Ingredients
2 Pillsbury pie crusts (comes 2 in a box)
1 can chunk white chicken (or boil your own)
1 can cream of chicken soup (or mushroom or celery)
2 cans mixed vegetables (drained)
Instructions
Put 1 piecrust in bottom of the deep-dish pie pan or stoneware.
Mix chicken, soup and vegetables. Season to taste. Pour into crust, and then cover with second crust. Crimp edges and put slits or poke holes with fork in top.
Bake at 400* for about 30 minutes or till top is golden brown. This has a real flaky crust and is easy. You can add things like sliced mushrooms, shredded cheddar cheese, etc.
BUBBLE UP PIZZA
Ingredients
1/3 cup green pepper, chopped
1/3 cup onion, chopped
1 cup mushrooms, sliced
1 jar (14 oz) spaghetti sauce
1 clove garlic, pressed
3 pkg. Refrigerated buttermilk biscuits
2 cups mozzarella cheese, shredded
Instructions
Preheat to 375. Combine all ingredients except dough in mixing bowl.
Cut each biscuit into quarters or halves using kitchen shears. Arrange half of the biscuits evenly over the bottom of a 9 x 13 baking pan. Spread with half of the sauce. Sprinkle with half of the cheese and repeat. Bake 23 - 28 minutes.
SOUR CREAM ENCHILADAS
Ingredients 2 cans cream of chicken soup
1/2 med. onion
8 oz sour cream
1 1/2 lb. ground beef
1 can chopped chilies
12 oz grated cheddar cheese
flour tortillas
Instructions Mix together soup, green chilies, onion and sour cream. Brown ground beef and add to mixture. Spoon some on top of tortillas, sprinkle a little cheese, roll up and place in baking dish. Save enough mixture to spread on Top after filling dish. Sprinkle remaining cheese on top and bake at 350 F for 45 minutes.
