Chicken Pot Pie

                 This is a family favorite. Everyone comes back for seconds.

3 or 4 large cans of Veg-All drained. Regular or Homestyle

2 cans of Cream of chicken soup

1 can of Cream of Mushroom soup.

2 heaping tablespoons of Duke's Mayonaise.

2 Heaping tablespoons of sour cream (Optional)

1 cup of shredded cheddar cheese ( Optional)

3 cups of self rising flour.

3 cups of buttermilk. (For a milder taste regular milk may be used.)

1 small or medium onion finely chopped.

1 package of chicken breasts. (5 or 6 pieces)

Boil chicken until done, then shred with fingers picking out any bad pieces.

Mix shredded chicken with Veg-All, all soups, chopped onion, Mayonaise, and Sour Cream. Add salt and pepper to taste.

Pour this mixture into a 9x 13 pan.

Mix together flour and milk. There will be lumps but that's perfectly fine. Pour this over your chicken mixture. Sprinkle shredded cheese on top. Bake at 350 until the top is golden brown.

**TIP. For a thinned crust cut the flour and milk down to two cups each.

Enjoy!!

Mexican Chicken

 1 large bag of Tostitos crushed ( Party size)

3 or 4 large chicken breast

2 can of cream of mushroom soup

1 can of cream of chicken soup

1 can of Rotell tomatoes and green chillis (Find on the canned tomato aisle)

 I large onion diced ( I like to use green onions when I have them on hand.)

3 or 4 cups of shredded mozzarella cheese ( I use the Mexican blend)

2 packs of taco seasoning or 3 tablespoons

Sour Cream optional

Boil chicken until done. Drain all but two cups of water from the chicken. Shred the chicken. Mix the taco seasoning into the chicken water. Pour this onto your shredded chicken mixing well. drain off any extra liquid and set aside.

In a bowl, mix together soups, Rotell, 3 heaping tablespoons of sour cream, and 1/2 cup of the seasoned water from the chicken.

put the shredded chicken in the bottom of a 9 x 13 pan. Sprinkle the onion on top. Put the crushed chips on top. Pour the soup mixture over the chips. Top with shredded cheese. Bake at 350 until the cheese is lightly browned and bubbly.

I serve mine with sour cream on the top or on the side.

Easy Loaded Chicken

Loaded Chicken

 I came across this recipe this morning purely by accident. I was looking on the internet for something and I saw this recipe. As it was, I already had chicken thawing on the counter for dinner. I quickly read over the recipe and noted the basics. As with any recipe, I never follow it step by step, I always switch it up to suit my family. I will be giving you my version of loaded chicken. Just to let you know, my family went nuts over it.

Now you probably aren't going to make as much as I did. I am feeding eight people here and six are adults. We have six people here and I take dinner to my elderly parents. So, It takes a lot to feed everyone!

Ingredients

Chicken breasts

I can of mushroom stems and pieces

1 can cream of chicken soup

2 cans of cream of mushroom soup.

2 chicken bullion dissolved in 1 cup of water. ( Optional)

2 onions peeled and sliced

salt and pepper

cornstarch

Parsley ( optional)

I used a large pack of boneless chicken breasts. Roughly seven large breasts. And a large pack of chicken strips. Roughly twelve pieces.

I sprayed my crockpot with nonstick spray and then layered my chicken with onions. I put the chicken on the bottom, placing onion "rings" to completely cover the chicken, then salt and pepper. More chicken, then onion, then salt and pepper. I continued until all the chicken and onion were in the crockpot.

I did not drain my mushroom pieces. I added the whole can to the three soups and stirred it all together. I poured this over the top of the chicken. I microwaved my two chicken bullion in a bowl with about 1 cup of water and poured this on top of my soup mixture. I cooked this on high for about six hours. Once my chicken was good and done. ( Falling apart like we like it.) I removed it from the crockpot. I mixed three tablespoons of cornstarch with a half cup of hot water. Stirring to make it smooth. I poured this into the crockpot, Stirring it two or three times. I added the chicken back and turned off the crockpot. I removed my crockpot from the cooker to stop any more heat. The only thing left to do is sprinkle a little parsley on top before serving. 

We had this with mashed potatoes, Peas and carrots mix, and dinner rolls.

The whole family loved it!!

Simple Chicken Wings

2 cups of brown sugar

1 cup of Mustard

1/4 cup of soy sauce

5 pounds of chicken wings

Mix brown sugar, mustard, and soy sauce together in a bowl. Measure 1/4 cup marinade for basting and transfer to a small bowl; cover and refrigerate.

Place wings in a large resealable bag. Pour remaining marinade over wings, coating well. Seal and marinate wings at least 2 hours and up to overnight. Preheat oven to 375 degrees.

Remove chicken wings from resealable bag and transfer to a baking sheet. Discard marinade. Bake in the preheated oven for 30 minutes. Baste wings with reserved 1/4 cup marinade; cook, basting every 10 minutes until chicken is no longer pink in the center, about 30 more minutes.