MAMA'S CHICKEN PIE
This is one of those chicken recipes that has very simple ingredients, is easy to make, and oh so delicious. Perfect for the picky eater. There's no veggies... just chicken. Layering the crust into the pie is a little different and what holds the pie together. This will quickly become a family favorite. It's also a great way to...
Provided by Janet Crow
Categories Casseroles
Time 1h45m
Number Of Ingredients 7
Steps:
- 1. Place the chicken in a pot and cover with water, bring to a boil and cook thoroughly. Remove the chicken (save the cooking liquid), let cool and then chop up the meat.
- 2. In a mixing bowl stir together the soup, broth, salt, and pepper. Stir in the chicken, combine well.
- 3. Lightly spray a 9x9 baking dish with cooking spray. Spoon half of the chicken mixture into the bottom and spread around.
- 4. Then cover the mixture with a layer of the pie strips. Dot the strips with 1 Tbsp of butter.
- 5. Place in a 400 degree oven for 25 minutes.
- 6. Remove and spoon the remaining chicken mixture over the top.
- 7. Then place the remaining pie crust strips. Again, dot with 1 Tbsp butter.
- 8. Return to the oven for an additional 25 minutes or until golden brown. Remove and let sit 5 minutes before serving.
MAMA HEAD'S CHICKEN
Make and share this Mama Head's Chicken recipe from Food.com.
Provided by Rachel Potachel
Categories Poultry
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Place the chicken breasts in a long casserole pan.
- Place a slice of cheese on each.
- Mix the chicken soup with the wine and pour over chicken and cheese.
- Sprinkle with stuffing.
- Pour melted butter on top.
- Cook at 350 degrees for 45 minutes to 1 hour, uncovered.
Nutrition Facts : Calories 463.6, Fat 32.7, SaturatedFat 16.1, Cholesterol 149.1, Sodium 246.8, Carbohydrate 1.7, Sugar 0.5, Protein 37.9
MAMA'S CHICKEN ROLL UPS RECIPE - (3.9/5)
Provided by BobN
Number Of Ingredients 8
Steps:
- Place the chicken in a pot and cover with water, bring to a boil, reduce the heat to medium and cook till chicken is cooked through. Remove chicken, reserving the broth. When cooled enough to handle, remove the chicken from the bone and shred, set aside. Whisk together the soup, broth, milk, flour, salt and pepper. Unroll the crescent dough and separate into the triangles. Place a little cheese over the dough and at the larger end place a good heaping of the chicken. Roll up and place in a 9x13-inch casserole dish. Repeat with remaining. Once all are in the dish, pour the soup mix around each one and then drizzle a little over the tops (not too much). Bake in a 375°F oven for 25 minutes, remove and top with a little more cheese and return to the oven for 5 minutes. Let sit for a couple of minutes before serving, the soup mixture will thicken up like a gravy.
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