Chicken Pie

I got this from Trisha Yearwood's cookbook, which I absolutely love! This is definitely a favorite in my house. We serve it with buttery buttermilk mashed potatoes and rolls.

3 c shredded cooked chicken
2 c chicken broth (I use one can + 1/4 c water)
1 can (10 oz.) condensed cream of chicken soup
1 c self-rising flour
1/2 tsp ground black pepper
1 c buttermilk, well shaken
1/2 c butter, melted

Place chicken in a 2-quart casserole dish. Preheat oven to 425 degrees. Combine broth and soup in a small saucepan. Bring to a boil. Pour over chicken. In a separate bowl, combine flour and pepper. Stir in buttermilk and butter. Pour over chicken, but do not stir. Bake 45 minutes, until crust is browned and soup is bubbly.

Unfried Chicken Legs

Tonight we tried something based off of The Happy Housewife's Unfried chicken legs. They are very versatile, and we all really liked them! Here's our version:

2 lbs chicken legs
1/4 c butter, melted
1/2 c cornflake crumbs
3/4 tsp paprika
3/4 tsp garlic powder
Salt & Pepper to taste

Preheat oven to 350 degrees. Coat chicken legs in butter. Pour cornflake crumbs, paprika and garlic powder into a gallon bag, seal, and shake to combine. Place buttered chicken legs into mixture in gallon bag. Seal and shake well, until all pieces are well coated. Place chicken legs into a baking dish, then bake for one hour.

You can add/change the spices SO MANY different ways. Use your imagination!