Smitty's Nachos

 2-3 cooked bbq chicken

black beans, drained

cilantro

white onion

red pepper

jalapeno

cheese

chipotle tabasco 

whole grain tostitos chips 

Chop the onion, red pepper, jalapeno and cilantro.  Place the chips cup up on the baking sheet. Load with black beans, and all the chopped ingredients.  Sprinkle the chipotle sauce all over.  Then add the chicken and cheese.  Put in the over for 10-15 minutes or until the cheese is melted.    Enjoy

Southwest Chicken Taco's

 Last year I went to a ladies weekend getaway and the first night there the girls in charge of dinner served these chicken taco's.  They are delish.  I absolutely fell in love with them and knew I needed to make these for my family.   I was a bit nervous to ask my cute neighbor Nikki for the recipe because I thought it might just be really complicated.  Was I wrong!   It is the simplest recipe and it tastes amazing.  Plus, my entire family loves it.  My seven year old had two.  Even the picky eater ate hers all gone. 

 3 boneless skinless chicken breasts
1 can Mexican Style Stewed tomatoes
1/4 cup brown sugar
1/2 tsp red pepper flakes

Combine all the ingredients into the crock pot and cook on high for 4 hours.  After it is finished cooking shred the chicken with a fork.  It serves a family of 6. 

Seriously could this recipe be any easier.  We serve this taco style of course.  You can do any ingredients you want.  Here are some we do. 

cheddar cheese
pico
guacamole
lettuce
black beans
corn
Tortilla

Put it all together and Enjoy.

Basil Chicken with Coconut Curry Sauce: Pinterest 5 stars

Here is another Pinterest recipe I found from Mel's Kitchen Cafe. We love Indian food so when I came upon this I thought I better try it out. I thought for sure it would be good but not restaurant good. It is totally restaurant good. My whole family loved this meal. My hubby can't stop raving over it. Very, very delish.

INGREDIENTS:
3 skinless, boneless chicken breast halves
2 teaspoons curry powder (McCormick yellow not red)
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon chili powder
1 medium red onion, chopped
5 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)
1 tablespoon olive oil
1 14-ounce can light coconut milk
1 tablespoon cornstarch
1 tablespoon dried basil
1 teaspoon grated fresh ginger
3 cups hot cooked rice
DIRECTIONS:
Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.
In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.
Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice.  Serves 4-6 Enjoy

Sweet and Sour Chicken

This is a recipe that comes from my moms kitchen. She really has the best recipes so whenever I go to her recipe book I know that I will pull out a good one. This recipe is a bit time consuming but well worth the effort. This is a HUGE family favorite. Even the little ladies like it. (I do serve theirs without the sauce)

1/2 cup flour
1/4 cup corn starch
1 tsp salt
1/2 tsp baking powder
1/2 tsp canola oil
1/2 cup water
1/2 pound chicken cut in bite size pieces
mix dry ingredients then mix with water and oil to make a batter. Dip the chicken pieces in batter. Fry in small amount of canola oil.

Sauce
1/4 cup brown sugar, packed
2 T corn starch
1 can (8 ounces) pineapple tidbits, drain but reserve liquid
1/4 cup vinegar
2 T ketchup
1/4 cup onion, diced
1/4 cup green pepper, diced
1/4 cup celery, diced

In 2 quart sauce pan mix sugar and cornstarch. Add enough water to reserved pineapple juice to measure one cup. Stir syrup mixture, vinegar, and ketchup into cornstarch mixture. Cook and stir constantly until it boils and thickens. Stir in pineapple, onions, green pepper, and celery. Cook until tender. Add chicken and serve over rice. Enjoy

Crock Pot Chicken Parmesan : A pinterest recipe(2 stars)

Chicken Parmesan is one of my husbands favorite meals.  So when I came across a crock pot recipe I thought bonus.  Turns out this one wasn't really a hit in the Snow household.  First off, we like Chicken Parmesan to be crispy.  This is so NOT the case with this one.  The taste was fine but the lack of crispiness was missed immensely.  I am kind of bummed to say this one was a flop.  Now, in a pinch I just might make it again just because it was so easy..  I will just tell my family it is chicken marinara or something like that.  Try it for yourself though and if you liked it please tell me what I did wrong.  ;)   Go check out her site and see if she has better tips than I found.  If you are to repin this pin it from her site please.

