Categorized | Recipes

Friday’s Recipes: Shortcut Chicken Pot Pie and Strawberry Dessert 4.4.2014

Posted on 04 April 2014 by KWBG

Shortcut Chicken Pot Pie by CK
1 can cream of chicken soup
1/2 c. milk
1/2 c. chopped onion
1 sm. cream cheese, softened and cut up
1/4 c. chopped celery
1/4 c. shredded carrot
1/4 c. Parmesan cheese (optional)
3 c. cubed cooked chicken
10 oz. pkg. frozen broccoli cuts, cooked and drained
1 c. frozen whole kernel corn
1 c. pancake mix (buttermilk type)
1 c. grated sharp cheddar cheese
1 egg, lightly beaten
1/2 c. milk
1 tbsp. cooking oil
In large saucepan, add soup, 1/2 cup milk, onion, cheese, celery, and carrots. Cook and stir until mixture is hot and cheese is melted. Stir in chicken, drained broccoli and frozen corn. Heat through. Pour into ungreased 2 quart baking dish.
TOPPING: Heat oven to 375 degrees. Mix pancake mix and cheese together. In small bowl mix egg, 1/2 cup milk, and oil. Add to pancake mix and stir well. Spoon topping over chicken mixture. Sprinkle with almonds. Bake for 25-30 minutes at 375 degrees until topping is golden brown and chicken mixture is bubbly around the edges. Serves 6-8.
Strawberry Dessert by BDM
Dissolve one 3 oz pkg strawberry jello in 1 ¼ c boiling water
Stir in one ten oz pkg frozen strawberries
One T sugar
Pinch of salt
Cool until jello begins to thicken, stir in ½ pint whipping cream or Cool Whip
Cover bottom of 9 by 13 pan with torn angel food cake
Pour jello mixture over cake
Refrigerate 4 to 5 hours to cut into squares

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