Thursday, October 20, 2016
Monday, October 10, 2016
No-Guilt Chicken Pot Pie by Jen
Ingredients:• 18 oz frozen mixed vegetables, thawed
• 2 cups cut-up cooked chicken
• 2 cans (10 3/4 oz.) condensed cream of chicken soup
• 2 cups Original Bisquick
• 1 cup milk
• 2 eggs
Assembly:
Preheat oven to 400°F. Mix vegetables, chicken and soup in ungreased 9" pie plate.
Stir remaining ingredients until blended. Pour into 9x13.
Bake about 30 minutes or until golden brown.
Freezer Friends:
Thaw, Bake uncovered at 400 degrees for 30 minutes. Enjoy!
• 2 cups cut-up cooked chicken
• 2 cans (10 3/4 oz.) condensed cream of chicken soup
• 2 cups Original Bisquick
• 1 cup milk
• 2 eggs
Assembly:
Preheat oven to 400°F. Mix vegetables, chicken and soup in ungreased 9" pie plate.
Stir remaining ingredients until blended. Pour into 9x13.
Bake about 30 minutes or until golden brown.
Freezer Friends:
Thaw, Bake uncovered at 400 degrees for 30 minutes. Enjoy!
Asian Toasted Sesame Chicken by Jen
Ingredients:
1 bottle of Asian Toasted Sesame Dressing
3 lbs. of chicken breasts
Assembly:
Place chicken in a gallon-sized freezer bag. Pour entire bottle of dressing over meat.
Serving Day:
Thaw completely. Discard marinade. Grill or bake until cooked to 160 degrees.
Crockpot - Cook low from frozen on low 6-8 hours.
1 bottle of Asian Toasted Sesame Dressing
3 lbs. of chicken breasts
Assembly:
Place chicken in a gallon-sized freezer bag. Pour entire bottle of dressing over meat.
Serving Day:
Thaw completely. Discard marinade. Grill or bake until cooked to 160 degrees.
Crockpot - Cook low from frozen on low 6-8 hours.