs in the biscuit.  So we used 2 chicken breasts, only used peas and carrots, and backed the Herbs De Provence to 2 teaspoons.  By adding the extra chicken breast it needed more "gravy", so we added about another half can of cream of chicken soup.  We used Regular Grand biscuits, next time we will use the Grand Flaky Biscuits.  These are definitely a keeper.  We ended up with 16 mini pot pies, that equals 8 lunches (really only 7 because we had to taste test!). Thanks www.tablespoon.com for a great recipe!

Shredded Chicken

Wish I could give credit to the owner of this idea!  Saw it on either Facebook or a someone's blog. Wish I had thought of this simple idea!

Perfectly shredded chicken in seconds.... throw cooked chicken (still warm/hot) in Kitchen Aid with the paddle attachment. Turn to speed 4-6 and in 20 seconds you'll have perfect, restaurant style shredded chicken.

Tomato Basil Chicken Penne

Got this thru a facebook share.  OMG!  So good! So easy!  and perfect for summer, a pasta meal that isn't heavy with sauce.  We've had this several times and I made it for Savannah's b-day at work.  I just put the 9x13 in my roaster oven (work friends said only I would have a "portable oven") and off to work we went.  With salad it is a perfect meal.  Thanks to Cris at GOODENESSgracious for a new favorite.  I'm sure I'll have more.

12 oz Box Penne- Cooked

1 1/2 lb Chicken Tenderloins- Cooked and Cubed

2 15 oz Cans Diced Tomatoes with Basi, Garlic and Oregano

1/2 C Fresh Basil- Chopped

1 Clove Garlic- Minced

1/2 C Shredded Mozzarella Cheese

Combine all ingredients except pasta and cheese in a skillet and heat through.  Add in pasta and mix well before pouring into a 9 x 13 casserole dish.  Top with cheese and broil for 3-5 minutes until cheese melts and browns slightly.  (I have baked at 350 for about 30 minutes, and it "baked" in the roaster for 2 hours at 250).

Aunt San San’s Oven BBQ Chicken

Mix & heat sauce:
3 TBS Catsup
2 TBS Vinegar
1 TBS Lemon juice
2 TBS Worcestershire sauce
4 TBS Water
2 TBS Butter
3 TBS Brown sugar
1 Tsp Mustard
1 Tsp Salt
1 Tsp Chili powder
1 Tsp Paprika

Dip floured chicken pieces in sauce (one chicken cut up or your choice of pieces). Place in foil lined pan, cover with more foil & seal well. Bake at 500 for 15 minutes, reduce heat to 325, & bake 1 hour & 15 minutes more. Easy & great for a crowd, can be doubled.

This is linked to Eat at Home ingredient spotlight

The Casserole (Chicken, Tuna, or Turkey)

My “favorite” aunt makes this for any occasion you need to take a dish. It also turns up for Sunday lunch after church, she lowers the temperature while at church and we come home and lunch is ready.

1-2 c Chicken or tuna or turkey (cut up) (amount is what you have)
½ bag Egg noodles (cooked)
1 Sm jar pimento
1 sm can mushrooms, drained
1-2 can(s) Cream of mushroom soup (or Cream of Chicken)
1 can Water chestnuts, drained (optional)
½-1 pkg Seasoning Blend (frozen sm bag of onions, & green peppers)
1-2 c Grated Cheddar Cheese
Pepper to taste
Cook noodles per pkg. Sauté the seasoning mix pkg. Combine all ingredients in bowl- mix together & turn into a greased casserole. Bake at 350 until heated through & bubbling. 30 minutes) if you make this up in advance or make enough to freeze allow additional time for cooking. You can top with crushed potato chips, crushed croutons, or seasoned breadcrumbs if you like.


Eat at Home

Quick Chicken & Dumplings

I made this tonight for a friend who is in labor and she'll have it this weekend when they get home. So good and what a great comfort food!

This is from my SIL Terri.  We do splurge on name brand biscuits.  My guys prefer no peas, so I serve this with a salad instead.  Enjoy.

