Hello fellow cooking friends! I'm in a little bit of a mental rut and everyone in here is always incredibly helpful and nice with fantastic ideas so I come back to you oh wise ones
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Chicken Pot Pie box of pie crusts cut up chunks of chicken 3 breasts 1 cup of peas half a bag of mini carrots or 1 cup sliced carrots 1 can cream of chicken soup 1 cup of celery (if you like) 1 potato cut in chunks (can microwave this and then cut up) Heat skillet with olive oil, 1 clove minced garlic, 1/2 an onion, add chicken and brown chicken. Boil carrots, celery and peas till al dente. Mix all together in a bowl, then transfer into pie tin on top of pie crust, then place a few slices of butter and salt pepper, then put other pie crust on top and seal edges. cook on 400 for 40 minutes.
I know you asked for dinner but sometimes people like breakfeast for dinner plus this can help for the morning too. You can make this in a 9 x 13 or in cupcake tins. If in cupcake tins just pop out nuke in microwave and you can eat with your hands!
Breakfeast Cassrole Ingredients 1 pound breakfast sausage 4 slices bread, cubed 2 diced tomatoes (can be canned) 1 bag shredded Cheddar cheese 12 eggs 1/2 teaspoon salt 3/4 teaspoon dry mustard powder 3 cups milk if you like 1 green pepper diced 1.Heat a large skillet over medium-high heat; cook and stir the sausage in the hot skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Grease a 9x13 inch baking dish. Spread the bread cubes into the prepared dish; sprinkle the browned sausage and Cheddar cheese overtop, mix together in bowl first. 2.Beat the eggs in a mixing bowl until smooth; add the salt, mustard powder, and 3 cups of milk and whisk until evenly blended. Pour the egg mixture over the bread cubes. Cover and refrigerate overnight. 3.Preheat an oven to 300 degrees F 4.Bake in the preheated oven until firm and golden brown, about 1 1/2 hours. You don't have to refrigerate overnight you can cook right away if you want. I did both ways and it was good either way.
box of pie crusts
cut up chunks of chicken 3 breasts
1 cup of peas
half a bag of mini carrots or 1 cup sliced carrots
1 can cream of chicken soup
1 cup of celery (if you like)
1 potato cut in chunks (can microwave this and then cut up)
Heat skillet with olive oil, 1 clove minced garlic, 1/2 an onion, add chicken and brown chicken.
Boil carrots, celery and peas till al dente.
Mix all together in a bowl, then transfer into pie tin on top of pie crust, then place a few slices of butter and salt pepper, then put other pie crust on top and seal edges. cook on 400 for 40 minutes.
I know you asked for dinner but sometimes people like breakfeast for dinner plus this can help for the morning too. You can make this in a 9 x 13 or in cupcake tins. If in cupcake tins just pop out nuke in microwave and you can eat with your hands!
Breakfeast Cassrole
Ingredients
1 pound breakfast sausage
4 slices bread, cubed
2 diced tomatoes (can be canned)
1 bag shredded Cheddar cheese
12 eggs
1/2 teaspoon salt
3/4 teaspoon dry mustard powder
3 cups milk
if you like 1 green pepper diced
1.Heat a large skillet over medium-high heat; cook and stir the sausage in the hot skillet until crumbly,
evenly browned, and no longer pink. Drain and discard any excess grease. Grease a 9x13 inch baking dish.
Spread the bread cubes into the prepared dish; sprinkle the browned sausage and Cheddar cheese overtop,
mix together in bowl first.
2.Beat the eggs in a mixing bowl until smooth; add the salt, mustard powder, and 3 cups of milk and whisk
until evenly blended. Pour the egg mixture over the bread cubes. Cover and refrigerate overnight.
3.Preheat an oven to 300 degrees F
4.Bake in the preheated oven until firm and golden brown, about 1 1/2 hours.
You don't have to refrigerate overnight you can cook right away if you want. I did both ways and it was good either way.
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