Cheesy Chicken Pot Pie

Made this tonight for dinner and it was oh. so. good.

Here's the recipe:

Ingredients:

3 cups chopped cooked chicken

1 package (16 oz) frozen mixed vegetables, thawed, drained

1/2 lb (8 oz) Velveeta, cut into cubes

1 can (10 3/4 ounce) Cream of Chicken soup

1 can (8 oz) refrigerated crescent dinner rolls

Make It!

Pre-heat oven to 375 degress

Combine first 4 ingredients in a 13 x 9 baking dish

Unroll dough; place over chicken mixture

Bake 20 minutes or until crust is golden brown


While this recipe was delicious, here's a few things I will be changing next time:

I will not use frozen vegetables (my family does not like these too much and I should have known, but thought it would be different in a pot pie!)

I will put the dish in the oven for the cheese to melt before I top it with crescent rolls. Then stir it around and add the rolls on top. (When the crescent rolls were done, the chicken mixture was not warmed through enough for me and the cheese was in little clumps just where the cubes were.)

Challenge Day 4, Recipe, & SNOW!

I thought today would be harder since I messed up so badly yesterday, but I did a lot better with the challenge today and only had 3 1/2 Dr. Peppers!

I was saving this recipe for Sunday, but since it was SNOWING today I wanted a cold weather recipe! I first had Taco Soup at a friend's house a couple of weeks ago and it was sooo good. I found this recipe from Paula Dean and tried that out tonight! (I forgot to take pictures - sorry)

And, yes, I said that it was snowing today! Houston, TX had snowfall for the second year in a row!!! The boys loved it and drove me crazy all day about going outside. We would come in and warm up and then head back out again. This did result in all of us taking a 2 hour nap! The smiles and the nap were worth the cold!

(I did not take Lauren out since she is battling an ear infection; it will have to snow again next year for her.)

Sunday Dinners

I love Sunday dinners. Who doesn't, really?

I remember growing up and Sundays would always seem to be mom's best meal. There was no rushing to cook after getting home from work. It was a nice long, leisurely day and mom could take her time cooking and it was always so good. (Her cooking was always good, but I liked Sunday meals the best!)

I try to do this for my family too, but I am getting very tired of the same ol' recipes. So, each Sunday I am going to try a new recipe for my family. And then blog about it.

Today, however, my husband is out of town and I haven't taken the time yet to find a new recipe. So, I made a favorite of ours.

I started this when Sean was small and we couldn't get him to eat any kind of meat or vegetables. He only liked rice. And, well, the usual corn dogs, chips, ice cream, etc. So, I decided to hide the chicken and vegetables in rice. Now this is an all time (EASY!) favorite at our house.





Ingredients:

cooked and shredded chicken breast (forgot to take a picture of the chicken, but you know what it looks like!)

Rice-A-Roni Fried Rice (2 boxes is what I usually use for our eating family of 4, but tonight I just used 1)

Fresh brocolli (or frozen), chopped

Fresh carrots (or canned), chopped

(When I first started making this, I chopped everything in a food processor so Sean wouldn't know it was there. Now I don't worry about it and he still eats it.)



1 - Follow directions on Rice-A-Roni box.

2 - When it's time to add the seasoning and water to the rice, add the other ingredients as well.

3 - Follow the rest of the instructions on the Rice-A-Roni box.

Serve and Enjoy!