Chicken pot pie

This is the ultimate comfort food, in my opinion. And this recipe is super easy.

4 chicken breasts, baked (sometimes I sprinkle garlic on these while they are baking)
1 can Veg all (can sub in any kinds of frozen veggies, too)
1 can cream of chicken soup (or you can be creative and use cream of chicken and herb, or cream of chicken and mushroom)
2 pie crusts

Here comes the really really hard part. Chop up the chicken breasts. Mix the chicken, veggies and soup in a bowl. Pour into the bottom crust. Top with the second crust. Mush the crusts together and cut slits in the top crust to vent it.

Bake on 400 for 30 minutes or so. Sometimes it helps to cover the outside edge of the pie crust with foil so that they don't get more done than the rest of the crust. Enjoy!

Tortilla Crunch Chicken

1 envelope Lipton recipe secrets Fiesta Herb with Red Pepper or Onion Soup Mix or Herb and Garlic
1 c. finely crushed tortilla chips or corn flakes (we used seasoned chips--whatever remnants were left at the bottom of a bag)
8 chicken breasts
1 egg
2 tablespoons water
2 tablespoons melted margarine

Preheat oven to 400 degrees
Combine soup mix with crushed tortilla chips. In another bowl, combine egg beaten with water. Dip the chicken into the egg mixture and then into the soup/chip mixture. Spray a 13x9 baking dish with Pam and then place the chicken in the pan. Drizzle the chicken with margarine. Bake uncovered for 20 or 30 minutes, or until chicken is done.

We served with corn, refried beans and rice. Yummy!

Bierox

What do you call an ox that drinks beer?
A Bierox.

Yes, Natalie will be available for all parties and special occasions to provide witty stand up like this.

These are yummy German breads filled with beef, and can be eaten plain or dipped in mustard or ketchup. I've tried adjusting this recipe by making the bread with whole wheat flour, and also by adding cheese inside, and neither were great adjustments.

Filling:
1 lb. ground meat
1 c. onion
2 c. cabbage
1 T salt (or less)
1/4 tsp. pepper
1/4 tsp. allspice
1 T flour (optional)
Brown the beef and onion together. Add the rest of the ingredients and cook until the cabbage is mushy. It works best if you can make this the day before, and refrigerate, but you don't have to.

Bread:
2 pkg. yeast
2 c. warm water
4 T. shortening
1 tsp. salt
6 c. flour (you can mix some wheat with the white or use all white)
4 T sugar
Dissolve the yeast in the water. Mix the ingredients, and let the bread rise twice (punch down in between). Roll out and put 1 T (or one ice cream scoop) of mixture in each bun. Pinch the buns closed. Bake at 350 for 20 minutes (or until the rolls are browned)

Spinach enchiladas

So ever since my daughter vomited chicken nuggets in my face I haven't been able to eat meat. As a result, when I had a dinner party and was making chicken enchiladas, I had to find something else to make for myself. I'd heard of spinach enchiladas, and probably even ordered it once, but never had made them. To tell the truth, I couldn't really remember what to put in them. And, since I decided to about 15 minutes before my party that I wanted to make these (instead of pick out the chicken from the other enchiladas), and I had no recipe in the two or three cookbooks I checked in quickly, I had to make it up. They were yummy, and I'll make them again!

One package of frozen chopped spinach, cooked (I threw mine in a bowl, covered and microwaved it)
10 or 12 flour tortillas
2 or 3 cups grated cheddar cheese
(not an entire 10 oz can) enchilada sauce

Preheat oven to 250 degrees. Spray a casserole dish with Pam and put a little of the enchilada sauce in the bottom (coat the bottom with it). Roll 2 tablespoons of spinach and some cheese in each tortilla and line them in the dish. Pour a little more enchilada sauce over the top of the enchiladas. Cover with grated cheese. Bake for 30 minutes covered. Increase temperature to 350 degrees and bake 10 more minutes.

Garnish with sour cream, lettuce, tomatoes, and salsa.

Paula's enchiladas de pollo

4 large chicken breasts, cooked (I boiled mine) and shredded
8 oz. cream cheese, softened
10.75 oz. can of cream/chicken soup
8 oz. diced green chilies (with juice)
6 green onions, chopped (with green parts, too)
20 to 24 flour tortillas (7 inch)
20 oz. of canned enchilada sauce
1/2 lb. grated Monterrey Jack cheese
1 lb. grated sharp cheddar cheese
For garnish:
sour cream
shredded lettuce
diced tomatoes
salsa

Preheat oven to 250 degrees. Spray two 13x9" casserole dishes with Pam.

Combine chicken, cream cheese, soup, chilies, and green onions. Spoon 2 tablespoons of mixture into each tortilla and roll.

Pour a small amount of enchilada sauce on the bottom of each casserole dish, and tilt the dish to cover the entire bottom of the dish. Place enchiladas side by side in the dish, and top with the remaining enchilada sauce. Combine the cheeses and pour over the casseroles.

Cover the dishes with foil and bake for 30 minutes. Uncover and bake 10 more minutes (I kicked up the temp to 350 at this point to make sure that everything was melted at the end). Garnish if you want and serve.