**Easy Chicken Potpie**
1 medium onion, chopped
2 tablespoons vegetable oil
1/2 cup all-purpose flour
1 teaspoon poultry seasoning
1 can (14-1/2 ounces) chicken broth
3/4 cup milk
3 cups cubed cooked chicken
2 cups frozen mixed vegetables, thawed
1 sheet refrigerated pie pastry
In a large saucepan, saute onion in oil until tender. Stir in flour and poultry seasoning until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and vegetables.
Transfer to a greased 9-in. deep-dish pie plate. Top with pastry. Trim, seal and flute edges. Cut slits in pastry. Bake at 450° for 15-20 minutes or until crust is golden brown and filling is bubbly.
**Chicken Fingers**
1 cup seasoned bread crumbs
1 envelope ranch salad dressing mix
1/4 teaspoon pepper
2 eggs
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
1/4 cup vegetable oil
In a shallow bowl, combine the bread crumbs, salad dressing mix and pepper. In another shallow bowl, beat the eggs. Dip chicken strips in eggs, then coat with crumb mixture. In a large skillet, cook chicken in oil in batches for 10-12 minutes or until juices run clear, turning once. Drain on paper towels.
**Chicken Tortilla Soup**
1 cup chopped onion
1 teaspoon minced garlic
3 cups chicken broth
1 can (14-1/2 ounces) Mexican diced tomatoes
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1-1/2 pounds boneless skinless chicken breast, cubed
2 tablespoons cornstarch
1/4 cup cold water
1/4 cup shredded Mexican cheese blend
1 tablespoon minced fresh cilantro
Tortilla chips, optional
In a large saucepan, combine the first six ingredients; bring to a boil. Add chicken.
Reduce heat; cover and simmer for 4-6 minutes or until chicken is no longer pink. Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 1 minute or until thickened. Top servings with cheese and cilantro. Serve with tortilla chips if desired.
**SHEPHERD'S PIE**
1 1/2 to 2 pounds ground beef
1 med onion chopped
1 package frozen mixed vegetables (do not thaw)(or any veggies)
1 box instant mashed potatoes
2 packets of Knorrs or any brand powdered brown gravy mix
salt, pepper & garlic powder to taste
paprika
Brown ground beef, onion, salt, pepper & garlic powder and drain fat. Prepare instant mashed potatoes enough to cover a 13 x 9 pan. Place ground beef mixture in a 13 x 9 baking pan. Spread entire package of frozen mixed vegetables on top of beef. Prepare two gravy mix according to instructions and pour over beef and vegetables. Spread mashed potatoes over top and press down evenly with a spatula. Sprinkle lightly with paprika. Bake in 350 degree oven for approx one hour or until bubbling
**Broccoli Cheese Soup**
INGREDIENTS:
3 (10 ounce) packages frozen
chopped broccoli
3 (14.5 ounce) cans chicken
broth
6 tablespoons margarine
1 onion, chopped 1/2 cup all-purpose flour
2 cups milk
1 1/2 pounds processed
cheese food (eg. Velveeta),
cubed
1 pinch ground white pepper
DIRECTIONS:
1. In a large pot over medium heat, simmer the broccoli in the broth for 15 minutes. In a separate skillet over medium heat, melt the butter or margarine, add the onions and saute for 5 minutes, or to desired tenderness.
2. Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the pepper. (Note: Be careful not to let the soup boil, or the cheese will break down.)
**Chicken Spaghetti**
8 ounces spaghetti
1 medium onion, chopped
1/2 cup chopped green pepper
2 celery ribs, chopped
4 tablespoons butter, divided
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
2-1/2 cups cubed cooked chicken
2 cups (8 ounces) shredded cheddar cheese
1/2 cup dry bread crumbs
5 bacon strips, cooked and crumbled
Cook spaghetti according to package directions; drain. In a small skillet, saute the onion, green pepper and celery in 2 tablespoons butter until tender. Transfer to a large bowl. Add the soup, mushrooms, spaghetti, chicken and cheese; toss to coat. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with bread crumbs and bacon; dot with remaining butter. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
**Hamburger Casserole**
1-1/2 lbs ground beef
1 small onion, chopped
1 small can tomato sauce
1 cup sour cream
1 3-oz cream cheese
1 can cream of mushroom soup
1 cup grated cheddar cheese (you can add more)
1/2 lb fine noodles, cooked and drained
Saute onion and ground beef. Blend tomato sauce, sour cream, cream cheese, and mushroom soup in a blender. In a large casserole dish layer half the noodles, half the meat mixture, and half the sour cream mixture. Repeat layers and top with grated cheese. Bake at 350 degrees for 30 minutes.
**Angel Chicken**
6 boneless skinless chicken breasts
8 oz. fresh sliced mushrooms
1/4 c. butter
1 pkg. dry Italian salad dressing mix
1 (10 oz.) can golden mushroom soup
1/2 c. white wine or grape juice
4 oz. chives & onion cream cheese spread
Angel Hair pasta cooked
Place chicken and mushrooms in the crockpot. In a medium sized saucepan melt butter and then add Italian salad dressing mix, soup, wine and cream cheese. Stir over medium heat until well blended. Pour over chicken and mushrooms and cook on low for 4-5 hours, stir occasionally. Serve over angel hair pasta!
**Tangy Barbecue Wings**
Ingredients:
•25 whole chicken wings (about 5 pounds)
•2-1/2 cups hot and spicy ketchup
•2/3 cup white vinegar
•1/2 cup plus 2 tablespoons honey
•1/2 cup molasses
•1 teaspoon salt
•1 teaspoon Worcestershire sauce
•1/2 teaspoon onion powder
•1/2 teaspoon chili powder
•1/2 to 1 teaspoon Liquid Smoke, optional
Directions:
Cut chicken wings into three sections; discard wing tip sections. Place chicken wings in two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 375° for 30 minutes; drain. Turn wings; bake 20-25 minutes longer or until juices run clear. Meanwhile, in a large saucepan, combine the ketchup, vinegar, honey, molasses, salt, Worcestershire sauce, onion powder and chili powder. Add liquid smoke if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes. Drain wings; place a third of them in a 5-qt. slow cooker. Top with about 1 cup sauce. Repeat layers twice. Cover and cook on low for 3-4 hours. Stir before serving. Yield: about 4 dozen.***Note: 5 pounds of uncooked chicken wing sections (wingettes) may be substituted for the whole chicken wings. Omit the first step.
