Recipe(tried): Quickie Dish from Leftovers.....
Misc. 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.
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