Wednesday, May 30, 2007
1 pkg. herb and onion stuffing
1 can cream of mushroom soup
8-10 pork chops (though I can't imagine I'd ever cook more than 4 at a time ... maybe it I froze them?!)
1/2 can milk (arggg - i detest recipes that call for half a can ... the other half is just wasted. I bet regular milk or whole, or even sour cream would work ... but no, i have to stick to the recipe so as not to accidentally kill my family)
Prepare stuffing according to directions on box - put in a 9x13 baking dish.
Bake 350. 1 hour.
That's all I've got. Hope it works. I might suggest adding a bit of seasoning to the chops. Not sure when the milk and soup come in, but I would wager to guess after the chicken, before the stuffing, combined. And I would call this magnificent conglomeration of normalcy ... Sumptuous Pork Chop Delight.
(spell check was off, sorry!)
1 TBS oil
2 cups water
5 glorious cups of fresh broccoli florets (bite size)
1 pkg stuffing (yes, stove top whole wheat for chicken, mmm)
1 cup shredded cheddar cheese (everything is better with cheese)
Cook chicken in the hot oil on medium high, 6 minutes on each side or until cooked through. Remove chicken from skillet and cover to keep warm (or if you have that handy "keep warm" setting on the microwave, now's the time to try that out!).
Add water and broccoli to skillet, bring to a boil. Add stuffing, stir until just moistened.
Return chicken to it's loving place in the skillet; sprinkle with a shower of shredded cheddar cheese. Reduce heat to low; cover. Cook 5 minutes, or until cheese is melted.
1 can (14.5 oz) diced tomatoes (try the garlic & olive oil kind)
1 pkg stuffing mix (try stove top whole wheat for chicken, it's my favorite and my best!)
2 cloves garlic, lovingly minced
1 pound of chicken (or so) hacked into bite size pieces.
1 tbs dried basil leaves (or fresh, more so, if you roll that way)
1 cup shredded mozzarella cheese
Preheat oven to 400. Place tomatoes with all their lovely liquid into a medium bowl. Add stuffing mix, 1/2 cup hot water and garlic; stir until moistened ans set aside.
Lovingly arrange chicken into 9X13 baking dish, sprinkle with basil and cheese. Top with the prepared stuffing.
Bake for 30 minutes or until the chicken is cooked through.
GOES GREAT WITH A NICE BAG OF SALAD!
ooo, and bread sticks, mmm.
3/4 cup hot water
1 pound (or so) boneless skinless chicken, cut into bite size pieces.
1 can cream of chicken soup
1/4 cup sour cream
1 bag mixed veggies, thawed, drained
Preheat oven to 400. Sprinkle 1/2 cup of dry stuffing mix evenly on bottom of a 9X13 baking dish. Set aside. Add hot water to remaining stuffing mix, stir until just moistened. Set aside.
Place chicken (seasoned with salt and pepper) over dry stuffing in baking dish. Mix soup, sour cream and veggies; spoon over chicken. Top with the prepared (moistened) stuffing.
Bake for 30 minutes or until chicken is cooked through.
Chicken Parmesan Alfredo
4 boneless skinless chicken breasts (though I prefer the chicken tenders one can buy now)
1 egg, beaten
3/4 cup Italian seasoned dry bread crumbs (I'll post my recipe for these later)
1/4 tsp paprika
1 jar Alfredo sauce (i guess you could make some, but I never have cream around)
1/2 cup shredded mozzarella cheese
1 medium tomato (or a drained can of diced ones)
Preheat oven to 400. Dip chicken in egg then breadcrumbs combined with paprika, coat well.
Arrange chicken in a 9X13 baking dish. Bake uncovered for 20 minutes
Pour 1 cup sauce over chicken, top with cheese, then tomato. Bake another 10 minutes (make sure chicken is cooked through). Serve with noodles and remaining sauce, sprinkle with some grated Parmesan.
Thursday, May 03, 2007
Fiesta Chicken Casserole
Bake Time: 40 minutes
1 pkg. (15 oz.) refrigerated pie crust
1 jar (16 oz.) Pace® Chunky Salsa
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1 cup sour cream
2 cups shredded Cheddar cheese (8 oz.)
1 pkg. (24 oz.) frozen whole kernel corn
2 cans (9.75 oz. each) Swanson® Premium Chunk Chicken, drained
1 can (about 15 oz.) black beans, drained and rinsed
PREHEAT oven to 400°F. Bring pie crust to room temperature. MIX salsa, soup, sour cream, cheese, corn, chicken and beans in large bowl. Spoon into ungreased 13"x"9"x 2" baking pan. PLACE crusts on floured surface, overlapping about 3" in the center. Press seam to seal. Roll into 14"x10" rectangle. Trim excess crust. Place crust over beef mixture and flute edges. Cut slits in pastry. BAKE for 40 to 45 min. or until pie crust is golden brown.
PREHEAT oven to 400°F. Bring pie crust to room temperature.
MIX salsa, soup, sour cream, cheese, corn, chicken and beans in large bowl. Spoon into ungreased 13"x"9"x 2" baking pan.
PLACE crusts on floured surface, overlapping about 3" in the center. Press seam to seal. Roll into 14"x10" rectangle. Trim excess crust. Place crust over beef mixture and flute edges. Cut slits in pastry.
BAKE for 40 to 45 min. or until pie crust is golden brown.