1 lb meat (ground beef or shredded chicken)
¼ C taco seasoning (1 packet)
1 10oz can cream of chicken soup
½ C sour cream
½ C milk
2 ½ C shredded cheddar cheese
8 flour tortillas (8 inch)
Cook meat and season with taco seasoning as directed on package. Make sauce by mixing soup, sour cream, and milk, then warm it up. Place meat, cheese, and a spoonful of sauce on each tortilla, roll it up, and place in a 13x9 inch casserole dish (spray with pan spray). Spoon remaining sauce over the top of enchiladas in pan, making sure all edges are covered. Bake at 350 degrees for 25 min, then sprinkle remaining cheese on top and bake 5 min more. Remove from oven, let stand 10 minutes, serve.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Hawaiian Haystacks
Sauce:
¼ C butter
¼ C flour
2 C chicken broth
1 10 oz can cream of chicken soup
1 12 oz can chicken
light sprinkle of season salt
4 C cooked rice
Toppings:
Shredded cheddar cheese
Shredded sweetened coconut
Diced celery
Chopped tomatoes
Chow mein noodles
Pineapple tidbits
Chopped nuts
Sliced green onions
Melt butter in saucepan over medium heat; whisk in flour and cook 1 min. Add broth and whisk to combine; cook and stir until thickened. Stir in soup, then add canned chicken (add juice in can) and stir gently. Thin with more broth, if needed. Add season salt to taste (don’t overdo it). Serve over cooked rice and add desired toppings.
¼ C butter
¼ C flour
2 C chicken broth
1 10 oz can cream of chicken soup
1 12 oz can chicken
light sprinkle of season salt
4 C cooked rice
Toppings:
Shredded cheddar cheese
Shredded sweetened coconut
Diced celery
Chopped tomatoes
Chow mein noodles
Pineapple tidbits
Chopped nuts
Sliced green onions
Melt butter in saucepan over medium heat; whisk in flour and cook 1 min. Add broth and whisk to combine; cook and stir until thickened. Stir in soup, then add canned chicken (add juice in can) and stir gently. Thin with more broth, if needed. Add season salt to taste (don’t overdo it). Serve over cooked rice and add desired toppings.
Cobb Salad Wraps
½ lb boneless skinless chicken breasts, cooked and shredded
½ C chopped avocado
4 bacon strips, cooked crisp and crumbled
1 celery rib, diced
1 green onion, thinly sliced
2 T chopped black olives
2 T crumbled blue cheese
1 medium tomato, chopped
4 romaine lettuce leaves, torn
4 (8 inch) whole wheat tortillas
Dressing:
2 T lemon juice
1 T honey
1 ½ t dijon mustard
½ t minced garlic
¼ t dill weed
¼ t salt
⅛ t pepper
1 T olive oil
In a small bowl, combine first 8 ingredients. In another bowl, combine first 7 dressing ingredients then whisk in the oil. Pour dressing over chicken mixture; toss gently to coat. Place lettuce on each tortilla and top with ¼ filling mixture. Roll up tortilla and serve.
½ C chopped avocado
4 bacon strips, cooked crisp and crumbled
1 celery rib, diced
1 green onion, thinly sliced
2 T chopped black olives
2 T crumbled blue cheese
1 medium tomato, chopped
4 romaine lettuce leaves, torn
4 (8 inch) whole wheat tortillas
Dressing:
2 T lemon juice
1 T honey
1 ½ t dijon mustard
½ t minced garlic
¼ t dill weed
¼ t salt
⅛ t pepper
1 T olive oil
In a small bowl, combine first 8 ingredients. In another bowl, combine first 7 dressing ingredients then whisk in the oil. Pour dressing over chicken mixture; toss gently to coat. Place lettuce on each tortilla and top with ¼ filling mixture. Roll up tortilla and serve.
Basil Chicken Strips
½ lb boneless skinless chicken breasts, cut into strips
2 T flour
3 T butter
2 T apple cider vinegar
½ t dried basil
In a large ziploc bag, shake chicken strips and flour until coated. In a large skillet over med-high heat, melt butter. Add the chicken; saute for 5 min. Stir in the vinegar and basil; cook until chicken juices run clear.
