Chicken Tetrazzini Bake

This is a really good recipe that uses stuff that is usually in your pantry or fridge. No crazy weird ingredients that you need to go buy. And its really easy!

2 cups uncooked pasta (whatever kind you have)
1 pkg chicken bouillon
3/4 cup boiling water
1 can condensed cream of mushroom soup, undiluted
2 stalks celery, diced
1/2 onion, diced
1/4 tsp pepper
2 chicken breasts, cooked & cubed
1 1/2 cups shredded cheese, divided

Cook pasta according to package directions. Meanwhile, in a bowl, dissolve bouillon in boiling water. Blend in soup and pepper. Add celery, onion and chicken to soup mixture. Stir in 1/2 cup of the shredded cheese and transfer to a greased 2 qt casserole dish. Top with the rest of the shredded cheese and bake uncovered at 350 degrees for 35-40 minutes or until heated through. Enjoy!

Vegetable Pot Pie

Here's a tasty veggie dish perfect for Meatless Monday! Or any day of the week...

1 tbsp vegetable oil
Seasonal vegetables, cut up (green beans, carrots, onion, mushrooms, cauliflower, broccoli, sweet potatoes, zucchini, dill, etc)
salt & pepper to taste
1-2 tbsp curry powder
1 tsp cumin
1 cube vegetable bouillon
water to suit
2 tbsp corn starch
2 frozen pie shells (or homemade)

Heat vegetable oil in wok or frying pan. Fry vegetables, adding curry, cumin, salt & pepper. Add vegetable bouillon to boiling water. Add to vegetable mixture. Blend cornstarch with a little water to make paste and add to pan. Cook until gravy thickens and vegetables are soft.

Put vegetable mixture on first pie shell. Cover vegetables with remaining pie shell and seal edges. I made this in a 9 inch pie plate, but you can also use more pie shells and make in a larger casserole dish.

Bake for 45 minutes at 375 degrees.