3 Easy Weekday Chicken Entrees(3 the easy way)

Over the last week my family had chicken three different ways and since I was busy, they were three easy meals I put together after a busy day. Cooking is a past time for me as I actually enjoy doing it and am pleased when whatever I prepare goes over well with the crowd, whomever it may be. I recently tweeted that there are certain things I can never make for just my house when I make it because those meals are also a favorite of my sisters. This week’s chicken adventures started with one of my sister’s request for Buffalo Chicken Dip, then I wanted a Chicken Salad, and lastly a Chicken Pot Pie were the three easy dishes I prepared for the family this week. See the recipes below and try them. Let me know what you think. As always, substitute what you prefer in the recipe and make it your own like I did.

Easy Buffalo Chicken Dip

Ingredients:

¼ cup Ranch Dressing

¼ Frank’s Red Hot Sauce

1 block of Cream Cheese

3 12.5 oz cans of cooked Chicken(any pieces, canned, or pulled convenience is key)

2 cups of Shredded Mexican Cheese Blend

Salt, to taste

Pepper, to taste

Preparation:

1. Preheat oven to 350 degrees.

2. Put the chicken in a medium bowl.

3. Add the cream cheese, ranch dressing, hot sauce, salt, and pepper.

4. Mix all of the ingredients well with a mixing spoon. Make sure the cream cheese is well mixed and there are no blocks throughout the mixture.

5. Spoon the mixture in a baking dish(glass or metal).

6. Sprinkle the shredded cheese on top of the mixture.

7. Place the dish in the oven and let bake for about 15 minutes or until the cheese melts on top.

8. Remove it from the oven and let it cool.

9. Serve and enjoy.

I like to serve it with pita chips, tortilla chips, or homemade croutons. You can have it as an appetizer or side dish.

Nut Free Chicken Salad

Ingredients:

2 12.5 oz cans of Chicken

1/3 cup dried cranberries

¼ cup of Mayonnaise

¼ cup Celery

Salt

Pepper

Preparation:

1. Put chicken in a medium mixing bowl.

2. Add mayonnaise, celery, cranberries, salt, and pepper.

3. Mix well to evenly distribute the celery and cranberries.

4. Refrigerate or serve.

I like to eat it on a spinach wrap.

Chicken Pot Pie

Ingredients:

Olive oil

Butter

1 pound of chicken breasts

1 bag of frozen peas and carrots

¼ cup of wheat flour

1 package of pie crusts (usually two included in the package)

Diced onions

¼ - ½ cup of Heavy cream

Salt

Pepper

Onion powder

Garlic powder

Preparation:

1. Preheat oven to 350 degrees.

2. Clean and cut chicken into small cubes.

3. Drizzle olive oil into a saucepan.

4. Add diced onions to the pan.

5. Add chicken to the pan after onions are clear.

6. Season the chicken and onion mixture to taste.

7. Add peas and carrots to the pan.

8. Season again so vegetables get the savory flavor of the meat.

9. Add heavy cream to the pan and stir.

10. Add flour to the pan, 1 tablespoon at a time stirring the flour making sure there are no lumps to create a thickened mixture in the pan.

11. Roll one of the pie crusts into a pie dish at the bottom.

12. Spoon in the chicken and vegetables on top of the bottom crust.

13. Cover the mixture with the top crust.

14. Put in the oven for 25 minutes or until the top crust is a golden brown.

15. Remove the pie from the oven and brush with butter.

16. Let cool and serve.

These are Covid-19 easy meals that one can have with their family if they are not able to use the same ingredients they may be used to purchasing. Nothing on this list is organic and few of the ingredients are fresh. If you are a family which is able to eat fresh by all means use fresh ingredients for a healthier option. For ease and to clear out the cupboard feel free to follow these instructions and let me know what you think!