2 T flour
3 T butter
2 T apple cider vinegar
½ t dried basil
In a large ziploc bag, shake chicken strips and flour until coated. In a large skillet over med-high heat, melt butter. Add the chicken; saute for 5 min. Stir in the vinegar and basil; cook until chicken juices run clear.
Creamy Chicken Penne
1 T butter
¾ lb boneless skinless chicken
3 C tiny broccoli florets
¾ C thinly sliced (lengthwise) baby carrots
1 ‘C chicken broth (or milk)
½ t salt
½ t lemon pepper
4 C penne rigate pasta (12 oz)
8 oz cream cheese
½ C parmesan or romano cheese
Cut chicken into ¾ inch pieces. In large skillet, over medium-high heat, melt butter; add chicken. Cook 3 minutes or until no longer pink. Add broccoli, carrot, broth, salt, and lemon pepper; heat to boiling. Reduce heat to medium; cover and cook 3 minutes, or until veggies are crisp-tender and chicken is done. Meanwhile, cook pasta according to package directions and drain. Stir cream cheese into broccoli mixture until completely melted and smooth. Remove from heat, stir in parmesan cheese. Spoon sauce over pasta and serve.
¾ lb boneless skinless chicken
3 C tiny broccoli florets
¾ C thinly sliced (lengthwise) baby carrots
1 ‘C chicken broth (or milk)
½ t salt
½ t lemon pepper
4 C penne rigate pasta (12 oz)
8 oz cream cheese
½ C parmesan or romano cheese
Cut chicken into ¾ inch pieces. In large skillet, over medium-high heat, melt butter; add chicken. Cook 3 minutes or until no longer pink. Add broccoli, carrot, broth, salt, and lemon pepper; heat to boiling. Reduce heat to medium; cover and cook 3 minutes, or until veggies are crisp-tender and chicken is done. Meanwhile, cook pasta according to package directions and drain. Stir cream cheese into broccoli mixture until completely melted and smooth. Remove from heat, stir in parmesan cheese. Spoon sauce over pasta and serve.
Coconut Chicken Curry
½ onion, diced
½ green pepper, diced
Olive oil
2 t. minced garlic
3 boneless skinless chicken breasts, thin-sliced or cubed
2-3 T. curry powder
3 potatoes, peeled & diced
1 ½ C. water
3-4 t. chicken bouillon
1 can lite coconut milk
1 T. (heaping) cornstarch
Salt & pepper
Over medium heat, saute’ onions & green peppers in olive oil until onions are soft. Add garlic & saute 1 min. more. Add chicken & cook 2-3 min. until no longer pink. Add curry powder & cook 1-2 more minutes until fragrant. Add potatoes & stir to coat with seasoning. Add water & scrape bottom of pan to deglaze. Stir in chicken bouillon. Bring to a boil, then reduce heat & simmer for 10-15 min. until potatoes are cooked through. Stir cornstarch into coconut milk until dissolved, then add milk to pan & stir until thickened. Do not boil or milk will separate. Salt & pepper to taste & serve alone with naan bread or over rice.
½ green pepper, diced
Olive oil
2 t. minced garlic
3 boneless skinless chicken breasts, thin-sliced or cubed
2-3 T. curry powder
3 potatoes, peeled & diced
1 ½ C. water
3-4 t. chicken bouillon
1 can lite coconut milk
1 T. (heaping) cornstarch
Salt & pepper
Over medium heat, saute’ onions & green peppers in olive oil until onions are soft. Add garlic & saute 1 min. more. Add chicken & cook 2-3 min. until no longer pink. Add curry powder & cook 1-2 more minutes until fragrant. Add potatoes & stir to coat with seasoning. Add water & scrape bottom of pan to deglaze. Stir in chicken bouillon. Bring to a boil, then reduce heat & simmer for 10-15 min. until potatoes are cooked through. Stir cornstarch into coconut milk until dissolved, then add milk to pan & stir until thickened. Do not boil or milk will separate. Salt & pepper to taste & serve alone with naan bread or over rice.
Tomato Baked Chicken
1.5 lbs. boneless, skinless chicken breasts
1 15oz. can diced tomatoes
Seasoned salt
Spray baking pan with Pam spray. Pound chicken with mallet to even out thickness. Place chicken in baking dish & sprinkle with seasoned salt. Spoon tomatoes over the top of each piece. Cover pan with foil & bake at 350 for 35 min. Serve with rice (tastes great with broth from the pan spooned over the top). Makes 6 servings.
