Recipe(tried): Quickie Dish from Leftovers.....
Misc.ADVERTISEMENT
Good Afternoon Everyone!
Sometimes I don't know what to do with leftovers...many times, Mom takes some home for herself and her neighbor friend. Sometimes I give some to my good friend and next door neighbor, Carol. A lot of the times, DH takes leftover desserts to the office where they go ga-ga and beg for more.
This time though, after making the Chicken and Rigatoni dish I had some breasts left over and I thought they would make a delicious Chicken Pot Pie. I love to cook and don't mind spending time in the kitchen but I do enjoy quick dishes that can be fixed in a flash. Thus, tonight's menu is:
Quick Chicken Pot Pie
Mixed Greens and Tomato Salad
Key Lime Pie
Enjoy! Gina
Quick Chicken Pot Pie
serves 8
3 c. cooked chopped chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chicken broth
1 15 oz. can mixed veggies, drained
1/2 t. poultry seasoning
1/2 t. garlic powder
1/2 t. parsley
2 c. Bisquick Baking Mix
1 8 oz. container sour cream
1 c. milk
Stir together the first 8 ingredients. Pour into a greased 13x9 inch baking pan or casserole dish. Stir together baking mix, sour cream and milk. Pour over the chicken and bake at 350 for 1 hour.
Key Lime Pie (Made without egg yolks)
1 3/4 graham cracker crumbs
1 T. cinnamon
1/4 c. firmly packed lite brown sugar
1/3 c. melted butter
Combine all ingredients and press onto bottom and up 9" pie plate. Bake at 350 for 10 minutes and cool.
Meanwhile prepare filling:
2 cans condensed milk
1 c. freshly squeezed key limes or use Aunt Nelly's bottled brand
Mix this well in a blender til it is thick. Pour onto pie shell.
Prepare merengue topping:
2 egg whites
1/4 t. cream of tartar
2 T. sugar
Beat whites with cream of tartar til foamy, add sugar slowly til stiff glossy peaks form. Spread and peak up on top of pie and bake for 25 minutes at 325. Chill for 8 hours after letting t cool to room temperature.
Sometimes I don't know what to do with leftovers...many times, Mom takes some home for herself and her neighbor friend. Sometimes I give some to my good friend and next door neighbor, Carol. A lot of the times, DH takes leftover desserts to the office where they go ga-ga and beg for more.
This time though, after making the Chicken and Rigatoni dish I had some breasts left over and I thought they would make a delicious Chicken Pot Pie. I love to cook and don't mind spending time in the kitchen but I do enjoy quick dishes that can be fixed in a flash. Thus, tonight's menu is:
Quick Chicken Pot Pie
Mixed Greens and Tomato Salad
Key Lime Pie
Enjoy! Gina
Quick Chicken Pot Pie
serves 8
3 c. cooked chopped chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chicken broth
1 15 oz. can mixed veggies, drained
1/2 t. poultry seasoning
1/2 t. garlic powder
1/2 t. parsley
2 c. Bisquick Baking Mix
1 8 oz. container sour cream
1 c. milk
Stir together the first 8 ingredients. Pour into a greased 13x9 inch baking pan or casserole dish. Stir together baking mix, sour cream and milk. Pour over the chicken and bake at 350 for 1 hour.
Key Lime Pie (Made without egg yolks)
1 3/4 graham cracker crumbs
1 T. cinnamon
1/4 c. firmly packed lite brown sugar
1/3 c. melted butter
Combine all ingredients and press onto bottom and up 9" pie plate. Bake at 350 for 10 minutes and cool.
Meanwhile prepare filling:
2 cans condensed milk
1 c. freshly squeezed key limes or use Aunt Nelly's bottled brand
Mix this well in a blender til it is thick. Pour onto pie shell.
Prepare merengue topping:
2 egg whites
1/4 t. cream of tartar
2 T. sugar
Beat whites with cream of tartar til foamy, add sugar slowly til stiff glossy peaks form. Spread and peak up on top of pie and bake for 25 minutes at 325. Chill for 8 hours after letting t cool to room temperature.
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!