Easy Chicken Pot Pie

 * Recipe Adapted from Campbell Soup "Ultimate Chicken Pot Pie" recipe

Preheat Oven to 400 degrees (maybe 375)

1 package (about 14 ounces) refrigerated pie crust (2 crusts), at room temperature

1 can (10 oz) Cream of Chicken Soup

1/3 c water or milk

2 cans (10 oz each) of canned chicken

2 c frozen mixed vegetables (thawed)

1 cup shredded Cheddar cheese (about 4 ounces)

Combine cream of chicken soup, water and seasonings in a bowl (salt, pepper, onion powder and garlic powder to taste) and stir

Add canned chicken & vegetables and stir to combine. 

Roll out crust onto bottom of pie plate, pour chicken mixture in and spread. Sprinkle cheese over the top of mixture. Place the remaining pie crust over the filling.  Trim any excess.  Crimp the edges of the top and bottom crusts together.  Using a sharp knife, cut several slits in the top crust.

Bake for approx 35 minutes until crust is golden brown.

Thai Peanut Sauce {gluten-free dinner idea}

My sister-in-law introduced me to the world of homemade peanut sauce, and now it's become a regular part of our family dinner rotation. I serve this with chicken - either popcorn chicken from the freezer section or little chicken pieces sauteed in a little oil. I usually make some stir-fry vegetables and serve it all with rice and sometimes top with crunchy rice noodles.

Recipe Adapted from Rasa Malaysia

1 c creamy peanut butter

1 14 oz can coconut milk

2 oz thai red curry paste (I buy the Thai Kitchen brand and it comes in a 4 oz jar)

4 T apple cider vinegar

3 T sugar (or less if desired)

pinch of salt

This will make a large amount - but you will be grateful for the leftovers!

Hawaiian BBQ Chicken

Dump in slow cooker:

2-4 Boneless Skinless Chicken Breasts
2 c barbecue sauce
1 can pineapple chunks

Cook 6-8 on low or 3-4 on high. Serve over rice.

Mushroom & Spinach Chicken Bake

4 small chicken breasts (alternatively use 2 cans of chunk chicken)
1 c uncooked long grain white rice
2 c chopped mushrooms (about half an 8 oz pkg)
1 c fresh spinach (just tear the stems off and throw in )
1 can cream of mushroom soup
1/2 c sour cream
1 3/4 c water
1/2 c shredded colby jack cheese
1/2 t onion powder
salt and pepper to taste

Dump everything in a 9x13 pan, stir together. Bake at 400 degrees, about 45 minutes but make sure chicken is cooked through and rice is done

Cheesy Chicken Bake

4 small chicken breasts (alternatively use 2 cans of chunk chicken)
1 c uncooked long grain white rice
2 c frozen mixed vegetables
1 can cream of chicken soup
1/2 c sour cream
1 3/4 c water
1 c shredded cheddar cheese
1/2 t onion powder
salt and pepper to taste

Dump everything in a 9x13 pan, stir together. Bake at 400 degrees, about 45 minutes but make sure chicken is cooked through and rice is done.

Chicken Salad

A basic chicken salad recipe - one of the only ways I can get my husband to eat fruit.

1 small or 1/2 large apple
2 stalks of celery
handful of grapes

1 can chunk chicken breast (or 1-2 chicken breasts)
1/2 c mayo
1/2 c sour cream
salt, pepper, and onion powder to taste (start with just a little)

optional: crispy chow mein noodles

chop the apple, grapes and celery into slightly smaller than bite size pieces. stir in chicken, mayo, sour cream, and seasoning.

best served on croissants with the chow mein noodles mixed in, but also great alone or with pita bread or hamburger buns.

Chicken, Corn and Bean Goodness

2-3 boneless skinless chicken breasts
1 small bag (2ish cups) of frozen corn or 1 can corn
1 can black beans, drained and rinsed
1-2 green, red, orange or yellow peppers, diced (i like medium-sized chunks)
3-4 cups medium salsa

Dump everything into the slow cooker; cook on high for 3-4 hours or low 6-8 hours. About half an hour before serving, take chicken out and shred with two forks. Put the shredded chicken back into the cooker until ready to serve. Serve with chips, cheese, sour cream, avocado or use as a taco filling. Leftovers are great for tacos or enchilada filling. Tastes even better the next day.

Serves 4.

Nacho Chicken

1 can cream of chicken soup
3ish cups of medium salsa
4 chicken breasts

optional seasoning combinations: salt and pepper, chili powder and cumin, lime juice and cilantro

2 cups of uncooked, long-grain rice
1 can (16 oz) low-sodium chicken broth
2 cups water
Optional: garlic salt and onion powder to taste.

Place chicken breasts in slow cooker; I usually put them in there while still frozen. Top with can of soup and salsa. Add in small amounts of optional seasonings if desired (add fresh herbs in at end). Cook on high for 3-4 hours or low for 6-8.

About half an hour before serving time, combine last 4 ingredients in rice cooker or large pan. Cook on medium heat until boiling; turn down the heat a little and cook until all the liquid is absorbed. Leave the lid on until the rice is done!

Serves 4. Great for entertaining since there are only two pots to clean up - and the appliances keep the dishes warm until you are ready to serve!