Magic Chicken Pie

 

With magic in the name, I've gotta try it!

And you can never have enough chicken recipes.

Source: https://bakeatmidnite.com/magic-chicken-pie/

Ingredients

• 4 tbsp butter
• 2 cooked boneless skinless chicken breasts, shredded
• 2 cups fresh or frozen vegetables your choice
• 1/4 cup onion chopped
• 1 cup shredded cheddar cheese
• 2 cups baking mix like Bisquick
• 1 1/2 cups milk
• 1 1/2 cups rich chicken stock
• 2 chicken stock cubes
• 10.75 oz can cream of chicken soup

Instructions

Preheat oven to 350 degrees F.

Cut the butter in chunks and place in the bottom of a 9 x 13-inch baking pan. Place in oven to melt butter; remove when butter is melted.

In a large bowl, mix the milk and baking mix; set aside.

Dissolve the stock cubes in the liquid chicken stock. Place the soup in a bowl and gradually mix in the stock mixture to keep the mixture smooth. Set aside.

Assemble casserole as follows and DO NOT MIX OR STIR INGREDIENTS:

Distribute shredded chicken over melted butter evenly

Distribute veggies over the chicken evenly

Distribute the onion over the veggies evenly

Distribute the cheese over the onion evenly

Pour baking mix batter over the top evenly

Pour the soup/stock mixture over the top evenly

Place in preheated oven and bake for 45-50 minutes, or until top is beginning to brown.

Remove from oven and let stand 10 minutes before serving

Italian Crescent Casserole

 

This looks delicious!

The only thing I would do different is add italian sausage.

Source: https://www.realmomkitchen.com/italian-crescent-casserole/

Ingredients

1 lb ground beef cooked and drained
▢1 cup garlic tomato pasta sauce
▢1 can 8 oz Pillsbury® refrigerated crescent dinner rolls
▢1 ½ cups shredded Italian cheese blend
▢¼ teaspoon dried basil leaves

Instructions

In skillet, mix cooked beef and pasta sauce. Heat over medium heat until warm.

Separate crescent dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches.

Press dough in side and bottom of pan to form crust and cover the pan. Sprinkle with 1 cup of the cheese over dough in the pan.

Spoon meat mixture evenly over cheese.

Bring tips of dough over filling to meet in center; do not overlap.

Sprinkle with remaining 1/2 cup cheese over the dish followed by the basil. Bake at 375°F 15 to 20 minutes.

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Red Lobster Cheddar Bay Biscuits

 

My favorite biscuits and Red Lobster is my favorite restaurant!

Source: https://damndelicious.net/2014/02/03/red-lobster-cheddar-bay-biscuits/

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 2 teaspoons garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon cayenne pepper, optional
• 1 cup buttermilk
• ½ cup unsalted butter, melted
• 1 ½ cups shredded sharp cheddar cheese

FOR THE TOPPING

• 3 tablespoons unsalted butter, melted
• 1 tablespoon chopped fresh parsley leaves
• ½ teaspoon garlic powder

Teriyaki Chicken & Rice

 

This is one of those recipes that calls for the cook's judgment in amounts of some of the ingredients.  For example, the chicken.  I would buy a rotisserie chicken and cut up an appropriate amount for the amount of rice you will be making.  

In my opinion, I would not cook everything together.  Cut up rotisserie chicken, make a pot of rice and make the sauce, then assemble all together. 

Just my opinion!  It sounds delicious and I can't wait to make it.

Source: https://www.whilehewasnapping.com/2011/03/20-minute-teriyaki-chicken-rice/

Ingredients:

Pre-cooked Chicken  

Rice

1/4 cup Brown Sugar

1/4 cup Soy Sauce

3 Tbsp of Ketchup

1/4 cup water

Directions:

In a bowl, mix brown sugar, soy sauce, water and ketsup.  Stir until well blended.  Set aside.  

Measure out enough rice to feed your family and measure out the correct amount of liquid for your rice.

  

I should have almost a cup of teriyaki sauce mixed in my bowl.  I will then need approximately 3 more cups of water.  If you want a stronger teriyaki flavor simply increase the amount of sauce you prepare and decrease the extra water accordingly.  

Pour the teriyaki sauce in the rice cooker.  Add the extra water.  

Dice the chicken and dump it in the cooker as well.  Set the cooker to cook and walk away.  Serve when the switch flips from “cook” to “warm”, at least that’s what mine does.  I usually serve it with steamed veggies or mix the veggies right in.  

Super simple and prep time is like ten minutes max.