CROCK POT CHICKEN PARMESAN
recipe from: Siggy Spice

2-4 boneless, skinless chicken breast halves
1/2 cup Italian Seasoned Bread Crumbs
1/4 cup Parmesan Cheese
1/4 t black pepper
1/4 t kosher salt
1 TBSP olive oil
1 egg, beaten
sliced or shredded mozzarella cheese
favorite jarred marinara sauce

Spread the 1 TBSP of olive oil into the bottom of your crockpot stoneware insert.
Beat the egg with a fork in a separate bowl.
Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish.
Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.
Place the chicken breast pieces in the bottom of the crockpot.
Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like.
Cover chicken and cheese with entire jar of marinara sauce.

Close lid and cook on low for 6-7 hours or high for 3-4.
Serve with your favorite pasta.


Enjoy!

Country Fried Chicken

I have always wanted to make fried chicken but thought it looked like a really hard thing to do. I finally found a recipe in Everyday Food that I tried out.  It was actually really tasty.  The kids even said "Mom, this tastes just like KFC." and yes to me that meant it was fantastic. 

1 1/4 cup flour
2/3 cup cornstarch
coarse salt and ground pepper
1 quart buttermilk
10 skin on legs or thighs
3 cups canola oil

In a pie plate whisk together flour, cornstarch, 2 tsp. salt, and 1/4 tsp. pepper.  Transfer 1 1/4 cups of the mixutre to an air tight container and set aside.

In a large bowl mix together buttermilk, 2 T salt and 1/4 tsp pepper.  Dredge chicken in flour mixture, then submerge in buttermilk mixture.  Cover and refrigerate 3 hours for up to overnight.

Place a wire rack on a rimmed backing sheet lined with paper towels.   In a large cask iron skillet heat the oil to 350degrees.  I just used my candy thermometer. (A small cube of bread should brown in less than one minute.)

Put the reserve flour mixture into a pie plate.  Lift the chicken from the buttermilk.  Let the excess buttermilk drip off, then dredge in the flour again.

Fry chicken until golden brown and cooked through.  This will take 16-20 minutes.  Flip once.  Adjust the heat if browning to quickly.  With tongs remove the chicken and place on the wire rack.  Allow to cool for 5 minutes.  Serve and ENJOY

Black Bean Enchilada's

My mom saw this recipe on KSL a few years back and she thought it looked pretty good.  We have fallen in love with this one and it is now a family favorite.  I love enchilada's but this one just taste unique to most that I have had.  It is a fairly easy recipe and I usually have most of the ingredients on hand.

2-3 chicken breasts diced
8 slices of bacon
2 cloves garlic, minced
1 16 oz can black beans
1 red pepper
1 1/2 cup salsa
1 tsp cumin
1/4 tsp salt
1/2 cup green onions, sliced
12 flour tortillas
1 1/2 cup cheddar cheese, shredded

In a large fry pan cook chicken and bacon, add the remaining ingredients except green onion, cheese, and tortillas.  Bring to a boil.  Remove from heat add in the green onion.  Fill the tortillas with the sauce amount to your liking, add cheese.  Roll.  Place in a 9X13 pan.  Bake at 350 degrees for 15 min.  Use the remaining sauce on top.  Place this on after 15 minutes will just a little more cheese.  Cook on broil for about 3 minutes or until the tortillas start to brown.  Serve with lettuce, guacamole, and sour cream.Enjoy.

Sweet and Sour Chicken

Our good friends and us always have a dinner in December. We trade off every year the house we go to. One of the years we went to their house and Jana made the yummiest Sweet and sour chicken. My mom also makes a very scrumptious sweet and sour chicken recipe. The other day I was thinking this sounded like a great idea. That was until I went to make it and I didn't have the right ingredients. I hate when that happens. Luckily for me I had to recipes to go off of and so I tweaked them to make a recipe I had all ingredients for. So in this post you are getting to recipes of Sweet and Sour Chicken. Both of them are tried and true and both are yummy!!

Mom's Recipe:

1/2 Cup flour
1/4 cup cornstarch
1 tsp. salt
1/2 tsp baking powder
1/2 tsp canola oil
1/2 cup water
1/2 cup chicken or pork tenderloin cubed

Mix dry ingrdients then mix with water and oil to make a batter. Dip chicken pieces in batter. Fry in small amount of canola oil.

Sauce:

1/4 cup brown sugar, packed
2 T corn starch
1 can (8 0unces) pineapple tidbits, drain and reserve liquid
1/4 cup vinegar
2 T ketchup
1/4 cup onion, diced
1/4 cup green pepper, diced
1/4 cup celery, diced

In 2 quart sauce pan mix sugar, cornstarch. Add enough water to reserved pineapple juice to measure 1 cup. Stir syrup mixture, vinegar, and ketchup into cornstarch mixture. Cook and stir constantly until it boils and thickens. Stir in pineapple, onions, green pepper, and celery. Cook until tender. Add chicken and serve over rice.

