Old Fashioned Chicken Pot Pie Recipe

 

 Old Fashioned Chicken Pot Pie Recipe

Ky cook

3-4 boneless skinless chicken breasts, cubed
Zesty Italian Dressing for marinating chicken
splash of olive oil for cooking chicken
2 to 4 oz. cream cheese, cubed
2 Tbsp flour
1 can cream of chicken soup
1/2 soup can of milk
1 large can of veg all, drained
1/2 cup + or - water
1 - 2 pats of butter
1 box ready-to-use refrigerated pie crust, room temperature

Pre-heat oven to 375
brown bottom layer of pie crust in oven.
Cook marinated chicken in large skillet on medium heat with a little olive oil.
Add cream cheese, butter stir until melted
Stir in flour until blended.
Add soup and vegetables; stir, add a little water as needed to thin gravy.
Simmer 5 minutes.

Pour into 2 qt round casserole dish
cover with pie crust.
Cut slits in crust to permit steam to escape.
Bake 30 min. or until golden brown.         Diary of a Kentucky Cook

Southern Kentucky White Chili

White Chili photo: linda watts

Linda's Southern Ky White Chili
by: kentucky cook

1 lb boneless chicken breasts, about 3 med size breasts
1/2 bottle zesty italian dressing
1 medium onion, chopped
1 can white beans, partially drained
1 can mixed beans
1 can chicken broth
1 small can green chiles
1/2 tsp + Mexican or tex-mex seasoning
1 tsp. ground cumin
1/2 tsp. ground cayenne pepper
splash of hot sauce, optional

In a large saucepan on medium to high heat
place the italian dressing, the cubed chicken and onions.
Cover, keep stirred, cook 10 minutes, until chicken is done.
sprinkle with mexican seasoning.


Add the beans, broth, chilies, pepper and cumin
stir well, turn down the heat and simmer for about 15 minutes.
*I let mine simmer till the cornbread is ready.

When you bowl it up you can add a spash of hot sauce
or some shredded cheese or a little cilantro, whatever suits your tastes.
this recipe is very versatile and you can substitute any way you like.

you can :
leave out the cayenne pepper and hot sauce,
use 2 cans of white beans instead of 1 can of each listed,
use cooked turkey instead of chicken...








Diary of a Kentucky Cook

Saucy Honey Mustard Chicken

Saucy Honey Mustard Chicken

1 Tbsp olive oil
1 pound or 4 small boneless skinless chicken breast halves
1/4 cup Cream Cheese
1/4 cup Zesty Italian Dressing
2 Tbsp Honey Mustard
1 Tbsp honey

Heat olive oil in large skillet over medium heat.
Add chicken and cover.
Cook 12 -15 minutes, until chicken is cooked through.
Turning once.

In a medium bowl;
stir together cream cheese, Italian dressing, honey mustard and honey,
mixing well.
Spoon over chicken in skillet.

Continue cooking about 5-6 minutes
until sauce is heated through

Side ideas;
steak fries
white rice
wild rice
steamed broccoli
steamed cauliflower
peas
whole green beans
etc...



Diary of a Kentucky Cook

Chicken with Rice Bake Recipe

Chicken with Rice Bake
ky cook

pre-heat oven to 350 degrees

4 cups chicken; cooked & diced, deboned or boneless
3 cups chicken broth
8 oz. sour cream
2 cups minute rice, uncooked
2 cans cream soups
cream of chicken or cream of mushroom soup
1 medium diced, sauteed onion* optional
2 sleeves crushed ritz crackers
1 stick butter, melted

In large bowl,;
mix cooked chicken with the broth, rice, soups and sour cream.
*add in the cooked onion.
Mix well.

Place mixture in a greased 9x13 casserole.

In another bowl;
add melted butter to the crushed crackers.
Mix.

