Crunchy Chicken Pot Pie

 

This recipe was one that my husband sent me from TikTok. It looked good so I decided to give it a try and boy were we not disappointed. It is now a family favorite and will go in our rotation of meals. I did tweak it a little based on our likes. 

2 cans cream of chicken (original recipe used cream of mushroom)

1 bag frozen veggies

2 chicken breast (original recipe used 1 breast only)

seasoning of your choice

1 pie crust

Phyllo dough

Stick of butter

The original recipe didn't bake the crust first, but I always bake mine first. I think it's never done enough if you don't. I baked the crust with the directions on the box. 

While the crust is baking, combine cream of chicken, frozen veggies and cut up chicken in a pan. Continue to stir until chicken is cooked. Once that is done and the crust is done, put mixture into crust. 

Take the phyllo dough and crumble like a piece of paper into balls. I cut the dough in half sheets and then did the crumbling. You layer on top of the mixture until all mixture is covered. 

Heat a stick of butter up until it is melted and brush generously on top. Put in the oven until the top is browned. I think I left it in for over 12 minutes. So delicious and definitely crunch!

John Wayne Casserole

This was my husband's favorite meal during this round of cooking classes for the kiddo.

32 oz tater tots (not thawed)
1 lb ground beef
1 small onion
1 bell pepper, any color
1.5 oz taco mix
1 c  sour cream
8 oz cheese of your choice
1/8 tsp salt
1/4 tsp pepper
1/2 tsp onion powder

Optional toppings: diced tomatoes, diced onions, sour cream, guacamole, salsa
You can also personalize this dish any way you want... using green chilis, using ground chicken instead, so many options

Preheat oven to 350 degrees. Prepare a 9x13 casserole dish by spraying it with cooking spray. Set aside. 

In a large skillet cook the ground beef, onion and bell pepper until beef is cooked through, onions are translucent and peppers are soft. 

Add in taco mix and the amount of water the package calls for. Simmer until mixture is thickened. 

In a medium bowl, add the sour cream, salt, pepper, onion powder and half the cheese. Save the other cheese for the top. 

Time to assemble. Layer half the tater tots on the bottom. Spoon the ground beef mix on top. Spread sour cream mix over ground beef. Top with rest of tots. Top with foil and bake at 350 for 50 minutes. If tater tots were thawed, 45 minutes would be sufficient. 

Remove from the oven and take the foil off. Sprinkle with the rest of the cheese. Bake an additional 15 minutes.  

Hashbrown Casserole

The kiddo is taking some cooking classes online and I am loving it. Most of what she has made has been delicious... a few we won't have her make again, but this was one that was DELICIOUS!

With this, we cooked up some maple Jimmy Dean sausages and it was so good. 

32 oz bag frozen hash browns, thawed 
1/2 c melted butter
10 1/4 oz cream of chicken soup
1 pint sour cream
1/2 c diced onion
2 c shredded cheese of your choice
1/4 tsp pepper

Preheat oven to 350 degrees. 
Combine all ingredients in a large bowl. 
Place in a 9x13 casserole dish and smooth out. (We use foil dishes... easy clean up)
Bake for 45-55 minutes, or until hot and bubbly. 

Our only complaint was it needed more time to crisp up a little bit and then a little more seasoning, but this has been one of my favorites! YUM!~

Chicken Stuffing Casserole

 

The youngest is in a cooking class and this is her first recipe out of 6. She will do one a week and I am so excited. The last class she took, we loved 2 of the recipes she made and they are not on our rotation. 

I was worried about this week's recipe because I am not a huge fan of stuffing mix, but let me tell you this is my NEW favorite meal to eat. I usually don't go back for seconds ever. But this recipe, made me go back for just a little bit more. 

4 - 5 Chicken Breasts - she used 3. I had more in the fridge but she didn't use them. 

1 or 2 cubes chicken bouillon

8 oz sour cream

1 can cream of celery soup

1 tsp onion powder

salt and pepper to taste

1 stick butter

1 box savory herb stuffing mix

2 c chicken broth

Put chicken into a large pot and fill with water to 1 inch above chicken. Add the bouillon cubes and boil for 12-15 minutes or until chicken is no longer pink in the middle. Remove chicken and set aside on a cutting board. 

While chicken in boiling, mix sour cream and celery soup together in a bowl. Set aside. 

On a cutting board, shred the chicken. 

Put chicken into a casserole dish. Spread sour cream mix on top of chicken. 

Sprinkle with onion powder, salt and pepper. 

Melt butter and mix with stuffing mix. 

Spread stuffing mix over the chicken and sour cream mixture. Pour chicken broth on top. 

Bake at 350 for about 45 minutes or until it is bubbly and browning on top. 

I served this with a side salad. 

DELICIOUS!

C's Chicken Fajita's

 The kiddo is taking a chicken cooking class. Week 2 was her making Chicken Fajita's and man, this recipe was SO good. She is in charge from here on out with making these... The marinade was AMAZING!

2 T oil
2 T lime juice
1 lb chicken breast, cut into pieces
2 bell peppers
1 large onion
Tortillas
Fajita seasoning mix
Toppings for the Fajitas

Marinate the chicken in the lime juice and seasoning mix for 20 minutes or overnight. Cook chicken in 1 T oil. After that is cooked, use the extra 1 T oil and cook the peppers and onions. 

Enjoy!

Cream of Carrot Soup

Let me first by saying, I have not tried this recipe, but since my husband LOVED it, I will share it. 

HE loved it. He said this recipe made him remember his grandmother's soup. Not a bad compliment if I must say so myself. 

1/4 c butter

2 1/2 c sliced carrots

1 large potato, peeled and cubed

1 c chopped onion

1 stalk celery, chopped

3 c chicken broth

1 tsp ground ginger

1/2 c heavy whipping cream

1 tsp curry powder

1/2 tsp salt

1/8 tsp ground pepper

Heat butter in a pan over medium heat. Add carrots, potato, onion, celery, chicken broth and ginger. Cover and cook, stirring occassionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes. 

Transfer soup in batches to a food processor; blend until smooth. Return soup and stir in cream. Add curry powder, salt and black pepper. Cover over low heat until heated thorough, about 10 minutes. 

If the soup is too thick after adding the cream, dilute it with small amounts of water until desired consistency is reached. 

Blackened Shrimp and Veggie

1 lb large shrimp, peeled and deveined (I used 1 1/2 lbs)
1 tsp chili powder
2 tsp paprika
1 tsp onion powder
1 tsp cumin
1/2 tsp garlic powder
1 tsp salt
1/4 tsp pepper
2 T olive oil, divided
1 T butter, unsalted
1 1/2 lb asparagus (they didn't have this at my store, so I used squash)
1/4 veggie stock
1 T hot sauce (I used Valentina)
1 T lemon juice
Lemon slices, red pepper flakes for garnish if you want

To make the blackened shrimp and squash skillet: 
In a large bowl add the shrimp, chili powder, paprika, onion powder, cumin, garlic powder, and salt and pepper. Coat well and set aside. 

In a medium sized skillet over medium-high heat, add 1 T oil and cook seasoned shrimp on each side for 2-3 minutes. 

In the same skillet, add 1 T olive oil and 1 T butter and reduce heat to medium. Add veggie stock, lemon juice and hot sauce and bring to a simmer. Allow the sauce to reduce a little, then add the squash until done. Ad shrimp back in and heat up.

Serve when done. 

I made a caesar salad and some parmesan pasta with this. It was a good meal and my husband said definitely made the recipe list to cook again.