Cooked chicken is 1 point per ounce.
1 15oz. can diced tomatoes
Seasoned salt
Spray baking pan with Pam spray. Pound chicken with mallet to even out thickness. Place chicken in baking dish & sprinkle with seasoned salt. Spoon tomatoes over the top of each piece. Cover pan with foil & bake at 350 for 35 min. Serve with rice (tastes great with broth from the pan spooned over the top). Makes 6 servings.
Cooked chicken is 1 point per ounce.
White Chili with Chicken
30 oz. canned Great Northern beans
12.5 oz. canned chicken breast
¼ C. dehydrated onions
3 t. garlic powder
1 can corn
2 t. cumin
½ t. ground oregano (1 t. dried)
1 can chopped green chilies
1 ½ C. chicken broth
3 – 5 t. chili powder (3 t. is very mild)
¼ C. lime juice
Toppings: grated cheese, sour cream, diced tomatoes, tortilla chips
Mix all ingredients (add all juices in cans) except lime juice & toppings together in a large pot. Simmer uncovered 20 minutes. Just before serving, stir in lime juice. Top with cheese, tomato, sour cream & crushed tortilla chips.
This has become our favorite kind of chili. It comes together very quick & easy when you’re short on time, but it tastes great!
12.5 oz. canned chicken breast
¼ C. dehydrated onions
3 t. garlic powder
1 can corn
2 t. cumin
½ t. ground oregano (1 t. dried)
1 can chopped green chilies
1 ½ C. chicken broth
3 – 5 t. chili powder (3 t. is very mild)
¼ C. lime juice
Toppings: grated cheese, sour cream, diced tomatoes, tortilla chips
Mix all ingredients (add all juices in cans) except lime juice & toppings together in a large pot. Simmer uncovered 20 minutes. Just before serving, stir in lime juice. Top with cheese, tomato, sour cream & crushed tortilla chips.
This has become our favorite kind of chili. It comes together very quick & easy when you’re short on time, but it tastes great!
Café Rio Style Chicken Salad
Lime Rice: eight ¼ C. servings
1 C. dry rice cooked in 2 C. chicken broth
1 clove garlic, minced
1 t. finely grated lime zest
2 T. lime juice
½ t. kosher salt
1 C. chopped onion (optional)
2 T. minced cilantro (optional)
Combine all ingredients except cilantro & cook in rice cooker. Add cilantro after cooking, if desired.
Chicken: eight ½ C. servings
4 chicken breasts
1 yellow onion, sliced
2 cans diced green chilies
2 C. chicken broth, plus enough water to cover chicken
1 t. cumin
Salt to taste
Combine in slow cooker & cook on low 10-12 hours (meat will shred itself).
Black beans: eight ½ C. servings
2 15 oz. cans black beans
1 tomato, chopped
½ onion, chopped
½ bell pepper, chopped
1 clove garlic, minced
½ t. kosher salt
Combine in saucepan & bring to a boil; reduce heat & simmer 20 minutes.
Pico de Gallo:
2 tomatoes
½ onion
¼ - ½ green bell pepper
A few sprigs of cilantro
Salt to taste
Chop all; mix together & refrigerate at least 1 hour.
Dressing: eight servings, 2T each
1 8oz. bottle hidden valley ranch salad dressing
1 T. lime juice
3 – 4 tomatillos, peeled & quartered
1 – 2 crushed garlic cloves
¼ - ½ C. fresh cilantro, not chopped
Combine in blender, blend until smooth. Refrigerate at least 1 hour before serving.
Serve Café Rio style by layering over a warm tortilla with plenty of lettuce. Top with sour cream & guacamole if desired.
1 C. dry rice cooked in 2 C. chicken broth
1 clove garlic, minced
1 t. finely grated lime zest
2 T. lime juice
½ t. kosher salt
1 C. chopped onion (optional)
2 T. minced cilantro (optional)
Combine all ingredients except cilantro & cook in rice cooker. Add cilantro after cooking, if desired.
Chicken: eight ½ C. servings
4 chicken breasts
1 yellow onion, sliced
2 cans diced green chilies
2 C. chicken broth, plus enough water to cover chicken
1 t. cumin
Salt to taste
Combine in slow cooker & cook on low 10-12 hours (meat will shred itself).
