Here are three easy chicken recipes you can serve your family this week.
Chicken Pot Pie
1 2/3 cups frozen mixed vegetables
1 cup cut-up cooked chicken
1 can condensed cream of chicken soup
1 cup Original Bisquick mix
1/2 cup milk
Heat oven to 400. Mix vegetables, chicken and soup in ungreased 9-inch glass pie plate.
Stir together remaining ingredients with fork until blended. Pour into pie plate.
Bake 30 minutes or until golden brown.
Chicken Cordon Bleu
1/4 cup chicken broth
5 teaspoons melted butter
1 large garlic clove, minced
1/2 cup dry breadcrumbs
1 tablespoon grated fresh parmigiano-reggiano cheese
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 thin slices prosciutto
1/4 cup shredded mozzarella cheese
Preheat oven to 350.
Microwave broth for 20 seconds. Stir in butter, garlic, breadcrumbs and parmigiano-reggiano and set aside.
Place each chicken breast half between 2 sheets of wax paper and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella, then dredge in breadcrumb mixture. Place rolls, seam side down, in a baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake for 30 minutes.
Chicken & Dumplings
2 tsp salt
2 cups flour
2 teaspoons baking powder
1/3 cup shortening
1/2 cup milk
Cut up chicken and place in deep pot, barely cover with water, add salt and simmer until meat is tender.
Debone chicken and set aside; reserve the broth.
Sift together the flour, baking powder and salt; cut in shortening. Add milk to make a stiff dough. Roll out to 1/4-inch thickness on floured board. Cut into 1-inch squares, and sprinkle with flour. Drop into briskly boiling chicken stock.
Cover tightly and simmer gently for 35 minutes. Add meat and enjoy.