Chicken Pot Pie

This recipe is one I've had laying around for years. I made it a lot when Livi was littler. It's quick, easy, budget friendly & really good. I found it originally on an ad for Campbell's Cream of Chicken Soup. I've seen numerous versions of it over the years, but I'm going to record it here anyway just for the sake of having  our family favorites in one place...

Chicken Pot Pie

Photo from Campbellskitchen.com

1 can (10-3/4 oz) cream of chicken soup
1 pkg (12 oz) frozen mixed vegetables (the recipe says "thawed" but I always just throw them in still frozen.)
1 cup cubed cooked chicken
1/2 cup milk
1 egg
1 cup Bisquick All-Purpose Baking Mix

Preheat oven to 400.
In a 9" pie plate mix soup, vegetables & chicken.
Mix milk, egg, & Bisquick.
Pour over chicken mixture..
Bake 30-40 minutes or until golden.

Serves 4

Spaghetti Skillet

Another delicious recipe from Quick Cooking Magazine before them, Taste of Home, & Light & Tasty Magazines went downhill (in my opinion). This ones comes from back when the magazines were completely ad-free, full of color photos & you couldn't hardly find a recipe in any of the issues that wasn't good....

Anyway, this recipe comes from the Annual Quick Cooking 2000 Book.

Spaghetti Skillet

Photo from TasteofHome.com

1/2 lb. ground beef
1/4 lb. bulk Italian sausage
1 can (15 oz) tomato sauce
1 can (14-1/2 oz) stewed tomatoes
1 cup water
1 can (4 oz) mushroom stems & pieces, drained
2 celery ribs
4 oz uncooked spaghetti, broken in half
1/4 tsp. dried oregano
salt & pepper to taste


In a skillet over medium heat, cook beef and sausage until no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover & simmer for 14-16 minutes or until spaghetti is tender.

Makes 4-6 servings.