Well, believe it or not, it's almost September! Thanks for all the great chicken recipes. We got lots of new ones to try!
September's theme is Casseroles. You can start submitting your favorite casserole recipes at any time. Any type of casserole will work...breakfast, dinner, beef, chicken, whatever!
If you haven't submitted August's recipe yet, It's not too late! Go ahead and send them to me.
Happy Wednesday!
Wednesday, August 25, 2010
Monday, August 23, 2010
Grilled Chicken, Avocado, Tomato Sandwich
From Laurel Holler
Grilled Chicken, Avocado, Tomato Sandwich
2 tsp. olive oil
4 chicken breasts
salt to taste
freshly ground black pepper
l/2 cup fat free whipped cream cheese
2 T minced green onions
l T diced chili pepper (I use anaheim pepper)
l T freshly chopped cilantro
Avocado sliced into thin strips (as much as you like)
4 large buns or hoagie buns
4 large sliced tomatoes, sliced thick
l. Preheat grill to medium high.
2. Brush chicken with olive oil and then season with salt, pepper. Cook them on the grill, about 4-5 minutes per side depending on the thickness. Transfer to cutting board to cool and then slice on the bias.
3. In small bowl combine cream cheese, green onions, chili pepper and cilantro. Add
salt, pepper to taste.
4. Toast buns if you like. Then divide cream cheese mixture among sandwiches,
spreading it out on each side of bun. Divide chicken among sandwiches. Top
with sliced avocado and sliced tomato.
5. Slice sandwich on diagonal and serve.
Grilled Chicken, Avocado, Tomato Sandwich
2 tsp. olive oil
4 chicken breasts
salt to taste
freshly ground black pepper
l/2 cup fat free whipped cream cheese
2 T minced green onions
l T diced chili pepper (I use anaheim pepper)
l T freshly chopped cilantro
Avocado sliced into thin strips (as much as you like)
4 large buns or hoagie buns
4 large sliced tomatoes, sliced thick
l. Preheat grill to medium high.
2. Brush chicken with olive oil and then season with salt, pepper. Cook them on the grill, about 4-5 minutes per side depending on the thickness. Transfer to cutting board to cool and then slice on the bias.
3. In small bowl combine cream cheese, green onions, chili pepper and cilantro. Add
salt, pepper to taste.
4. Toast buns if you like. Then divide cream cheese mixture among sandwiches,
spreading it out on each side of bun. Divide chicken among sandwiches. Top
with sliced avocado and sliced tomato.
5. Slice sandwich on diagonal and serve.
Friday, August 20, 2010
Wow!
We are getting some great recipes, Girls! Thanks so much for sharing. They're still coming in...exciting. Some of our husbands may be wondering why we're having so much chicken lately! Ha!
Just a quick note. Try as I may, I can't get the comments to pop up as you scroll through the blog. If someone who is a little more blog savvy can tell me, I would love to at least see at the end of a recipe that it has X number of comments. But for now, if you click the recipe title on the right side of the blog, it will pull that recipe and any comments made will be displayed below it. Remember, to make a comment, just click the recipe title and you will see a spot below the recipe to leave a comment. Please feel free to share!
Also, September is coming and so is a new category. If you have a good idea, leave me a comment and let me know.
Have a great weekend!
Just a quick note. Try as I may, I can't get the comments to pop up as you scroll through the blog. If someone who is a little more blog savvy can tell me, I would love to at least see at the end of a recipe that it has X number of comments. But for now, if you click the recipe title on the right side of the blog, it will pull that recipe and any comments made will be displayed below it. Remember, to make a comment, just click the recipe title and you will see a spot below the recipe to leave a comment. Please feel free to share!
Also, September is coming and so is a new category. If you have a good idea, leave me a comment and let me know.
Have a great weekend!
Sour Cream Chicken Enchiladas
From Rebecca Stuart
Sour Cream Chicken Enchiladas
Chicken (You can use about 4 chicken breasts and boil them, cube or shred, and season with garlic salt, chili powder, etc. OR you can use can one large can of chicken or frozen chicken strips that you just grill up.)
