Sweet & Savory ~~ Individual Chicken Pot Pies

What's for dinner?  How about individual chicken pot pies? This is a great recipe for leftover chicken which can be doubled or tripled with the additional pot pies being frozen if you would like to cook them at a later time.  It happens to be one of our family favorites which we've enjoyed for over a decade.  So, here goes:

INGREDIENTS:

• 1 cup diced cooked chicken
• 1 - 14 oz. can cut green beans or vegetable of your choice or 1 - 10 oz. bag of frozen, cooked vegetable
• 1 - 10.5 oz. can cream of chicken soup, undiluted
• A few drops of hot sauce (optional)
• 1/2 tsp. poultry seasoning
• 1 cup of Bisquick mix
• 1/2 cup milk
• 1 egg
• 1/4 cup Parmesan cheese 

INSTRUCTIONS:

• Place diced chicken, vegetable of your choice, undiluted soup, poultry seasoning and hot sauce inside bowl and mix well.
• Spray individual baking containers with vegetable or olive oil spray to prevent sticking during cooking.
• Divide mixture into individual baking containers.
• Thoroughly blend Bisquick mix, milk, egg and Parmesan cheese using mixer at lower speed for about 2 minutes.  Make sure batter is not lumpy.
• Spoon Bisquick mixture over the top of the chicken and vegetable mixture inside the baking containers.  Make sure to spread the liquid mixture so that the chicken mixture is thoroughly covered.
• Bake at 400 degrees for approximately 30 minutes or until the top is golden brown.
• Rest for 5 minutes after removing from oven, invert onto dinner plates, and enjoy!

SERVING SUGGESTIONS:

• I have served these pot pies during all four seasons of the year.
• For summertime dining, you could pair with a nice ear of corn on the cob.
• A tossed green salad with additional veggies is a nice accompaniment year round as well.

Happy dining & enjoy.

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Sweet & Savory ~~ Creamy Chicken Penne Pasta

Here's another full guest table entree pleaser for your holiday meal planning which will serve a dozen people, if need be.

INGREDIENTS & INSTRUCTIONS FOR STEP 1:

• 4 large chicken breasts
• 2 Tbsp. diced garlic
• Olive oil
• Garlic Pepper
• Parmesan cheese

• ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
• Saute garlic in olive oil until tender. 
• Lightly brown chicken breasts on both sides, sprinkling with Garlic Pepper during process.  
• Sprinkle Parmesan cheese on both sides.
•  Let chicken rest and cool for 10 minutes.
• Cut into bite size pieces.

INGREDIENTS & INSTRUCTIONS FOR STEP 2:

• 2 cans Cream of Celery Soup
• Milk or water
• 1 Tbsp. diced garlic
• 1 small jar diced Pimentos
• 2 Tbsp. hot sauce (I used Cajun Sunsine)
• 2  small cans sliced water chestnuts
• Garlic Herb bread crumbs or flavor of your choice
• 2 cups shredded Sharp Cheddar cheese
• 2 cups dried Penne pasta noodles, cooked according to package directions, and thoroughly drained

• ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
• In a mixing bowl, thoroughly mix the soup with 2 soup cans of milk or water, whatever you choose to use.
• Add the garlic, hot sauce, pimentos, and water chestnuts.
• Stir until combined.

ASSEMBLY & COOKING INSTRUCTIONS:

• Place one-half of cooked chicken into bottom of greased 9 x 13 baking pan.  (I prefer to use a glass pan for this recipe).
• Add one half of cooked Penne pasta noodles
• Pour one half of soup mixture over top.
• Sprinkle one cup of Cheddar cheese on top.
• Sprinkle bread crumbs over mixture.
• Repeat above steps.
• Place sheet of aluminum foil lightly over entree, but do not fold foil down onto the sides of the baking pan. This will prevent noodles from drying out during the initial baking stage.
• Bake for 35-35 minutes in 350 degree oven.
• Remove foil for the last 10-15 minutes.

SERVING SUGGESTIONS:

• Serve with bread, rolls, or crackers.
• A garden salad is a nice accompaniment.
• Consider pairing this recipe with a little cup of soup.  My Broccoli Cheddar Soup would be a great suggestion. Stay tuned as I plan on floating out this recipe later in the month.

Bravo to all of my fellow cooks and chefs out there in Holiday Land.  Cook on! Your friends, family, and comrades will love you all the more.  

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Sweet & Savory Friday ~~ Luscious Enchiladas

Enchiladas are a great entree any night of the week!  Suffice it to say, there are umpteen recipes with variations of fillings. Since I prefer one with more of a creamy or moist filling, here's my latest creation that I would like to share with you. So, here goes ~~

INGREDIENTS:

• 2 cups diced cooked chicken
• 1 - 4 oz. can diced mild green chilies
• 1 - 4 oz. can sliced black olives
• 1 - tsp. cumin
• 1 - 10.5 oz. can Fat Free Cream of Chicken soup
• 1 1/2 cups grated sharp Cheddar cheese
• 2 - 15.5 oz. cans mild, medium, or hot enchilada sauce, whichever you prefer
• Corn tortillas (I prefer the Don Pancho Golden Blend Brand)

DIRECTIONS:

• In a medium bowl, thoroughly mix the chicken, chilies, olives, cumin, soup, and 1 cup of the Cheddar cheese.
• In a medium sized frying or saute pan, warm one can of the Enchilada sauce.
• Thoroughly coat each of the tortillas with the Enchilada sauce.
• Fill each tortilla with filling, roll up, and place seam side down in a lightly greased 9 x 13 pan.
• Combine one can of Enchilada sauce with the remaining sauce in the frying pan and pour over enchiladas placed inside 9 x 13 pan.
• Cover with aluminum foil and bake at 300 degrees for 30 minutes or thoroughly heated.
• Remove from oven and sprinkle with remaining 1/2 cup of Cheddar cheese.
• Return dish to oven until cheese has melted.

SERVING SUGGESTIONS:

• Serve with salsa, diced green onions, sour cream, guacamole, additional Cheddar cheese or variety of cheeses of your choice.

Please give this recipe a try and let me know how you like it. Also, please feel free to share variations of your enchilada recipes.  I am beyond confident blog readers all around the globe will benefit.

Happy cooking & dining!

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Sweet & Savory Thursday ~~ Crockpot Chicken Comfort Dinner

INGREDIENTS:

• 2 - 10.5 ounce cans Cream of Chicken soup
• 2/3 cup milk or water
• 4 boneless/skinless chicken breasts
• 1/2 tsp. Poultry Seasoning
• Salt and/or pepper, optional
• 1 - 6 oz. pkg. stuffing mix
• 1 2/3 cup water 

DIRECTIONS:

• Stir together soup and milk or water (whichever one you choose to dilute the soup) in the bottom of Crockpot.
• Place chicken breasts in bottom of Crockpot.
• Sprinkle Poultry Seasoning over chicken breasts.
• Sprinkle Salt/Pepper over chicken breasts (optional).
• Combine the water with stuffing mix in separate bowl and stir to blend together.
• Spoon the stuffing over chicken breasts.
• Cover and cook on low setting for 6 hours.

(The above photo depicts what your mixture will look like after all ingredients are placed inside Crockpot)

Serve with vegetable of your choice, dinner rolls, fruit, or other comfort foods your family enjoys.

This is a delicious chicken recipe and so easy to prepare. You just fix it and forget it! 

Happy cooking, eating & reading!

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