After casserole cooks for about 20 minutes,
sprinkle cracker mixture over the top of the casserole.
Place back in the oven and bake an additional 15 minutes,
until crackers are browned and casserole is bubbly.

variations:

cream soups- use 2 chicken or 2 mushroom or
1 can of each

Creamy Chicken Casserole Recipe

Creamy Chicken Casserole Recipe
preheat oven 350 degrees

4 cups + Cooked chicken, cut in bite size pieces
1 can cream of chicken soup
8 oz sour cream
1 8 oz package / box stuffing mix
1 can of chicken broth

layer one:
Place cooked chicken in lightly greased 8x8 baking dish.
layer two:
In a mixing bowl combine soup and sour cream.
pour sour cream mixture over chicken.
layer three:
In another bowl,
Combine stuffing mix and chicken broth.
mix well
Spread stuffing mixture over sour cream mixture.

Bake for 45 minutes or until brown.

variations:
can be doubled for 13x9 pan, extend baking time 10-15 minutes.
use cream of mushroom soup instead of cream of chicken.
Before cooking chicken:
Season with soul seasoning or your favorite spices or
Use grilled chicken, first marinated in italian dressing.



Diary of a Kentucky Cook

Quick Chicken Alfredo with Pasta Recipe

Quick Dinner / Supper menu Chicken Alfredo

small iceburg lettuce salad w/ ranch or honey french dressing
garlic toast
Chicken Alfredo with Pasta
Kentucky butter cookies

small salad:
The salad can be as simple as you like.
*Wash all produce well before using.
You can either buy a premixed package of salad or using small salad bowls as your guide, tear off enough lettuce from a store bought head of lettuce to fill one bowl for each dinner guest. We like to add a few bacon bits, home made croutons, uncooked chow mein noodles, roasted- shelled sesame seeds and sprinkle a little shredded monteray jack cheese on top. With this alfredo dish either ranch or honey french dressing tastes best for your salad.

garlic toast:
Same thing with the toast, either buy a pre-made garlic toast from your grocery freezer section, cook as directed or quickly make your own.
Cover a cookie sheet with aluminum foil.
Using Texas toast or a few slices of french bread ; butter one side of the bread, place butter-up on the cookie sheet. I like to sprinkle each slice with a little garlic salt and top with grated romano / parmesan cheese blend (we call it sprinkle cheese around here). Sometimes I will use the garlic salt and sprinkle with shredded mozzarella.

About 6-10 minutes before your chicken is done place in the oven to melt the butter and get your garlic toast lightly browned.

Quick Chicken Alfredo Recipe

4-6 boneless breaded or plain chicken breast filets
1/2 to 1 lb linguini or fettucini or bowtie pasta
1 jar of creamy garlic alfredo sauce
(my favorite brand is Classico)

on a cookie sheet place chicken breast filets, bake as directed.
I like to use breaded filets.

while your chicken is baking:
cook the pasta until done, drain.
In a large saucepan on low:
Add the hot cooked noodles and the jarred sauce, stir, coating pasta well.
After the chicken is done cut in bite size pieces and add to the sauce and pasta mixture.
Stir well to coat chicken.
make sure everything is heated well
that's it !!!!!
can't get any easier than that...


Kentucky butter cookie recipe



Diary of a Kentucky Cook

Kentucky Pecan Chicken and Dipping Sauce Recipe

Kentucky Pecan Chicken Recipe

preheat oven 350 degrees

4 boneless, skinless chicken breasts
1 cup finely chopped pecans
1/2 tsp seasoned salt
1/4 tsp seasoned pepper blend
2 T butter, melted

Place melted butter in small bowl
In another small bowl combine pecans, salt and pepper.

Dip chicken in the melted butter and then pecan mixture.
Place coated chicken on a baking sheet.
Bake chicken for 20 minutes or until chicken is well done.


Side ideas:

with a side of broccoli rice
Italian green beans
with mashed potatoes and gravy
with macaroni and cheese
or
stir fry veggies
or
slice the chicken in strips and serve with dipping sauce as a snack.




Pecan chicken Dipping sauce recipe

In small bowl mix together:
1/2 cup thousand island dressing
2 Tablespoons prepared mustard
1 Tablespoons honey


the possibilities are endless...


