Great comfort food, and super easy!

Chicken Pot Pie

1/3 cup butter
1/3 cup flour
1/2 tsp salt
1/4 tsp pepper
1 can chicken broth
1/2 cup milk
2 1/2 cups shredded cooked chicken
2 cups frozen mixed veggies
Refrigerated pie crusts

Heat oven to 425. Prepare pie crust as directed for two-crust pie. Melt butter in medium saucepan, add flour, salt & pepper, stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and veggies, remove from heat. Spoon mixture into crust-lined pan. Top with 2nd crust. Bake at 425 for 30-40 minutes. Cover edge of crust with pie shield for last 20 minutes to prevent burning.

Serves 6.

Freezing instructions: I haven’t tried freezing it yet, but I imagine it would be ok. If you try this and freeze it, let me know how it turns out!

Another favorite from my mom…

Honey Lemonade Chicken

4 chicken breasts
1 Tbs olive oil
1 Tbs Worcestershire Sauce
1/4 cup honey
6 oz can frozen lemonade (or limeade)

Mix all ingredients together, pour over chicken. Bake for 40 minutes at 325, turning the chicken over halfway through cooking time. Serve with hot white rice.

I usually put everything in the pan and let it sit in the oven while it’s pre-heating. That way the lemonade thaws, and the honey melts, making it easier to mix. Once the oven is ready, I take the pan out, give it a stir, and put the chicken in. I turn the chicken a couple times to coat it, then stick it in the oven to cook.

Serves 4.

My mom used to make this alot growing up.   She called it “Favorite Casserole” because my dad and sisters really liked it.  I would never eat it because I thought it was a tuna casserole.  I don’t do tuna! 

When my husband and I first started dating, I asked my mom for some recipes that I could make for him.  This was one that she gave me.  My husband now says that I hooked him with this dish.  After making this, he knew I could cook!  It is now one of our favorites.  I can’t believe I missed out all these years just because I never asked Mom if it was chicken or tuna!

Favorite Casserole

1 can cream soup (I use cream of mushroom)
3/4 cup mayo
2 cups cooked chicken, shredded
1 cup cold cooked rice
8 oz fresh sliced mushrooms
3 hardboiled eggs, sliced / diced
2 cans sliced water chestnuts
About 1-2 cups corn flake crumbs
4-6 Tbs butter

Combine all ingredients except butter and corn flake crumbs. Pour in 2 quart casserole dish. Mix cornflake crumbs and melted butter, sprinkle over the top. Bake at 350 for 30 minutes.  You can also add diced celery an/or onions to this. My family doesn’t like them, so I leave them out.

Serves 6-8.

Freezing instructions:  This freezes very well.  Just thaw completely and bake as directed.