One Chicken….Two meals- yippee!

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Last night before I went to bed I put a 4 1/2 pound chicken in the crockpot (I think that was the size of it…can’t really recall).  The cat began to signal at 5:30 that it was getting close to being ready.  So this morning I deboned the chicken and realized that I had enough chicken to not only make King Ranch Chicken for tonight, but also a Chicken Pot Pie later in the week.  Score! I love the way a chicken just falls apart after being cooked in the crockpot.  It is really so much better than shredded chicken breasts boiled on the stove.

I was already in the kitchen so I put together the King Ranch Chicken and now it is just waiting to go into the oven later this afternoon.  The Pot Pie will wait until Monday night or Tuesday morning to be put together.

King Ranch Chicken

Cook and Debone:

  • 2-3 cups of chicken, bite-sized pieces

Grate:

  • 2 cups Colby-Jack cheese

Saute in 1 Tbsp Butter:

  • 1 chopped onion
  • 1 chopped bell pepper (I often will do a red one and a green one)
  • salt and pepper veges as desired.

Add to the sauteed veges:

  • 1 can cream of mushroom
  • 1 can cream of chicken
  • 1 can of Ro-Tel
  • 1 tsp chili powder
  • 1/2 tsp garlic powder

Warm the soup mixture.

Meanwhile cut into 1 inch strips:

  • 8 corn tortillas

Dip tortillas into warmed chicken broth (I use the broth from the crockpot)

Butter a casserole dish (or spray with cooking spray)

Layer in dish:

  • tortilla strips
  • chicken
  • soup mixture
  • cheese

Repeat the layers ending with one more layer of tortilla strips.

Bake at 350 for 40 minutes.

Easy to make and then serve with corn and a green salad.

 

Chicken Pot Pie

(This is one of my little brother’s favorite dishes)

Combine in a casserole dish:

  • 2-3 cups of shredded chicken
  • 1 can of cream of chicken soup
  • 2 cans of Veg-all, drained
  • 1 can of green beans
  • 1 cup of chicken broth

Sprinkle with a good helping of:

  • pepper
  • dried basil

Place over the top of the mixture:

  • prepared pie crust (I use the store brand refrigerated crust)

Bake at 350 for about 35-45 minutes or until the crust is light golden brown.

 

I would think that both of these could be frozen easily and then just taken out the night before you want to serve them for dinner.

Enjoy!

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