Diary of a Kentucky Cook

Santa Fe Crockpot Chicken Recipe -slow cooker chicken

Santa Fe Crockpot Chicken Recipe

1 - 15 oz can of black beans, rinsed and drained
2 cans of whole kernel corn, drained
1 cup (or 1 small jar of prepared) thick & chunky salsa
5 to 6 boneless skinless chicken breasts
1 - 8 ounce package of cream cheese, cubed

Mix together ;
beans, corn, and 1/2 of the salsa
Place in crockpot.
Next, place the chicken breasts,
pour the remaining salsa over them.

Cover and cook on high 2 1/2 to 3 hours, until chicken is tender.

Remove the chicken,
cut into bite size pieces and put back into the crockpot.

Add the cream cheese and turn on high.
Heat until cream cheese melts.
Stir to make sure sauce is blended.


serving suggestions:
Serve over rice.
(white rice, wild rice or chicken flavored rice)
Top with a cup or 2 of your favorite shredded cheese.
(original recipe called for cheddar)




Diary of a Kentucky Cook

Chicken Pot Sticker Spinach Soup Recipe

Chicken Pot Sticker Spinach Soup Recipe

1 small bag or app 18 frozen chicken pot stickers
3 cans of chicken broth
1 tsp of jarred minced garlic
or 2 fresh minced garlic cloves
1 green or red jalepeno chile, seeded & minced
or 1/2 a can of the fire roasted green chiles, pre-peeled and diced
1 6 oz bag of fresh baby or regular spinach, torn with stems removed
1/8 tsp seasoned pepper

In a medium stockpot place the chicken broth, garlic and peppers.
Simmer on low for about 5 minutes, stirring well.
Add pot stickers & pepper and continue simmering 5 more minutes.
Lastly, add spinach and let simmer until spinach is wilted but not overcooked.

a few serving suggestions:
-hot French bread w/ whipped butter
or
-fresh sourdough bread, pulled apart with an individual cup of melted garlic butter for dipping.
-sprinkle a few home made croutons on top right before serving.
-sprinkle a tsp of freshly shredded cheese on top right before serving
-sprinkle a few chow mein noodles on top right before serving.

*to reduce salt, you can use reduced sodium broth instead of regular.
*you may also use pork pot stickers




Additional recipes:

home made croutons

kentucky lace cookies


Diary of a Kentucky Cook

Country Chicken & Gravy Recipe

Country Chicken & Gravy Recipe

4 Boneless chicken breasts
1/2 tsp. garlic powder
4 Tbls. soy sauce
3 Tbls. brown sugar
1 and 1/2 cups chicken broth (separated)
1 Tbls. cornstarch
olive oil for cooking

In a large skillet,
lightly brown chicken breasts in a small amount of oil.
Remove chicken from skillet and add garlic, soy sauce, brown sugar and 1 cup of the chicken broth to the skillet.
Stir well.
Return chicken to skillet and cover.
Simmer until the chicken is done, about 15-20 minutes.
Remove chicken once more.
In the same skillet add remaining last 1/2 cup of broth which has been mixed with a Tbls of cornstarch.
Bring to a boil to thicken and return chicken to the pan, coating it well.

Recipe Variations:

the sauce may be doubled for sopping :)
serve with hot biscuits
serve with mashed potatoes
serve over rice
serve over noodles
boneless pork chops may be used instead of chicken

Diary of a Kentucky Cook

Chicken Quesadilla & Quesadilla Sauce Recipe

Hello friends,
Today I am sharing a special recipe from Brian-
If you are on a diabetic friendly diet,
I believe you can substitute the sugar in the quesadilla sauce with splenda without losing any of the taste.


Chicken Quesadilla & Quesadilla Sauce Recipe
courtesy of Brian :

Makes 4 Quesadillas-
2 boneless chicken breasts
4 large(10 inch) flour tortillas
1 cup + shredded monterey jack cheese
vegetable or olive oil for cooking chicken
Mexican Seasoning
serve with a dollup of sour cream (optional)

Creamy Quesadilla Sauce Recipe

1/4 cup mayonnaise
3/4 teaspoon sugar
1/2 teaspoon paprika
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder

Prepare sauce by combining all ingredients in a small bowl.
Cover and place in refrigerator until chicken is cooked.
Stir Well before using.