4 c water
3 c chicken, cooked and shredded
2 cans cream of chicken soup
2 tsp chicken bouillon granules
1 tsp pepper
1 – 2 cans buttermilk biscuits
1 c frozen peas, thawed (optional)

Bring first 5 ingredients to a boil over med heat stirring often. Cut biscuits in quarters and roll each into a ball. Drop biscuit pieces one at a time into boiling mixture stirring gently. Reduce heat to low and cover. Allow to simmer 15 to 20 minutes stirring occasionally. Add peas during the last 5 minutes.

Chicken and Broccoli Alfredo

8 oz whole wheat pasta
1 c broccoli
1 lb chicken, cooked and cubed (used 3 chicken thighs)
1 can cream of mushroom soup
½ c milk
½ c grated Parmesan
½ tsp pepper
Cook pasta according to package directions. Add broccoli to the pasta for the last four minutes of cooking. Drain pasta and broccoli. Add chicken. In a separate bowl, mix soup, milk, cheese and pepper. Stir soup mixture in with pasta, broccoli and chicken. Heat through on stove top. Top with extra Parmesan cheese.
Thought I had cream of mushroom - used cream of chicken instead.  I would add more broccoli and at least 1 can of sliced mushrooms.  This has a nice mild flavor and everyone had seconds!!  (that's the best review for something new!!!)

Chicken Divan

2 c chicken, cooked and cut into 1 inch cubes
2 c broccoli florets
3 cans cream of chicken soup
½ c mayonnaise
2 c cheddar cheese, shredded
1 sleeve saltine crackers, crushed
4 TBS butter, melted
Combine the chicken, broccoli, soup and mayonnaise in a 13×9 dish. Sprinkle shredded cheese on top of mixture. Combine crushed crackers and melted butter. Spread on top of shredded cheese. Cover with foil and bake at 350 for 1 hour. Remove foil for last 15 minutes of baking. This recipe is so easy to double if you’re making it for a large group (or if you want leftovers!). I have also swapped the chicken for leftover Thanksgiving turkey in this dish and it is fantastic!

We used 3 chicken breasts cut up and the small bag of frozen broccoli cuts (cooked for 5 minutes).
This came from a friend while we were stationed in England.  It quickly became a favorite, and a great dish to take  when you have to deliver a meal.

Homemade Chicken, Ranch and Rice Soup

2 TBS olive oil
1 med onion, finely chopped
2 lg carrots, peeled and sliced
3 stalks of celery, chopped
3 TBS minced garlic
2 lg blsl chicken breasts
1 c dry rice, steamed….comes out to about 3 cups cooked
64 oz chicken broth
1 TBS dry Ranch Dressing seasoning
½ tsp salt
¼ tsp black pepper
2 TBS Dijon Mustard
1 tsp hot sauce, like Tabasco

Heat oil into a large dutch oven over medium heat. When hot, saute onion, carrots and celery for 7-10 minutes or until softened slightly. Stir in garlic and cook for 1 minute. Stir in chicken breast and rice then pour in chicken broth. Stir, then season with ranch seasoning, salt, pepper and add in Dijon and hot sauce. Reduce heat to low and simmer until serving. Taste and season accordingly. 8 servings

We doubled this recipe, but did not double the Dijon mustard (used 2 TBS). We didn't use the Tabasco either. In taste testing we couldn't decide what it needed, so we ended up adding a can of cream of chicken soup, and that gave it the consistency it needed.

Comforting Chicken Noodle Soup

6 c water
1 qt Chicken Broth
1 carrot, finely chopped
1 celery stalk, finely chopped
8 oz uncooked Extra Wide Noodles
2 cans Cream of Chicken Soup
16 oz cubed cooked blsl chicken breast
1 c sour cream
fresh parsley (dried works in a pinch)
fresh ground black pepper

In large pot, bring water and stock to a boil. Add carrots and celery and cook about 10 minutes. Add noodles; cook, uncovered until tender, about 10 minutes. Do not drain. Add soup and chicken, heat through. Remove from heat, stir in sour cream. Sprinkle with parsley and pepper to taste. Servings: 15 one cup servings.
 
