Impossibly Easy Chicken 'n Veggie Pie

The original recipe was Impossibly Easy Chicken and Broccoli Pie.  I used mixed vegetables, carrots, peas, green beans; because broccoli has too much potassium for Bob to handle.  I think this would be great with Swiss cheese, too.

Impossibly Easy Chicken 'n Veggie Pie

INGREDIENTS

1 ½ cups  frozen broccoli florets, thawed, drained (from 12-oz bag) Or use the same amount of mixed veggies
1 cup shredded reduced-fat sharp Cheddar cheese (4 oz)
1 cup cut-up cooked chicken breast
1 medium onion, chopped (1/2 cup) ½ cup Bisquick Heart Smart® mix
1 cup fat-free (skim) milk
¼ teaspoon salt
 ¼ teaspoon pepper
 2 eggs or 1/3 cup fat-free egg product
2-4 dashes of Tabasco sauce

Step one

Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer the veggies, 1/2 cup of the cheese, the chicken and onion in pie plate.

Step Two

In medium bowl, stir Bisquick mix, milk, salt, pepper, eggs and Tabasco with wire whisk or fork until blended. Pour into pie plate.

Step Three

Bake 20 to 25 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 3 to 4 minutes longer or just until cheese is melted. Cool 5 minutes to let it “set”.

What's cookin' at your house?,

Italian Chicken

pin

I pinned this recently and decided to make it last night.  It sounded so easy, that I didn't even reference the pin, when I went to cook.

Ingredients:

• Enough chicken pieces for your family.
• Sour Cream
• Shaved Parmesan Cheese
• Italian Style Bread Crumbs.

I had a huge 1 pound chicken breast.  I set the oven to 350°, cut the chicken breast into cutlets, and sprayed my baking pan with cooking spray.

Next, place the chicken pieces into the sprayed pan, top each piece with about a Tablespoon of sour cream, then about 1/2 T. of shaved Parmesan Cheese.  Now, sprinkle everything with Italian-style bread crumbs.  That's it for the prep!

Bake for 40 minutes and serve with pasta of your choice and a green vegetable.

What's cookin' at your house?,

Citrus Chicken

This is a really easy entree'.  You marinate the chicken at least two hours, up to overnight, then bake it!  I used 3 boneless skinless chicken breast, for less fat, and halved the marinade ingredients.  I served the chicken with rice pilaf and a green vegetable.

Ingredients:

• 1 cup fresh squeezed orange juice
• 1 cup fresh squeezed lemon juice
• 2 T. olive oil
• 2 T. crushed garlic
• 2 T. sugar
• 2 t. black pepper
• 2 t. dried oregano leaves
• Chicken parts to equal 3 or 4 pounds

Method:

Put the marinade ingredients in a large zip lock bag, shake to mix.
Add the chicken pieces, close the bag and refrigerated at least 2 hours, up to overnight.
Preheat the oven to 375°.
Place chicken pieces in a baking dish.
Cook uncovered for 35 to 40 minutes, checking for doneness.

Enjoy!

What's cookin' at your house?,