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This one is quick to prepare, and pretty cheap eats.

Bottom Layer
3 lbs Chicken, cooked and deboned
3 hard boiled Eggs,  chopped
1 can Cream of Chicken Soup
2 cups Chicken Broth

Crust
1 Cup  Milk
1 Cup self rising Flour
1 Cup Butter, melted

Place Chicken in casserole dish. Sprinkle eggs over Chicken. Mix broth and  
soup, pour over chicken and eggs. Mix crust ingredients, pour over other
layers.  Bake at 350F for approx. 35 minutes or until browned.

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Comment Preferences

  •  Tip Jar (16+ / 0-)

    Trade always exists for the traders. Any time you hear businessmen debating "which policy is better for America," don’t bend over. -George Carlin-

    by not4morewars on Fri Oct 19, 2012 at 02:53:45 PM PDT

  •  Sounds good (5+ / 0-)

    I would add some Hatch green chilis or some jalapenos,  and some shredded cheese.  Throw in some chopped tomatoes, chopped onion.  Serve with pinto beans.

    We have nowhere else to go... this is all we have. (Margaret Mead)

    by bruised toes on Fri Oct 19, 2012 at 03:03:00 PM PDT

  •  Best Cowboy Charro Beans ever (5+ / 0-)

    COWBOY CHARRO BEANS
    Frijoles Charros con Tocino y Chorizo
    Serves 6

    INGREDIENTS
    6 oz sliced uncooked bacon, chopped
    8 oz fresh, uncooked Mexican chorizo, casings removed, chopped
    1/2 cup white onion, chopped
    1 jalapeño pepper (seeded if desired), finely chopped, more or less to taste
    1/2 lb roma tomatoes, about 2 to 3 tomatoes, chopped
    1 tsp kosher or sea salt, plus more as needed
    5 cups cooked pinto beans and their cooking liquid (or substitute with black or Peruvian beans)

    TO PREPARE
    Cook the bacon in a large, deep skillet over medium-high heat for 3 to 4 minutes, until it is lightly browned and starting to crisp.  Add the chopped chorizo; cook for 4 to 5 minutes, until it starts to brown and crisp. As it cooks, use a wooden spoon or spatula to break it into smaller pieces.

    Add the chopped onion and jalapeño; mix well and cook for 1 or 2 more minutes, letting them soften a bit.  Add the tomatoes and mix well; cook for 3 to 4 minutes, stirring, until the tomatoes soften and appear mushy.

    Add the cooked beans and their cooking liquid; mix well and reduce the heat to medium.  Cook for 8 to 10 minutes, until the beans are moist but not soupy. Add a bit more water if needed. Taste, and add more salt to your taste. Serve hot.

    Don’t argue with idiots because they will drag you down to their level and then beat you with experience.—Greg King

    by Pinto Pony on Fri Oct 19, 2012 at 03:10:48 PM PDT

  •  Maybe a can of mixed vegetables? (2+ / 0-)
    Recommended by:
    CuriousBoston, Ahianne

    Or fresh, if you have some?  Not very healthy the way this recipe is written:  way way heavy on sodium (those Campbells soups) and 1 cup of butter, really???

    Still enjoying my stimulus package.

    by Kevvboy on Fri Oct 19, 2012 at 03:10:58 PM PDT

    •  I don't think it is very cheap, either, unless a (1+ / 0-)
      Recommended by:
      Kevvboy

      sale on chicken went into your freezer. A topping of Pillsbury or generic pie crust, or dough for rolls, would be healthier. The three hard boiled eggs add protein that is already covered by the chicken.

      My personal computer is limited, can't post without tagging on. Community computer better. Pardon tagging to comments, spelling, please.

      by CuriousBoston on Fri Oct 19, 2012 at 04:06:49 PM PDT

      [ Parent ]

  •  Amish Chicken Casserole (2+ / 0-)
    Recommended by:
    CuriousBoston, Ahianne

    I added onions, garlic, and celery along with the mushrooms.  The next time I make it I am going to add green beans, peas, and fresh carrots to the above veggies.   
    AMISH CHICKEN CASSEROLE     
    8 oz. broad egg noodles
    1/2 cup butter
    8 oz. fresh mushrooms, slice
    1/3 cup flour
    2 cups chicken broth
    1 cup milk
    salt and pepper, to taste
    1/3 cup freshly grated Parmesan cheese
    2 cups cooked chicken, cut in cubes
    generous pinch of rubbed sage

    Cook noodles as directed on package. Melt butter and cook mushrooms in a large skillet until lightly browned. Stir in flour and blend in with a fork or slotted spoon. Stir in milk and broth and seasonings; whisk sauce constantly until thickened.

    Combine sauce, noodles and chicken. Adjust seasonings to taste. Place in a 2 quart casserole dish. Sprinkle top with Parmesan cheese and bake at 350°F for 30 minutes.

