Chicken Pot Pie

A great use for that leftover turkey from Thanksgiving OR leftover chicken ... just add the herbs to the soup and broth mixture.

Chicken Pot Pie

4 boneless Chicken Breasts

1 tsp Savory

1 tsp Thyme

1 tsp Rubbed Sage

Salt and Pepper to taste

1 lrg can Veg-All

1 can Cream of Chicken Soup

1-1/2 cups Chicken Broth

Topping

1 cup Self-Rising Flour

1 cup Buttermilk

1/3 cup Butter, melted

In a greased casserole dish with about ½ inch of water in the bottom; sprinkle savory, thyme, rubbed sage and salt and pepper over chicken breasts.  Bake at 350 degrees for 30-45 minutes or until done.  Cut up chicken breasts into bite size pieces and put back in the casserole dish.  Drain the Veg-All and pour over the chicken.  Mix together the soup and broth and pour over chicken.  For the topping: mix all three ingredients together and gently pour or spoon over chicken.  Bake at 350 degrees til crust is brown (about 1 to 1-1/2 hours).  Hint: If you do not have Cream of Chicken soup on hand you can substitute Cream of Celery or Cream of Mushroom ... it will be just as delicious.   

Squash Casserole

I came up with this recipe a little over a year ago after tasting ‘the best’ squash casserole I’d ever had in a restaurant … no they didn’t share their recipe with me … I came up with this on my own and it is delicious … the ‘best’ I’ve ever had!  I don’t like my squash … well squashy … lol … you know … cooked to death and mushy!  I like mine still a bit crunchy.  Hope you try it and find it delicious as well. 

Squash Casserole

6 Yellow Squash, sliced

1 Red Onion, chopped

1 stick Butter

1 Tblsp Olive Oil

Pinch Sugar

1 sleeve Ritz Crackers, crushed      

Sea Salt, to taste

Pepper, to taste

1 can Cream of Celery soup (undiluted)

1½ cups Mexican 3-Blend Shredded Cheese

Melt one half stick of Butter in sauté pan with Olive Oil.  Sprinkle squash with Sea Salt and Pepper to taste.  Add Squash to pan along with one half of the chopped Onion.  Sprinkle with pinch of Sugar.  Saute until tender (do not overcook).  Pour cooked Squash and Onions into a large mixing bowl and add the Cream of Celery Soup, remaining Onions and Cheese.  Stir gently to mix.  Pour mixture into greased casserole dish.  Cover with crushed Ritz Crackers.  Dot with remaining half stick of Butter.  Cook in 350 degree oven for 20-30 minutes, until bubbly.