Jana's Recipe

5 chicken breasts cut up
Marinate in garlic salt

Sauce

1 1/2 cup sugar
1 1/2 cup vinegar
3 T ketchup
2 T soy sauce
1 tsp salt
1/2 cup chicken broth

mix together

roll chicken in corn starch then egg deep fry. Set on paper towel. Dip in sauce place on cookie sheet. Pour remaining sauce over chicken. Bake at 350 30-40- min.

I hope you enjoy these to wonderful dishes.

10296

Hawaiian Haystacks

This has been around for a long time so I just assumed everyone knew how to make it. Then my cousin posted on Facebook for people to tell her what they put on theirs. Well it turns out a lot of the comments that she got were "What is Hawaiian Haystacks". This is a family must. It is so easy and every mom should have it in her back up. The best part is you can make it for 2-99. It is such an easy recipe. I hope you enjoy them as much as we do. All the flavors just pop in your mouth. Mmmm goodness!

4-6 cups cooked rice
2 celery ribs
1 green pepper
2-3 green onions
1-2 tomatoes
1 cup shredded carrots
1 small can pineapple tidbits
2 cups grapes halved
1-2 cups cheddar cheese
1/2 cup slivered almonds
1/2 cup coconut
1 cup Chow mien noodles.  

Sauce

1-2 chicken breasts diced
2 TB olive oil
1/2 tsp garlic powder
salt and pepper to taste
1 can cream of chicken soup
1 can of milk
1'2 cup sour cream
1 tsp  Santa Maria Seasoning (optional)

Heat olive oil on medium heat.  add the chicken.  Brown the chicken with garlic powder, salt, and pepper.  Cook until no longer pink, and the skin is just browning.  Add soup, and milk.  Bring to a boil.  Remove from heat and add the sour cream and seasoning. 

Layer the Haystacks
First rice,
cheese
sauce
then add the remaining ingredients to your hearts desire.  The best part is everything on the list can be optional.  Just put on it what you like.  I would never put almonds on mine but I love the grapes.  It is up to you.  Enjoy

Moms Chinese Chichen Salad

This is one of my favorite dinners that my mom makes. I love the way all of it just taste so perfect together. She always makes everything she makes look so easy. I think we take for granted all the time that our moms took just to make us a meal. It starts from coming up with the idea to putting it on the table. There are so many steps involved. This is part of the love of a mother. Each day you plan a meal, prepare a meal, and serve that meal without so much as a thank you. Usually it is followed by whining about why they don't like the meal. But we do it because we love them and really for no other reason. So here is to you mom. Thank you for all those times you made me dinner. I love you too.

I didn't know until I started making it how much preparation it took. First off this is definitely a meal you won't just have the ingredients in your pantry. So you will have to head to the grocery store. I think the hardest things for me to find were the wontons(in my store it is in the produce department by the bagged salads) and the Maifun rice sticks(down the Asia isle). The rest is all stuff you already know. Once you have that part done the rest is easy. And really if you haven't ever deep fried Maifun rice sticks you must try that part. It was a lot of fun. I hope you will try this one. It really is delicious.

Marinate for at least 4 hours
2 chicken breasts cubed
1/3 cup soy sauce
3T. sugar
Pour all this in a fry pan sprayed with Pam and cook together on medium heat until chicken is no longer pink. Personally I like to cook until it starts to caramelize.
Let cool.

1 head of lettuce ( like to use half a green leaf lettuce and half iceberg lettuce.)
3-4 stocks chopped green onion
2 T sesame seeds (optional)
2 ounces of Won TOns cut into strips and deep fried
2 ounces of Maifun rice sticks deep fried
1 can Mandarin oranges (optional)

Dressing:
2 T Sugar
1/2 tsp pepper
3 T red wine vinegar
1 tsp. salt
1/4 cup salad oil

Mix dressing and top salad just before serving. Enjoy!

Barbecue Chicken Salad

My sister introduced me to Barbecue Chicken Salad at California Pizza Kitchen. I loved it. I love just about anything they have at CPK. I wrote down what was in the salad one of the times I had it and went home and tried to recreate it. It was okay but didn't quite test like CPK's version. I found a recipe on line and tried it out. Although I have tweaked it a little bit I do use the marinade exactly. I don't know who wrote the recipe but thanks to whomever you are.

