Pot pie for One

Crust

4 Tbs flour

pinch of salt

2 T cold butter, cut in, use fingers and squish

1 T cold water (more or less)

shape into circle and chill for at least 10 minutes

Filling

Into a pan, heat

½ c mixed (frozen) vegetables (peas/carrots)

2 T cream cheese

2 T milk

Salt and Pepper

½ tsp Italian seasoning and or garlic

½ C cooked chicken (rotisserie, canned, left over)

Place into a small ramekin

Roll out crust and place on top, cut slits

Bake 400° for 20 minutes

Chicken Bacon Ranch Sliders

 

• 12 Hawaiian rolls
• ▢4 ounces cream cheese
• ▢2 tablespoons mayonnaise
• ▢3 tablespoons ranch seasoning mix, (1 packet Hidden Valley Ranch seasoning)
• ▢3 cups shredded chicken
• ▢4 ounces bacon, cooked to crispy
• ▢1 cup cheddar cheese

For the glaze

• ▢2 tablespoons butter
• ▢1/4 teaspoon garlic powder
• ▢1/4 teaspoon salt

Instructions 

• Preheat the oven to 350˚F.
• Create the filling for the sliders by combining the cream cheese, mayonnaise, and ranch seasoning. Stir in the shredded chicken, crispy bacon crumbles, and cheddar cheese.
• Cut the Hawaiian rolls horizontally. Lay the bottom half in a casserole dish. Then spread the chicken mixture evenly over the rolls and lay the rolls top on.
• In a small bow, melt the butter, and mix in the garlic powder and salt. Use a pastry brush to spread it over the top of the Hawaiian rolls.
• Bake for 18-22 minutes or until the top of the rolls are golden brown and the filling is piping hot throughout.

https://easyfamilyrecipes.com/chicken-bacon-ranch-sliders/

Chicken and Stuffing Pot Pies

Chicken Stuffing Pot Pies use 4 (12oz) ramekins Ingredients: 1 box stuffing mix any flavor (prepare according to directions on the box) 2 tablespoons butter 1/3 cup white onion, diced 1/2 cup celery, diced 1/2 cup carrots, diced (optional) 1 can cream of chicken soup (we tried the herb soup for this recipe) 1/3 cup sour cream 1/2 cup milk 2 cup chicken, fully cooked and chopped 3/4 cup Colby cheese, shredded salt and pepper to taste Directions: Preheat the oven to 350° In a large skillet, melt butter and saute the onions, celery, and carrots until tender. Salt and pepper to taste. Stir in the soup, sour cream, and milk. Heat thoroughly. Gently fold in the chicken. Transfer the mixture to the ramekins and sprinkle each with cheese. Prepare stuffing according to directions on the box. Scoop equal amounts of stuffing into the ramekins and gently pat them down. Cover each with foil and bake for 20-25 minutes.

French onion chicken casserole

 

• 4 cups cooked chopped chicken
• 1 cup shredded cheddar cheese
• 1 cup refrigerated sour cream French Onion Dip (Dean's)
• 1 (10.5-oz) Cream of Chicken Soup
• 1 (2.8-oz) can French fried onions

Instructions:

• Preheat oven to 350º. Spray a 9×13 baking dish with cooking spray.
• Combine chicken, cheese, french onion dip, and cream of chicken.
• Sprinkle French fried onions over chicken mixture.
• Bake uncovered 30 to 40 minutes.

Chicken Spaghetti Slow cooker

 To slow cooker/crock pot add:

2 chicken breasts

Sprinkle in Salt, pepper, garlic powder and onion powder

1 T garlic, minced

2 cans cream of chicken 

1 can Rotel

Cook on high 4 hours

Remove chicken, cut into dice sized pieces and return to slow cooker

Add

¼ c sour cream

2 c colby jack cheese, shredded

1 pound cooked spaghetti noodles

Stir to combine

Thai Peanut Chicken (freezer)