OH MY!!!  We used our seasoned chicken broth from our cooked chicken instead of the water and broth.  We missed the sour cream in the recipe when we shopped, but it is awesome without it!!  We had to sit down and sample this as the aroma was divine.  This is just like what Grandma would have made. 

Tuscan Chicken and Gravy

3 - 4 blsl chicken breast
1 TBS oil
2 cans Chicken Gravy
1 can Italian tomatoes
¼ tsp garlic powder
2 TBS Parmesan cheese
Pasta

Coat chicken with flour. Heat oil in skillet, add chicken and cook until browned. Remove chicken and keep warm. Add gravy, tomatoes and garlic powder to skillet. Heat to a boil. Cook over low heat 5 min. Stir in cheese. Serve over chicken. Serves 4.

I have had this for years.  If you have cooked frozen chicken it makes for a quick dinner.  Is also good to take to someone for a meal.

Monterrey Chicken Quesadillas

2 c chicken, cooked and diced
1 ½ c bbq sauce
1 lb bacon, cook and chopped
1 c onion
4 c Jack Cheese
12 flour tortillas

Combine cooked and diced chicken and bbq sauce. Set aside. Heat a little butter or olive oil and cook the sliced onion in a skillet. Cook for about 5 minutes, until fully cooked. Remove onions with a slotted spoon. Place one tortilla into skillet and cook until starting to turn brown, turn over. Fill one side of the the tortilla with chicken, bacon, cheese and onion. Fold other half over mixture. Continue cooking until golden brown and cheese is melted, turning over at least once. Place on cooking rack to cool. When cool place in 4 gallon freezer bags (3 each). Freeze. To serve: Microwave for 1-2 minutes or until heated through. 4 gallon freezer bags.  * Our notes: We made them up and used the griddle to grill all at one time.

Grilled Bruschetta Chicken

4 blsl chicken breast halves
¼ c KRAFT Sun-Dried Tomato Dressing, divided (**STOP**)
1 tomato, finely chopped
½ c Mozzarella Cheese
¼ c chopped fresh basil or1 tsp. dried basil leaves

PLACE large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in Ziploc bag. Add 2 TBS dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing. GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil. TURN chicken over; place, cooked-side up, on foil on grill. Top with tomato mixture. Close lid. Grill 8 min. or until chicken is done (165ºF). (Our Version -- Chicken and dressing only to make a dump recipe).

Slow Cooker Chicken Lettuce Wraps

1 TBS sesame oil
3 lb ground chicken
1 ½ TBS ginger
¾ c hoisin sauce
3 TBS soy sauce
1 ½ TBS chili sauce with garlic
8 oz water chestnuts, chopped
2 head Bibb lettuce

Heat sesame oil in a large skillet and add ground chicken. Cook until no longer pink, breaking up into chunks. Add ginger root and cook for another minute. Drain meat and transfer to a slow cooker. Combine hoisin sauce, soy sauce and chili garlic sauce. Stir into meat. Cover and cook on high for 2 - 3 hours or low for 3 - 4 hours. Stir in water chestnuts. Keep on warm until ready to serve. Scoop spoonfuls of chicken mixture into each lettuce leaf and serve.  Serves 12

Taco Quiche

2 unbaked pastry shells
2 c cubed cooked chicken/ground beef (use soy crumbles)
2 pkg taco seasoning, divided
1 c salsa
2 c cheddar cheese
8 eggs
2 c half & half
2 TBS butter, melted
4 oz green chilies
½ c ripe olives

Line unpricked pastry shells w/ a double thickness of heavy-duty foil. Bake @ 400 degrees for 4 minutes. Remove foil, bake 4 minutes longer. In a small bowl, combine chicken and one envelope taco seasoning; spoon into pastry shells. Top w/salsa and cheese. In a large bowl, whisk the eggs, cream, butter and remaining taco seasoning. Stir in chilies and olives. Pour over cheese. Cover and freeze one quiche for up to 3 months. Cover edges of remaining quiche loosely w/ foil; place on a baking sheet. Bake at 400 degrees for 35 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before cutting. To use frozen quiche: Remove from freezer 30 minutes before baking (DO NOT THAW). Cover edges of crust loosely w/ foil; place on a baking sheet. Bake @ 400 degrees for 70-75 minutes or until a knife comes out clean. Let stand 10 minutes before cutting.

