Do you want something quick, easy, and fantabulous for dinner???
Check out this recipe.
I made this last night and IT’S ALL GONE!!!
Hands down a keeper.
I can’t wait to make it again.
I cooked three chicken breasts and shredded them.
As I was making this I was thinking it should have vegetables…like frozen peas and carrots. I didn’t have any but you know what….it doesn’t really need any!!! I may next time add them just to give it a try.
This dish reminds me of the cheapo chicken pot pies in the frozen section (which Steve and I LOVE!)
2 chicken breasts, cooked and shredded ( or you can use a store bought rotisserie chicken)
2 cups chicken broth
½ stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons of chicken granules (I use Wylers)
½ teaspoon dried sage
1 teaspoon black pepper
½ teaspoon of salt or more to taste
Preheat oven to 350 degrees.
Layer 1 – In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.
Layer 2 – In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.
Layer 3 – In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.
Bake casserole for 30-40 minutes, or until the top is golden brown
6 slices bacon, chopped into one inch pieces
1/2 pound dried rotini pasta
1/2 cup mayonnaise
juice of 1 lemon
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
1 teaspoon dried dill
1 cup halved cherry tomatoes
1 avocado pitted and sliced
Cook bacon until crisp. Transfer to a paper towel lined plate.
Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled.
While your bacon and pasta are cooking, whisk mayonnaise, lemon, salt, garlic powder, pepper and dill together in a bowl.
Stir cooled pasta, cherry tomatoes, sliced avocado and reserved bacon into the dressing. Toss to combine. Refrigerate for 30 minutes.
Been a couple of weeks since I’ve posted here so I thought I would just check in!
How about them Hawks!!!
We were all on pins and needles during the entire game last Sunday.
It didn’t look good but by god they did it and are now in the Super Bowl!!!!
We now have approximately 45 minutes more daylight than we did last month.
Can’t wait til spring.
I’m ready to start working in the yard.
Not too much going on here that is newsworthy….
I’m still taking guitar lessons and am coming along nicely.
I’m now walking 45 minutes five nights a week as I really need to lose weight.
I purchased a Cricut Expression 2 machine and am now playing with it. I have lots of ideas and have already set up an Etsy store (nothing in it yet).
I don’t know where time goes but it’s already almost the end of January.
Seems like I don’t have enough time to do the things I want….
What I really would like to do is have more time for the guitar and the Cricut.
We still have a full house here (8 humans and 2 dogs) so there is never a dull (or quiet) moment heh heh.
Everything I love:
Easy to make
Lots of flavor
Love Love Love this and there is still tons in the fridge!
I used precooked, seasoned chicken strips found in the freezer section. I didn’t want to mess with cooking chicken myself.
I doubled the recipe and put it in a 13″x 9″ casserole dish. It filled it to the top…and ended up overflowing during cooking. Next time I will still double it but I will put some in a another dish so it doesn’t overflow.
I used Italian flavored sun dried tomatoes (YUM!!!)
½ lb of fettuccine, boiled to al dente and drained
6 tablespoons butter
3 tablespoons flour
1 can (14.5 ounces) chicken broth
½ cup half-and-half
½ cup grated parmesan
1 ½ cups of cooked chicken, cubed or shredded
½ cup oil packed sun-dried tomatoes, drained and cut into thin strips
2 slices bacon, crisply cooked and crumbled
2 cloves of fresh garlic, finely chopped (optional)
3 tablespoons shredded Parmesan cheese for topping
Heat oven to 350. Spray baking dish; square 8×8 or oval dish, with cooking spray. Cook pasta as directed and drain.
Melt butter in a saucepan over medium heat. Stir in flour. Gradually stir in broth. Heat to boiling, stirring constantly; remove from heat. Stir in half-and-half and 1/2 cup grated parmesan cheese. Stir in chicken, tomatoes and bacon.
Add pasta to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle with 3 tablespoon of parmesan cheese. Bake uncovered about 30 minutes or until hot in the center.