Quick chicken pot pie

We enjoy chicken pot pie  and I mostly make it in fall and winter.

Today’s was a quick imo meal.

I had rotisserie chicken in my freezer so I had it defrosted overnight not really knowing what I was going to make with it.

Today it came into place with all the ingredients handy.

So it’s Short cut chicken pot pie!

Note: I usually use my own cooked chicken and broth that I thicken with flour.  This was an easy game changer. I used cornstarch …to thicken it. 

It was thinner than I usually make mine so next time I’ll increase the cornstarch to more.  The amount is corrected in my above recipe,  I used 2 T cornstarch and I believe 3 T would thicken it better.  I also would add the extra carrot and potato for a more hearty a pot pie.

Enjoy!

2 +cups of rotisserie chicken shredded , 

1- 15 oz. can of chicken broth, 

1 cup of milk 

1 regular size can of cream of chicken soup 

3 tablespoons of cornstarch.

1 tablespoon of butter

One small onion, grated

One to 2 carrots shredded fine

2 small diced potato 

In a medium size pot place butter on low heat.  Add, onion, carrot and potato .  Simmer for a few minutes.

Add chicken broth.  Cook until you are sure potato is tender.  Add cream of chicken soup and milk. Stir and Cook slowly.  

In a separate dish add cornstarch and Make a thin paste of cornstarch with a little of your soup mix.  Slowly add to soup mixture.  Bring to a light boil. Add shredded chicken and stir until thick.

As you can see I tried to strain the cornstarch and made a little mess.

****In a separate bowl add 1 1/2 cup Bisquick mix

2/3 cup milk. Stir until milk is absorbed.

Place soup mixture in a buttered casserole dish.  Add dollops of  dumpling size spoonfuls to top of hot mixture

Biscuits:

1 1/2 cups Bisquick mix.  Approximately 2/3 cups of milk

Mix with spoon. NOTE:Mixture will be lumpy and thick. If too thick add a little more milk. Drop by tablespoons into boiling soup .

Bake 425 approximately 20 minutes or until slightly browned.

Yummy!

Short cut cream of chicken and vegetable soup

Soup time.  Whether we are ready or not Fall will be here soon  and there is always time for soup .

I decided today to try and make this soup easier than I have before.

32 oz. Chicken broth

1/2 cup each chopped carrots, celery and onions

4 tablespoons vegetable oil

I tablespoon butter

One half  of a 10 oz. Package frozen corn

1small potato cubed

One half of a package of frozen green beans

1cup acne de Pepe uncooked

1 small can cream of chicken soup 

1 tablespoon dried parsley

1 tsp. Salt

1tsp. Pepper 

Frozen chopped spinach optional 

1cup rotisserie chicken shredded 

Sauté carrots, celery and onions in vegetable oil and butter until slightly soft.

On medium heat Add chicken broth and one can cream of chicken soup.  Wisk until blended.

Add parsley, salt and pepper.

Add frozen or fresh vegetables. Cook on medium heat for approximately I hour or less.  Add 1cup acne de Pepe or your favorite small noodle.  Cook until tender and then serve.  Optional bread and butter and side salad.

Enjoy!

This soup was very tasty and even better the next day! Yum!!

Shortcut taco lasagna or casserole

Easy shortcut recipe!

Craving Tacos?

This easy recipe can be made and on the table in 60 minutes.

I lb. Ground beef , turkey or chicken)cook until browned.

I package taco seasoning (cook according to directions)

1/2 can refried beans ( save other half can as your side)

4 oz. Softened cream cheese

6 to 8 Small tortillas 

1can Red Enchilada sauce 

8 oz. Shredded cheddar cheese

Salad, corn , refried beans or rice are great sides .

Spray a 13 x 9 inch baking with cooking spray.  Add  1/2 of the can of red enchilada sauce to baking dish.

Layer first layer of tortillas (you may have to cut to size).

Top layer with approximately 1/4 cup seasoned meat.

Add several tsp. Softened cream cheese and refried beans

Keep layering until you feel the casserole is full enough or if you are running out of ingredients.

Note: leaving enough of meat mixture, sauce and cheddar cheese to cover casserole.  Cover with foil and bake 350° for approximately 30 minutes covered. Remove cover and bake an additional 5 minutes if necessary.

Enjoy!

Sauté shrimp in Marinara

8/7/2023 original 

Updated photos 2/25/24

A family favorite  shrimp in marinara.

Today was a busy day so I decided to take a short cut and use a jar sauce for the marinara.  There was a time I’d never use a jar sauce but when you decide to try a good brand and feel it satisfies you, I say why not?

1 large jar Rao marinara sauce 

1/2 cup half and half

3 tablespoons extra virgin olive oil

3 tablespoons butter

2 cloves minced garlic 

1lb.  Cooked and deveined large shrimp 

1 lb.  Pasta of choice(I used Rigatoni tonight)

Parmesan to taste

In a separate pot boil pasta according to directions in salted water. Drain

While pasta is cooking in a large sauté pan on low heat add olive oil ,butter and minced garlic.  Once garlic starts to sizzle add shrimp and just warm shrimp.  Add marinara, and half and half.  Heat on low until combined.  Add shrimp and drippings and heat until sauce is warm and shrimp is coated with sauce..  

Remove from heat.  Add drained cooked pasta and top with parmigiana cheese or Romano cheese. Serve immediately.

Enjoy!

Shortcut cheeseburger soup

This was a very delicious shortcut recipe that I’m sure you can make with other brands of Tomato soup.  I happened to have Costco’s creamy tomato soup

on hand so I used it as my base.

 

 

Going to put either the toast on the bottom or top of this soup when I serve it.

Shortcut cheeseburger soup.

Ground beef fry until browned thoroughly.(1/2 lb. Works fine)

Add tomato soup (1quart)(Costco) and 1 cup milk.  ( you can add less but this soup was a bit salty).  After it boils for about 10 minutes add American cheese (I added 6 to 8 slices) and I’ll pour the soup into my bowl and top it with a nicely browned slice of Texas toast.   You can use plain croutons if you prefer.

**** I think a thicker crustier bread is your best choice imo.

Easy and delicious!

Enjoy!

Chicken tetrazzini (shortcut recipe)

Playing with an old recipe of mine.

It’s a Chilly Monday and we finally did get a little rain .  Yea!  A  good day to use some of my rotisserie chicken that I had frozen.  Note:  always a good idea to buy rotisserie chicken when it’s 4.99 for a whole chicken.  I clean all chicken off bone and freeze when cool in freezer bags for later use.  The carcass is also great to make some hearty chicken broth!

2cups diced or cut in cubes or pieces Rotisserie chicken

1 can cream of chicken soup

2 cans whole milk

1/4 + cup cubed American cheese( do you like cheese?) add a bit more 

2 tablespoons sliced butter

1 tablespoon sour cream

1 teaspoon dried parsley 

Pinch salt

I/4 cup shredded mozzarella (optional for top)

3 cups cooked minute rice

Place cut up rotisserie chicken in deep baking dish.

In a separate bowl place chicken soup, milk, sour cream ,  parsley, cheese and butter. Stir.  Slowly pour over chicken.  

Bake 350° 30 minutes covered.  Then 10 minutes without cover.  Remove from oven and add cooked rice. Allow to set covered for 10 minutes and serve.  Corn as a side but any steamed vegetable would work.

If using mozzarella add to top and broil on high for a few(3) minutes.

Enjoy!