2 cans cream of chicken
1 can cream of mushroom
8 oz. sour cream
1 can of green chilies
green onions
2 cups shredded cheddar cheese
corn tortillas
Season chicken and add all ingredients (reserve one cup of cheese). Mix well and spoon into warmed tortillas. Line tightly in a 13X9 pan. Pour reminder of mixture on top of enchiladas and sprinkle with remaining cheese. Bake 30 min at 350. Very tasty and leftovers are great reheated in the microwave.
Sour Cream Chicken Enchiladas
Chicken (You can use about 4 chicken breasts and boil them, cube or shred, and season with garlic salt, chili powder, etc. OR you can use can one large can of chicken or frozen chicken strips that you just grill up.)
2 cans cream of chicken
1 can cream of mushroom
8 oz. sour cream
1 can of green chilies
green onions
2 cups shredded cheddar cheese
corn tortillas
Season chicken and add all ingredients (reserve one cup of cheese). Mix well and spoon into warmed tortillas. Line tightly in a 13X9 pan. Pour reminder of mixture on top of enchiladas and sprinkle with remaining cheese. Bake 30 min at 350. Very tasty and leftovers are great reheated in the microwave.
Eden Isle Chicken
Eden Isle Chicken
(Cassie Cathey - my mom use to make this when I was growing up and I loved it!)
4-6 Chicken breasts - cut in half
8-12 pieces of slightly cooked bacon
5 oz of cream cheese
2 cans of Cream of chicken soup
Jar of Dried Beef
pepper
Lay the dried beef flat in a 9 by 13 pan. Wrap the bacon around each piece of chicken and then lay on top of the dried beef. Pepper as much or as little as you like. In a pan on the stove cook the cream cheese and soup until cream cheese is melted and all is blended. pour over chicken. cover with foil and bake at 400 degrees until chicken is done. We serve this over rice.
(Cassie Cathey - my mom use to make this when I was growing up and I loved it!)
4-6 Chicken breasts - cut in half
8-12 pieces of slightly cooked bacon
5 oz of cream cheese
2 cans of Cream of chicken soup
Jar of Dried Beef
pepper
Lay the dried beef flat in a 9 by 13 pan. Wrap the bacon around each piece of chicken and then lay on top of the dried beef. Pepper as much or as little as you like. In a pan on the stove cook the cream cheese and soup until cream cheese is melted and all is blended. pour over chicken. cover with foil and bake at 400 degrees until chicken is done. We serve this over rice.
Thursday, August 19, 2010
Ultimate Chicken
Another from Holly Anzalone! Thanks, Girl!
This one--just trust me. It sounds weird. I served it to 3 people, me included, who DO NOT LIKE blue cheese dressing. We all LOVED it. From Randall's Aunt Mary Wild of Grand Rapids Michigan...
Ultimate Chicken
3/4 cup Marzetti Blue cheese dressing ( I used lite)
4 (6 oz) boneless, skinless chicken breasts
salt/pettper
paprika
3 TB olive oil
1 lg granny smith apple, cored and sliced
1 c. sliced celery
1/3 cup sliced onions
8 oz clean baby spinach leaves
1/4 cup toasted pine nuts
Sprinkle chichen with salt, pepper and paprika.
Head 2 T. oil in skillet over
med-high heat and sear both sides of chicken.
Continue to cook on med
heat until chicken is cooked then stick on a plate in the oven to keep
warm.
In same skillet add remaining olive oil and add apples, celery
and onions , cook til just tender.
Gently heat Marzetti dressing til warm.
Arrange spinach on plates, top with chicken and hot veggies, apple mixture.
Spoon warm dressing over all and sprinkle with toasted pine nuts.
This one--just trust me. It sounds weird. I served it to 3 people, me included, who DO NOT LIKE blue cheese dressing. We all LOVED it. From Randall's Aunt Mary Wild of Grand Rapids Michigan...
