Biscuits on Cream Chicken

10 oz frozen peas
2 c cooked chicken (or turkey) cubed
10 oz can cream of chicken soup
½ c sour cream
½ c milk
Rolled tea biscuits
½ tsp salt
1/8 tsp pepper
1 ¼ c shredded cheese

Preheat oven to 425. Rinse peas to separate.
Heat peas, chicken, soup, sour cream, milk, salt and pepper to boiling, stir frequently.
Prepare rolled biscuits. Pour hot chicken mix into casserole dish, place biscuits on top.
Sprinkle with cheese. Bake 425 for 20 minutes.

Chicken & Cheddar Strata

5 c bread, cubed
1 ½ c cooked chicken, chopped
10 oz pkg frozen chopped broccoli, thawed & drained
2 C shredded cheddar cheese
5 eggs
2 ½ c milk
½ tsp salt
1 tsp dry mustard

1. Butter large, deep, straight-sided baking dish (at least 8 c). Layer 1/3 each of the bread, chicken, broccoli & cheese; repeat to make 2 more layers.
2. Beat eggs with milk, salt & mustard until blended.
3. Pour egg mixt over strata. Cover & refrigerate at least 3 hours or overnight.
4. Bake, uncovered, in 350 oven for 1 ¼ hours, or until puffy & golden.

Serves 6-8.

Instead of chicken & broccoli, you may substitute other cooked meats or vegetables. E.g. ham, turkey, salmon, crab, bacon, mushrooms, asparagus, cauliflower, etc.

Layered vegetable casserole

8-10 servings

8 med potatoes, about 3 lbs (1.5 kg)
4 Tbsp butter or marg, at room temp
1 c light or reg sour cream
1 tsp salt
300g pkg thawed frozen chopped spinach
1 egg lightly beaten
300g pkg frozen cooked squash, thawed
1 Tbsp finely grated fresh ginger or ½ tsp dried ginger
1 c grated cheddar

1. Peel potatoes, cut in ½ & immediately drop into cold water. Drain and place in large saucepan. Cover completely with boiling or hot water to speed cooking. Cover saucepan & bring to boil over high heat. Reduce heat to medium & continue boiling gently, partially covered, until potatoes are very tender (20-30 min)
2. Drain & mash. Stir in 2 Tbsp butter, sour cream & ½ tsp salt. Squeeze handfuls of spinach until fairly dry. Coarsely chop if not already chopped. Place in med bowl. Stir in green onions, egg, 1 Tbsp butter & ¼ tsp salt. Drain off liquid from thawed squash. Stir with 1 Tbsp butter, ginger & ¼ tsp salt.
3. Preheat over to 350. Butter large casserole dish (2 L/8 cup) or coat with cooking spray. Spoon 1/3 of potato into dish & spread smooth. Evenly spread with all of squash mixture. Spread with ½ of remaining potatoes, then all of spinach. Top with layer of remaining potatoes, then sprinkle with cheese.
4. Bake, uncovered, 350 until hot & cheese is lightly golden, 55-65 min.

This is a great pop luck dish.

Chicken Pot Pie

2 Tbsp olive oil
1/2 lb mushrooms, quartered
2 leeks or onions, trimmed and chopped
1 c diced carrots
1/3 c flour
2 c chicken stock
1 Tbsp chopped fresh thyme, or 1/2 tsp dried
1/4 tsp hot red pepper sauce (I used red pepper flakes)
1/2 tsp pepper
salt to taste
4 cup diced cooked chicken breasts
1/2 c fresh or frozen corn nibblets
1 c fresh or frozen peas
1/4 c diced pimento or roasted sweet red pepper

Cheddar Mashed Potato Topping:
2 lb baking potatoes, peeled & c in 2" pieces
3/4 c milk, hot
1/4 tsp pepper
salt to taste
3/4 c grated light cheddar cheese
1 tsp paprika

1. Heat oil in large saucepan. Add mushrooms, leeks & carrots. cook for a few minutes. Sprinkle with flour. Cook gently for 5 min, but do not brown.
2. Whisk in stock and bring to boil. Reduce heat and add thyme, hot pepper sauce, pepper & salt. Simmer gently for 10 minutes, stirring occasionally.
3. Stir in chicken, corn, peas and pimento. Taste and adjust seasonings if necessary.
4. To make topping, cook potatoes in large pot of boil water until tender. Drain well and pat dry. Mash. Beat in milk, pepper, salt & cheese. Taste and adjust seasonings if necessary. Add more milk if necessary so you can spread the potatoes.
5. Lightly oil 3 qt/3 L casserole dish. Spoon chicken mixture into dish. Spoon potato mixture over chicken and sprinkle with paprika.
6. Bake 400 for 30-35 min until hot & bubbly.

8-10 servings.
Per serving:
calories 333
g carbohydrate 32
g fibre 3
g total fat 9
g saturated fat 3
g protein 31
mg cholesterol 68
mg sodium 184
mg potassium 735

From the cookbook: Bonnie Stern, Simply HeartSmart Cooking