EASY CHICKEN POT PIE

1 refrigerated piecrust
1 can cream of chicken soup
½ teaspoon poultry seasoning
1 tablespoon cornstarch
1 can chicken
1 cup frozen mixed vegetables.

Defrost piecrust according to package directions.

Spray deep pie plate with cooking spray.

Pour chicken soup into bowl. Do not dilute. Sprinkle poultry seasoning and cornstarch over soup.  Using whisk, incorporate thoroughly.

Pour chicken and vegetables over soup mixture.  Stir well. 

Place mixture into pie plate and top with crust.

Moisten edge of pie plate with water. (Do this by running water over your finger, then running your finger on the pie plate.  This helps the crust stick to the plate.) Lightly pinch crust to edges of pie plate. Press a fork lightly all around the edge of the piecrust. Prick crust on top several times.  Place pie on baking sheet and bake 1 hour at 350º.  Check it every 15 minutes to see if it has browned.  Once the crust is brown, place a sheet of aluminum foil on top to prevent it from burning.

Remove from oven and let it sit for 10 minutes before cutting.

EASY CHICKEN & MUSHROOM CASSEROLE

Another easy, simple recipe. These ultra-simple recipes are a bit out of the ordinary for me. I prefer instead the challenge of complicated cuisine.  The recipe is simple, but the story behind it is quite complicated. I'll tell you the story later...

EASY CHICKEN & MUSHROOM CASSEROLE

1 (5 ounce) packet chicken & mushroom rice-a-roni
1 (10 ½ ounce) can cream of mushroom soup, undiluted
 2 (5 ounce) cans chicken
1 (4 ounce) can mushrooms
¼ cup milk

Spray large skillet with cooking spray until lightly covered (or add 1 tablespoon oil in pan).

Open Rice-a-roni box.  Take out seasoning packet and set aside.  Empty rice mixture into pan.

Pour soup, mushrooms and chicken in pan.  Sprinkle seasoning packet over all.  Stir.  Cover and simmer on low for 15 to 20 minutes.  Add milk.  Enjoy.

ULTRA-EASY CHICKEN CHILAQUILES CASSEROLE

This is too easy not to cook.


ULTRA-EASY CHICKEN CHILAQUILES CASSEROLE

1 (8 ounce) container of sour cream
1 (7 oz) can salsa verde
12 corn tortillas
2 (10 oz) cans chunk chicken in water
8 ounces shredded low fat Colby/Monterey Jack blend (or cheddar)

Preheat oven to 350º.   Coat a 9 x 14 inch baking pan with cooking spray. 

Empty sour cream and salsa verde into mixing bowl. Using spatula, blend together cream and salsa. Set aside.

Line pan with 6 tortillas. Don’t worry if they do not cover pan completely.  It is ok to overlap tortillas. It is ok if they break or tear, just try to make it as even as possible.

Empty a can of chicken (including broth) onto tortilla layer. With fingers, crumble chicken until it is shredded and distribute evenly over tortillas

Pour half of sour cream/salsa mixture over chicken, distributing it in dollops evenly across the chicken. Spread smooth with spatula.  Sprinkle half of cheese over top.  Repeat layers.

Cover with aluminum foil and bake for 30 minutes.  During last 10 minutes, remove foil to let cheese brown.  Remove from oven and let set for 10 minutes before cutting.  Top with more salsa and cilantro, if desired.

Hint:  add corn, chopped tomatoes