4-6 skinless, boneless chicken breasts
1/4 cup butter
1 (.7 oz) pkg. Italian salad dressing mix
1/2 cup chicken broth
1 can golden mushroom soup
4 oz. chive & onion cream cheese (this usually only comes in an 8 oz. tub, so just scoop out half)
salt & pepper to taste
Place chicken in a prepared 9x13 pan. In a small saucepan, melt butter. Then add dressing mix, chicken broth, and soup; stir. Blend in cream cheese until smooth. Pour mixture over chicken. Bake for 60 minutes at 325 degrees. You can serve chicken and sauce over hot pasta.
Tuesday, January 27, 2009
Thursday, January 22, 2009
Cheesey Shells Florentine
10 oz pkg. frozen chopped spinach, thawed & drained (I didn't use the spinach at all and it was still fine)
1 3/4 cups cottage cheese
1 egg, beaten
1/4 cup grated parmesan cheese + extra for topping (I used the shredded stuff)
1 cup shredded mozzarella cheese, divided
1/3 cup fresh parsely, or a couple shakes of the dried stuff
salt & pepper, to taste
7 oz pkg. small shell macaroni, cooked
1 jar alfredo sauce
Cook pasta, set aside. In a separate bowl, combine spinach (if using), cottage cheese, egg, parmesan, 1/2 cup mozzarella, parsley, salt & pepper. In another bowl, toss the cooked pasta with the jar of alfredo sauce. Arrange half of macaroni mixture to the bottom of a greased 9x13 pan. Layer spinach/cheese mixture over pasta, evenly. Cover cheese mixture with remaining pasta, mozzarella and extra parmesan. Bake at 350 degrees for 35-40 minutes.
1 3/4 cups cottage cheese
1 egg, beaten
1/4 cup grated parmesan cheese + extra for topping (I used the shredded stuff)
1 cup shredded mozzarella cheese, divided
1/3 cup fresh parsely, or a couple shakes of the dried stuff
salt & pepper, to taste
7 oz pkg. small shell macaroni, cooked
1 jar alfredo sauce
Cook pasta, set aside. In a separate bowl, combine spinach (if using), cottage cheese, egg, parmesan, 1/2 cup mozzarella, parsley, salt & pepper. In another bowl, toss the cooked pasta with the jar of alfredo sauce. Arrange half of macaroni mixture to the bottom of a greased 9x13 pan. Layer spinach/cheese mixture over pasta, evenly. Cover cheese mixture with remaining pasta, mozzarella and extra parmesan. Bake at 350 degrees for 35-40 minutes.
Mozzarella Chicken
4-6 boneless, skinless chicken breasts
4-6 slices mozzarella cheese
1 can cream of chicken soup
1/4 cup water
1 cup herbed stuffing mix, crushed
1/4 cup melted butter/margarine
salt & pepper to taste
Place chicken breasts in greased 9x13 pan and sprinkle with salt & pepper. Place a slice of cheese on each chicken breast. Combine soup & water and pour over cheese slices. Sprinkle crushed stuffing mix over soup, spreading evenly. Drizzle melted butter over stuffing crumbs. Bake 55-60 minutes at 375 degrees.
4-6 slices mozzarella cheese
1 can cream of chicken soup
1/4 cup water
1 cup herbed stuffing mix, crushed
1/4 cup melted butter/margarine
salt & pepper to taste
Place chicken breasts in greased 9x13 pan and sprinkle with salt & pepper. Place a slice of cheese on each chicken breast. Combine soup & water and pour over cheese slices. Sprinkle crushed stuffing mix over soup, spreading evenly. Drizzle melted butter over stuffing crumbs. Bake 55-60 minutes at 375 degrees.
Tuesday, January 20, 2009
The Best Darn Chicken Salad
When I moved to The Woodlands, TX many years ago, there was a tradition amongst some of the girls in the neighborhood. When it was somebody's birthday, we would all get together at someone's house and serve this chicken salad on croissants!! It is SO tasty.
