Crispy Cheddar Chicken

Crispy Cheddar Chicken

Happy Valentine's Day!! I hope everyone feels tons of love and happiness today! I found this recipe on Jamie Cooks It Up!. It was one of her most popular recipes of 2011. If you are still looking for a delicious Valentine's Day meal to make for your Valentine, give this one a try! You will not be disappointed!

Crispy Cheddar Chicken

 

       For the Chicken:

        2 large chicken breasts

        1 sleeve of Ritz crackers, ground

        1/4 c. of milk

        1 pinch of salt

        1 pinch of pepper

        1 1/2 c. of grated, cheddar cheese

        1 t. of basil

       For the Sauce:

        1 can of cream of chicken soup

        2 T. of sour cream

        2 T. of butter

DIRECTIONS:  Preheat over to 400 degrees. Cut each chicken breast into 3 equal-sized pieces. Place the milk, cheese and Ritz crumbs into three separate bowls. Add a pinch of salt and pepper to the Ritz crumbs and combine. Dip each piece of chicken into the milk, then the cheese, then the Ritz crumbs.

 

Place chicken into a greased, 9x9 baking dish. Sprinkle the basil over the chicken. Cover the pan with foil and bake for 35 minutes. Remove the foil and bake for an additional 10 minutes. Chicken should be golden brown and crispy.

 

In a medium saucepan, combine cream of chicken soup, sour cream and butter. Sitr over medium high heat until hot. Serve the sauce over the chicken.

 

M and I served ours with a Caesar side salad, but mashed potatoes would be great too! Enjoy!

Crunchy Biscuit Chicken Casserole

Crunchy Biscuit Chicken Casserole

Sunday was a chilly evening filled with football and comfort food. The best thing about that? My Giants are off to Super Bowl XLVI and my new recipe from Pillsbury was AH-MAY-ZING!

I stumbled upon this recipe while surfing the web. It is a 'throw together' meal that you will want to make again and again. I can assure you that it has been added to M and I's list of favorites!

Crunchy Biscuit Chicken Casserole

        2 c. of cubed, cooked chicken breast

        1 can cream of chicken soup

        1 can of green beans, drained

        1 can of sliced mushrooms, drained

        1 c. of shredded cheddar cheese

        1/2 c. of mayonnaise

        1 can of Grands! biscuits

        2 T butter, melted

        1/2 c. of crushed, seasoned croutons

        2 T of milk

DIRECTIONS:  Preheat over to 375 degrees. In a medium saucepan, combine chicken, soup, green beans, mushroom, cheese, mayonnaise and milk. Bring mixture to a boil, stirring occasionally. Pour chicken mixture into ungreased, 13x9 baking dish. Separate dough into 8 biscuits and arrange over chicken mixture. Brush each biscuit with melted butter and sprinkle with crushed croutons. Bake for 30 minutes or until biscuits are a deep, golden brown.

This casserole is the perfect mix of creamy and crunch. The leftovers were delicious as well. Enjoy!

XLVI

XLVI

It's a great feeling to be a Giant's fan today! Happy Monday!

{Photo courtesy of Times Union}

Slow Cooker Cream Cheese Chicken Chili

Slow Cooker Cream Cheese Chicken Chili

Despite our unseasonable warm winter temperatures here in Iowa the past couple months, old man winter has chased us down. The forecast last night called for wind and snow! Nothing warms your tummy up like a nice warm bowl of chili. I decided to try this easy recipe originally from Tried and Tasty.

It was oh so delicious and oh so EASY! You can't beat an easy dinner when you are trying to make it over your mid-week hump! Enjoy!

Slow Cooker Cream Cheese Chicken Chili

        2 frozen chicken breasts

        1 can black beans

        1 can of corn, undrained

        1 can of petite diced tomatoes, undrained

        1 package of ranch dressing mix

        1/2 t. chili powder

        1 T. ground cumin

        1 8oz. package of cream cheese

DIRECTIONS:  Drain and rinse beans. Place chicken at bottom of the slow cooker, then pour out whole can of corn (undrained), petite diced tomatoes (undrained), and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and let cook for 30 more minutes. You can serve alone or topped with sour cream and Tostitos!

Chicken and Green Olives

Chicken and Green Olives

Happy Monday! I know it has been ages since my last post. I recently started a new job and with so many new things to learn, I had less time for blogging. Boo! Never fear though, I am back with a delicious new recipe!

Chicken and Green Olives

        2 c. of cooked, shredded chicken breast

        1 jar of marinara sauce

        1 box of linguine pasta, cooked

        1/2 jar of green olives

DIRECTIONS:  Combine prepared ingredients and serve! I cooked my chicken breast in chicken broth in a crock pot all day and then, it shredded easily.

M and I both love this recipe! Plus, it is a bonus that it is so easy to make!

DIY Split Pea Wreath

DIY Split Pea Wreath

I have spent many an afternoon floating on my Pinterest cloud. The ideas there are endless and I never know what treasure of an idea I might find. I felt that the grand two-story entrance to our home needed a little VAVOOM! Of course, I found my inspiration on Pinterest...introducing the split pea wreath!

This beautiful wreath was originally posted {here} on That Red Headed Step Child and eventually made its way to Pinterest where I joyfully discovered it.

You will need the following items - it will cost less than $10 to make!

• 18" straw wreath from Hobby Lobby,  unwrapped
• 1 bag of hot glue sticks
• 3 bags of green split peas

I just started gluing like a mad woman. Take note, if you are messy like me, do not do this in the house. I had peas flying everywhere! I finished my project in the garage. :) Tip: Use alot of glue!

Once I finally had glued on all my peas, I gave the wreath a good coating of acrylic to protect it from the harsh Iowa weather and to give it some shine. TA DAAAAA! Here is the wreath hanging on our front door.

I wanted a wreath that I could leave-up year round and I feel that this wreath is very versatile. Right now, I just have a black ribbon on it, but I think I could really spice it up for the holidays with a red or gold ribbon. The possibilities are endless!

Have a great weekend everyone! TGIF!

Pumpkin Bars

Pumpkin Bars

Fall is officially in full swing, but in Iowa it still feels like summer! It has been beautiful for the past week or so with temperatures in the 80s. I am in heaven! Along with warm sunshine, M and I indulged in football, yardwork and PUMPKIN BARS this weekend!

Pumpkin Bars
        2 c. flour
        2 c. sugar
        2 t. baking power
        1 t. baking soda
        2 t. cinnamon
        1/2 t. salt
        4 eggs
        1 15 oz. can of pumpkin
        1 c. oil
        1 tub of cream cheese frosting

DIRECTIONS:  Preheat oven to 350 degrees. Mix together dry ingredients until well combined. Add eggs, pumpkin and oil. Blend well with mixer. Spread into greased 13x10 inch baking pan. Bake for 30 minutes. After bars have cooled, frost, cut and serve!

These bars are a fall staple in our house. What fall treats have you been making?