Cheesy Chicken And Veggie Pie Recipes

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CHEESY CHICKEN AND VEGGIE PIE



Cheesy Chicken and Veggie Pie image

A wonderful savory pie that would be delicious for brunch, lunch, or dinner. The vegetables, fresh spinach, and moist chicken breasts are a hearty filling. Cream cheese adds a touch of tang and makes everything creamy. We loved the crunch from the crescent roll dough crust. Easy to make and so good.

Provided by Careema Bell

Categories     Savory Pies

Time 1h25m

Number Of Ingredients 10

4 chicken breast halves, skinless and boneless
1 green pepper, sliced in half
1 red pepper, sliced in half
1 medium sweet onion, sliced in half
1 c shredded Italian cheese blend (I use six cheese)
1 half brick of cream cheese, small cubes
1 Tbsp Italian seasoning
1/2 c water
2 can(s) big and flaky crescent rolls
1 c spinach, fresh

Steps:

  • 1. Preheat oven to 350. Place four chicken breasts and vegetables in a skillet or baking dish. Sprinkle with sea salt, pepper, and Italian seasoning and toss until coated. NOTE: You can use a bit of oil for this part but I opt not to and use the moisture from the chicken and vegetables to help the spices stick.
  • 2. Bake all ingredients 20-25 minutes or until the chicken is cooked through. Cool ingredients in the fridge or counter until you can handle them.
  • 3. RESERVE ANY JUICES OR PAN DRIPPINGS LEFT FROM BAKING. Chop all ingredients and set aside.
  • 4. Place hot water in the pan or on the baking sheet to get the drippings and juices from baking your meat and veggies. Set aside.
  • 5. Add water/dripping mixture, cream cheese, and shredded cheese in a mixing bowl. Mix until creamy adding more water if needed (you want it to have a cream soup like texture).
  • 6. Add your reserved meat and veggie mix to the cheese mixture.
  • 7. Open 1 can of crescent rolls and press into a springform pan or non-stick skillet to form a pie crust.
  • 8. Add filling to crust.
  • 9. Place 2nd can of crescent rolls to the top of the pie. You may need to press the seams together so that the pie doesn't leak.
  • 10. Bake at 350 for 23-30 minutes or until the pie is golden brown and the filling is hot.

CHEESY CHICKEN AND VEGETABLE CASSEROLE



Cheesy Chicken and Vegetable Casserole image

Leftover chicken? Turn it into a delicious casserole complete with veggies.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 7

2 cups cut-up cooked chicken
1 jar (16 oz) Cheddar cheese pasta sauce
1 bag (1 lb) frozen broccoli, carrots and cauliflower, thawed, drained
1 1/4 cups Original Bisquick™ mix
1/4 cup grated Parmesan cheese
1/4 cup firm butter or margarine
1 egg, slightly beaten

Steps:

  • Heat oven to 400°F. In large bowl, mix chicken, pasta sauce and vegetables. Pour into ungreased 9-inch square pan.
  • In small bowl, mix Bisquick mix, Parmesan cheese and butter with fork or pastry blender until crumbly. Stir in egg. Sprinkle over chicken mixture.
  • Bake 20 to 22 minutes or until topping is light golden brown.

Nutrition Facts : Calories 420, Carbohydrate 24 g, Cholesterol 130 mg, Fat 4 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 4 g, TransFat 1 g

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