Ultimate Chicken
3/4 cup Marzetti Blue cheese dressing ( I used lite)
4 (6 oz) boneless, skinless chicken breasts
salt/pettper
paprika
3 TB olive oil
1 lg granny smith apple, cored and sliced
1 c. sliced celery
1/3 cup sliced onions
8 oz clean baby spinach leaves
1/4 cup toasted pine nuts
Sprinkle chichen with salt, pepper and paprika.
Head 2 T. oil in skillet over
med-high heat and sear both sides of chicken.
Continue to cook on med
heat until chicken is cooked then stick on a plate in the oven to keep
warm.
In same skillet add remaining olive oil and add apples, celery
and onions , cook til just tender.
Gently heat Marzetti dressing til warm.
Arrange spinach on plates, top with chicken and hot veggies, apple mixture.
Spoon warm dressing over all and sprinkle with toasted pine nuts.
Balsamic Chicken with Spinach
From Holly Anzalone
here's my standard chicken dish...from a friend from TX.
Balsamic Chicken with Spinach
Brown 3-4 Chicken breast in olive oil (or dice and brown if wishing to expedite process)
Add in 3-4 cloves of garlic, chopped/minced/sliced, cook few moments
Add 3/4 C- 1C Balsamic vinegar
Add 1-2 cans of italian diced/stewed tomatoes drained
Cook down for 15 min allow to thicken
I then layer this as follows in a giant family style platter
Rice (or orzo)
Fresh baby spinach leaves
Chicken & Tomatoes
I like this because it is fast, easy and I ALWAYS have the ingredients on hand.
here's my standard chicken dish...from a friend from TX.
Balsamic Chicken with Spinach
Brown 3-4 Chicken breast in olive oil (or dice and brown if wishing to expedite process)
Add in 3-4 cloves of garlic, chopped/minced/sliced, cook few moments
Add 3/4 C- 1C Balsamic vinegar
Add 1-2 cans of italian diced/stewed tomatoes drained
Cook down for 15 min allow to thicken
I then layer this as follows in a giant family style platter
Rice (or orzo)
Fresh baby spinach leaves
Chicken & Tomatoes
I like this because it is fast, easy and I ALWAYS have the ingredients on hand.
Wednesday, August 18, 2010
Crock Pot Chicken
From Sarah Lauren Wade
I got my recipe from a friend in MS.
Crock Pot Chicken
3 Chicken Breasts( chicken breasts can be cut into half)
8 oz block of cream cheese cut into small chunks
1 package of dry italian dressing mix
1 can of cream of mushroom soup
1 can of water or 1/2 cup of white wine
Combine last 3 ingredients together, and then add chicken and cream cheese. Cook on low for 8 hours or so. Serve over rice.
I got my recipe from a friend in MS.
Crock Pot Chicken
3 Chicken Breasts( chicken breasts can be cut into half)
8 oz block of cream cheese cut into small chunks
1 package of dry italian dressing mix
1 can of cream of mushroom soup
1 can of water or 1/2 cup of white wine
Combine last 3 ingredients together, and then add chicken and cream cheese. Cook on low for 8 hours or so. Serve over rice.
Tuesday, August 17, 2010
Beautiful Whole Chicken
From Kristin Groves
I got this recipe from my sister. She may have gotten it from somewhere else, but neither of us can remember, so apologies if I am not giving ample credit. This makes a beautiful dish and is very easy!
1 whole chicken (5-6 lbs)
Kosher salt and freshly ground pepper
1 bunch fresh thyme
3 cloves of peeled garlic
1 lemon, halved
2 tbsp butter, softened
1 onion, thickly sliced
Pre-heat oven to 425.
