Cornbread Chicken Pot Pie
Prep: 10 mins Bake: 40 mins
1 can condensed cream of chicken soup
1/2 cup of milk
1/8 teaspoon of ground black pepper
1 can whole kennel corn, drained
2 cups cubed cooked chicken
1 package refrigerated cornbread twists or breadsticks
1. Stir the soup, milk, pepper, corn, and chicken in a 2 quart casserol
2. Bake at 425 F for 20 mins
3. Seperate the cornbread into 8 pieces along perforation , place over the hot chicken mixture
4. Bake 20 minutes more or until the bread is golden
1/2 cup of milk
1/8 teaspoon of ground black pepper
1 can whole kennel corn, drained
2 cups cubed cooked chicken
1 package refrigerated cornbread twists or breadsticks
1. Stir the soup, milk, pepper, corn, and chicken in a 2 quart casserol
2. Bake at 425 F for 20 mins
3. Seperate the cornbread into 8 pieces along perforation , place over the hot chicken mixture
4. Bake 20 minutes more or until the bread is golden
Chicken Enchilada - Style Casserole
Prep: 10 mins Bake: 35 mins
2 cans condensed cheddar cheese soup
1/2 cup water
1 jar of chunky salsa
4 cups cubed cooked chicken
8/12 tortillas cut into strips
1 cup shredded cheddar cheese
1.Stir soup, water, 1/2 cup of the salsa and chicken in a large bowl. Stir in the tortillas. Spread the chicken mixture in a 13X9 X2-inch shallow baking dish. Top with the cheese. Cover
2. Bake at 350 F for 35 mins or until hot and bubbly. Serve with the remaining salsa
1/2 cup water
1 jar of chunky salsa
4 cups cubed cooked chicken
8/12 tortillas cut into strips
1 cup shredded cheddar cheese
1.Stir soup, water, 1/2 cup of the salsa and chicken in a large bowl. Stir in the tortillas. Spread the chicken mixture in a 13X9 X2-inch shallow baking dish. Top with the cheese. Cover
2. Bake at 350 F for 35 mins or until hot and bubbly. Serve with the remaining salsa
Chicken Scampi and Rice Bake
Prep: 10 mins Bake: 40 mins
1 can of condensed cream of chicken soup
1 1/3 cups of water
2 tablespoons lemon juice
3 cloves garlic, minced OR 3/4 teaspoons garlic powder
3/4 cup uncooked regular long-grain white rice
4 skinless boneless chicken breasts halves
2 slices lemon, cut in halves
1. Stir the soup, water, lemon juice, garlic and rice in an 11 X 8-inch shallow baking dish. Top with the chicken. Cover
2. Bake at 400 F for 40 minutes or until the chicken is cooked through. Stir the mixture before serving. Garnish with lemin.
1 1/3 cups of water
2 tablespoons lemon juice
3 cloves garlic, minced OR 3/4 teaspoons garlic powder
3/4 cup uncooked regular long-grain white rice
4 skinless boneless chicken breasts halves
2 slices lemon, cut in halves
1. Stir the soup, water, lemon juice, garlic and rice in an 11 X 8-inch shallow baking dish. Top with the chicken. Cover
2. Bake at 400 F for 40 minutes or until the chicken is cooked through. Stir the mixture before serving. Garnish with lemin.
Chicken Mozzarella
Prep: 5 mins Bake: 20 mins
4 skinless, boneless chicken breasts halves
1 can of condensed Tomato soup
1/2 teaspoons italian seasoning OR dried oregano leaves, crushed
1/2 teaspoon of garlic powder
1/4 cup shredded mozzerella cheese
3 cups cockscrew -shaped pasta(Rotini), cooked without salt and drained
1. Place the chicken in an 11 X 8-inch shallow baking dish. Stir the soup, italian seasoning and garlic powder in a small bowl. spoon the soup mixture over the chicken.
2. Bake at 400 F for 20 minutes or until the chicken is cooked through.
3.Sprinkle the cheese over the chicken. Serve with the pasta.
1 can of condensed Tomato soup
1/2 teaspoons italian seasoning OR dried oregano leaves, crushed
1/2 teaspoon of garlic powder
1/4 cup shredded mozzerella cheese
3 cups cockscrew -shaped pasta(Rotini), cooked without salt and drained
1. Place the chicken in an 11 X 8-inch shallow baking dish. Stir the soup, italian seasoning and garlic powder in a small bowl. spoon the soup mixture over the chicken.
2. Bake at 400 F for 20 minutes or until the chicken is cooked through.
3.Sprinkle the cheese over the chicken. Serve with the pasta.