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Chicken Pot Pie
Serves 6
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Ingredients
  1. 1 box refrigerated 9" pie crusts (2 crusts)
  2. 1/3 C. butter or margarine
  3. 1/3 C. chopped onion
  4. 1/3 C. flour
  5. 1/2 t. salt
  6. 1/4 t. pepper
  7. 1 can (14 oz) chicken broth
  8. 1/2 C. milk
  9. 2 1/2C. shredded cooked chicken or turkey
  10. 2 C. frozen mixed vegetables
Instructions
  1. Heat oven to 425 degrees.
  2. Line a 9" glass pie plate with one pie crust.
  3. In a 2 quart saucepan, melt butter over medium heat.
  4. Add onion; cook 2 minutes, stirring frequently til tender.
  5. Stir in flour, salt and pepper until well blended.
  6. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
  7. Stir in chicken and mixed vegetables.
  8. Remove from heat.
  9. Spoon into crust lined pie plate.
  10. Top with second crust; seal edge and flute as desired.
  11. Cut slits in several places in top crust.
  12. Bake 30-40 minutes or until crust is golden brown.
  13. During last 15-20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.
  14. Let stand 5 minutes before serving.
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Easy Chicken Enchiladas
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Ingredients
  1. 2 pounds of chicken breasts
  2. 1 packet of taco seasoning
  3. 1 can condensed cream of chicken
  4. 1/2 cup of chicken broth (from chicken)
  5. 1 lg. jar of salsa (or a can of chicken enchilada sauce)
  6. 10 soft tortilla shells
  7. 1 1/2 cup of shredded sharp cheddar cheese or mexican blend cheese
Instructions
  1. Cook 2 pounds of chicken breast with a packet of taco seasoning; drain off 1/2 cup of broth & save.
  2. Shred the chicken once cooked.
  3. Mix chicken with 1/2 jar of salsa, 1 cup of cheese, and the soup.
  4. Set aside.
  5. Preheat oven to 350 degrees.
  6. In a baking dish, spray Pam.
  7. Fill each tortilla shell with the chicken mixture.
  8. Lay facedown in the pan, side by side.
  9. When pan is full, pour chicken broth and then leftover salsa over the tortillas.
  10. Sprinkle the remainder of the cheese over the top and bake for 40-45 minutes, until cooked through and bubbling. Enjoy!
Notes
  1. Helpful Hints: Serve hot with a dollop of sour cream and a sprinkle of chives on top of each tortilla for a pleasing presentation. Excellent with mexican rice and refried beans.
Access Energy Cooperative https://accessenergycoop.com/
Crock Pot Beans
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Ingredients
  1. 1 pound hamburger browned
  2. 1 cup chopped onion
  3. 2 cans pork and beans drained
  4. 1 can kidney beans drained
  5. 1 can butter beans drained
  6. 1 cup ketchup
  7. 1/4 cup brown sugar
  8. 3 tablespooms vinegar
  9. salt and pepper to taste
Instructions
  1. Mix all together and place in a crockpot.
  2. Cook on low for 3 hours.
Access Energy Cooperative https://accessenergycoop.com/
Back-To-Bed Stew
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Ingredients
  1. 2 lbs stew meat
  2. 1 can peas and juice
  3. 1 cup sliced carrots (raw)
  4. 1 tsp salt
  5. dash pepper
  6. 1 can tomato soup
  7. 1 can of water
  8. 2-4 raw potatoes (diced)
Instructions
  1. Put in casserole dish with tight lid.
  2. Cook for 5 hours at 275 degrees.
  3. Do Not Open Oven Door!!
Access Energy Cooperative https://accessenergycoop.com/
Meatballs
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Ingredients
  1. Meatballs ingredients
  2. 3 pounds hamburger
  3. 13 oz. canned milk
  4. 2 cups oatmeal
  5. 2 eggs
  6. 1/2 cup chopped onion
  7. 2 teaspoons salt
  8. 2 tablespoons chili powder
  9. Topping ingredients
  10. 2 cups Ketchup
  11. 1 1/2 cups brown sugar
  12. 1 teaspoon garlic powder (optional)
  13. 2 tablespoons liquid smoke
Instructions
  1. Mix the meat ball ingredient; 3 pounds hamburger, 13 oz. canned milk, 2 cups oatmeal, 2 eggs, 1/2 cup chopped onion, 2 teaspoons salt, and 2 tablespoons chili powder.
  2. Once mixed make into balls about golf ball size and place in a large bake dish.
  3. Then mix the topping ingredients; 2 cups Ketchup, 1 1/2 cups brown sugar, 1 teaspoon garlic powder (optional), and 2 tablespoons liquid smoke.
  4. Pour it over the meat balls and bake at 350 degrees for about 1 hour.
Access Energy Cooperative https://accessenergycoop.com/

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