Preheat 10 inch skillet
place 1/4 Cup of oil in skillet.
When skillet is hot, place chicken breasts that have been
Liberally Sprinkled with Mexican seasoning.
Make sure you cover both sides with the seasoning.
Cook on medium heat until chicken is done, turning occasionally.
Slice cooked chicken in strips, then turn strips on their
sides and slice once more. This way the chicken will lay flat when preparing your dish.

When you are ready to build your quesadillas...
preheat a 12-inch skillet over medium low heat.
making 1 quesadilla at a time:

Spray 1 tortilla
Lay tortilla in the pre-heated, sprayed skillet.
Place 1/4 cup of shredded jack cheese on one half of the tortilla.
On top of the cheese, arrange about 1/4 of the sliced chicken over the cheese in a fan shape.
On the other side of the tortilla, place 1-2 Tablespoons
or one forth of the of the quesadilla sauce.

Fold the sauced covered half of the tortilla over onto the
chicken and cheese side,
press down well.
Cook for about 1 minute, then turn the quesadilla over and cook for a couple more minutes or until the cheese inside is melted.

With a pizza cutter, slice each Quesadilla into four 'pizza-shaped' pieces and serve hot with a dollup of sour cream.

We don't have a photo of the finished dish.
We scarfed them down too fast.......
:)




Diary of a Kentucky Cook

CAJUN CHICKEN GREEN BEANS & CREAMY CORN MUFFINS

Good Sunday Morning !

Today's menu:

-Cajun Chicken topped with
Fried Bacon strips and Colby Jack cheese
-Green beans
-Sweet Creamy cornbread
-Tossed salad
-Sweet tea


CAJUN CHICKEN RECIPE

4 boneless chicken breasts
small amt of oil for frying
Cajun seasoning
( you can use pre-made, I found it at the dollar store for 2/ $1 )
1 small bottle of italian dressing


OR
Home made Cajun seasoning:

3 tb Salt
1 tb Paprika
1 tb Onion powder
1 tb Garlic powder
1 tb Cayene pepper
1/2 ts White pepper
1 1/2 ts Whole thyme
3/4 ts Black pepper
1/2 ts Whole oregano


4 boneless chicken breasts


Directions:
Place chicken breasts in a bowl with enough Italian dressing to coat,
cover and allow to marinate at least 30 minutes or overnight in refrigerator.

When you are ready to cook:
-Place marinated chicken in a lightly oiled pre-heated skillet,
(I use olive oil)
Fry until almost done.

*Be careful, the Italian dressing will pop at you.
I keep it covered for the first little while of cooking time.

About 10 minutes before being done
-sprinkle chicken freely with cajun seasoning.
Turn and season the other side.
cook until chicken is done, turning occasionally.

It is normal for the chicken to look a little
blackened. The first time I tried the basic recipe,
from the looks, I thought I had burned up all my chicken.
I had never used italian dressing to marinate before.
:)
This recipe is very simple, yet dee-lish-us


Italian dressing is a great marinade for chicken when you grill out too~~


tried and true variations:
-I have made it with fried sliced onions

After chicken is done -
-can be topped with 2 slices of fried bacon & a slice of colby jack cheese
-can be topped whole with monteray jack cheese
-can be cut into strips and placed over pasta
-can be cut into strips and dipped with a sauce.
-can be cut into 3/4 pieces and used in chicken quesadillas
-can be used for chicken salad sandwiches
-can be used as a topping for a salad



STORE BOUGHT GREEN BEANS

1 can of green beans (drained)
1 small onion, diced
1 cube of beef bullion
1/4 tsp of seasoned pepper
1/8 tsp salt
1/2 to 1 Cup of water
1 strip of bacon ( cut up in small pieces )

Place all ingredients in a saucepan.
Heat on medium until boiling.
Turn heat down and simmer until onions are tender.
I usually start the green beans first.

When using store bought veggies,
I almost NEVER use the liquid from the can.


CREAMY KENTUCKY CORN MUFFINS
version 2

2 pkgs. "JIFFY" Corn Muffin Mix
2 eggs
1 can (12 oz.) cream style corn
1/4 cup vegetable oil
3/4 cup shredded pizza blend cheese

Preheat oven to 375°.
Grease one large muffin pan well, or use paper liners.
Mix all ingredients together, blending well.
Pour into prepared muffin pan, filling about 1/2 full.
Bake for 22-28 minutes.

app~ 18 large muffins



picture of my Creamy Kentucky Corn Muffins


Tomorrow Pork chops....




