Chicken-n-Biscuits

1 can mushroom soup

2/3 soup can milk

1 chicken (boiled, deboned, and cut up)

OR

1  13-oz. can chicken

1 can crescent rolls

cheddar cheese, grated

other seasonings, to taste (i.e., dried minced onion)

  1. Mix soup and milk together and add any additional seasonings. Pour into bottom of 9×12 dish.
  2. Roll cheese and chicken in crescent rolls and lay them in soup mixture.
  3. Top with grated cheese and add extra cheese and chicken into the soup mixture.
  4. Bake at 400 or until rolls are brown, approximately 20 minutes.

Note: My sister adds sauteed onions and mushrooms, and who knows what other yumminess, to her chicken/cheese mixture. Get creative and enjoy!

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Super-Duper Easy-Peasy Dinner

chicken-pot-pie

Y’ALL!!! This is such an easy dinner to throw together, and I PROMISE your family will absolutely love it! My kids cannot get enough and ask for it over and over. Did I mention it is super easy??

Check out this super simple recipe for Chicken Pot Pie!

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Chicken Pot Pie

1  package pie crusts

1  29-oz. can Veg-All

1  14-oz. can of chicken (or equivalent amount of rotisserie chicken, shredded or cut up)

1  can cream of chicken soup

1  can cream of celery soup

  1. Preheat oven to 425.
  2. Thaw pie crusts if frozen. Lightly grease a pie dish. Place one of the pie crusts in the bottom of the pie dish.
  3. In a bowl, mix together the Veg-All, chicken, and cans of soup. Pour mix into the pie dish. Place top pie crust on top and pinch it together with the bottom crust at the edges. Poke a few holes in the top to allow steam to release while cooking.
  4. Bake at 425 for approximately 30 minutes or until crust is nicely browned.
  5. Enjoy!

Taco Stuffed Shells

1 lb. ground beef

1 pkg taco seasoning

1 (4-oz.) pkg cream cheese

12 large pasta shells

1 cup salsa

1 cup taco sauce

1 cup shredded cheddar

3 green onions, chopped

1 cup shredded Monterey Jack

sour cream

1.5 cups crushed tortilla chips

  1. Cook ground beef, add taco seasoning, prepare according to package. Add cream cheese and simmer until cheese is melted. Mix well. Set aside to cool.
  2. Cook pasta shells, drain, toss in butter.
  3. Pour salsa into 9×13 dish.
  4. Stuff each shell with meat mixture, place them in dish, cover them with taco sauce.
  5. Cover and bake at 350 for 30 minutes. After 30 minutes, uncover. Sprinkle crushed chips and cheese over top. Cook 15 more minutes.
  6. Serve with sour cream, onions, and whatever else you might want to add.