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.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Tuesday, March 31, 2009
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.
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.
Friday, January 9, 2009
Chicken with ham sauce
4 chicken breast (about 2 pounds)
4 oz sliced cooked ham, cut into very thin strips
1 can cream of mushroom
8 oz sour cream
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp paprika
1/4 tsp ground black pepper
4 hot baked potatoes, or mashed potatoes
Put chicken in 9x13 pan and bake at 375 degrees for 30 minutes. Pour off any fat. Put the ham in the dish around the chicken. Stir the soup, sour cream, onion powder, garlic powder, paprika, and pepper in a bowl. Spoon over chicken and bake for 30 minutes or until chicken is done. Remove chicken and stir remaining sauce to serve with the chicken and over the potatoes.
This was very good. The sauce was not as thick as I thought it would be, so next time I might put a small amount of flour in to help thicken it up. Also, for the ham, I just used luncheon meat ham, but next time I will try a ham steak cut-up to try and get a bit of the smoked taste in the sauce. But overall, it was very good. This recipe came from a Campbell's cookbook.
4 oz sliced cooked ham, cut into very thin strips
1 can cream of mushroom
8 oz sour cream
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp paprika
1/4 tsp ground black pepper
4 hot baked potatoes, or mashed potatoes
Put chicken in 9x13 pan and bake at 375 degrees for 30 minutes. Pour off any fat. Put the ham in the dish around the chicken. Stir the soup, sour cream, onion powder, garlic powder, paprika, and pepper in a bowl. Spoon over chicken and bake for 30 minutes or until chicken is done. Remove chicken and stir remaining sauce to serve with the chicken and over the potatoes.
This was very good. The sauce was not as thick as I thought it would be, so next time I might put a small amount of flour in to help thicken it up. Also, for the ham, I just used luncheon meat ham, but next time I will try a ham steak cut-up to try and get a bit of the smoked taste in the sauce. But overall, it was very good. This recipe came from a Campbell's cookbook.
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