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CROCKPOT CHICKEN & STUFFING & GREEN BEANS W/ BACON

CROCKPOT CHICKEN AND STUFFING RECIPE

2-1/2 to 3 lbs boneless chicken breasts
1 box of stuffing mix
1 can of chicken broth
1 can of cream of chicken soup
3/4 cup evaporated milk

Place all ingredients in your slow cooker / crock pot.
Cover and cook on low for 8 to 9 hours.






GREEN BEANS WITH BACON RECIPE

2- 4 bacon strips, diced
1/2 cup chopped onion
8 cups fresh green beans, trimmed
or
1 large can green beans
( I use Italian)
1/4 teaspoon salt
1/4 teaspoon minced garlic
( I use the minced garlic in a jar)
1/8 teaspoon seasoned pepper

In a large skillet, cook diced bacon, garlic and onion over
medium heat until bacon is crisp and onion is tender.
If using fresh beans:
Place beans in a large saucepan and cover with water.
Bring to a boil.
Cook, uncovered, for 8-10 minutes or until crisp-tender; drain well.
Then place beans & bacon mixture in
a saucepan, simmer until heated through
& beans are tender.

If using canned Green Beans,
Place beans & bacon, onion, garlic mixture
in sauce pan with salt and pepper
cover & simmer for 10-15 minutes
or until heated through.
Stir frequently.


Serve immediately.




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BROWN SUGAR CHICKEN & CLUB SODA BISCUIT RECIPES

TODAY's Menu:

BROWN SUGAR CHICKEN with RICE or NOODLES
HOT BISCUITS with Butter
ICED TEA
BUTTER PECAN ICE CREAM

BROWN SUGAR CHICKEN RECIPE

2 lbs. boneless chicken cut into pieces.

1 cup packed brown sugar
2/3 cup vinegar
1/4 Cup lemon lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 tsp black pepper

Place chicken pieces in crock pot / slow cooker.
Combine remaining ingredients and pour over the top of chicken.
Cover and cook on low for 6 - 8 hours.

serving suggestions:
Serve with Hot Biscuits &
white rice
or
wild rice
or
Butter Noodles

CLUB SODA BISCUIT RECIPE

4 c. Bisquick
8 oz. sour cream
3/4 c. club soda
1 stick butter

Preheat oven to 400 degrees.
Melt 1 stick butter in 9x13 baking pan.
Mix Bisquick, sour cream and club soda.
Knead on floured surface until workable.
Flatten and cut with biscuit cutter.
Put into baking dish and bake for about
20 minutes or until golden brown.




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LINDA'S CRISPY OVEN CHICKEN

I have tried this breading with:
Boneless Pork Chops
Bone in Pork Chops
Boneless Chicken Breasts

All breading ingredients are approximate.
I just throw in what I have on hand.
little of this , little of that.

LINDA'S CRISPY OVEN CHICKEN

*preheat oven 400 degrees

1 1/2 cups coarsly crunched rice crispies
2 T flour
1 t. seasoned bread crumbs
1/2 t. salt
1/4 t. thyme (optional)
1/4 t. bay seasoning
1/4 t. seasoned pepper
1/4 c+ melted butter (for coating)

Mix all breading ingredients.
Dip chicken or pork in butter
roll in breading mixture covering completely.
Place items in greased large baking dish (I use glass)
Sprinkle on any remaining breading then
drizzle with any remaining butter.

Bake 35 minutes uncovered until done.



V A R I A T I O N S

seasoning variations I have tried:

1 1/2 cup coarsley crunched rice crispies
1 T flour
1 T Italian bread crumbs
1/2 t. salt
1/4 t. Italian seasoning (optional)
or
1 1/2 cup coarsley crunched rice crispies
1 T flour
1 T seasoned bread crumbs
1/2 t. salt
1/2 t. soul food seasoning
1/4 t. seasoned pepper





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