Remove the chicken giblets and rinse the carcass inside and out. Salt and pepper the inside and outside of the chicken. Stuff the cavity with thyme, lemon halves, and garlic. Rub outside with butter. Put in roasting pan along with onion slices. If needed, tie the chicken legs with kitchen string. Roast the chicken for 1.5 hours or until juices run clear when you cut between the legs and the thigh. Remove to a platter and let stand, covered with foil, for 10-15 minutes.
I got this recipe from my sister. She may have gotten it from somewhere else, but neither of us can remember, so apologies if I am not giving ample credit. This makes a beautiful dish and is very easy!
1 whole chicken (5-6 lbs)
Kosher salt and freshly ground pepper
1 bunch fresh thyme
3 cloves of peeled garlic
1 lemon, halved
2 tbsp butter, softened
1 onion, thickly sliced
Pre-heat oven to 425.
Remove the chicken giblets and rinse the carcass inside and out. Salt and pepper the inside and outside of the chicken. Stuff the cavity with thyme, lemon halves, and garlic. Rub outside with butter. Put in roasting pan along with onion slices. If needed, tie the chicken legs with kitchen string. Roast the chicken for 1.5 hours or until juices run clear when you cut between the legs and the thigh. Remove to a platter and let stand, covered with foil, for 10-15 minutes.
Crescent Roll Chicken
From Joy Hogan
Crescent Roll Chicken
This recipe is from my sister, Kim. It's pretty easy once you do it once or twice. It can be halfed easily if you don't want need 8 servings.
4 oz. cream cheese, softened (I use 1/3 less fat kind.)
2 T. milk
2 c. cooked chicken, finely chopped
1/2 tsp. salt
1/2 tsp. pepper
2- 8 oz. cans crescent dinner rolls ( I also use the reduced fat kind.)
1/4 c. butter, melted
1 1/2 c. crushed croutons (I usually leave these off since we don't have croutons around much.)
1. Combine cream cheese with milk. Beat until smooth. Stir in chicken, salt, and pepper.
2. Separate the crescent rolls into triangles. Place 2-3 tablespoons of chicken mixture on each of 8 triangles, spreading to within 1/2 inch of the edges.
3. Moisten edges with water, Place the remaining triangles on top; press edges to seal.
4. Dip each sandwich in butter or brush butter on with pastry brush, then roll in croutons. Place on lightly greased cookie sheet. Bake at 350 degrees for 20-25 minutes or until lightly browned.
Crescent Roll Chicken
This recipe is from my sister, Kim. It's pretty easy once you do it once or twice. It can be halfed easily if you don't want need 8 servings.
4 oz. cream cheese, softened (I use 1/3 less fat kind.)
2 T. milk
2 c. cooked chicken, finely chopped
1/2 tsp. salt
1/2 tsp. pepper
2- 8 oz. cans crescent dinner rolls ( I also use the reduced fat kind.)
1/4 c. butter, melted
1 1/2 c. crushed croutons (I usually leave these off since we don't have croutons around much.)
1. Combine cream cheese with milk. Beat until smooth. Stir in chicken, salt, and pepper.
2. Separate the crescent rolls into triangles. Place 2-3 tablespoons of chicken mixture on each of 8 triangles, spreading to within 1/2 inch of the edges.
3. Moisten edges with water, Place the remaining triangles on top; press edges to seal.
4. Dip each sandwich in butter or brush butter on with pastry brush, then roll in croutons. Place on lightly greased cookie sheet. Bake at 350 degrees for 20-25 minutes or until lightly browned.
Saturday, August 14, 2010
Calling All August Recipes...
Hey Girls! Keep those recipes coming! We've got some good ones already! If you haven't submitted August yet, try and send it to me soon!
Also, if you tried a recipe and you liked it, post a comment and let us all know. Just click the post title of the post that you want to comment on and scroll down to the comment box.
If you're passionate about a category for September, add a comment to this post and let me know. I will select one before too long, and if you've got a good one, send your ideas. Remember we will start getting in that Fall mood in September and for most of us, I'm guessing, that changes our cooking a little. At least it changes a little at my house! Usually, my first chili batch of the season makes its long awaited debut! If you've got a good Fall-ish recipe or category feel free to suggest it.
