Chicken Chili Cornbread Pie

Here I go roaming the internet on the day of grocery shopping to find something new to make for dinner.  Kraft foods site has been really good for me in finding new meals to try!

I saw this recipe and thought to myself….self…this could either be really good or really bad!  You’ll have to get through to the end of the post before you find out the results.  Unless you’re impatient and you decide to scroll to the end and see who did and didn’t like it!!  Ok, I’m impatient so I’ll give you a little hint…I loved it!!

This is truly a great comfort food!  March is here.  It may be really nice out today (tomorrow will be snow for sure) but this hit the comfort zone spot!

What You Need:

1 Tbsp. oil

1-1/2 lb. boneless skinless chicken breasts, chopped

1 pkg. Chili Seasoning Mix

3/4 cup water

1 cup KRAFT Shredded Cheddar Cheese – I used fat free

1/2 bag of frozen corn

1 pkg. (8-1/2 oz.) corn muffin mix

Make It

HEAT oven to 400°F.

HEAT oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until done. Stir in seasoning mix and water and corn. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.

SPOON into 9-inch pie plate; sprinkle with cheese. Prepare muffin mix as directed on package; spoon over cheese, completely covering cheese layer.

BAKE 20 min. or until golden brown. Let stand 5 min. before serving.

kraft kitchens tips


Cutting raw boneless chicken breasts into pieces is a slippery task. Make it safer and prevent the knife from slipping by cutting the chicken while it is partially frozen.


Prepare using your favorite variety of KRAFT Shredded Cheese.

Craig really liked it.  Had seconds.  Caleb ate his all, but said he only liked the bread.  Brooklyn said she was full after half of it was gone.  Don’t finish dinner, no snack.  She chose no snack!!  I loved it!!

Have a great rest of your Tuesday!

Patricia – Two Girls Cooking


Kraft Foods

New Look Scalloped Potatoes & Ham


This is the third  night I’ve made a new meal that we haven’t had before!  And this is the third night that I haven’t gotten any complaints from the family.  I have even gotten the “this is pretty good” from a certain picky person!  Yay me!

I wasn’t sure if this could be considered a meal or a side dish.  I consulted with my other “Girl” and she said it depended on how much ham was in the dish.  Since it had a pound of cut up ham I decided that it was going to be our main course served with some green beans.  This went over well.

I know it says “New Look” in the title (which means a healthier version) but it honestly didn’t seem like it with the ingredient I was using.  But here is the information I got from Kraft’s site:


By preparing this tasty casserole with BREAKSTONE’S FREE or KNUDSEN Fat Free Sour Cream and 2% Milk VELVEETA instead of the full-fat products, you’ll save 40 calories, 6.5 grams of fat and 4 grams of saturated fat per serving.

I didn’t use that brand of sour cream, but I did use the fat free/lite.  I did use the Velveeta instead of full fat cheese.  I’m amazed at how much fat gram were saved.  The calories aren’t the important part to monitor for me, as yo know, but the fat intake.   So if I can save that way, it’s good for me.

what you need

4-1/2 lb. red potatoes (about 9), cut into 1/4-inch-thick slices

1 container (16 oz.) BREAKSTONE’S FREE or KNUDSEN Fat Free Sour Cream

3/4 lb. (12 oz.) 2% Milk VELVEETA®, cut into 1/2-inch cubes

1/2 lb. (1/2 of 1-lb. pkg.) OSCAR MAYER Smoked Ham, chopped

4 green onions, sliced – I left out the onions due to family dislikes –  I would have liked it!

1/4 cup KRAFT Grated Parmesan Cheese

make it

HEAT oven to 350°F.

COOK potatoes in boiling water in large saucepan 10 to 12 min. or just until potatoes are tender; drain. Remove 3/4 of the potatoes; place in large bowl. Add sour cream; mash until smooth. Stir in VELVEETA, ham and onions. Gently stir in remaining potato slices.

SPOON into 13×9-inch baking dish sprayed with cooking spray; sprinkle with Parmesan.

BAKE 30 min. or until heated through.

This was another hit!  The cheesy potatoes were so good and did well as a main dish!  The ham filled us up perfectly!

I told my other half that the last few meals have been healthier versions and I know he can’t tell the difference.  He just asked when he could have rice again for dinner!

Have a great rest of the week.

Patricia – Two Girls Cooking

Broccoli, Cheddar and Ham Bake

So how do you get kids to eat their broccoli?  You cover it in melted cheese, ham and pasta!  This works for those picky eaters you have in your house too.

I have an Rachael Ray’s “Tastyapp”  on my phone.  When I was going through my weekly routine, struggling to find  meals, I decided to try something from here.   It was actually the first meal I found under the budget friendly area.

We had a ham in the freezer so that covered two meals!  Monday night I put the ham in the slow cooker, poured some 7up and brown sugar over the top and cooked for about 3-4 hours on low.  I saved the rest for tonights meal.  Simple, tasty and covered the veggie area for the kids!  It worked!

