Fall and Winter days call for warm comfort food for dinner. After a long day at work or for Sunday dinner this is comfort food the whole family will enjoy. This recipe is not “from scratch” this is a quick and easy recipe but still homemade, delicious and nutritious that you can have on the table in about an hour. This is perfect for the weeknight meal, just mix it up and throw it in the oven to bake while get a few things done in the house or unwind.
If you plan ahead cook extra chicken for dinner a day or two ahead of time and you will have it ready for this Chicken Pot Pie recipe….saving you some time.
Serve with some Fried Okra and Sweet Tea and you have a full meal.
- 1 package Pillsbury Refrigerated Pie Crust
- 1 cup cooked chicken cubed into bite size pieces
- 1 1/2 cup frozen mixed vegetables, thawed
- 1 tablespoon butter
- 1/2 onion chopped and sauteed (optional)
- 1 stalk of celery sliced in this pieces and sauteed (optional)
- 1 can cream of chicken soup
- 1/2 cup of chicken broth
- 1 egg beaten
- 1/4 teaspoon black pepper
- Remove pie crust from fridge and vegetables from freezer to thaw.
- Preheat oven to 425.
- Saute chopped onions and celery until tender.
- Lay bottom crust into a 9 inch pie pan.
- In a bowl mix together all other ingredients and spoon into the pie pan with crust.. Top with second crust, crimp edges together and cut slits in top. Cover edges of crust with aluminum foil.
- Bake 30-40 minutes until golden brown.10-15 minutes before pie is done remove foil from edges of crust to brown.
Ground Beef Budget 2013
Believe it or not I live in the south and I don’t fry everything….I actually rarely fry at all. Most of my meats are baked in the oven or cooked out on the grill. On occasion I fry chicken tenders or hamburgers but for the most part I bake. It is great to throw meat in the oven and not have to keep that watchful eye while it’s sizzling away in the frying pan, plus it is so much better for you. Are you like me and feel like you cook the same thing all the time? Well, I had some boneless skinless chicken breast to cook for dinner and I wanted to do something different….I mean really, there are only so many ways you can bake chicken. I looked around online and found different ways of making homemade Shake N Bake and concocted my own little recipe.
This chicken was delicious, I think you will love it and you can tweek it and add seasonings that you know your family will like and it makes enough seasoning/coating for another dinner or two.
- 5 cups of corn flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 seasoning salt (I happened to have a chicken seasoning salt)
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 1 beef bouillon cube (crushed)
- Other options include:
- 1/4 teaspoon cayenne pepper
- Whatever you like!
- If you have a food processor throw it all in and process until all is blended and is a coarse powder.
- No food processor:: Crush the corn flakes fairly well in a bowl. Add all the ingredients to a blender and process until all is blended to a coarse powder.
- 1/2 cup will coat approx 3-4 chicken breast.
- Preheat oven to 400 degrees.
- Spray cooking sheet with cooking spray.
- Add 1/2 cup to a quart size zip lock bag add chicken 1 piece at a time and shake until completely coated.
- Boneless skinless chicken breast for 20 minute
- Chicken Tenders bake for 10-15 minutes
- Bone in Chicken Breast bake for 45 minutes
- Make healthier chicken nuggets by cutting up boneless skinless chicken and bake for 10 minutes....your kids will love them.
- This mix makes approx 1 1/2 cups you can keep it in a zip lock freezer bag and use 1/2 cup for 3-4 breast and you will have some on hand for the next time your craving some oven fried chicken.
Ground Beef Budget 2013
Use Gluten Free Corn Flakes and you have Gluten Free Oven Fried Chicken.
It has been hotter than blue blazes around here and the last thing I want to do is crank up the oven. My air conditioner is running 90 to nothing and barely can keep this house below 80 degrees. When it’s this hot I try to think of recipes that don’t require baking and makes more than a enough for one meal so we can eat it another day and then it saves me from cooking and this one fits the bill and kind of like chili, it’s better the next day.
This is a wonderful recipe and doesn’t take that long to prepare. You can bake extra chicken a day or so before and have it ready, bake it early in the morning before the temp gets too high, or cook it on my trusty George Foreman Grill, like I did. If your chicken is already cooked you can whip this together in no time at all. So it’s great to prepare after a long day at work and kids usually love it!
Serve this Spicy Cheesy Chicken Spaghetti
with a tossed salad
and some garlic bread.
Spicy Cheesy Chicken Spaghetti
- 1/2 stick of butter or margarine
- 2 tablespoons of Worcestershire Sauce
- 1 medium to large onion chopped in chunks
- Salt and pepper to taste
- 3-4 boneless skinless chicken breast cooked and cut into bite size pieces
- 1 can of cream of chicken soup
- 1 10 ounce can of diced tomatoes with green chilies drained (like Rotel)
- approx 1/3 of a block of a 32 ounce package of pasteurized prepared cheese (a.k.a Velveeta) cubed
- 1 16 ounce package of spaghetti
- Begin by cooking the spaghetti noodles according to package directions. While the spaghetti is cooking saute the onions in the butter and Worcestershire Sauce until tender, add the chopped and cubed cooked chicken and the can of cream of chicken soup and the drained tomatoes with green chilies. Combine well. When the pasta is done, drain the liquid and return the pasta to the cooking pot while the pasta is still hot. Add the ingredients from the frying pan and the cubed cheese, stir well until well combined and the cheese is melted. Serve.
You control how spicy this dish is depending on the type of diced tomatoes with green chilies you buy. Buy mild if you don't like it too hot...or add an extra can if you want to kick up the spiciness a bit!
Ground Beef Budget 2013