wilkes

Boil 4 to 6 pieces of chicken until done. pull apart and put in backing dish, add cream of mushroom soup, salt/pep to taste. cover the top with as much stuffing mix ( I use the bag of stuffing bread crumbs, not stove top) as you like and put in the over till done. usually 350 for 20 mins. Very easy and very good, you could sub the cream of mushroom with any type you prefer

Ingredients

1 can of cream of mushroom soup
1 can of cream of chicken soup
1/2 can of chicken broth
1 big can of veg-all
Chicken breast (cooked and tear into pieces)(as much as you want)
salt and pepper to taste

Combine all together and pour in to large glass baking dish.



Top

1 cup of self rising flour
1 cup of milk
1/2 cup of melted butter
mix well and pour over ingredients.Bake at 350 for 1.5 hour

Theres never any left overs on this recipe
:D

This recipe is like chicken soup, but much better. It is a Pennsylvania Dutch recipe. My family loves this, especially on a cold day!

Slippery Chicken Pot Pie

1 Whole Chicken or Chicken pieces with skin
1 Large Onion chopped
1 Cup chopped Celery
¼ Cup Fresh Parsley or Parsley Flakes
One 8 oz. Bag Frozen Corn
3 Potatoes peeled & quartered
Salt & Pepper, as desired
4 Cubes of Chicken Bouillon
½ Box Anne’s Old Fashioned Flat Dumplings
(Cut each strip into 4 or 5 pieces)


Fill 6 qt. pan with enough cold water to cover chicken. Cook chicken for approximately 45 – 60 minutes or until done. Remove chicken from broth and set aside until the meat is cool enough to remove from bones and cut into chunks. Skim excess fat off top of broth. Stir in parsley, chopped onion, chopped celery, chicken bouillon cubes, corn, salt & pepper to broth. Add chicken pieces and potatoes. Add dumpling pieces and cook uncovered for 20 minutes or until the potatoes are done and the dumplings are soft. ) Stir every 3-5 minutes to keep dumplings from sticking together.)

Each section of dumplings will be in three strips. Break apart and cut each strip into 4 or 5 pieces. Do this for approximately ½ of the box or as many as you desire. After cutting, drop each slice individually into lightly boiling mixture and stir periodically to keep them from sticking.

**You may use skinless chicken pieces but you will need to substitute canned chicken broth in place of the water. You may also add chicken flavored bouillon cubes for flavor.

It thickens after it is refrigerated, so more water or broth may be added.

here is an even easier recipe -
2 - (2pack) frozen pie shells 1-deep dish 1- regular
2- large cans of Campbells Chicken Corn Chowder
2 - cans of chicken - use your own preference ( white breast meat is what I use)
peheat oven to 450 - take soup and chicken mix in large bowl
add 2 half soup cans with milk (not water)
mix and salt and pepper to your own taste.
take coffee cup and dip into deep dish to rim of both
take regular shells and flip to top your deepdish pans (cut slits in it before you flip)
mash all they way around and leave pan and all placed together
put aluminum underneath to prevent over spill mess
let cook about 10 minutes then remove top pan
and cook for about 30 minutes more or until shell is brown enough or done and ENJOY!
Best chicken pie ever....

chicken pie recipe
4-5 chicken breasts
1-2 cans of cream of chicken soup
2 CUPS OF BISQUIK
1-2 cups of milk or water
boil chicken until it almost falls of the bone then while it cools in a bowl add your cream of chicken soup to broth boil untill mixed in good with broth.
Tear chicken off the bone and put in bottom of cassarole dish and pour broth/cream of chicken mixture on top of chicken then mix up bisquick and milk or water and pour over chicken and bake for about 30-40 minutes on 425 or untill topping is golden brown.
DELICIOUS!!!

2 large cans of pre cooked chicken (white or mixed) drained
Mix with
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
1 soup can of milk.

Spread in 9x12 baking dish.

Mix
1 large bag of stuffing mix
1 can of chicken broth
1 stick of butter melted

Pour over chicken mixture.
Bake 350 until hot.

This is really easy and good. You can use Cream of Mushroom soup instead of celery if you like mushrooms. I sometimes make this in smaller pans and freeze for later.

Chicken casserole.
4 or 5 chicken breasts or other white parts of the chick, can use dark just depends on your families taste.
can of cream of celery soup
can of cream or chicken soup
can of broth from the pot of stewed chicken
bag of seasoned stuffing.
Stew chicken until done, take meat from bones and put in casserole dish, mix soup mix with can of broth and pour over chicken.
Mix stuffing in bowl using more of the broth instead of water as directed on bag. Then put over soup/chicken mixture in dish.
Place in 350 degree oven until it is bubbling around the edges of the dish. Remove from oven, Let cool and dig in. Its even better reheated the second day.

Chicken Casserole

4-6 chicken breast, cooked and chopped
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
8 oz sour cream
2 pack Ritz Crackers, Crushed
Butter, melted
Salt & Pepper

Preheat oven 350 degrees. Mix cooked chicken, soups, and sour cream. Add salt and pepper to taste. Pour in casserole dish. In seperate bowl mix crushed crackers and melted butter. Spread over chicken mixture. Cover with foil and bake 30 min. Remove foil and brown crackers.

Any easy chicken pie / casserole recipes?