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Sundays since I can remember were always reserved for family and that's the way it should stay. Life for sure has changed since I was a kid, it's way more busy and money has never been more tight. For this reason I need to share these simple but delicious recipes to share with your families. Oh did I forget to mention how incredibly cost effective these recipes are, cause oh boy you in for some easy savings!

Chicken is the star of these 3 family meals starting with a creamy super sized version of a classic chicken pot pie, all cooked in 1 dish! Second up the classic King Ranch Casserole, taco night doesn't need to be a big mess and production. Cook it all in dish and save yourself the clean up! Last up roasted chicken, the best part is by making your chicken flat you can cook it in 40 min and throw all your veggies in with it! Enjoy these money/time saving recipes and stayed tuned for more!

Ingredients

Chicken pot pie casserole:

• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1 1/2 cups milk
• 1 1/2 teaspoons old bay seasoning
• 2 tablespoons butter
• 1 large sweet onion, diced
• 8 ounces sliced fresh mushrooms
• 4 cups shredded cooked chicken
• 2 cups frozen cubed hash browns
• 2 cups frozen mixed vegetables
• 1/3 cup chopped fresh parsley
• 3/4 cup shredded sharp Cheddar cheese
• 2 tablespoons chopped fresh chives
• 1 tube pillsbury biscuits
• 2 tablespoons butter, melted

King Ranch Chicken:

• 8 strips bacon, chopped
• 1 1/2 cups chopped yellow onion
• 1 cup chopped red bell pepper
• 1 jalapeño pepper, seeded and chopped
• 2 garlic cloves, chopped
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup all-purpose flour
• 1 3/4 cups chicken broth
• 1 can diced tomatoes with green chiles, drained
• 1 1/2 cups sour cream
• 5 cups chicken, cooked and chopped
• 1 cup loosely packed fresh cilantro leaves, chopped
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded sharp Cheddar cheese
• 18 soft taco-size corn tortillas
• 1/4 cup canola oil

Garlicky Roasted Spatchcock Chicken:

• 1 whole chicken
• 4 garlic cloves, chopped
• 1 teaspoon kosher salt
• 6 tablespoons salted butter, softened
• 1 tablespoon chopped fresh thyme
• 1 lemons, zest and juice
• 3/4 teaspoon black pepper, divided
• 12 ounces small red new potatoes, halved
• 8 ounces small carrots with tops, trimmed
• 8 ounces Brussels sprouts, trimmed and halved

Directions

Chicken pot pie casserole:

1. Preheat oven to 425 degrees. Melt 1/3 cup butter in a large saucepan over medium heat; add all-purpose flour, and cook, whisking constantly, 1 minute. Gradually add chicken broth and milk, and cook, whisking constantly, until thickened and bubbly. Remove from heat, and stir in old bay seasoning.
2. Melt 2 Tablespoons. butter in a large pan over medium-high heat; add onion and mushrooms, and sauté 10 minutes or until tender. Stir in chicken, frozen veggies, potatoes, parsley, and sauce. Spoon filling into a lightly greased 13 x 9 baking dish.
3. Bake Chicken Pie Filling at 425 degrees  for 15 minutes. Remove from oven, and arrange cheese and  biscuits on top of hot chicken mixture. Bake 25 to 30 more minutes or until biscuits are golden brown and chicken mixture is bubbly. Remove from oven, and brush biscuits with 2 Tablespoons melted butter.

King Ranch Chicken:

1. Preheat oven to 375 degrees. Cook chopped bacon in a large skillet over medium-high heat. Add onion and all the peppers; cook, stirring occasionally, 8 to 10 minutes or until softened and lightly browned. Stir in garlic, chili powder, cumin, salt, and black pepper; cook, for an additional 1 minute.
2. Sprinkle flour over vegetable mixture, and cook, stirring constantly, 1 minute. Whisk in broth, and increase heat to high. Bring to a boil, stirring constantly. Boil, stirring occasionally until thickened. Remove from heat. Stir in tomatoes and sour cream.
3. Stir together chicken and cilantro in a large bowl; stir in vegetable mixture. Combine both cheeses in a small bowl.
4. Heat a large cast-iron skillet over high heat. Lightly brush each tortilla on both sides with oil. Cook tortillas, in batches, in hot skillet 1 to 2 minutes each side or until lightly browned and crisp on both sides.
5. Line bottom of a lightly greased 13 x 9 inch baking dish with 6 tortillas, overlapping slightly, to cover bottom of dish. Top with half of chicken mixture and one-third of cheese. Repeat layers once. Top with remaining tortillas and cheese. Lightly coat a sheet of aluminum foil with cooking spray, and cover baking dish.
6. Bake at 375 degrees for 20 minutes. Uncover and bake 10 minutes or until bubbly and lightly browned on top. Let stand 10 minutes before serving.

One Pan Garlicky Roasted Chicken:

1. Preheat oven to 450°F. Rinse chicken, and pat dry. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone, and remove backbone. (Discard or reserve for stock.) Turn chicken breast side up, and open the underside of chicken like a book. Using the heel of your hand, press firmly against breastbone until it cracks. Place chicken in a large rimmed baking pan. Tuck wing tips under chicken so they don't burn.
2. Combine garlic and salt on a cutting board. Using the flat edge of a knife, mash into a paste. Combine garlic paste, butter, thyme, zest, and pepper in a bowl. Set aside 2 tablespoons of the garlic mixture. Rub remaining garlic mixture under skin of chicken breasts and thighs.
3. Bake chicken in preheated oven 10 minutes. Remove pan from oven. Reduce heat to 400 degrees. Arrange potatoes and carrots around chicken; return to oven, and bake 20 minutes. Arrange Brussels sprouts around chicken, and spread remaining 2 tablespoons garlic mixture on breasts; return to oven, and bake until a meat thermometer inserted in thickest portion registers 165°F, about 20 minutes. Drizzle with lemon juice, and let stand 10 minutes. Carve chicken, and serve with pan juices.