Noelle's Easy Chicken Pot Pie

Noelle's Easy Chicken Pot Pie

1 Lg Can of Chicken (Can use home cooked chicken as well, canned is just easier for us)
1 Can Cream of Mushroom or Chicken soup
1 Can Cream of Potato soup
2 Cans of Veggies (Drained) We use corn and green beans *could use fresh or frozen instead*
Mix all together of pour into 9X13 greased pan.
Top with Pillsbury Crescent rolls, just unroll and lay flat on top of mixture (you can stretch them a little to cover the whole top if you don't like the small parts uncovered). Bake according to the directions on the crescent package. Take out when the crescents are golden brown.
If you like leftovers, remove the crescents b/c they don't reheat well but the mixture is good with bread.

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Stephanie's crock pot enchiladas

Stephanie's crock pot enchiladas

They start there anyway, you eventually have to bake them.

INGREDIENTS
chicken breasts
enchilada sauce
cheese
chiles
salt
pepper
garlic
veggies
taco shells

Step One:  Get a crock pot.

Step Two:  Put in 4-5 boneless skinless chicken breasts (this will make 6-8 enchiladas, adjust for your family size accordingly), a can of green chiles (small or large depending on your taste), a can of corn drained, a half a cup of chicken stock, salt, pepper, garlic.  Cook on high 5-6 hours or low 8-9 hours.  Add any veggies an hour or two before it's done (onion, bell pepper, jalepeno, cilantro (gag) whatever).

Step Three:  Preheat oven to 350.  Once it's done cooking beat up the meat so it's shredded, put about a 1/4 cup enchilada sauce on the bottom, scoop out about 1/2 cup of mixture into a shell, add a bit of cheese, roll up and place in a glass baking dish seam side down.  Repeat until your dish is full, pour the rest of the enchilada sauce over the top.  Add cheese to the top.  Bake for 20-25 minutes.  Enjoy!

I make creamed corn and spanish rice to go with ours.

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