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I decided to put of these together because they are sort of similar and they are both easy to make. The first one is for a chicken pot pie and the second is for a chicken casserole.
CHICKEN POT PIE
2 c. diced, cooked chicken
1 med. onion, chopped
4 boiled eggs, grated or chopped
2 cans mixed vegetables, drained
2 cans cream of chicken soup
1 can cream of celery soup
1/2 c. chicken broth
–CRUST–
1 c. sweet milk
1 c. mayonnaise
1 c. self-rising flour
Layer first three ingredients in dish. Mix soup, broths and vegetables. Pour over chicken. Mix milk, mayonnaise and flour; spread over soup mix for crust. Bake at 350 degrees for 1 to 1 1/2 hours until golden brown.
This is an easy chicken casserole recipe
CHICKEN DELIGHT
15-20 cut up chicken pieces
1 can cream of chicken soup
1 can cream of celery soup
1 green bell pepper
1 red or yellow pepper
1 can water
Wash chicken. Season with pepper and your favorite seasoning salt. (I like McCormick’s.) Refrigerate chicken overnight allowing seasonings to soak throughout. Cut peppers into slices and set aside.
Mix soups and water in bowl. Add peppers and pour over chicken. Bake at 350 degrees for about 1 hour and 15 minutes.
