Tuesday, March 31, 2009

One dish chicken and stuffing

1 ¼ cups boiling water
4 T butter or margarine, melted
4 cups herb seasoned stuffing
6 skinless, boneless chicken breasts
1 can (10 3/4 oz.) Condensed Cream of Mushroom Soup
1/3 cup milk
1 tbsp. chopped fresh parsley OR tsp. dried parsley flakes

PREPARE stuffing according to pkg. directions.

SPOON stuffing across center of 3-qt. shallow baking dish. Place chicken on each side of stuffing.

MIX soup, milk and parsley. Pour over chicken.

COVER . Bake at 400°F. for 30 min. or until done.

I love this recipe because it is quick and easy. For the stuffing mix, I just buy a box of stove top stuffing and prepare as stated on box. I have made this several times. I think the next time I make it, I might put some vegetables in the pan.

Saturday, March 14, 2009

Chicken & Biscuits

1 can cream of chicken soup
3/4 cup sour cream, divided
2 cups chopped cooked chicken
1 pkg. (16oz) mixed vegetables, thawed
1 cup shredded cheese
1 cup all-purpose baking mix (like Bisquick)
3 tbsp milk

Mix soup and 1/2 cup sour cream, stir in chicken, vegetables and cheese, place in 8x8 baking dish. Mix baking mix, remaining sour cream and milk until mixture forms stiff dough. Spoon into 6 mounds over chicken mixture. Bake at 375 degrees for 35 minutes or until biscuits are golden brown and chicken mixture is hot and bubbly.

I have made this several times and I LOVE it. It's great. I make no variations to the recipe. I got it out of the Food and Family magazine.

Tuesday, March 3, 2009

Baked Macaroni and Cheese

16 oz penne pasta, cooked and drained
1/2 c butter
1/3 c flour
2 c milk
3 c shredded cheddar cheese (reserve one cup for topping)
1 small container small-curd cottage cheese
2 eggs
1 tsp salt
1/4 c dry bread crumbs

Melt butter over low heat, whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk, cook over medium heat, whisking constantly until mixture is thickened and bubbly. Stir in 2 cups cheese and next 3 ingredients. Pour over pasta. Spoon mixture into a lightly greased 13x9 baking dish. Top iwth remaining cheese. Sprinkle bread crumbs on top. Bake at 350 degrees for 25 minutes.

This is the best baked mac and cheese that I have ever made. It was really good. My husband loved it, he said the only thing he would change is the type of noodles because I have a lot of recipes that I use penne pasta in. I guess he wants a bit of variety. The next time I make this, I will not use quite so many noodles, I thought it was a tad dry. Other than that, I wouldn't change a thing.