Directly from CM Granny’s kitchen to your puter, she wanted to share these two quick and easy recipes with you…
QUICK AND EASY CHICKEN POT PIE
4 boneless skinless chicken breast
1 can mixed vegetables (frozen or can)
1 can cream of chicken soup
1 can cream of celery soup
1 can chicken broth
1 cups flour (self-rising)
1 cup buttermilk
1 stick of butter (melted)
1 cup grated chedda cheese
9 x 13 inch baking dish
Boil chicken and cut into small bitesize pieces. Line bottom of baking dish with chicken.
Drain vegetables wellor if using frozen thaw well.Â Layer over chicken pieces in baking dish.
In seperate bowl mix (with wire whisk) soups and broth till smooth. Pour over chicken/vegetable layers.
Mix flour, buttermilk, and melted butter along with cheese and spoon onto top of soup layer like making drop buscuits.
Bake at 357 degrees for 40 to 45 minutes.
I add extra cup of cheese to mine.
EASY CHICKEN SPAGHETTI
4 boneless chicken breast
8 oz of velveeta cheese cubed
1 can cream of chicken soup (mushroom works also)
3/4 can rotel tomatoes with green chili peppers drained well(mild is best)
1 package spaghetti
1 can mushrooms (optional)
1 can sliced black olives (optional)
Boil Chicken and cube saving the broth.
Place spaghetti into chicken broth and cook.Â (this gives spaghetti more of a chicken flavor)
Mix all ingredients together until creamy and smooth.Â Serve hot with a nice cool green salad and some crispy bread (we make garlic bread).
This recipe can be adjusted and experimented with.Â Add basically anything you like to it.
Thanks Granny and take care y’all!