This salad is a little extensive. I was in the kitchen a good 2 hours yesterday getting it ready. You could do it in steps so that you are not doing everything at once but plan on 2 hours start to finish. It is so yummy and well worth not skipping steps to make it turn out wonderfully.

Salad
1 head Romaine Lettuce
1 head iceberg Lettuce
1 can Black Beans rinsed and drained
1-2 cups corn
jicama
3-4 T cilantro
1 cup Monterey Jack cheese
Ranch Dressing

Toss together add:

BBQ Chicken
diced tomatoes
green onion
Corn tortilla strips


Barbecue Chicken Recipe
1 1/3 T Olive Oil
1 1/3 T minced garlic
2 tsp Soy Sauce
2 tsp Salt
1/4 c sweet and spicy BBQ sauce
5 boneless skinless chicken breast
Marinade for at least 1 hour longer is better. You can cook it on the BBQ or stove top. Make sure that you coat the chicken with the remaining sauce in the bowl while on the BBQ. If you make in a pan I recommend dicing it first.

Fried Tortilla Strips
Canola Oil
12 corn tortilla
cut 1/4 inch wide place in med-med high heated oil. Cook until crisp and barely changing color. They change fast.



Serves 8-10, ENJOY!

Best BBQ Chicken

My hubby and I have been trying out new recipes lately. Our newest and probably most favorite find is this delicious chicken from yes, you guest it Martha Stewart. It just looked mouth watering, so we decided to grill these bad boys up. It is probably the BEST chicken I have ever had. It doesn't take long to just add a little extra to spice things up. Mmmmm, Mmmmm good!

2 T paprika
2 T chili powder
2 tsp salt
1/2 tsp pepper
4 Boneless Skinless Chicken Breasts
2 cups Barbecue Sauce

Heat grill to medium, lightly oil grates. In a small bowl combine the paprika, chili powder, salt, and pepper; sprinkle spice rub all over chicken. Reserve 1 cup of the bar-be-cue sauce for serving. Keep remaining sauce in another bowl for basting.

Grill chicken, turning often, until cooked through, 15-20 minutes. During final 5 minutes of cooking, baste chicken with barbecue sauce. Serve chicken with reserved sauce. Enjoy!
There will be a barbecue sauce recipe posted in the next couple of days. If you become a follower it will just pop up and let you know. There that is my little plug.

Baja Chicken Kabob

Is there anything better than meat off the BBQ? Every time that I make kabobs I think of my mom with all of her different bowls of veggies, fruit, and meat that she is adding to the kabob. I do it just like her. It is funny when you think of the things that you do just like your parents.

Recently, I tried to make my own marinade. I think it turned out pretty good. I buy a marinade packet and read the ingredients on the back. I basically keep everything the same except I leave out the Silicon Dioxide and things like that. I mean really who needs Silicon Dioxide. :) I have done it with my fajitas and now with my kabobs. These taste pretty scrumdiddlyumpious so try them out.

1/2 tsp Paprika
1/4 cup minced or even blended red pepper
1 tsp grated orange peel
1 clove garlic minced
2 T Lemon juice
2 T Lime juice
1 T honey
1/4 cup canola oil
2 T water
2 T vinegar
2 lbs chicken cut for kabobs

Mix all the ingredients before you add the chicken. Add chicken coating all sides. Place in refrigerator for and hour or longer if you can.
Put kabob sticks in water for 30 minutes to prevent burning.
Arrange fruit, veggies, and meat on sticks. I like to use at least 3-4 pieces of meat per skewer.
I use:
Red Pepper
Green Pepper
Purple Onion
Mushrooms
Pineapple
Marinaded Chicken
Grill on a medium to medium low heat. If you grill smaller pieces of chicken it works out better. Sometimes if they are a little thick it might be better to grill them prior to the veggies, and fruit. Serve these delicious kabobs over rice. ENJOY!

Thia Peanut Chicken Salad

I went to a local restaurant the other day and had a pretty great salad. I thought hey, I bet I can recreate this at home. So I attempted and my sweet hubby likes mine more. Wahoo! I will have to say my chicken was much better.
3 chicken Breast cooked and diced.
1 head of iceberg lettuce broken up
1/4 cup Red onion diced
1/2 cup green peppers diced
1/2 cup red peppers diced
1/2 cup yellow peppers diced
1/2 cup peanuts blended
BRIANNAS Ginger Mandarin Salad dressing

In a large fry pan cook the chicken on medium heat drizzle with BRIANNAS Ginger Mandarin dressing. Salt and pepper to taste, and sprinkle on garlic powder. Cook until meat is cooked through. I like to brown mine a little. It gives it more flavor.