2-4 chicken breast

1 bell pepper, chopped

1 medium onion, diced

¼ c coconut milk

2 Tbsp soy sauce

2½ tsp yellow curry powder

1 Tbsp fish sauce

1½ tsp turmeric

3 garlic cloves, minced

1 Tbsp fresh ginger or ¼ tsp ground ginger

1 Tbsp brown sugar

Bake in small casserole dish 425° for 20-25 minutes

Easy freezer meal

Chicken and Wild Rice (Freezer/Slow Cooker)

 

Slow Cooker Chicken and Wild Rice

INGREDIENTS

• 1 lb chicken breast
• 3 large carrots
• 2 ribs celery
• 1 yellow onion
• 1 tbsp minced garlic
• 1 cup wild rice (not instant wild rice)
• 1 cup frozen peas
• 1/2 tbsp salt
• 1 tsp pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• 3 cups chicken broth
• 1 cup cheddar cheese, shredded

DIRECTIONS

1. Write the name of the recipe and directions on a gallon-sized freezer bag. Add all of the ingredients to the bag except for the chicken broth and cheese.
2. When ready to cook, let thaw, then add all the ingredients to the slow cooker. along with the chicken broth.
3. Cook on HIGH for 2 1/2 hours, checking every half hour. Do not cook on LOW or the rice will get mushy.
4. After the rice is cooked, stir in the cheese. Let the cheese melt and serve. Enjoy!

• https://www.youtube.com/watch?v=DKuevDf9q9M&list=PL11y8vdHS6nR4EPK7o9aNLmOFZdJnk32j

Olive Garden Chicken Pasta (slow cooker)

 

Place into slow cooker

2 chicken breasts

1 bottle OG Italian dressing

1/3 c parmesan

8 oz cream cheese

Low 6 hours

Meanwhile

Boil 1 pound fettucini

Shred chicken (use hand mixer)

Add pasta to slow cooker and more parmesan

Pesto Parmesan Pasta (slow cooker)

2 chicken breasts

1 jar of pesto sauce (8 oz)

1/3 c butter

cook 4-6 hours on low

shred chicken

Add

12 oz cooked pasta (any small pasta)

½ c parmesan

sprinkle mozzerella cheese over

Chicken Enchilada Pasta (Slow Cooker)

 To slow cooker add:

2 chicken breasts

1 t chili powder

1 t oregano

1 t cumin

4 oz diced green chili

28 oz red enchilada sauce

Cook on low for 6 hours

Cook 16 oz of pasta (macaroni, or any small pasta)

Add:

¾ c sour cream

1 c Mexican cheese blend

cover and cook about 15 minutes

Shred the chicken

Then add pasta and stir and serve

Parmesan Garlic Chicken Pasta (slow cooker)

To slow cooker add:

1 pound of boneless, skinless chicken breasts

1 (15oz) bottle of Parmesan Garlic Sauce

1 cup milk

¼ c shredded parmesan cheese (plus more later)

8 oz cream cheese

low 5 hours

meanwhile:

cook 16oz of pasta (macaroni elbows, penne, cellentani or any) drain.

shred chicken ,add pasta and ¼ c parmesan 

Chicken and Potatoes (slow cooker)

Into slow cooker add:

4-6 diced potatoes

3 chicken breasts, skinless, boneless

pour over ½ cup Italian dressing (liquid)

1 pkg Italian dressing mix (dry)*

*mix your own, use 2 Tbsp

High 4 hours

Sheet pan Tuscan Balsamic Chicken

In a bowl mix:

1½ pounds fresh green beans, clean and cut

1½ pounds chicken breast cut into bite size pieces

¼ c olive oil

¼ c balsamic vinegar

1½ grape tomatoes

1 t basil

1 t salt

½ t pepper

1 T minced garlic

¼ c parmesan cheese, shredded or grated

Pour onto parchment lined sheet pan

425°

30 minutes

tip: add fresh parmesan cheese or feta to dish

Chicken Broccoli Casserole

In a bowl combine:

3 c chicken, cooked

3 c broccoli, cooked

2 cans cream of chicken soup

sprinkle with pepper

½ c sour cream

1 c cheddar cheese, shredded

Add all to casserole dish and top with more cheese

Bake 350°

35 minutes

You can top with bread crumbs mixed with butter for a crunchy top

Serving suggestion: in a baked potato

Chicken Taco casserole

Sauce:

Mix 

1 can cream of mushroom soup

1 can cream of chicken soup

1 can rotel tomatoes 

1 c chicken broth

In casserole dish - layer:

corn tortillas

1½ c cooked chicken - first layer half

½ a pablano chili, diced (or bell pepper,or green chili)

½ onion, diced

cover with ½ of the sauce

cover with shredded cheese

Make another layer the same but

sprinkle top with 1 t garlic powder

Bake 350°

40 minutes

Tortellini Soup Slow Cooker

 Dump all except tortellini into slow cooker.

