Chicken Pot Pie Casserole

This is really good served with mashed potatoes! And again my picture sucks because I forgot to take a picture before we ate :)


-4 large chicken breasts, cooked and shredded (either bake, crockpot or pressure cook chicken for easy shredding)
-1 packet dry Ranch Dressing Mix, reserve 1/2 teaspoon for topping
-1/2 teaspoon salt
-1/4 fresh cracked black pepper
-2 10 oz cans cream of chicken soup
-10 oz can cheddar cheese soup
-1 Cup chicken broth
-1 Cup milk
-3 15 oz cans Mixed Veggis, drained
-1 Cup shredded cheddar cheese
-1 6 count can Pillsbury Homestyle Biscuits
-1/2 teaspoon Lawry’s Garlic Salt
-1/2 teaspoon reserved dry Ranch Dressing Mix
-1/2 Cup shredded cheddar cheese


1. Preheat oven to 350 degrees F. Place shredded chicken into a large mixing bowl. Sprinkle in ranch mix (reserve 1/2 teaspoon for later), salt and pepper. Toss to combine seasonings.

2. In a large rimmed skillet or dutch oven, place soups, broth and milk over medium heat; whisk until combined. Stir in mixed veggis then shredded chicken. Transfer to a large 9×13 inch baking dish sprayed with cooking spray. Sprinkle bacon and cheese over top.

3. Open biscuits and place onto wax paper. Cut each biscuit into 10 little triangle pieces cut biscuit in half then cut each half into fifths(Make sure you cut them in half otherwise they won't cook all the way through and it is nasty). Place little pieces of biscuit over top of chicken mixture until it’s all covered. Sprinkle biscuits with remaining ranch dressing mix, garlic salt and 1/2 Cup cheese. Bake for 40-50 minutes or until golden brown and biscuits are cooked through underneath. Cover with foil the last 25 minutes of baking to prevent too much browning. Let cool for 10 minutes then serve.

Cheesecake Stuffed Strawberries

These are so yummy and very easy to make, but a little time intensive unless you have help!

Ingredients

-4 pounds of Strawberries
-1 box of Jello No Bake Cheesecake
-melting Chocolates

*Make cheesecake filling according to directions on box, before you put in fridge to set dump it in to a ziploc baggie.

*Wash and dry strawberries and then hull out the center with vegetable peeler.

*Cut tip off of corner of ziploc bag and pipe cheese cake filling into strawberries then dip the tops in to the crushed graham crackers that came with the cheesecake.

*After all strawberries are filled dip into chocolate, you could also just swirl chocolate over them to make it a little easier and faster.

Just a little hint, don't make these that much in advanced because the strawberries tend to get a little soft.

Corn Chowder with Chilies

This is another Pioneer Woman recipe. I wish I had posted this in the fall when I first made it because now it is getting kind of warm for soups. Sorry my pictures suck, time for a new camera!!

Ingredients

* 2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller)(I used 5 slices because Joe is obsessed with bacon!)
* 2 Tablespoons Butter
* 1-½ whole Yellow Onion, Diced
* 5 ears Corn, Shucked (about 4 Cups)(I used a 16 oz bag of frozen)
* 2 whole Chipotle Peppers In Adobo Sauce, Finely Diced
* 1 whole 4-ounce Can Diced Green Chilies (instead of the chipotle peppers I used 2 cans of green chilies)
* 32 ounces, fluid Low Sodium Chicken Broth
* 1-½ cup Heavy Whipping Cream
* ½ teaspoons Kosher Salt (more To Taste)
* 3 Tablespoons Corn Meal OR Masa
* ¼ cups Water

Preparation Instructions

(Carefully) slice the corn kernels off the cob. Set aside.

Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking the onion for 3 to 4 minutes. Add butter and melt. Add corn. Stir and cook for one minute. Add both kinds of chilies and stir.

Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low.

Combine cornmeal (or masa) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another ten minutes.

Serve with crusty sourdough bread or in a bread bowl. Absolutely yummy!


The first time I made this I used the corn meal but I wasn't to fond of the texture so ever since then I have just used flour mixed with water to thicken the soup.

Sour Cream Noodle Bake

I found this recipe on The Pioneer Woman, and it was so yummy and very fast and easy to make. The only things I changed was I sauteed a yellow onion with the meat instead of the green onions and I also added chopped olives to the noodles.

Ingredients
■1-¼ pound Ground Chuck
■1 can 15-ounces Tomato Sauce
■½ teaspoons Salt
■Freshly Ground Black Pepper
■8 ounces, weight Egg Noodles
■½ cups Sour Cream
■1-¼ cup Small Curd Cottage Cheese
■½ cups Sliced Green Onions (less To Taste)
■1 cup Grated Sharp Cheddar Cheese
Preparation Instructions
Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Not Your Taco Bell Chalupas

For New Year's, I wanted to make one new recipe a month for the year. I know I'm a little late, but in March, I made Chicken Chalupas with my mom. It was pretty easy and can be done in the CROCK POT!!!! Here is what you need....

1 16oz containers of sour cream
about a pound of chicken, cooked and shredded or cubed
1 package of flour tortillas
2 cans of cream of chicken soup
2 cups of shredded cheese - I like the Mexican blend
1 can of olives sliced
1 can of green chiles

Mix together half of the sour cream, 1 1/2 cans of cream of chicken soup, 1 1/2 cups of shredded cheese, olives, green chiles and chicken. Tear the tortillas into chunks. Put some of the mixture on the bottom of the crock pot. Top with a layer of tortillas. Repeat until the mixture and tortillas are gone. End with a layer of tortillas. Mix together the remaining sour cream and chicken soup. Pour this on the top in the crock pot. Top with the last 1/2 cup of cheese. Heat in crock pot until hot and cheese is melted. And last of all, ENJOY!