Ingredients

• ½ cup butter
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• ¼ cup flour
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 1 tsp fresh thyme (or ½ tsp dried)
• 2 cups vegetable broth
• 1 cup whole milk
• 1 cup green beans, chopped
• 1 cup mushrooms, sliced
• 1 cup peas
• 1 sheet puff pastry, thawed and cut into squares
• 1 egg, beaten (for brushing)

Instructions

1. Preheat oven to 400°F.
2. In a large skillet, melt butter and sauté onions, carrots, and celery until softened.
3. Stir in flour and seasonings. Cook 1–2 minutes.
4. Add broth and milk gradually, stirring until thickened.
5. Stir in green beans, mushrooms, and peas. Cook 5 minutes until heated through.
6. Transfer mixture to a baking dish. Top with puff pastry squares and brush with egg.
7. Bake for 25–35 minutes until golden brown. Let cool before serving.

Ingredients

• Rotisserie chicken breast (shredded)
• Charred jalapeños (minced)
• Lime juice
• Garlic powder, onion powder, salt, black pepper
• Mozzarella cheese
• Small flour tortillas
• Butter, garlic, flour
• Chicken stock
• Sour cream
• Cream cheese
• White pepper
• Monterey Jack cheese
• Green onions (for garnish)

Instructions

1. Mix chicken, jalapeños, lime, seasonings, and mozzarella. Fill and roll tortillas.
2. Melt butter, cook garlic, stir in flour, then whisk in chicken stock. Add jalapeño, then finish with sour cream, cream cheese, and white pepper.
3. Pour over enchiladas, top with Monterey Jack, and bake 25–30 mins.
4. Garnish with green onions and serve.

Ingredients

Major Ingredients

• 2 chicken breasts
• About 12 oz egg noodles
• 1 bag frozen peas (approx. 10 oz)
• 1 family-sized can cream of chicken soup (22–26 oz)
• 1 cup milk

Minor Ingredients

• 4 tablespoons butter
• 1–2 teaspoons minced garlic
• ½ teaspoon chicken bouillon powder (optional)
• Salt and pepper (to taste)
• 1–2 tablespoons sour cream (optional)

Instructions

1. Cook chicken with salt and pepper. Dice and set aside.
2. Boil egg noodles. Drain and set aside.
3. In skillet, melt butter and sauté garlic. Add peas and heat through.
4. Add cream of chicken soup and milk. Stir until smooth.
5. Add diced chicken back into the pan. Mix well.
6. Season with bouillon, salt, pepper, and sour cream if using.
7. Mix in cooked noodles until fully coated. Serve warm.

Notes

This is a quick and budget-friendly dinner that’s creamy, filling, and easy to customize. Sour cream and bouillon are optional enhancements.