Chicken Pot Pie...

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I haven't had anyone say they didn't like this Chicken Pot Pie recipe. The only advice I have is this: don't cheap out on the pie crust. Buy Pillsbury! Pillsbury Pie Crusts may cost a few pennies more, but they taste better and are much easier to work with.

1 lb. skinless, boneless chicken breast halves - cubed

1 cup sliced carrots

1 cup frozen green peas

1/2 cup sliced celery

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

1 3/4 cups chicken broth

2/3 cup milk

2 (9 inch) unbaked pie crusts

Preheat oven to 425 degrees F(220 degrees C.)

In a saucepan combine chicken, carrots, peas, and celery. Add water to cover and boil 15 minutes. Drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium low heat until thick. Remove from heat and set aside.

Place the chicken mixture in bottom pie crust, and pour hot liquid mixture over.

Cover with top crust, seal edges, and cut away excess dough. Make 4 or 5 little slits in the top to allow for steam to escape.

Bake for 30 - 35 minutes in preheated oven.

Cool 10 minutes before serving.

Cranberry Pineapple Jello...

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Refreshing. Delicious. Easy.

1 can 20 oz. crushed pineapple in juice, not drained.

2 Packages (3 oz. each) Jell Raspberry Gelatin

1 can (16 oz) whole berry cranberry sauce

1 apple chopped

Drain pineapple, reserving juice.
Add water to juice to measure 2 1/2 cups.
Pour into saucepan and bring to boil.
Add to gelatin mixes in large bowl -stir for a couple minutes until completely dissolved.

Stir in pineapple, cranberry sauce, and apples. Pour into bowl.

Refrigerate 2 1/2 hours until firm.

Slow Cooker Beef Stroganoff

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Here's a mouthwatering recipe that's super, super easy to make. I usually brown the meat, onions and garlic the night before -since I'm all about the dump and stir factor in the morning :)

1 pound cubed beef stew meat

2 (10.75 ounce) can condensed golden mushroom soup (must use Golden Mushroom or the end result is just not the same... )

3/4 cup chopped onion

1 tablespoon Worcestershire sauce

1/2 cup beef broth (I add more because my family loves gravy)

½ package french onion soup mix (I often use the whole package ...it just depends)

Salt, pepper, garlic to taste

8 oz mushrooms

Tab of butter

4 ounces cream cheese

dollop of sour cream

In a slow cooker, combine the meat, soup, onion, french onion soup mix, Worcestershire sauce, beef broth, and water.

During cooking time, saute the mushrooms in butter about 4 minutes.

Put sauteed mushrooms in slow cooker last 30 minutes of cooking time.

Cook on HIGH setting for approx 6 hours. 

Stir in cream cheese and sour cream 30 minutes before serving.

Tip:   Best served over buttered egg noodles.

Chicken Rotele...

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All I can say about Chicken Rotele is this: all ages seem to love it (especially teens and young adults)...

So, get cooking and give Chicken Rotele a whirl. It's amazing.

3-4 Boneless chicken breasts
6 cups water
1 lb Velveeta Cheese
1 lb spaghetti (I use large bow ties)
2 cans diced tomatoes (I use 1 can regular & 1 can diced jalapeno)
1 can peas
1 onion
1 pepper
2 small cans mushrooms
1/2 stick margarine

Boil chicken in 6 cups water. When chicken is cooked - set aside, and use water that is left to cook the pasta.

Don’t drain pasta when it is done - leave it in water.

Fry onion, pepper and mushrooms in margarine till soft and add to pasta.

Cut chicken into cube size pieces and add to pasta.

Cube cheese, add to pasta and turn on low until cheese is melted.

Drain peas and add them along with tomatoes to pasta.

Add everything into a large lasagna pan.

Cover with foil and bake for 30 minutes - 350 oven.