recipes

Preheat the oven to 375°F (190°C).

In a mixing bowl, combine the cream of potato soup, Veg-All mixed vegetables, diced chicken, milk, thyme, and black pepper.

Spoon the mixture into one of the pie crusts.

Cover the filling with the other pie crust.

Crimp the edges to seal them and make a few slits in the top crust.

Bake in the preheated oven for 40 minutes or until the crust is golden brown and the filling is bubbling.

Allow the pie to cool for 10 minutes before serving.

Preheat the oven to 325°F (160°C).

Boil the whole chicken in a large pot until fully cooked.

Reserve the chicken broth.

Remove the chicken from the bones and shred or chop it into bite-sized pieces.

Line the bottom of a deep dish pie pan with one of the pie shells.

In a mixing bowl, combine the shredded chicken, mixed vegetables, reserved chicken broth, and butter.

Pour the chicken and vegetable mixture over the pie shell in the pie pan.

Cover the mixture with the other pie shell, sealing the edges.

Bake in the preheated oven for 45 minutes or until the crust is golden brown and the filling is bubbly.

Let it cool slightly before serving.

Preheat the oven to 350°F (175°C).

Boil the chicken in a large pot until fully cooked.

Debone and chop up the chicken into bite-sized pieces.

In a mixing bowl, combine the milk, Velveeta cheese, cream of mushroom soup, and Rotel tomatoes.

Bring the mixture to a boil, stirring often.

Add the chopped chicken to the mixture and simmer for 5-10 minutes, stirring frequently.

In a long casserole dish, place a layer of Doritos at the bottom.

Pour half of the chicken and cheese mixture over the Doritos.

Add another layer of Doritos, followed by the remaining chicken mixture.

Top with a final layer of Doritos.

Bake in the preheated oven for 30 minutes or until the top is golden brown and bubbly.

Serve hot.

Preheat the oven to 350°F (175°C).

Melt the butter in a small bowl.

In a paper bag, combine garlic powder, paprika, thyme, salt, and your choice of dry bread crumbs, finely crushed cornflakes, or flour.

Dip each chicken piece into the melted butter, ensuring it’s well-coated.

Place the butter-coated chicken pieces into the paper bag with the dry ingredients.

Shake the bag to coat the chicken evenly.

Place the coated chicken pieces skin side up in a lightly greased 9 x 13 inch baking dish.

Bake in the preheated oven for 50 minutes or until the chicken is fully cooked and golden brown.

Serve hot.

Wash the chicken pieces and pat them dry.

Brush the chicken with melted butter and season with salt and pepper.

Place the chicken pieces in the slow cooker.

Sprinkle the dry Italian salad dressing mix over the chicken.

Cover the slow cooker and cook on low for 5-6 hours.

About 45 minutes before serving, combine the condensed mushroom soup and cream cheese in a mixing bowl.

Stir until smooth.

Pour the soup and cream cheese mixture over the chicken in the slow cooker.

Cover and continue cooking on low for another 30 minutes.

Serve hot.

Tenderize the steak by pounding it with a knife.

Cut into serving pieces.

In a shallow dish, blend the egg and milk.

On a separate plate, mix the crushed saltine crackers with salt and pepper.

Dip each piece of steak into the egg mixture, then coat it with the cracker crumbs.

Heat cooking oil in a skillet over medium-high heat.

Once hot, add the coated steak pieces.

Brown the steak on both sides, then reduce the heat to low.

Cover the skillet and simmer for 40-45 minutes, or until the steak is tender.

Remove the steak from the skillet and set aside.

To make the gravy, add a little water to the drippings in the skillet.

Gradually stir in flour until the desired consistency is reached.

Bring the gravy to a boil, then reduce the heat and simmer until thickened.

Serve the chicken fried steak with the gravy poured over the top.

Preheat the oven to 375°F (190°C).

Heat salad oil in a frying pan over medium heat.

Fry the corn tortillas one at a time until they are just pliable.

Drain on paper towels.

In a separate pan, melt the butter over medium heat and sauté the chopped onions until they are limp.

In a mixing bowl, combine the sautéed onions, diced chicken or turkey, diced red peppers or pimento, and the cream cheese.

Mix lightly and add salt to taste.

Spoon approximately 1/3 cup of the filling into each tortilla, then roll them up and place them seam side down in a 9 x 13 inch baking dish side by side.

Moisten the tops of the tortillas with the whipping cream.

Sprinkle the shredded Jack cheese evenly over the top of the enchiladas.

Bake uncovered in the preheated oven for 20 minutes, or until heated through and the cheese is melted and bubbly.

Serve with lime wedges for squeezing over each serving.

Preheat the oven to 325°F (165°C).

Grease the bottom of a 13 x 9 x 2 inch baking pan.

Spread the rice evenly to form a bottom layer in the pan.

In a medium saucepan, combine the cream of mushroom soup, cream of chicken soup, cream of celery soup, and milk.

Heat until well combined and warm.

Pour the soup mixture over the rice in the baking pan.

Arrange the cut-up chicken pieces on top of the rice and soup mixture.

Sprinkle the onion soup mix evenly over the chicken.

Cover the pan with foil and bake in the preheated oven for 2 hours.

Remove from the oven and let it sit for a few minutes before serving.

In a large pot, bring 6 cups of water to a bubbling boil.

Add the chicken parts, quartered onions, thickly sliced carrots, and seasoned salt to the pot.

Boil for 20 minutes or until the chicken is tender.

Add the frozen mixed vegetables, chicken noodle soup mix, parsley, and crumbled bay leaf to the pot.

Continue to cook until the vegetables are tender but not mushy, about 10-15 minutes more.

Remove from heat and serve hot.