Thanks to those who have submitted! Just think how our recipe boxes are growing! :)
Also, if you tried a recipe and you liked it, post a comment and let us all know. Just click the post title of the post that you want to comment on and scroll down to the comment box.
If you're passionate about a category for September, add a comment to this post and let me know. I will select one before too long, and if you've got a good one, send your ideas. Remember we will start getting in that Fall mood in September and for most of us, I'm guessing, that changes our cooking a little. At least it changes a little at my house! Usually, my first chili batch of the season makes its long awaited debut! If you've got a good Fall-ish recipe or category feel free to suggest it.
Thanks to those who have submitted! Just think how our recipe boxes are growing! :)
Wednesday, August 11, 2010
Pineapple Glazed Chicken
From Kelly Wilkinson
Pineapple Glazed Chicken
1.25 lbs boneless/skinless chicken breasts
¼ cup butter
½ cup brown sugar
1 15 oz. can pineapple tid-bits
½ tsp. salt
Using a blender or food processor, puree the pineapple. In a sauce pan heat pineapple, brown sugar, butter and salt over medium heat. Bring mixture to a boil, stirring constantly. Remove from heat and separate. Set aside a small amount of mixture for basting and reserve the rest to serve at the table. Grill chicken while basting on both sides with the sauce.
Pineapple Glazed Chicken
1.25 lbs boneless/skinless chicken breasts
¼ cup butter
½ cup brown sugar
1 15 oz. can pineapple tid-bits
½ tsp. salt
Using a blender or food processor, puree the pineapple. In a sauce pan heat pineapple, brown sugar, butter and salt over medium heat. Bring mixture to a boil, stirring constantly. Remove from heat and separate. Set aside a small amount of mixture for basting and reserve the rest to serve at the table. Grill chicken while basting on both sides with the sauce.
Lemon Chicken Linguine
From Rebecca Johnson
Lemon Chicken Linguine
1 lb. linguine
1 tablespoons olive oil
Zest from one lemon
Juice from one lemon
3 green onions, chopped (white and green parts)
1/2 cup grated Parmesan cheese
Marinade:
½ cup olive oil
2 cloves garlic, chopped
1 1/2 tsp Cajun Seasoning
Juice of one lemon
1/4 cup dried parsley
2 tablespoons brown sugar
2 tablespoons soy sauce
2 chicken breasts, cubed
Combine the marinade ingredients in a bowl and whisk lightly before pouring into a ziploc plastic bag. Toss chicken pieces to coat. Cover and refrigerate 3-12 hours.
When ready to cook, preheat skillet over medium heat and pour contents of plastic bag (both marinade and chicken) into the skillet. Saute over medium-high heat until chicken is cooked.
Combine juice of one lemon, lemon zest, olive oil, and green onions together in a small bowl. Set aside.
While the chicken is sauteing, cook linguine in boiling salted water until done; drain and return to warm pot. Pour lemon juice/olive oil/green onion mixture over pasta and mix lightly. When chicken is finished cooking, add hot pasta mixture to the skillet with the chicken and toss well. Sprinkle with parmesan cheese.
Slightly adapted from melskitchencafe.com
Lemon Chicken Linguine
1 lb. linguine
1 tablespoons olive oil
Zest from one lemon
Juice from one lemon
3 green onions, chopped (white and green parts)
1/2 cup grated Parmesan cheese
Marinade:
½ cup olive oil
2 cloves garlic, chopped
1 1/2 tsp Cajun Seasoning
Juice of one lemon
1/4 cup dried parsley
2 tablespoons brown sugar
2 tablespoons soy sauce
2 chicken breasts, cubed
Combine the marinade ingredients in a bowl and whisk lightly before pouring into a ziploc plastic bag. Toss chicken pieces to coat. Cover and refrigerate 3-12 hours.
