This is one of the first recipes I really "mastered" when I was learning how to cook. My husband got to enjoy this recipe at least twice a month because it was one of the few dishes I knew how to make. Now, that I'm a much better cook, we still have this delicious dinner on our menu at least monthly. It is so easy to put together and very good. If you like your casserole's creamy, then this is one you've gotta try! I hope you enjoy it as much as we do!
Adapted from an old Campbell's Pork 'N Beans recipe that was on the back of the can label. Since I couldn't find it, I found a different recipe that sounded similar and then tweeked it a bit. It makes a lot so you could easily reduce it half for an evening meal.
I adopted this recipe and found it to be the perfect comfort food on a "I really don't want to bother cooking" kind of day. It used basic ingredients that are always in my pantry and freezer, and couldn't be more simple to prepare. It isn't a pretty dish, but it is hearty and filling.
This is so good, tender chicken and vegetables, a creamy sauce, and a crunchy golden brown biscuit like topping... I got this recipe from my aunt and though theres alot of chicken pot pie recipes on here, i havent seen this one... i baked it for around an hour.... i can't believe it took that long but it did... just trust your judgement on how long to bake it...
Strange name, but very yummy side dish. I'm not a fan of frozen mix veggies, but when done this way I sure am! I've used a 16 oz. bag and it worked just fine, and I've always used the cracker crumbs on mine.
This recipe comes from the Kirby House Restaurant in Abilene, Kansas. It is a low maintenance but flavorful potluck dish! In addition to the below ingredients, I add Penzey's Brady Street & Sandwich Sprinkle to each layer. But if you do add Sandwich Sprinkle, remember, there is salt already in it. This is a great 'make-ahead' dish that you can refrigerate or freeze until you are ready to bake. Prep time is approximate. Enjoy!
My brother and I cook up this quick and easy recipe every Friday night when my mom is out with her friends/family. It's yummy yummy and has the potential to evolve into much more...but we like it just the way it is. I hope you enjoy!!
Yes, this seems weird. But it DOES work! Try this method of cooking for use in salads or any dish that calls for cooked chicken. It makes moist, flavorful meat -- the flavor isn't all boiled out into the broth, and it doesn't get the sort of carmelized flavor of roasting, which I don't care for in a chicken salad. If you do Once-A-Month Cooking, this is a great way to prepare a lot of chicken for the freezer. The 90 minute cooking time is actually 60 minutes of standing after (approximately) 30 minutes to boil the water twice.
This will also work great with turkey; if you do not have chicken breasts, then use any leftover cooked chicken. If desired you can fill the crescents just with the filling mixture and omit the soup, just brush with butter before baking. They are wonderful just stuffed with the filling! A few members have experienced a soggy bottom, so you might want to consider just drizzling half (or even a little less) of the soup mixture on top and a little around the sides of the crescents, then save the rest of the soup mixture for another time (this will help prevent a soggy bottom). You may use the jumbo crescent rolls and stuff with more chicken mixture :)