Easy Chicken Pot Pie

1 Can Cream of Chicken Soup
1 9.oz package Frozen Mised Vegs. thawed
1 Cup Cubed Chicken Cooked
1/2 C Milk
1 Egg
1 C Bisquick

Mix 1st three ingredients in 9" pie pan.

Mix last 3 ingredients in bowl and pour over chicken mixture.

Bake 30 min. in 350 oven.

Roast Chicken and Potatoes

1 whole chicken, up to 4 #
2 t cornstarch
2 # small red potatoes, halved
2 t vegetable oil

Line roasting pan with foil, place in oven, turn oven on to 475.

Coat V rack with cooking spray.

Combine cornstarch and 2 t salt (or not). Use skewer to poke holes all over chicken skin. Rub cornstarch mixture evenly over chicken.

Remove roasting pan from oven. Place chicken, wing side up, in V rack and place v rack in pan and roast for 15 minutes.

Remove roasting pan from oven, (use wad of paper towels) flip chicken so other wing is facing up . Roast 15 minutes.

Toss potatoes, oil and 1/2 t salt in bowl.

Remove pan from oven, carefully transfer v rack with chicken to rimmed baking sheet. Gather up foil by its corners, capturing fat and juices, and discard.

Arrange potatoes, cut side down, in roasting pan.

Flip chicken breast side up in v rack. Put back in pan.

Bake 20 minutes (instant read thermometer inserted into thickest part of thigh registers 170 degrees.)

Remove chicken from v rack and pour juices from cavity into roasting pan with potatoes. Toss potatoes with juice and bake 10-15 minutes. Potatoes should be well browned and crisp.

Oven Fried Chicken

2 cups buttermilk
2 T Dijon mustard
2-1/4 t salt
1-1/2 t garlic powder
1-1/2 t black pepper
8 split bone=in chicken breasts, skin removed
2-1/2 cups crushed corn flakes (mashed potato flakes)
1/2 t ground poultry seasoning
1/2 t paprika
1/8 t cayenne pepper
2 T vegetable oil

In bowl whisk buttermilk, mustard, 2 t salt, 1 t garlic powder, 1 t black pepper. Add chicken, turn to coat well, cover and refrigerate at least one hour or overnight.

Heat oven to 400.

Line rimmed baking sheet with foil, set wire rack on sheet, and coat rack with nonstick cooking spray.

Gently toss corn flakes (or mashed potato flakes) 1/2 t garlic, 1/2 t black pepper, 1/4 t salt, poultry seasoning, paprika in shallow dish until combined.

Dredge chicken in mixture and place on rack leaving 1/2 inch space between each piece.

Bake 35-45 minutes (until chicken is deep golden brown, 160 degrees on instant thermometer.)

Fajitas

1/2 cup Italian Dressing
4 Chicken Breast halves cut into strips
1 Green Bell Pepper
1 medium Onion cut into thin wedges
1 Garlic Clove, minced
1/2 teaspoon Dried Oregano Leaves, crushed
1 Tomato, cut into thin wedges
8 Flour Tortillas (6 inch)

In large bowl pour dressing over chicken strips, green bell pepper, onion, garlic and oregano.

Toss lightly and refrigerate at least 10 minutes. Drain

Stir fry chicken mixture until chicken is browned and no longer pink.

Stir in tomatoes.

Wrap tortillas in dampened paper towels.

Microwave on High 45 seconds or until softened.

Fill tortillas with chicken mixture.

Serve with salsa, sour cream, shredded cheese, refried beans or gaucamole.

Serves 4

Missy's Chicken Recipe

4 Chicken Breasts
1 Can Cream of Chicken Soup.

Bake covered in 400 degree oven for 25 minutes