October - Chicken Pot Pie

2 c chicken
garlic and onion to taste
1/2 c sour cream
1/3 c mayo
1/2-3/4 c milk
salt and pepper to taste
1 c cooked, diced potatoes
steamed bag or two of mixed veggies
homemade crust

Saute first three ingredients. Combine remaining ingredients (except crust). Pour into 8 x 8 pan. Freeze.
Freeze crust separately. Defrost, top pie filling with crust, bake at 375 degrees for about 30 minutes or until filling is bubbly around edges.

Mushroom and Swiss Chicken

Ingredients

• 4 skinless, boneless chicken breasts
• 2 cloves crushed garlic
• 3 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon Cajun-style seasoning
• 1 cup chopped green onion
• 1 (8 ounce) package sliced fresh mushrooms
• 4 slices Swiss cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine oil and garlic in a 9x13 inch baking dish. Add chicken breasts and coat well with the oil and garlic. Sprinkle with the vinegar and Cajun seasoning.
3. Bake at 350 degrees F (175 degrees C) for 30 minutes.
4. Remove chicken from oven and cover with green onion and mushrooms; then add a few more sprinkles of oil and vinegar and return dish to oven for 15 to 20 minutes more. Remove from oven and immediately place 1 slice of cheese on top of each chicken breast; cheese will melt. Serve immediately.

**Of course, I modified the recipe for the freezer and used bone-in chicken, but this is one of our favorite recipes. I hope all you gals love it, too.