Black beans: eight ½ C. servings
2 15 oz. cans black beans
1 tomato, chopped
½ onion, chopped
½ bell pepper, chopped
1 clove garlic, minced
½ t. kosher salt
Combine in saucepan & bring to a boil; reduce heat & simmer 20 minutes.
Pico de Gallo:
2 tomatoes
½ onion
¼ - ½ green bell pepper
A few sprigs of cilantro
Salt to taste
Chop all; mix together & refrigerate at least 1 hour.
Dressing: eight servings, 2T each
1 8oz. bottle hidden valley ranch salad dressing
1 T. lime juice
3 – 4 tomatillos, peeled & quartered
1 – 2 crushed garlic cloves
¼ - ½ C. fresh cilantro, not chopped
Combine in blender, blend until smooth. Refrigerate at least 1 hour before serving.
Serve Café Rio style by layering over a warm tortilla with plenty of lettuce. Top with sour cream & guacamole if desired.
Teriyaki Chicken
For about 10 lbs. chicken thighs, wings or cut-up chicken meat.
3 C. basic teriyaki sauce (see previous post)
2 C. water
1 T. chicken base
½ C. brown sugar
¼ C. sesame oil
¼ C. oyster sauce
1 T. powdered onion
Blend, pour over chicken & cook. Chicken meats cook faster—45 min. covered; stir often. 45 min. uncovered & continue cooking process. Thicken w/ cornstarch for that glaze good looks. Always toward end of cooking fix flavor & taste as needed. Add brown sugar to taste & Mirin for a richer, smoother flavor. Sprinkle green onions & sesame seeds for good looks.
I received this recipe from the former owner of Bamboo Hut restaurant while serving a mission in Hawaii.
3 C. basic teriyaki sauce (see previous post)
2 C. water
1 T. chicken base
½ C. brown sugar
¼ C. sesame oil
¼ C. oyster sauce
1 T. powdered onion
Blend, pour over chicken & cook. Chicken meats cook faster—45 min. covered; stir often. 45 min. uncovered & continue cooking process. Thicken w/ cornstarch for that glaze good looks. Always toward end of cooking fix flavor & taste as needed. Add brown sugar to taste & Mirin for a richer, smoother flavor. Sprinkle green onions & sesame seeds for good looks.
I received this recipe from the former owner of Bamboo Hut restaurant while serving a mission in Hawaii.
Chicken Stew
2 whole chickens, cut into pieces
2 C. red or white wine
3 T. butter
3 T. olive oil
2 C. flour
2 t. each of salt & pepper
3 T. butter
4 C. chicken stock
Several sprigs of thyme tied together
2-3 small pieces of lemon peel
1 t. dried green peppercorns, crushed
10-15 small red potatoes
1 lb. fresh mushrooms
2 lbs. med. boiling onions
4 T. butter
4 T. olive oil
2 T. parsley, finely chopped
Mix chicken with wine & marinate in the fridge for 4-12 hours. Dry pieces well with paper towels, reserving the marinade. Make a mixture of flour, salt & pepper. Melt butter & oil in a large, flame-proof casserole. Dredge chicken pieces in flour mixture & brown on both sides in butter & oil over med. heat, a few at a time, reserving on a plate. Pour out browning fat & melt 3 T. butter in casserole. Add about ¾ C. of flour mixture & cook, stirring constantly, for several minutes or until flour becomes lightly browned. Add wine marinade & chicken stock to the casserole dish, blending well using a wire whisk. Bring to a boil & skim.
Add thyme, peppercorns, lemon peel & chicken pieces to the pot; cover & bake at 325° for about 2 hours. One hour before serving, add potatoes to the casserole.
Meanwhile, wash the mushrooms, dry well & sauté them, whole or sliced, in 2 T. each of butter & oil. Peel onions & sauté them gently in the remaining butter & oil for about 20 min. Just before serving, add mushrooms & onions to the casserole & stir in chopped parsley.
