Chicken Pot Pie

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Chicken Pot Pie
 
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Ingredients
  • 1 can (10¾ oz) Cream of Chicken Soup
  • 1 pkg frozen mixed vegetables (thawed)
  • 1 cup cubed cooked chicken
  • ½ cup milk
  • 1 egg
  • 1 cup all purpose baking mix
Instructions
  1. Preheat over to 400 degrees.
  2. In a 9" pie plate, mix the soup, vegetable, and the chicken.
  3. Mix the milk, egg, and baking mix. Pour over the chicken mixture and bake 30 minutes (or until golden brown).

Green Bean Casserole

 

 

Green Bean Casserole
 
Author:
Ingredients
  • 1 can condensed cream of chicken soup
  • ¼ cup milk
  • 1 cup stuffing crumbs
  • ¼ cup melted butter
  • 4 boneless skinless chicken breasts cut into 1 inch wide strips (I personally cubed mine because it's easier for the kids to eat)
  • 1 9 oz bag of frozen cut green beans
Instructions
  1. Heat oven to 350 degrees. Lightly spray a baking dish with cooking spray.
  2. In a small bowl combine, cream soup and milk until it is well blended. In another small bowl, mix the stuffing crumbs and the melted butter.
  3. In the baking dish, layer the chicken, green beans, cream soup mixture, and then the stuffing mixture. Bake uncovered about 45 minutes.

Tomato, Beef, and Barley Soup

This is a great quick soup to make. It’ll definitely warm you up from the inside out, and it is very easy to add in extra ingredients that you like. I made this with a loaf of French bread, and it was super yummy!

 

Tomato, Beef, and Barley Soup
 
Author:
Ingredients
  • 1 lb ground beef
  • 3 cans (10¾ each) Campbell's Tomato Soup
  • 2 cups water
  • ½ cup uncooked quick cooking barley
  • 1 cup frozen vegetables
  • Fresh shredded Parmesan cheese
Instructions
  1. In a 4 qt sauce pan (or dutch oven), cook beef until thoroughly cooked. Drain.
  2. Stir in soup, water, and barley. Heat to boiling stirring occasionally. Reduce heat to low and simmer uncovered for about 15 minutes until barley is tender.
  3. Stir in frozen vegetables. Cook for about 6 - 7 minutes.
  4. Sprinkle each serving with the Parmesan cheese.