Cheddar Chicken Pie

Super tasty. Even three of my kids tried it and thought it was good. I called it scrambled egg pie. Birch could even eat it because it only has 3 eggs in the whole pie.

Cheddar Chicken Pie

Ready in an hour or less

3 cups (12 ounces) shredded cheddar cheese, divided

10 ounces frozen or fresh broccoli

1 1/2 cup cubed cooked chicken (or sausage or bacon or nothing)

2/3 cup chopped onion (or a little green onion or nothing)

1 1/3 cup milk

3 eggs

3/4 cup biscuit/baking mix (see below)

3/4 tsp. salt

1/4 tsp. pepper

In a bowl, combine 2 cups cheese, broccoli, chicken, and onion (if using); spread into a greased 10 in. pie pan. In an small mixing bowl, beat the milk, eggs, biscuit mix, salt and pepper until smooth. Pour over broccoli mixture. DO NOT STIR.

Bake at 400 degrees for 30-35 minutes or until knife comes clean in the center of the pie. Sprinkle with remaining cup of cheese. Let stand 5 minutes and then serve.

****Since I did not have any biscuit mix I looked up online and found out how to make it. It was SUPER easy.

3/4 cup flour

2 T. powd. milk

1/8 tsp. baking powder

2 T. shortening

I used pre-cooked bacon bits from Costco instead of the chicken and it was very tasty and easy.

Chicken Tortellini Soup

Time to pull the soup ladle out again. The kids actually saw their breath this morning as they walked to school. I actually am not a big soup eater so this means that the following recipe is really worth trying. The recipe was passed on to me by a friend but can't you claim a recipe after you have made it several times and altered it a bit?

Chicken Tortellini Soup


Saute: 1/4 c. onion and 1/2 c. celery in 2 T. water (I actually totally skipped this step)

Stir in: 2 c. milk
1 can cream of chicken soup
1 can chicken broth or 2 c. chicken broth
4 boneless chicken breasts, cooked and cut up
1/4 tsp. basil
1/8 tsp. pepper
garlic salt to taste

Heat above and add one package of frozen tortellini (or ravioli noodles are good too) and cook according to the package.

Optional additions: 1 shredded carrot, or steamed broccoli, spinach, or steamed zucchini, or corn

Lemon-Pesto Cream Pasta with Chicken

Lemon-Pesto Cream Pasta with Chicken



INGREDIENTS:
2 boneless chicken breast halves sliced thinly
1 whole lemon
Dash of red pepper flakes
2 teaspoons garlic
1 teaspoon ground black pepper
2 (14.5 ounce) cans chicken broth
1 (8 ounce) package pasta (I used bow tie noodles)
1 cup heavy cream
1/2 cup Pesto
1/2 cup fresh Parmesan
1 teaspoon grated lemon zest
Steamed broccoli

DIRECTIONS:

1. Squeeze lemon on chicken breasts and add, garlic, red pepper flakes, and black pepper. Let sit for 1/2 hour.
2. Meanwhile, in a large saucepan, season the chicken broth with the remaining garlic and lemon juice. Bring to a boil and add pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes. Add more water if the noodles are not done and you run out of liquid.
3. In another pan, heat oil and quickly cook chicken. Add cream, pesto, Parmesan, and lemon zest. Cook, stirring, over low heat for 5 minutes. Add cooked noodles and steamed broccoli. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.