Buffalo Chicken Wraps

Servings: 16 (MAKE ½ RECIPE)


5 C blsl chicken breast, cooked & diced
2 c celery, diced
2 c bleu cheese crumbles
1 ½ c ranch dressing
3TBS buffalo wing sauce
16 flour tortillas, large

In a small bowl, mix together ranch dressing and buffalo wing sauce. In a large bowl, mix together chicken, bleu cheese crumbles and celery. Add ranch mixture to the chicken mixture and stir. Add 1/2 C of the mixture to each tortilla and fold tortilla like a burrito. Wrap in plastic wrap. {**If you are concerned about soggy tortillas (they shouldn't be but there is a chance) you can simply put the 1/2 C mixture in sandwich bags and put those inside a gallon freezer bag to freeze. Then assemble the tortillas when you are ready. You can add fresh veggies to them this way also.} Place in gallon freezer bag and freeze. To serve: Thaw. Cut in half. Containers Needed: plastic wrap & 2 gallon freezer bag

Black Bean & Mango Chicken Salad

Servings: 16 (MAKE ½ RECIPE)

3 c blsl chicken breast, cooked & diced
60 oz black beans, rinsed
40 oz frozen corn
4 c mangoes, diced
2 c red peppers, diced
1 1/3 c red onions, diced
1 1/3 c cilantro, diced
1 c lime juice
4 envelopes GOOD SEASONS Italian Dressing Mix

Combine all ingredients. Mix well. Divide into 4 quart size freezer bags and freeze. To serve: Thaw. Serve with tortilla chips or in a tortilla wrap. Containers Needed: 4 quart freezer bags (Our version will be portioned out into lunch sized portions and then frozen).

Baked Ziti with Chicken in Queso Sauce

2 c Chicken (cooked) 2 cans Cream of Chicken Soup
1 can mild ROTEL
2 inches Velveeta "cheese"
2 c Shredded Cheese
1 box Ziti Noodles (cooked as directed on box)

Cook chicken and shred. Cook Ziti as directed on the box and drain. Melt the Velveeta cheese in the microwave. Mix cans of soup, ROTEL, and melted Velveeta cheese together. Stir all ingredients together and pour into 9x13 dish. Bake at 350 for 45 min or until bubbling. After serving portions onto the plate, top with a sprinkling of shredded cheese. ENJOY!! Freezing Instructions Mix shredded chicken, cooked Ziti, soup, ROTEL, and melted Velveeta and place wet ingredients into a freezer safe container. Place into freezer. On baking day, thaw completely and place in oven safe dish. Bake as directed and serve.

Ranchero Casserole

2 boxes Zatarain’s Spanish Rice
2 cans Rotel (mild) cooked w/rice
3 c cooked shredded chicken/ground beef
¾ - 1 c sour cream
1 can black beans, drained and rinsed
1 c frozen corn, thawed
1 c Mexican cheese (plus extra for topping)

Heat oven to 375. Cook rice as directed; minus 5 minutes with rotel (sub rotel for diced tomatoes as directed on box). Spray 9x13 baking dish. In large bowl combine cooked rice, meat, sour cream, beans, corn and cheese; mix well. Spread in dish, bake covered for 20 – 25 minutes or until heated. Uncover, top with cheese, bake until melted, 5 – 10 minutes.  Can be put in 8 x 8's or freezer bags and frozen.

Cafe Rio Chicken

2 lg chicken breasts
½ bottle Italian Dressing
½ TBS cumin
½ TBS chili powder
2 cloves garlic

Place in crockpot and cook on low for 4-6 hours. Shred chicken and return to pot for the last hour.