When ready to cook, preheat skillet over medium heat and pour contents of plastic bag (both marinade and chicken) into the skillet. Saute over medium-high heat until chicken is cooked.
Combine juice of one lemon, lemon zest, olive oil, and green onions together in a small bowl. Set aside.
While the chicken is sauteing, cook linguine in boiling salted water until done; drain and return to warm pot. Pour lemon juice/olive oil/green onion mixture over pasta and mix lightly. When chicken is finished cooking, add hot pasta mixture to the skillet with the chicken and toss well. Sprinkle with parmesan cheese.
Slightly adapted from melskitchencafe.com
Cheesy Slow Cooker Chicken
From Deanna Estes
From: “Crock-Pot – 5 Ingredients or Less, Cookbook”
Cheesy Slow Cooker Chicken
6 Boneless, skinless chicken breasts
Salt and Black Pepper
Garlic Power
2 cans (10-3/4 oz. ea.) condensed cream of chicken soup, undiluted
1 can (10-3/4 oz.) cheddar cheese soup, undiluted
1. Combine soups in medium bowl.
2. Place 3 chicken breasts in crock pot. Sprinkle with salt, pepper and garlic powder. Pour half of soup mixture over them. Repeat with remaining 3 chicken breasts, seasonings and soup mixture.
3. Cover and cook on LOW 6 to 8 hours or until chicken is tender. Garnish with parsley.
Serving Suggestions: Serve over pasta, rice or mashed potatoes.
We like it over Extra Wide Egg Noodles
Suggestion: Spray crock pot with PAM or use a crock pot cooking bag.
From: “Crock-Pot – 5 Ingredients or Less, Cookbook”
Cheesy Slow Cooker Chicken
6 Boneless, skinless chicken breasts
Salt and Black Pepper
Garlic Power
2 cans (10-3/4 oz. ea.) condensed cream of chicken soup, undiluted
1 can (10-3/4 oz.) cheddar cheese soup, undiluted
1. Combine soups in medium bowl.
2. Place 3 chicken breasts in crock pot. Sprinkle with salt, pepper and garlic powder. Pour half of soup mixture over them. Repeat with remaining 3 chicken breasts, seasonings and soup mixture.
3. Cover and cook on LOW 6 to 8 hours or until chicken is tender. Garnish with parsley.
Serving Suggestions: Serve over pasta, rice or mashed potatoes.
We like it over Extra Wide Egg Noodles
Suggestion: Spray crock pot with PAM or use a crock pot cooking bag.
Tuesday, August 10, 2010
Grilled Bruschetta Chicken
From Jennifer Estes (This recipe is from Kraft Foods. Find it at kraftfoods.com. It is a grill recipe, but I also make it in the oven. I will include my oven directions at the bottom.)
4 small Boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
1 Tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil
HEAT grill to medium heat.
COVER half the grill grate with sheet of heavy-duty foil. Place chicken in large resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.
PLACE chicken on uncovered side of grill; cover with lid. Grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.
TURN chicken over; place on foil. Top with tomato mixture. Grill, covered, grill 8 min. or until chicken is done (165ºF).
My Oven Directions
Heat oven to 350. Place chicken breasts in baking dish and cover with Sun-Dried Tomato Vinaigrette Dressing. Cook 45-60 minutes or until chicken is done. I use frozen chicken breasts, so it takes about an hour.
Mix tomato, mozzarella, basil and dressing (to taste) in a microwave safe bowl and microwave about 30 seconds. Stir and microwave another 15-30 seconds, if needed. Spoon over cooked chicken breasts. You could also spoon mixture over chicken right as it is finished baking and let heat 2-3 minutes in the oven instead of microwaving.
It is good served over noodles.
4 small Boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
1 Tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil
HEAT grill to medium heat.
COVER half the grill grate with sheet of heavy-duty foil. Place chicken in large resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.
PLACE chicken on uncovered side of grill; cover with lid. Grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.
TURN chicken over; place on foil. Top with tomato mixture. Grill, covered, grill 8 min. or until chicken is done (165ºF).
