Creamed Chicken and Biscuits

I am always looking for quick and easy recipes and thought I would share one that I came across in my Southern Living "Easy Weeknight Favorites" recipe book. I didn't take any pictures but this is definitely a keeper and was super quick and easy to make which is exactly what I'm looking for on those nights when I don't want to spend a lot of time in the kitchen after getting home from work.

Ingredients:
2 cups chopped cooked chicken (I cheated and used a can of the Member's Mark chicken from Sam's)

1/2 cup milk (I added a smidge more because I wanted it a little thinner)

1/2 tsp poultry seasoning (I didn't have any so I just used a little onion powder, garlic powder, a smidge of celery seasoning, and a smidge of ground sage)

1/4 tsp pepper

1 (10 3/4 oz) can cream of chicken soup, undiluted

1 (1o oz) package frozen mixed vegetables (I cheated and used a 14.5oz can of mixed vegetables, drained)

1 can refrigerated biscuits

Directions:
Combine first 6 ingredients in a saucepan. Cook over medium heat 10-15 minutes or until thoroughly heated, stirring often.

Meanwhile bake biscuits according to package directions.

Split hot biscuits in half; spoon chicken mixture over biscuit halves

Yield: 4 servings

This was just the right amount for our family and I thought it was pretty tasty and will definitely be adding it to my list of recipes. David said he liked it and was open to me making it again which is huge since he isn't much of a vegetable fan.

Quick and Easy Recipe

Are you looking for something that is quick and easy for dinner tonight? Here is a new recipe we have added to our line up.

Pepperoni Pasta
8 oz. angel hair pasta
3 oz. pepperoni slices
3 T. olive oil
1 can sliced black olives (optional)
1 large can diced tomatoes
1/4 c. grated Parmesan cheese
1/2 tsp. garlic powder
1/2 tsp. salt

Cook pasta.
Meanwhile, combine other ingredients. Drain pasta; mix with tomato sauce and toss to coat.


It seriously takes me longer to boil the water for the pasta than it does to put the dish together. For those of you that were part of "Team Cameron" this is great way to use the mini pepperoni that we received in our goodie bags.

What's For Dinner?

As you may recall one of my new year's resolutions this year was to be more diligent about planning out a weekly dinner menu. I've done pretty good about keeping this resolution with a few weeks of falling off track. One of the hardest things about planning a menu is sometimes actually coming up with new items to add to the line up. A few of us were talking about this recently at our home bible study (after our devo time of course) and were sharing some of the items we were planning on fixing that week or that we use in our menu plan. We thought it might be nice to e-mail each other our menus but Dallas and I decided to actual post our current menus in hopes to get some additional ideas from some of you or to perhaps help add a few items to your weekly line up. Who knows, if there is enough interest this may just become a regular post. If you missed it here is Dallas's current menu as well as some of the recipes. Thanks to my friend Beth I came up with a few new recipes from a recent post she did where she talked about one of her favorite sites "This Week for Dinner". So for anyone interest here is what the Winberry's will be having for dinner over the next 3 weeks (I typically just do a 2 week menu but I got a little crazy this week). By the way I only plan out Monday through Friday, we also keep Monday's pretty quick and simple as David has to be somewhere by 7:00p on Monday nights.

Monday:
Roastbeef Subs
Auju
Chips
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Pizza style Subs
Chips
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Fish sticks
Homemade mac-n-cheese

Tuesday:
Chicken Quesadillas
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Tacos
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Fried Chicken
Rice
Gravy
Green Beans

Wednesday:
Stromboli
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Marinated, Grilled Chicken
Baked Potatoes
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Frozen Pizza

Thursday:
Chicken Cordon Bleu (this is a new recipe I'm going to try)
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Creamy Chicken Enchiladas (this is another new recipe)
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Chicken Spaghetti

Friday:
Salmon
Garlic Mashed Potatoes
Green beans
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Frozen Lasagna (pretty exciting huh)
Garlic bread
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Still coming up with an item

Here is the recipe for the Chicken Cordon Bleu and Creamy Chicken Enchiladas:

Easy Chicken Cordon Bleu Casserole
- 6-8 boneless, skinless chicken breasts
- 8 slices Swiss cheese
- 6-8 slices ham (I get the thinly sliced ham from the deli)
- 2 cans Cream of Mushroom soup
- 1 bag croutons (or seasoned bread crumbs)
Line bottom of 9×13 pan with chicken breasts. Salt. Lay slices of Swiss cheese, then ham over the top of chicken breasts. Mix cream of mushroom soup with about 1/2 cup of milk and pour over top. Mash croutons and sprinkle over top. Cook (uncovered) at 350 degrees for about 1 hour.

CREAMY ENCHILADAS
2 C chicken, cooked & shredded
2 T olive oil
1 clove garlic crushed
8 oz tomato sauce
1/4 t salt
3 C heavy cream
5 bouillon cubes - chicken
1/3 C olive oil
12-18 tortillas
1 1/2 C monterey jack grated cheese
1 large onion
1/4 t sugar
DIRECTIONS:Sautee onion in 2 T oil until translucent. Stir in garlic, tomato sauce, salt, sugar and chicken. Cover and simmer 5 mins. In a large saucepan heat cream. Dissolve bouillon in cream - don’t heat too hot. Set aside. In a small skillet heat ~1/3 C of oil and dip each tortilla in oil turning once for a few seconds to soften - drain on paper towel. Dip tortilla in cream mixture - place on flat surface - put 3 T chicken mixture and roll up. Place rolled tortilla seam side down in 9X13 baking dish. Pour any remaining sauce over enchiladas. Cover with grated cheese. Bake 350 25-30 mins.

I would love to hear what you are having for dinner. If interested in playing along post your menu on your blog and then link it back to here using the link below.

Yummy Indeed!

I finally got around to trying out Dallas's "Dutch Babies" recipe. I realize that it may not look all that appealing but it is definitely very yummy and super easy to make. It seriously took me longer to preheat the oven than it did to get it ready. David and I really enjoyed it and will definitely be adding it to our list of recipes. Thanks for sharing Dallas!