Once you are done cooking serve it buffet style. This way everything is fresh and ready to serve. This served 6-8 people just fine. Enjoy.

Chicken Salad Sandwich

I love Chicken salad sandwiches. On the day we got married we served these at our reception. When we left the reception the lady that owned the reception center gave us a plate to take with us. Jeron and I didn't realize how starving we were until after we left. We really hadn't eaten all day. When we got to the Bed and Breakfast we were famished. We pulled out or sandwiches and ate them all. It was so yummy. The perfect dinner to start off our honeymoon.

These are perfect for summer dinners, brunches, and showers. My favorite thing is to make these after Easter. The eggs are already made for it. Perfect.


Mayonnaise to your liking.
2 T. Mustard
1 tsp. Garlic powder
Salt and Pepper to taste
6 Green onions thinly sliced
1/2 cup mushrooms chopped
3 stalks celery diced
2 cups grapes halved
6 boiled eggs diced
3 Chicken breasts fried and dice.
1/2 cup Cashews or almonds (optional)
Croissants
Mix all the ingredients together in a large mixing bowl. Serve on croissants. I like to get my croissants at Sam's Club it is cheaper and you get more bang for your buck. Enjoy.

Chicken Quesadillas

I love quesadillas. I get them when we go out to Americanized restaurants. I started making them a few years back after my friend had me over for lunch and she just whipped some up for me. I realized just how easy they were and love the new option. I discovered that one of the reasons I love Cafe Rio is because they brown their tortillas. I figured out that I can just use my stove top without a pan. On medium low heat it has worked perfectly for me. It has opened up a whole new world. The best part is my stove is usually very clean thanks to my awesome hubby. I love not having an extra dish to do.

4 boneless, skinless chicken breasts diced
1 large sweet onion, coarsely diced
5-10 T olive oil, divided
Fajita seasoning to taste
2 bell peppers, any color, coarsely chopped.
8 oz. mushrooms, sliced (optional)

Inside the tortilla:

Jalapeno 's (Optional)
Colby Jack Cheese or Cheddar
Ranch dressing(Optional)

In a fry pan, fry chicken and onion in 1-2 T oil. Add fajita seasoning to taste until chicken is cooked and onions are tender. In a separate pan, fry peppers in 1-2 T oil, until crisp-tender, adding the mushrooms to the peppers during the last 4-5 minutes of frying. Combine all together.

Brown the tortilla on the stove top(only flat surface), at medium low heat, for 1-2 minutes. Flip and repeat on this side only add the cheese, Jalapeno's, and chicken mixture to 1/2 of the tortilla. Once the cheese has melted remove from heat and spread a thin layer of ranch dressing. Fold and dip in all the other ingredients. Enjoy.

Topping:

Salsa
Lettuce
Guacamole
Black Beans

Artichoke Chicken

This is a new family favorite. My mom started making this a few years back and it fast became one of my favorite dishes. My sister thinks it taste like Christmas. Rosemary or thyme both kind of have a Christmas feel to them. Jeron didn't think he would like this one. He was very apprehensive about it, but what do ya know, he loves it.

1/2 pound fresh mushrooms sliced
2 T butter
1 1/2 cup chicken broth
8 chicken breasts, boneless and skinless
1 jar artichoke hearts, drained and rinsed
1/2 tsp salt
1/4 tsp pepper
1/2 cup half and half
1 tsp. crushed rosemary
1/4 cup butter
1/4 cup flour
1/2 cup liquid reserve from cooking chicken
1/2 cup Parmesan cheese and some to sprinkle over the top.


Saute mushrooms in butter and set aside. Place chicken breasts in a pan. Pour chicken broth over top and simmer for 20 minutes. While chicken is cooking combine butter, flour, salt, pepper, and rosemary over low heat. Add half and half and reserved liquid from chicken. Stir in cheese. Arrange breasts in buttered pan. Top each piece with artichoke hearts. Pour sauce over chicken. Sprinkle on the mushrooms and more cheese over the top. Bake at 325 degrees for 25-30 minutes. You can serve over rice. I enjoy it just as is with no rice. Enjoy!

