Chicken Pot Pie Soup

 

Photo source: Southern Living

Quick and easy comfort food in a one-pot meal.  The perfect choice on a busy day with some hot biscuits.  Great choice for a cold day.

This recipe comes from Southern Living.  Click here to go to the recipe page.

9 Chicken Casseroles

Many of these recipes are chicken-a-la-kingish and since that is one of my favorite meals, I can't wait to try some of these recipes.

If you like these recipes, consider subscribing to Jennifer's You Tube Channel, Cook Clean Repeat . . . you will love it.  It is one of my favorites and I highly recommend it!

Homemade Cracker Barrel Chicken and Dumplings

 

Photo source: All Free Copycat Recipes

The perfect comfort food that comes from Cracker Barrel Restaurant, one of my favorites.  I've had this dish many times at the restaurant.  It will be awesome to make it myself.

Click here for the source recipe page with more photos and complete description from the website All Free Copycat Recipes.

Biscuits and Sausage Gravy Pot Pie

 

Photo source; Bake at Midnite

Love biscuits and gravy with sausage, they are one of my favorite comfort foods.  This recipe is fast and easy, but if time is not a problem, I would make homemade biscuits.

Check out Judith's food blog, Bake at Midnite for lots of awesome recipes.  Go to the recipe source page, click here.

Southern Potato Bake

 

Photo source:  Mr. Food

Delicious, fast and easy!

A potato casserole is comfort food at its best.  

Check this one out . . .

Click here for the source recipe page from Mr. Food's website, one of my favorites.

Tex Mex Mac and Cheese

Who doesn't love macaroni and cheese?

The Captain and I often make it as a snack.  He tends to love the spicy versions of everything, so I know this version of macaroni and cheese will be a regular part of our menu.

This recipe comes from Pillsbury . . . love their website!

Ingredients

1

box (16 oz) penne rigate pasta

1/2

cup butter or margarine

1/2

cup Gold Medal® all-purpose flour

1

teaspoon salt

4 1/2

cups milk

3

cups shredded Monterey Jack or pepper Jack cheese (12 oz)

2

cans (4.5 oz each) Old El Paso® chopped green chiles

1

cup crushed Green Giant® zesty Cheddar roasted veggie tortilla chips (about 16 chips)

Directions

Heat oven to 350°F. 

Spray 3-quart glass baking dish with cooking spray. 

Cook and drain pasta as directed on box.

• Meanwhile, in 5-quart Dutch oven or saucepan, melt butter over low heat. With whisk, stir in flour and salt until smooth. Increase heat to medium; cook until mixture is smooth and bubbly, stirring constantly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. 
• Remove from heat; gradually stir in cheese and chiles until cheese is melted. 
• Stir in cooked pasta.
• Pour mixture into baking dish; sprinkle with crushed chips.
• Bake uncovered 20 to 25 minutes or until bubbly.

http://www.pillsbury.com/

Chicken Tortilla Casserole

Comfort food would be my choice if I had to choose my favorite type of food. In my opinion, all chicken casseroles fall into that category. The Captain laughs at my use of many starches and carbs in one meal, but I LOVE this type of meal with some mashed potatoes, maybe a batch of biscuits . . . THAT is comfort!

This recipe courtesy of Trisha Yearwood and The Food Network show Trisha's Southern Kitchen.

I'm anxious to try out this recipe since I have never used the concept of a tortilla-topped casserole and the addition of the green chiles has peaked my curiousity.

Ingredients

• 4 boneless, skinless chicken breasts
• Salt
• Chicken Gravy, recipe follows
• 1 cup canned green chiles, chopped and drained
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 1 cup sour cream
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Cooking spray
• Twenty-four 6-inch corn tortillas
• 3 cups shredded Cheddar

Chicken Gravy:

• 6 tablespoons butter
• 6 tablespoons all-purpose flour

Directions

Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the chicken and set aside. Reserve 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don't have enough.)

Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray.

In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, green chiles, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat.

Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/2 cup of the Cheddar. Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes.

Chicken Gravy:

Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens, after about 5 minutes, whisk in some salt and pepper.

A note about making the gravy . . . the milk is optional, many people use only chicken stock, but I like to add some milk a couple of teaspoons at a time until the desired consistency is achieved to give the gravy more creaminess.

Click here for a link all about making chicken gravy.

Source