My Oven Directions
Heat oven to 350. Place chicken breasts in baking dish and cover with Sun-Dried Tomato Vinaigrette Dressing. Cook 45-60 minutes or until chicken is done. I use frozen chicken breasts, so it takes about an hour.
Mix tomato, mozzarella, basil and dressing (to taste) in a microwave safe bowl and microwave about 30 seconds. Stir and microwave another 15-30 seconds, if needed. Spoon over cooked chicken breasts. You could also spoon mixture over chicken right as it is finished baking and let heat 2-3 minutes in the oven instead of microwaving.
It is good served over noodles.
Monday, August 9, 2010
Swiss Stuffing Chicken
From Crystal Hoskins (I got this off of Kelly’s Korner. Cara Conly also cooked a version of this for me when I had a baby.)
Swiss Stuffing Chicken
4 Large skinless boneless chicken breasts
6 oz. Mozerella or Swiss cheese slices
1 Can cream of chicken soup
¼ cup white cooking wine
Salt and pepper to taste
1 cup herb-flavored crushed up Pepperidge Farm stuffing mix ( I use Stove Top Stuffing)
½ stick butter, melted (I do not put this in and it still tastes good)
Preheat oven to 350 degrees. Place uncooked chicken in shallow buttered casserole dish. Layer cheese on top. Mix soup, wine, salt, pepper; pour over cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 1 hour.
Swiss Stuffing Chicken
4 Large skinless boneless chicken breasts
6 oz. Mozerella or Swiss cheese slices
1 Can cream of chicken soup
¼ cup white cooking wine
Salt and pepper to taste
1 cup herb-flavored crushed up Pepperidge Farm stuffing mix ( I use Stove Top Stuffing)
½ stick butter, melted (I do not put this in and it still tastes good)
Preheat oven to 350 degrees. Place uncooked chicken in shallow buttered casserole dish. Layer cheese on top. Mix soup, wine, salt, pepper; pour over cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 1 hour.
August's Theme - Chicken!
CHICKEN! We're starting easy. Anything with chicken goes. Casserole, pasta, baked, fried, chopped, spicy...any chicken dish!
Here's some possible upcoming categories that might help you narrow this month's:
Casseroles
Crock pot Dishes
Soups
Mexican Food
Pasta Dishes
So if you have a spicy chicken enchilada dish and a baked chicken dish, maybe submit the baked chicken this month and save the enchiladas for Mexican Food month.
Start sending me those recipes!
Here's some possible upcoming categories that might help you narrow this month's:
Casseroles
Crock pot Dishes
Soups
Mexican Food
Pasta Dishes
So if you have a spicy chicken enchilada dish and a baked chicken dish, maybe submit the baked chicken this month and save the enchiladas for Mexican Food month.
Start sending me those recipes!
Welcome to the Recipe Club! I am excited about all the wonderful recipes you terrific cooks are going to share! Dust off those aprons, we're going to get some cool new dishes to try!
Here's how it works: Each month a recipe category is chosen. Submit one recipe each month that corresponds with that theme. Easy!
You can access this blog anytime and you will have a host of recipes at your fingertips.
Feel free to provide positive comments on dishes you've tried. Doesn't everyone love positive feedback on their recipes? Feel free to ask questions in the comment section and also respond, especially if it is about one of your recipes.
We could all use new and fresh ideas when it comes to meals. The goal is to connect with one another and share our best dishes with each other.
Happy Cooking!
Here's how it works: Each month a recipe category is chosen. Submit one recipe each month that corresponds with that theme. Easy!
You can access this blog anytime and you will have a host of recipes at your fingertips.
Feel free to provide positive comments on dishes you've tried. Doesn't everyone love positive feedback on their recipes? Feel free to ask questions in the comment section and also respond, especially if it is about one of your recipes.
We could all use new and fresh ideas when it comes to meals. The goal is to connect with one another and share our best dishes with each other.
Happy Cooking!
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