What You Need:
2 breasts chicken, cooked and shredded
2 cups sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups shredded cheddar cheese
8 oz Vermicelli pasta, cooked and drained
1/2 stick butter
Parmesan cheese
What You Do:
Preheat oven to 350. Lightly grease a 9x13 baking dish.
In a large bowl, mix all ingredients except Parmesan cheese.
Pour into baking dish.
Sprinkle Parmesan cheese on top.
Bake for 25-30 minutes
Shepherd's Pie
What You Need:
2 lbs beef (80/20)
1 sweet onion, finely diced
2 beef bullion cubes
1 Tbsp tomato paste
1 Tbsp kitchen bouquet
1 Tbsp Worcestershire
1 large can diced tomatoes
salt and pepper
1 cup frozen peas and carrots
For potatoes:
8 medium yukon gold potatoes (peeled and quartered)
1 cup heavy cream
4 Tbsp butter
salt and pepper
What You Do:
Cook onion and beef in skillet until onions are translucent and beef is no longer pink. Drain grease!
Add all other ingredients (except those listed for potatoes)
Stir together well, put lid on and simmer for about 15 minutes.
Make potatoes - I prefer to use the instant pot (following this recipe).
If using Instant pot, put 1 cup of water on the bottom, lay potatoes on wire rack. Season with salt. Put lid on, close seal and turn on to pressure cook for 10 minutes. When it's done, vent the IP, then drain the water. Mash potatoes, add cream, butter, salt and pepper and stir together.
If not using instant pot cook the potatoes in salted water until soft, then strain and mash, adding cream and butter.
In a greased 9x13 dish put the beef mixture on the bottom. Top with the mashed potatoes.
Bake in oven at 365 for 40 minutes.
(Can freeze this to cook later, just thaw it in the fridge before putting in the oven.)
2 lbs beef (80/20)
1 sweet onion, finely diced
2 beef bullion cubes
1 Tbsp tomato paste
1 Tbsp kitchen bouquet
1 Tbsp Worcestershire
1 large can diced tomatoes
salt and pepper
1 cup frozen peas and carrots
For potatoes:
8 medium yukon gold potatoes (peeled and quartered)
1 cup heavy cream
4 Tbsp butter
salt and pepper
What You Do:
Cook onion and beef in skillet until onions are translucent and beef is no longer pink. Drain grease!
Add all other ingredients (except those listed for potatoes)
Stir together well, put lid on and simmer for about 15 minutes.
Make potatoes - I prefer to use the instant pot (following this recipe).
If using Instant pot, put 1 cup of water on the bottom, lay potatoes on wire rack. Season with salt. Put lid on, close seal and turn on to pressure cook for 10 minutes. When it's done, vent the IP, then drain the water. Mash potatoes, add cream, butter, salt and pepper and stir together.
If not using instant pot cook the potatoes in salted water until soft, then strain and mash, adding cream and butter.
In a greased 9x13 dish put the beef mixture on the bottom. Top with the mashed potatoes.
Bake in oven at 365 for 40 minutes.
(Can freeze this to cook later, just thaw it in the fridge before putting in the oven.)
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