I never wanted to try chicken pot pie…seemed like just too much work. Played around with ingredients and came up with this.

You could cook chicken breasts if you did not want to buy the canned meat or even use a rotisserie chicken. Just boil for about 1 hour in salted seasoned water…drain and chop meat.

My mother usually just seasoned and rolled in flour. Guess you could consider her way more “Country Fried” and this recipe more “Southern Fried”.
This is a good basic cooking guide.

You can debone the chicken prior to “creaming”, cut up and add back to broth.
I do this…but I will also add a cup or two of frozen mixed vegetables during the last part of stewing the chicken.
I also make my chicken and dumplins like this…easy dumplins…purchase the really cheap small canned biscuits, cut each up into quarters with scissors and drop into creamed chicken…simmer very, very slowly for 10 minutes more to cook the dumplins being careful not to burn your creamed chicken on the bottom.

Serve with Ranch dressing as a dipping sauce or use your favorite dipping sauce.

This is a good beginner cooking guide.

Not a true Chicken Parmesan…but my kids love it!! Oh, so do I.
You can offer the Ragu Sauce as an additional sauce for the garlic pasta…but it is great without it. Personally I like Prego Meat/Mushroom sauce.
Recipe calls for 9 patties, this recipe very easily adjusts to any number of patties.

An extra special chicken enchilada.
Original recipe called for using left over turkey. I didn’t always have turkey, and the chicken seems to be much moister when prepared as directed; my family wants it mixed more often than just when I had left over turkey!
This can be made the day ahead for company dinner and is very impressive as a company meal. It also freezes very well.
You can serve a tossed salad or any other vegetable of your choice…guacamole, salsa and chips work well. And, I guess you could do the traditional rice and beans…but my family prefers a green vegetable as a side and maybe a congealed salad.

Serve with Fiesta Rice in this book.