Friday, December 7, 2012

Cheddar-Broccoli Chicken Bake

Cheddar-Broccoli Chicken Bake
3 cups shredded chicken
1 can cream of chicken soup
2 tablespoons sour cream
1 cup dry stuffing mix
1 package frozen broccoli florets, cooked
2 cups shredded cheddar cheese
In a 9×13 pan (or split the dish into two smaller pans) layer the chicken broccoli, soup mixture and cheddar cheese. Then sprinkle dry stuffing mix over the top.
To freeze:
Cover dish in  aluminum foil and cover with lid. When you’re ready to cook just cook on 350 degrees for about 45 minutes or until bubbly.
Review: This was simple and delicious

Easy Chicken Pot Pie

Easy Chicken Pot Pie
3 cups shredded chicken
2 cans cream of chicken soup
1/4 c milk
1 package frozen, mixed vegtables
1 c diced potatoes
2 refrigerated   Pillsbury pie crusts
2 deep dish pie crust
Mix all ingredients together and divide into two 9 inch pie crust. Place the pie shell over the top of the mixture. Cook on 350 degrees for 30-40 minutes or until crust has browned.

To Freeze:
Do not cook  pie instead wrap pie pan in aluminum foil and place in a ziploc bag. Once ready to  eat deforst in fridge for 24-48 hours. Adjust cooking time as  needed

Review: This took 60-70 minutes to cook as my potatoes  were  raw, but once it did it tasted  great. I had my pot pie in the fridge so that it could deforost.