Chicken Mushroom Rockwell

Okay, so this is simply a new recipe for me. There is no cute story to go with it. Okay, maybe there is a story, maybe not a cute one, but a story non the less. Last night, I was reading my comments on this blog. I have never had comments on this blog before so I was rather excited. I found out that not only did I have one but I had four comments.

I started this blog for two reasons. One was that my sister and sister in law live away. We like to exchange recipes, and I thought rather then send it in an email why not have it down forever. The second reason I did this is because I really thought that I could do something I really enjoy (taking pictures and cooking) and start a hobby. So when I saw that other people were actually using it I was blown away. I have been in a cooking rut so thanks to those four comments, my desire to cook is in full swing. Thanks for showing me the love!!

Puff Pastry crust (Pepperidge Farm)
8 boneless skinless chicken breast halves
4 T butter
4 T minced green onions
2 Cups finely chopped mushrooms
1 tsp. minced garlic
1 T chopped parsley
Salt and Pepper
8 slices of mozzarella cheese
1 egg, beaten
1/2 tsp. salt

Flatten chicken breasts with a meat mallet until 1/4 inch thick. Cook chicken on both sides for 2-3 minutes. Don't cook your chicken too much. You want it to be able to fold.

Prepare filling by melting butter in a heavy frying pan. Add onions, mushrooms, and garlic, and saute until onions are tender. Add parsley and season with salt and pepper. Place a heaping tablespoon of the mushroom mixture on each chicken breast, and mozzarella cheese slice. Roll up, and tuck in ends. Roll out pastry sheet cut into fourths. Place each breast on one of the pastry squares, and fold over the chicken. Beat the egg and salt together. Brush the top of the pastry with the egg mixture. Bake 25 minutes at 400 degrees. Makes 8 servings. Enjoy!

Chicken and Broccoli Cassrole

This is by far Jeron's favorite dinner. FAVORITE! He loves this, and when I make it I know he feels special. This is something I ventured at the first of our marriage. I use to think it was overwhelming to make. Now that I have tweaked it just a little it doesn't seem so painstakingly hard. It is a nice dinner to make when you have guests over also. It looks really pretty and you get your main dish and veggie all in one.

4 Chicken Breast Halves
2 heads of broccoli or 6 lbs of Frozen Broccoli
1 can Cream of Chicken Soup
1/2 c. Milk
1/2 c. mayonnaise
3 T butter
1 c. grated cheddar cheese
2 T. lemon juice
1/2 c Parmesan cheese

Step one: Cook the chicken. You can boil it or I prefer to broil it in a fry pan. I brown it on both sides and cook it all the way through.

Step two: steam your broccoli. Cook until just tender

Step three: Make your sauce. In a medium sauce pan combine milk, mayonnaise, and butter. On medium heat bring to a soft boil stirring constantly. Once it is boiling add the cheddar cheese. If the sauce is to thick you can add milk. Once the cheese has melted remove from heat and stir in lemon juice.

Step four: In a greased 9X13 pan arrange broccoli with flowerette to the outside all around the outside of the pan. Place cooked chicken in the center of the pan. pour cheese sauce over the top. Sprinkle Parmesan cheese over the top. Cover with tin foil and cook at 350 for 1 hour. Remove foil after 1/2 hour. Enjoy!

Cream Cheese Chicken

I have decided I might just want to start calling this Misty's food blog. She now has three recipes in here and I am pretty sure the number is just going to keep growing. I was thinking of something she made for me on my birthday last year, just this morning. I am going to have to call her for that one as well.

This recipe is one of my all time favorites. I take this in to sick neighbors and have only had rave reviews about it. My kids and husband love it. Plus, you can freeze it. That is one of my most favorite things. A meal you can freeze. This makes a double batch so unless you are a family of twelve this well feed you twice with the work of only one meal. Is there anything better than that. Really, I am a dork but this makes me truly HAPPY.

1 envelope of Italian Salad Dressing Mix
1 stick of butter (1/2 cup)
6 boneless skinless chicken breasts
1 can cream of chicken soup
1 8 ounce cream cheese

Turn crock pot on high. Place butter in bottom of crock pot. When the butter has melted, add one envelope Italian Dressing Dry Mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in crock pot and stir to coat with butter mixture. Cover and cook on high for 2 hours. Remove chicken to plate to cool. Add 1 can cream of chicken soup, and cream cheese. Stir to melt and mix well until smooth and creamy. Serve half of this recipe. Serve over Rice, mashed potatoes, or noodles. We prefer rice.

With the other half remove sauce from crock pot and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze. Date it.

Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice or hot buttered noodles.