Chicken Pot Pie

Ingredients

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk2 
• (9 inch) unbaked pie crusts

Directions

Preheat oven to 425 degrees In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

-Kadie

Slow Cooker Cheesy Chicken and Rice

Ingredients
                 4 boneless skinless chicken breasts

• 1 large onion, chopped (I use Vidalia)

• 1-2 cups of cooked rice

• 1 cup cheddar cheese

• 1 - 10.5 ounce can cream of chicken soup (regular or fat free)

• 1 -15 ounce can whole kernel corn, drained

1. Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

-Kadie

Chicken Crescent Ring

1 cam cream of mushroom soup
3 c cooked boneless chicken breasts
1 8 oz package cream cheese
1 tbsp chives
1 tsp lemon pepper
1 c chopped broccoli
2 pkg crescent rolls

Mix together first 5 ingredients.
Unroll crescent dough; separate into 16 triangles, arrange triangles in a circle onto the 13 in round stone plate, with wide ends overlapping each other in the center and the points toward the outside. There should be a five inch diameter opening in the center of the stone. Scoop the chicken mixture evenly onto the widest end of the triangle. Bring outside points of triangles up over filling and tuck under wind ends of dough at center of ring. (filling will not be completely covered)

Bake ring 20-25 min or until golden brown. Remove from the oven, cut and serve.

-Cami

Chicken Enchiladas

4 chicken breasts (boiled & cut up)
Sauce:
1 can cream of mushroom soup
1 can cream of chicken soup
1 sm can diced chilies - optional
onion to taste
2 tbsp salsa
1 large sour cream

Add sauce ingredients together and dilute with broth from boiled chicken until soupy.
Using flour tortillas, put small amount of chicken, grated yellow and white cheese and sauce. Roll and bake in a dish. Top with remaining sauce and cheese. Bake 350 for 30 minutes.

-Cami

Baked Sweet and Sour Chicken

The chicken coating ingredients

• 3-4 boneless chicken breasts
• Salt and pepper
• 1 cup cornstarch
• 2 eggs, beaten
• ¼ cup canola oil

The sweet and sour sauce ingredients

• ¾ cup sugar
• 2 tablespoons ketchup
• ½ cup distilled white vinegar
• 1 tablespoon soy sauce
• 1 teaspoon garlic salt

Method

Start by preheating your oven to 325 F. Rinse your chicken breasts in water and then cut into cubes. Season the chicken with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your ¼ cup oil in a large skillet and cook you chicken until browned but not cooked through. Place the chicken in a 9X13 greased baking dish. Mix all of your sweet and sour ingredients in a bowl and whisk and then pour evenly over the chicken. Bake for one hour during the baking process you will need to turn the chicken every 15 minutes.  

-Sarah