2 C. red or white wine
3 T. butter
3 T. olive oil
2 C. flour
2 t. each of salt & pepper
3 T. butter
4 C. chicken stock
Several sprigs of thyme tied together
2-3 small pieces of lemon peel
1 t. dried green peppercorns, crushed
10-15 small red potatoes
1 lb. fresh mushrooms
2 lbs. med. boiling onions
4 T. butter
4 T. olive oil
2 T. parsley, finely chopped
Mix chicken with wine & marinate in the fridge for 4-12 hours. Dry pieces well with paper towels, reserving the marinade. Make a mixture of flour, salt & pepper. Melt butter & oil in a large, flame-proof casserole. Dredge chicken pieces in flour mixture & brown on both sides in butter & oil over med. heat, a few at a time, reserving on a plate. Pour out browning fat & melt 3 T. butter in casserole. Add about ¾ C. of flour mixture & cook, stirring constantly, for several minutes or until flour becomes lightly browned. Add wine marinade & chicken stock to the casserole dish, blending well using a wire whisk. Bring to a boil & skim.
Add thyme, peppercorns, lemon peel & chicken pieces to the pot; cover & bake at 325° for about 2 hours. One hour before serving, add potatoes to the casserole.
Meanwhile, wash the mushrooms, dry well & sauté them, whole or sliced, in 2 T. each of butter & oil. Peel onions & sauté them gently in the remaining butter & oil for about 20 min. Just before serving, add mushrooms & onions to the casserole & stir in chopped parsley.
Chrissy's Chicken Soup
3-4 C. water
4 chicken bouillon cubes (little ones)
2 cans cream of chicken soup
carrots & celery
1 can of corn
1 can of string beans
Cubed chicken
Cook for 2-3 hours
4 chicken bouillon cubes (little ones)
2 cans cream of chicken soup
carrots & celery
1 can of corn
1 can of string beans
Cubed chicken
Cook for 2-3 hours
Chicken Salad
4 cups shredded cooked chicken (cooled)
1 cup finely chopped celery
2 teaspoons finely chopped onion
1 ½ cups sliced green grapes
2/3 cup mayo
1 teaspoon salt
1/8 teaspoon pepper
Mix all ingredients together in large bowl until well mixed.
Serve on croissants or bread of choice.
1 cup finely chopped celery
2 teaspoons finely chopped onion
1 ½ cups sliced green grapes
2/3 cup mayo
1 teaspoon salt
1/8 teaspoon pepper
Mix all ingredients together in large bowl until well mixed.
Serve on croissants or bread of choice.
Chicken Salad
3 C. chicken
2 C. red grapes
¾ C. celery
1/3 C. green onion
½ C. mayonnaise
1/3 C. sour cream
2 T. honey
1 T. lemon juice
1/8 t. ginger
2 C. red grapes
¾ C. celery
1/3 C. green onion
½ C. mayonnaise
1/3 C. sour cream
2 T. honey
1 T. lemon juice
1/8 t. ginger
Oriental Cabbage Salad
1 lg. head cabbage, chopped
2 chicken breasts, cooked & chopped (opt.)
1 bunch green onions, chopped
On a cookie sheet, place:
2 pkgs. Oriental ramen noodles, crushed
¼ C. sesame seeds
¼ C. slivered almonds
Toast in oven at 400° about 4 min. until light brown.
In blender:
¾ C. canola oil
3 T. soy sauce
2 T. white vinegar
½ t. pepper
2 seasoning packets from ramen noodles
Blend until well combined.
Combine all ingredients & mix well.
2 chicken breasts, cooked & chopped (opt.)
1 bunch green onions, chopped
On a cookie sheet, place:
2 pkgs. Oriental ramen noodles, crushed
¼ C. sesame seeds
¼ C. slivered almonds
Toast in oven at 400° about 4 min. until light brown.
In blender:
¾ C. canola oil
3 T. soy sauce
2 T. white vinegar
½ t. pepper
2 seasoning packets from ramen noodles
Blend until well combined.
Combine all ingredients & mix well.
Chinese Fried Rice
3 C. cooked leftover cold rice
1 C. cooked chicken, pork or beef (bite-size)
1 egg
2 T. soy sauce
1 T. teriyaki sauce
1 t. garlic powder
1 green onion, chopped
½ C. frozen peas & carrots mix
2 T. vegetable oil
Black pepper to taste
Add oil in wok or frying pan over med. heat. Add cold rice after oil is hot, continually stirring for about 3 min. Add frozen peas & carrots, soy sauce, teriyaki sauce & garlic powder. Continue stirring until veggies are tender, about 10 min. Add cooked meat. Stir for another 3-4 min. or until meat is warmed. Scramble egg in a bowl. Push all of the rice mixture to one side of pan or wok. Slowly add the egg to the empty space in pan & scramble until cooked through; then mix together with rest of rice mixture. Add green onion & black pepper to taste.
