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!