Chicken On The Fly Recipes

CHICKEN ON THE FLY

Steps:

• 1. Pre-heat oven to 350 grease pan, and put half the pkg of noodles in pan then place half of the chicken and half of the veggies. Repeat noodles, chicken, and veggies. (if you wish put some of the cheese with this mixture)
• 2. Mix all other ingredients and pour over the noodles, chicken, & veggies.
• 3. Bake for 45 minutes to an hour.
• 4. ENJOY!!

CHICKEN POT PIE ON THE FLY

Steps:

• Pre-heat oven to 350.
• Cut chicken into large bite sized pieces. Add oil to skillet pan and add chicken, garlic powder, dill weed, salt and pepper. Cook until no longer pink.
• While Chicken is cooking, whisk cream of mushroom soup and chicken broth together in sauce pan set on medium heat until simmering. Add mixed carrots, peas, and sliced potatoes. Gently stir together, and bring to simmer again.
• Pour contents of sauce pan into 6 cup casserole dish. Add cooked chicken to casserole dish, and stir together. Add an additional dash or two of spices to taste, if needed.
• Unwrap crescent rolls. Separate rolls and layer on top of filling, taking care to leave a few gaps for steam venting. Bake 12-15 minutes or until crescent rolls are light brown.
• Let sit for 5 minutes for proper steam venting.

CHICKEN ON THE FLY

Steps:

• 1. Mix bread crumbs, salt and pepper in a plastic bag. Shake the chicken pieces in the bag till coated with bread crumbs.
• 2. Heat 2 tbsp. oil in a frying pan. Saute chicken until browned, turning at least twice, about 10 min.
• 3. Remove chicken and pour broth into pan. Stir with wooden spoon until brown bits come loose.
• 4. Place chicken breasts in a 9X12 in. casserole dish. add mushrooms and artichokes. pour broth over chicken-it will turn into gravy while cooking.
• 5. Bake uncovered at 350 for 45 min. Five min. before removing from oven, sprinkle with parmesan.
• 6. A half hour before serving, boil pasta according to package directions.