VELVEETA® QUICK CHICKEN POT PIE MINIS
Make our delectable VELVEETA® Quick Chicken Pot Pies in under 40 minutes. These quick chicken pot pie minis also only require five simple ingredients.
Provided by My Food and Family
Categories Home
Number Of Ingredients 5
Steps:
- Heat oven to 375ºF.
- Combine first 4 ingredients.
- Separate biscuits. Press 1 biscuit onto bottom and up side of each of 10 muffin pan cups sprayed with cooking spray; fill with chicken mixture.
- Bake 20 to 22 min. or until biscuits are golden brown. Cool in pan 5 min. before removing from pan to serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
VELVEETA® CHICKEN DIVAN POT PIE
Prepare this VELVEETA® Chicken Divan Pot Pie for a delicious dinner entrée. Bake this cheesy VELVEETA® Chicken Divan Pot Pie until golden and then serve.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 8 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Heat oven to 400ºF.
- Combine all ingredients except pie crust in microwaveable bowl. Microwave on HIGH 3 to 4 min. or until VELVEETA is completely melted, stirring every 2 min. Spoon into 8-inch square baking dish sprayed with cooking spray.
- Unroll pie crust; place over chicken mixture. Fold under edge of crust, then press onto top of baking dish to seal. Cut several slits in crust to permit steam to escape. Place dish on baking sheet.
- Bake 30 min. or until crust is deep golden brown. Let stand 5 min. before serving.
Nutrition Facts : Calories 330, Fat 19 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 880 mg, Carbohydrate 21 g, Fiber 2 g, Sugar 4 g, Protein 18 g
CHICKEN DIVAN CASSEROLE
Creamy chicken casserole based on the French classic, but without the carbs. This will be one of your favorite recipes. Low-carb and ketogenic diet-friendly.
Provided by Chef DJ
Categories World Cuisine Recipes European French
Time 1h47m
Yield 8
Number Of Ingredients 14
Steps:
- Place chicken breasts into a large pot and cover with water; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Remove chicken from the water.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 6 minutes. Chop broccoli.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a deep saucepan over low heat. Add onion and garlic; cook and stir until onion is clear and tender, 8 to 12 minutes. Add garlic salt, parsley, salt, and pepper.
- Pulse cauliflower in a blender or food processor until it resembles rice. Add cauliflower and chicken broth to the onion mixture; cook and stir until broth is nicely absorbed, about 10 minutes. Add heavy cream and lemon juice. Let simmer, uncovered, stirring occasionally, until well combined, about 10 minutes. Stir in mayonnaise and remove from heat. Let sauce cool until thickened.
- Pull chicken apart with 2 forks into bite-size pieces. Add 1/2 the pulled chicken to the sauce.
- Line the bottom of a casserole dish with the rest of the pulled chicken. Lay steamed broccoli on top; pour the cauliflower sauce over the broccoli. Top with Cheddar cheese. Cover with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove foil and bake until cheese at the edges is slightly browned, about 10 minutes more. Let casserole cool for 5 to 10 minutes; slice into 6 even portions.
Nutrition Facts : Calories 417.2 calories, Carbohydrate 7.8 g, Cholesterol 104.6 mg, Fat 36.6 g, Fiber 2.2 g, Protein 16.2 g, SaturatedFat 17.4 g, Sodium 614.5 mg, Sugar 2.5 g
VELVEETA® CHICKEN SPAGHETTI CASSEROLE
Delicious chicken and spaghetti casserole with Velveeta®.
Provided by Richard
Categories Main Dish Recipes Pasta Spaghetti Recipes Chicken
Time 1h35m
Yield 12
Number Of Ingredients 11
Steps:
- Combine chicken, condensed soup, chicken broth, bell pepper, celery, parsley, salt, and pepper in a Dutch oven over medium-high heat; bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Preheat the oven to 325 degrees F (165 degrees C).
- Add Velveeta® to the Dutch oven and stir until melted. Add drained spaghetti and olives. Transfer to a 9x13-inch baking dish.
- Bake, covered, in the preheated oven for 40 minutes. Uncover and bake until bubbly, about 10 minutes longer.
Nutrition Facts : Calories 383 calories, Carbohydrate 29.6 g, Cholesterol 66.5 mg, Fat 18 g, Fiber 1.8 g, Protein 24.8 g, SaturatedFat 7.6 g, Sodium 1302.8 mg, Sugar 5 g
CHICKEN - BROCCOLI DIVAN POT PIE
Make and share this Chicken - Broccoli Divan Pot Pie recipe from Food.com.
Provided by lilkittykt
Categories Savory Pies
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Prepare pie crust as directed on package for two crust pie using 9-inch pie pan.
- Spray 12 inch skillet with nonstick cooking spray, heat over medium-high heat until hot, Add chicken; sprinkle with seasoned salt and pepper, cook until no longer pink, stirring occasionally, Add soup; mix well, Add broccoli; stir gently to mix, bring to a boil, stirring occasionally. If necessary break up any large pieces of broccoli with spoon. Stir in cheese, mayonnaise and mustard.
- Spoon mixture into crust lined pan, top pie with second crust; seal edges and flute.
- Bake at 425°F for 25 to 35 minutes or until crust is deep golden brown, cover edge of crust with strips of foil after 15 minutes of baking to prevent excessive browning, let stand 10 minutes before serving.
Nutrition Facts : Calories 626.1, Fat 36.9, SaturatedFat 13.1, Cholesterol 70.3, Sodium 1071.4, Carbohydrate 44.8, Fiber 2.8, Sugar 4.9, Protein 28.6
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VELVEETA® QUICK CHICKEN POT PIE MINIS [AD] RECIPE
From myrecipes.com
Servings 5Total Time 52 mins
- Separate biscuits. Press 1 biscuit onto bottom and up side of each of 10 muffin pan cups sprayed with cooking spray; fill with chicken mixture.
- Bake 20 to 22 min. or until biscuits are golden brown. Cool in pan 5 min. before removing from pan to serve.
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