Here’s what you need:

1lb bowtie pasta

1/4 cup slivered almonds, toasted

2tbs butter

2tbs flour

1tbsp spicy brown mustard

2 cups milk

1/4 tsp salt and pepper – I used more pepper!

1 cup shredded cheddar cheese

1 box (I used small bag of frozen) brocolli

1/2 pound thickly sliced ham

Here’s how:

Pre-heat oven to 350 degrees

In a pot of boiling water, cook the noodles to al dente.

While the pasta is cooking, spread the nuts in a single layer baking sheet.  Bake them until lightly toasted and aromatic, about 5 minutes (don’t forget about them).

Place the pot the pasta was cooked in over medium heat with the butter.  Sprinkle the flour over the butter and cook for about a minute.  Whisk the mustard and milk into the butter-flour mixture and bring to a bubble.  Season with salt and pepper, simmer until thickened for 2-3 minutes.  Turn the flame (heat) off and add the cheese, stirring until melted and combined.

Add the cooked pasta, broccoli and ham to the pan and stir everything to combine.  Transfer the mixture to a casserole dish and sprinkle the almonds over the top.  Bake until heated through and bubbly, 12-15 minutes, and serve.  We had some garlic, cheese bread with ours.

The best part of this, to me, was the flavor the toasted almonds added to it.  Happy the kids liked it…but happier I have leftovers for lunch tomorrow.

Happy cooking.


Two Girls Cooking.

Cheesy Chicken Pot Pie

Last night I needed a fast easy dinner, so I made this quick pot pie. The frozen veggies made the prep very fast. The Garlic Butter crescents on top added a lot of flavor. This was so good, we won’t have trouble eating up the leftovers!

– Jodi

3 cups chopped cooked chicken
1 16 oz. pkg. frozen vegetable blend
1 can mushrooms
about 1/2 cup onion
1/2 lb. Velveeta, cut into 1/2-inch cubes
1 can cream of chicken soup
1 can crescent rolls (I used the garlic butter ones)

Heat oven to 375ºF. Combine all ingredients except dough in 13×9-inch baking dish. Unroll dough; place over chicken mixture. Bake 20 to 25 min. or until crust is golden brown.

Chicken Pot Pie (again)

I know I’ve been talking about making this for almost a month now, but I finally just got around to it. What can I say, it’s been a busy month!  This was my first attempt at pot pie, so while it turned out well, I think I would go for more veggies next time. Smaller quantities of each with more variety. 

– Jodi

Chicken Pot Pie

2 cans refrigerated large crescent rolls (though I only used about a can and a half)
2 frozen chicken breasts, thawed and cut up
1-2 tbsp olive oil
1/2 large onion, chopped
3/4 cup baby carrots, chopped
3/4 cup frozen peas
1/2 cup sour cream
1 jar chicken gravy
2 tbsp cornstarch
1 tbsp garlic and herb Mrs. Dash (I love this stuff)
salt and pepper
1 egg, beaten

Heat oven to 375. Grease 9 in pie plate. Take about 2/3 of the first can of crescents and pinch seams together. Spread in pie pan. This won’t fit perfectly, just kind of smoosh it in there til it’s pretty close to covering the bottom and sides. Cut off any extra dough. Place in the oven for about 10-15 min, until it’s golden brown. Remove and set aside.

While bottom crust is baking: In a large skillet heat the olive oil. Add the chicken and cook until the outsides are white. Add the onion and carrots and cook for about 5 more minutes. Remove from heat and stir in the peas.

Mix sour cream, gravy, cornstarch and seasoning in a bowl with a fork or whisk until well blended. Stir this mixture into the chicken/vegetable mix. Spoon this mix into the baked bottom crust. 

Take the remaining dough from the first can and about 1/2 of the second can of crescents. Pinch seams together and place over the top of the pie. Again, it’s not going to be a perfect fit. Just cut off extra dough on the sides.  Bake for about 20 min. Brush with beaten egg, and cover edges of pie with strips of foil if they are getting over dark. Bake for about 15 min more, until crust is golden brown. 

Ham Alfredo Ranch Casserole

I know, Patricia, I was supposed to be making a pot pie. But this was easier and just sounded good! I’ll make the pot pie another night. Promise. 

1 lb bag frozen Broccoli, Cauliflower and Carrots
2 cups diced cooked ham
2 cups refrigerated diced potatoes with onions
1 10 oz container refrigerated alfredo sauce
1/2 cup ranch dressing
about 30 Ritz crackers, crushed
2 tbsp margarine, melted

I mix this in the 13X9 baking dish so I don’t have to wash extra dishes. First add the frozen veggies, the potato/onion and ham. Then pour the alfredo and ranch evenly over the top. Mix well. 
Combine the crushed crackers and melted margarine in a small bowl. Sprinkle over the top of the casserole.
Bake at 350 for about 40-45 min (should be bubbly and golden brown).
I even got Scott to eat it and he doesn’t much care for ham. He enjoyed it, and has volunteered to help eat the leftovers.

– Jodi