2 chicken breasts (1 pound)

4 c chicken broth (1 box)

2 cans (15pz) diced tomatoes

1 small onion, diced

1 T minced garlic

1 c heavy cream

1 T Italian Seasoning

½ c parmesan, grated

1 t salt

1 t pepper

Cook on high 5-6 hours

shred chicken

Add in

fresh (not frozen) tortellini (18oz)

2 c spinach leaves

cook another hour

Green Chili Chicken Casserole

Prepared box of Chicken Rice a Roni

stir in:

 3 c cooked, shredded chicken

1 (4oz) can diced green chilis

1 t cumin

½ c sour cream

1 c jack cheese (or pepper jack), shredded

Mix all and place in greased 9 by 13 dish

Add

1 c jack cheese, shredded

Bake 15-20 minutes at 350°

Chicken Cordon Bleu Casserole

8oz softened cream cheese

2 cups shredded swiss cheese (divided)

1 packet of green onion dip (dry)

mix above together, using 1 cup of swiss cheese, microwave for 30-45 seconds to stir them easier

add in

¾ cup milk

stir, then add:

1 (16oz)can biscuits, cut into 6 pcs each

1 cup diced cooked ham

2 cups cooked, shredded chicken

Stir together and place in a 9 by 13" greases baking dish

Spread across evenly, top with remaining 1 cup of swiss cheese

Bake at 350° for 35 - 40 minutes.

Buffalo Chicken Empanadas/Pies

Premade biscuits or pie crust or crescent rolls, 

Spread dough into 4-5" circles (or make as one casserole)

Mix:

1 Cup shredded chicken, cooked

2 oz cream cheese, softened

¼ Cup ranch dressing (liquid)

2 Tablespoonss Frank's hot sauce

½ Cup shredded cheese

egg whites for brushing

Fill each dough and cook to package directions

 

French Onion Chicken Bake

Ingredients

• 6 (4 oz.) chicken breasts, raw
• 1/4 tsp paprika 
• 1/4 tsp garlic powder 
• 1/4 tsp seasoned salt
• 2 Tbsp Land o’Lakes light butter made with canola oil
• 1 small yellow onion, peeled & sliced
• 1 (10 oz.) can French onion soup ( I use Campbell’s)
• 1/2 cup fat free or light mozzarella (I use Market Pantry reduced fat mozzarella)

Instructions

1. Preheat oven to 350 degrees.
2. In a skillet pan ( or cast iron grill skillet) melt butter and add sliced onions. Saute the onions in butter until softened and translucent.
3. When onions become soft, place onions on a plate and set aside.
4. Using the same skillet, spray the skillet with non stick cooking spray.
5. Season each chicken breast with paprika, garlic powder, and seasoned salt. Place seasoned chicken breasts into prepared skillet.
6. Cook for 5-7 minutes on medium high, on both sides or until chicken breasts are golden brown.
7. Add onions back into the skillet with the chicken breasts.
8. Pour in the can of French onion soup. Simmer the chicken and onions in the soup for 2-3 minutes-this will allow the soup to caramelize the chicken.  
9. If using a cast iron skillet pan top each chicken breast with light mozzarella cheese. (otherwise-transfer chicken, onions, and sauce into an oven safe baking dish-and top with light mozzarella cheese.) 
10. Place skillet or baking dish in preheated oven.
11. Cook for 10-15 minutes or until bubbly.

Servings: Makes 6 ( 1 chicken breast and 1/4 cup onions and sauce) servings
GREEN: 4 Smartpoints per serving

BLUE: 2 Smartpoints per serving

PURPLE: 2 Smartpoints per serving

from: the pound dropper