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Program #jt1
Guest: Joanne Thompson

Easy Chicken Pot Pie

1 bag (1 lb.) frozen mixed vegetables
1 cup diced cooked chicken
1 can (10 3/4oz) condensed cream of chicken soup
1 cup Bisquick mix
1/2 cup milk
1 egg

Thaw and drain vegetables. Heat oven to 400 degrees. In ungreased two-quart casserole dis, mix vegetables, chicken, and soup.

In medium bowl, stir bisquick, milk, and eggs with a wire whisk until blended. Pour over chicken mixture.

Bake uncovered for 30 minutes or until crust is golden brown.

Taco Salad

2 lbs. hamburger meat
1 small onion
2 cans kidney beans (drained)
1 bottle Catalina dressing
tostito chips
shredded lettuce
shredded cheese

Brown hamburger and onion together. Salt and pepper to taste. Add 1/2 bag shredded cheese and stir. Add 2 cans of beans. Add 1 bottle Catalina dressing. Cook 5 minutes. Set aside.

In a dish, line bottom and sides with tostito chips. Cover with meat mixture. Add another layer of chips. Top with shredded lettuce and shredded cheese.

Asparagus Casserole

1 can asparagus
1 package saltine crackers
3 cups extra sharp cheddar cheese
1 stick butter
1 can cream of mushroom soup
1 can water

Layer ingredients in dish as follows: Butter, cheese, asparagus, butter, cheese, asparagus. Place remaining cheese on top layer. Bake 400 degrees for 30 minutes.

Always keep Saltine crackers handy.

Joanne prepares a pot pie.

Browning the meat.