2-3 chicken breasts, cooked and shredded
2 Gala apples, chopped
3-4 celery ribs, chopped
1/2 red onion, chopped
1/2 cup pecans, finely chopped
1 tbsp. sweet pickle relish, to start (you can add more if you like)
1/2 - 3/4 cup mayo, to start (add until it is the consistency you want)
A couple dashes of celery seed or celery salt (whatever you have)
Salt & pepper, to taste
Mix all ingredients together. Serve on bread of choice, though I prefer croissants! :o)
2-3 chicken breasts, cooked and shredded
2 Gala apples, chopped
3-4 celery ribs, chopped
1/2 red onion, chopped
1/2 cup pecans, finely chopped
1 tbsp. sweet pickle relish, to start (you can add more if you like)
1/2 - 3/4 cup mayo, to start (add until it is the consistency you want)
A couple dashes of celery seed or celery salt (whatever you have)
Salt & pepper, to taste
Mix all ingredients together. Serve on bread of choice, though I prefer croissants! :o)
Chicken Noodle Soup
4-6 chicken breasts
10 cups water
4-5 chicken bouillon cubes
3/4 cup chopped onion, divided
1 1/2 tsp. salt
1/4 tsp. pepper
1 cup chopped celery
1 cup chopped carrots
2 cups wide egg noodles
In a heavy pot, combine chicken and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Skim off anything that rises to the surface. Add bouillon cubes, 1/2 cup onion, salt, and pepper. Simmer, covered for an additional 35-45 minutes or until chicken is tender. Remove chicken from broth and cut into bit size pieces (I actually shredded mine, because it was tender enough). Skim fat from top of broth. Return chicken to broth. Stir in celery, carrots, and 1/4 cup onion. Bring to a boil, reduce heat, cover and simmer 15 minutes or until carrots are crisp-tender. Bring back up to a boil. Drop noodles into boiling soup. Cook, uncovered for 5-10 minutes until noodles are tender, stirring occasionally.
10 cups water
4-5 chicken bouillon cubes
3/4 cup chopped onion, divided
1 1/2 tsp. salt
1/4 tsp. pepper
1 cup chopped celery
1 cup chopped carrots
2 cups wide egg noodles
In a heavy pot, combine chicken and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Skim off anything that rises to the surface. Add bouillon cubes, 1/2 cup onion, salt, and pepper. Simmer, covered for an additional 35-45 minutes or until chicken is tender. Remove chicken from broth and cut into bit size pieces (I actually shredded mine, because it was tender enough). Skim fat from top of broth. Return chicken to broth. Stir in celery, carrots, and 1/4 cup onion. Bring to a boil, reduce heat, cover and simmer 15 minutes or until carrots are crisp-tender. Bring back up to a boil. Drop noodles into boiling soup. Cook, uncovered for 5-10 minutes until noodles are tender, stirring occasionally.
Vegetable Cheese Soup
2-3 carrots, finely chopped
2-3 green onions, finely chopped
2-3 celery ribs, finely chopped
1/2 cup butter
1/3 cup flour
2 1/2 cups milk
1 1/2 cups vegetable water*
5 cubes chicken bouillon
1/2 - 1 cup grated cheese
Boil vegetables in unsalted water until tender. *Reserve water. In a heavy pot, melt butter. Stir in flour. Add milk; stir until slightly thickened. Add water and bouillon. Cook over medium heat until thickened. Add vegetables and cheese; stir until cheese is melted.
2-3 green onions, finely chopped
2-3 celery ribs, finely chopped
1/2 cup butter
1/3 cup flour
2 1/2 cups milk
1 1/2 cups vegetable water*
5 cubes chicken bouillon
1/2 - 1 cup grated cheese
Boil vegetables in unsalted water until tender. *Reserve water. In a heavy pot, melt butter. Stir in flour. Add milk; stir until slightly thickened. Add water and bouillon. Cook over medium heat until thickened. Add vegetables and cheese; stir until cheese is melted.
Wednesday, January 7, 2009
Sorry
I'm not trying to neglect this blog...I promise! December was a super busy month, and January hasn't slowed down either! When I have time, and get my act together, I'll come post more recipes! :o) Hang tight!
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