    Don’t argue with idiots because they will drag you down to their level and then beat you with experience.—Greg King

    by Pinto Pony on Fri Oct 19, 2012 at 03:18:48 PM PDT

    •  I would leave out the mushrooms, unless they had (1+ / 0-)
      Recommended by:
      Pinto Pony

      been on sale, then they would be blanched and in the freezer. Would use unsalted butter, or maybe margerine.
      Bells Seasoning has a lot of sage. I would use a bit of that.

      Would use onions and scallions. Basil and peppermint I have growing in my apartment. Time to start another batch of scallions. Chop and use the green, plant the white. I start them in water.

      My personal computer is limited, can't post without tagging on. Community computer better. Pardon tagging to comments, spelling, please.

      by CuriousBoston on Fri Oct 19, 2012 at 04:19:23 PM PDT

      [ Parent ]

      •  Blanching/freezing mushrooms -- (4+ / 0-)

        I've never done that.  Sliced first?  How does texture change?  Do they take on water?

        When I buy mushrooms and want (need!) to preserve them somehow, I make them into a 'mirepois'.  Chop them very fine (food processor works well), then 'sweat' them with oil or butter over low heat in a skillet with lid for a long time -- until they have exuded, then re-absorbed, their liquid.  I like to add some dried thyme while they're cooking.

        The flavor is very 'dark'.  They keep in a fridge jar for a while, but can be kept forever if frozen in ice cube trays.  Great addition to soups etc.

        Actually, Mitt, I AM entitled to food.

        by CroneWit on Fri Oct 19, 2012 at 04:51:43 PM PDT

        [ Parent ]

      •  Thyme (1+ / 0-)
        Recommended by:
        CuriousBoston

        I forgot to add that I use thyme and sage.  My husband isn't a big fan of sage while I love it.  I'm going to do your scallion starter. It's a wonderful idea and I thank you for sharing  it.

        Don’t argue with idiots because they will drag you down to their level and then beat you with experience.—Greg King

        by Pinto Pony on Sat Oct 20, 2012 at 04:57:29 AM PDT

        [ Parent ]

        •  Are you a member of freecycle? Ask for basil and (1+ / 0-)
          Recommended by:
          Pinto Pony

          rosemary seedlings. Right now I need to find a way to set up something so more plants can get the southeast window without being frozen against the glass.

          When it gets hot, the roots of plants can be cooked in the pots if the pots are a dark color. If the pot feels too hot, wrap a piece of white paper in a band around the pot. Sitting directly on the windowsill, even in the winter, this is sometimes a problem.

          My personal computer is limited, can't post without tagging on. Community computer better. Pardon tagging to comments, spelling, please.

          by CuriousBoston on Sat Oct 20, 2012 at 07:59:09 AM PDT

          [ Parent ]

  •  If you don't have self-rising flour (7+ / 0-)

    and if you live North of the Mason-Dixon line, you probably don't, use plain all-purpose flour, but for each cup add 1.25 tsp baking powder and 1/3 tsp salt. Mix thoroughly or sift together.

    Don't let millionaires steal Social Security.
    I said, "Don't let millionaires steal Social Security!"

    by Leo in NJ on Fri Oct 19, 2012 at 03:27:21 PM PDT

  •  For a pot pie top crust (5+ / 0-)

    my Mom always used Bisquick.  Make the recipe on the box for biscuits but roll it out to the shape of the pan and about 1/3 inch thick and then plop it on top.  Be sure you have room for it to rise.

    It sops up some of the juices/gravy.  Yum.

    I fall down, I get up, I keep dancing.

    by DamselleFly on Fri Oct 19, 2012 at 03:46:46 PM PDT

  •  A cup of butter and 3 eggs. (4+ / 0-)

    Be still my heart.

  •  This is a recipe right up my alley. (1+ / 0-)
    Recommended by:
    CuriousBoston

    My roommate and I eat a lot chicken and we will be trying this out on Monday night for the debate dinner. Will try it with the recipe as you posted. Will let you know via KosMail how it turns out. Thanks for dinner.

    What are their names and on what street do they live-David Crosby-"If I Could Only Remember My Name"

    by IB JOHN on Fri Oct 19, 2012 at 05:36:46 PM PDT

  •  you got a recipe? I got a rec (3+ / 0-)
    Recommended by:
    Ahianne, Pinto Pony, CuriousBoston

    I love food and cooking... too much.

    How big is your personal carbon footprint?

    by ban nock on Fri Oct 19, 2012 at 05:49:15 PM PDT

  •  Is the egg really needed? Can't eat eggs. Is there (2+ / 0-)
    Recommended by:
    Pinto Pony, CuriousBoston

    a substitute?

    202-224-3121 to Congress in D.C. USE it! You can tell how big a person is by what it takes to discourage them. "We're not perfect, but they're nuts."--Barney Frank 01/02/2012

    by cany on Fri Oct 19, 2012 at 06:09:26 PM PDT

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