Tuesday, September 14, 2010

Chicken Pot Pie


2 refrigerated pie crusts
2 small baking potatoes, peeled and diced
2 c cooked, chopped chicken
1-2 c frozen mixed vegetables
2 cans cream of chicken soup

Preheat oven to 350 degrees.

Boil potatoes until tender but not crumbly. Meanwhile, place frozen vegetables in a colander in the sink. Place one pie crust in a 2-quart dish. When potatoes are done, strain in colander (pouring them over the frozen vegetables will thaw them for the most part). Place potatoes, chicken, veggies and soup in pan that the potatoes were in. Mix well, then pour into pie crust. Top with second crust, taking care to tuck the edges into the bottom crust. Dish will be very full. Bake for 25 minutes, covering with foil if crust begins to turn too brown.

Sunday, September 12, 2010

Tuna Casserole

Just the way my Mama made it!

1 can tuna, drained
1 c uncooked macaroni
3 oz cream cheese, softened
1 can cream of celery soup
1/3 c milk
1 tbsp prepared mustard
Potato chips

Preheat oven to 350 degrees. Cook macaroni according to package directions; drain. Combine cream cheese, soup, milk and mustard. Stir in tuna and cooked macaroni. Pour into a greased 2-quart casserole dish. Bake for 20 minutes. Crumble potato chips over casserole, then bake for an additional 5 minutes.