1 C. cooked chicken, pork or beef (bite-size)
1 egg
2 T. soy sauce
1 T. teriyaki sauce
1 t. garlic powder
1 green onion, chopped
½ C. frozen peas & carrots mix
2 T. vegetable oil
Black pepper to taste
Add oil in wok or frying pan over med. heat. Add cold rice after oil is hot, continually stirring for about 3 min. Add frozen peas & carrots, soy sauce, teriyaki sauce & garlic powder. Continue stirring until veggies are tender, about 10 min. Add cooked meat. Stir for another 3-4 min. or until meat is warmed. Scramble egg in a bowl. Push all of the rice mixture to one side of pan or wok. Slowly add the egg to the empty space in pan & scramble until cooked through; then mix together with rest of rice mixture. Add green onion & black pepper to taste.
Creamy Black Bean Salsa Chicken
2-4 boneless, skinless chicken breasts
1 C. chicken broth
1 C. salsa
1 can corn, drained
1 can black beans, drained
1 package taco seasoning
½ C. sour cream
1 C. grated cheddar cheese
Place chicken in greased crock pot. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low heat 6-8 hours. Remove chicken with slotted spoon and place on serving dish. Stir sour cream into sauce in crock pot and then pour over the chicken. (I just cut the chicken into pieces and put back in crock pot.) Serve with warm tortillas and rice or tortilla chips or make quesadillas.
1 C. chicken broth
1 C. salsa
1 can corn, drained
1 can black beans, drained
1 package taco seasoning
½ C. sour cream
1 C. grated cheddar cheese
Place chicken in greased crock pot. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low heat 6-8 hours. Remove chicken with slotted spoon and place on serving dish. Stir sour cream into sauce in crock pot and then pour over the chicken. (I just cut the chicken into pieces and put back in crock pot.) Serve with warm tortillas and rice or tortilla chips or make quesadillas.
Cranberry Chicken
1 can cranberries
1 pkg. Lipton onion soup mix
1 bottle Catalina or Russian dressing
(add 1 to 2 T. brown sugar)
Mix this together and pour over raw chicken. (Either chicken tenders or chicken breast.) Cook at 350° for about a ½ hour (or a little longer) if you use tenders and about 1 hour if you use chicken breast. Put over cooked rice.
1 pkg. Lipton onion soup mix
1 bottle Catalina or Russian dressing
(add 1 to 2 T. brown sugar)
Mix this together and pour over raw chicken. (Either chicken tenders or chicken breast.) Cook at 350° for about a ½ hour (or a little longer) if you use tenders and about 1 hour if you use chicken breast. Put over cooked rice.
Turkey Casserole
4 C. cubed turkey
10 C. soft bread crumbs
½ C. chopped onion
1 C. diced celery
1 square margarine
Saute vegetables in butter & mix with bread. Add 2 t. poultry seasoning, ½ t. salt & ¼ t. pepper. Mix 2 cans cream of chicken soup with 1 can evaporated milk. Layer dressing, turkey, soup, dressing, turkey, soup, etc.
Bake at 350° for 30-40 minutes. Put in 9x13 inch cake pan. Really good!
10 C. soft bread crumbs
½ C. chopped onion
1 C. diced celery
1 square margarine
Saute vegetables in butter & mix with bread. Add 2 t. poultry seasoning, ½ t. salt & ¼ t. pepper. Mix 2 cans cream of chicken soup with 1 can evaporated milk. Layer dressing, turkey, soup, dressing, turkey, soup, etc.
Bake at 350° for 30-40 minutes. Put in 9x13 inch cake pan. Really good!
Chicken Pot Pie
Pillsbury pie crusts in refrigerator section
1 can Kirkland’s chicken, drained
Peas, carrots & celery
White sauce:
1/3 C. flour
1/3 C. butter
½ C. milk
½ t. salt
¼ t. pepper
Bake for 30-40 minutes at 425°.
This is easy & so good!
1 can Kirkland’s chicken, drained
Peas, carrots & celery
White sauce:
1/3 C. flour
1/3 C. butter
½ C. milk
½ t. salt
¼ t. pepper
Bake for 30-40 minutes at 425°.
This is easy & so good!
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