I've received several
e-mails in recent weeks from folks
asking for "MORE CHICKEN RECIPES!!"
Chicken is so inexpensive yet so versatile.
Seems like we're all getting a little tired of
shaking and baking, and most people don't really
wish to fry anymore than they have to.
In light of that, I offer you yet ANOTHER recipe for
chicken that's done in a baking dish.... it's easy to put
together, and definitely not time consuming. You can
even throw this into a crock pot and let it bake on the
low setting all day while you're at work. Make your side
dishes ahead, even the night before if you want to, and
you can just put them in the oven when you come home or
whenever you're ready to start cooking.
Entree
Delicious Chicken
6 chicken breasts (bone-in OR
boneless)
salt and pepper
1/2 stick butter
1 can cream of chicken soup
3/4 cup any kind of white wine (OR 3/4 cups chicken broth)
15 oz. can sliced water chestnuts (optional)
2/3 cups sliced mushrooms
1/2 green pepper, chopped
1/2 tsp. dried thyme
3 tablespoons oil
Remove skin from chicken. Heat
oil in skillet and brown chicken on both sides.
Arrange chicken in sprayed baking dish and season with salt and pepper.
Add soup to drippings in skillet slowly. Add wine (or broth) stirring
until smooth.
Add remaining ingredients and heat to boiling. Pour sauce over the chicken
and cover with foil. Bake at 350 degrees for 25 minutes.
Uncover, and continue baking 25 to 35 minutes longer or until tender.
Painting by Thomas Kinkade
Side Dishes
Macaroni Cheese Puff
3/4 cups small shell macaroni,
uncooked
1-1/2 cups milk
6 ozs. (3/4 cups) shredded sharp cheddar cheese
4 tablespoons butter
3 egg yolks
1 cup bread crumbs
1/4 cup pimiento, finely chopped (optional)
1 tablespoon dried parsley
1 tablespoon onion, minced
1/2 teaspoon dry mustard
1/8 teaspoon pepper
3 egg whites
1/4 teaspoon cream of tartar
Prepare 1-1/2 quart casserole dish by
spraying with cooking spray, then coat surface
with a dusting of flour or dry grated cheese.
Preheat oven to 325 degrees.
Cook macaroni according to package directions. Drain well and toss with
1 tablespoon butter.
Mix milk, shredded cheese and 3 tablespoons butter in saucepan. Stir over low
heat
until cheese melts.
Beat egg yolks until thick and lemon-colored. Stir small amount of cheese
mixture into
yolks, then pour yolk mixture into saucepan with remaining cheese mixture.
Blend thoroughly.
Add cooked macaroni, crumbs, pimiento, parlsey, onion, dry mustard and pepper.
Stir until blended, but not dry. Gently fold macaroni mixture into egg whites.
Pour
into prepared casserole dish.
Bake for 1 hour or until set. Serve immediately.
Vegetable Toss
2 cups sliced yellow squash or your
favorite summer squash
1 green pepper, cut into strips
1/2 cup sliced celery
1/3 cup chopped onion
2 teaspoons canola oil (or regular vegetable oil)
1/2 tablespoons lemon juice
1/4 teaspoon lemon pepper
8 ozs. frozen Chinese snow pea pods, thawed
Heat oil in a nonstick skillet and
toss the squash, green pepper, celery and onions for
about two minutes, stirring frequently, until tender-crisp. Stir in the
remaining
ingredients and cook about one more minute, until the pea pods are hot.
Dessert
Strawberry Sundae Cake
1 (18 oz.) package strawberry cake
mix (any brand)
1 (3 oz.) package strawberry jell-o (sugar free, fat free works well if need
be)
1 (10 oz.) package frozen strawberries, thawed
1/2 cup applesauce
2 eggs
1/4 cup chopped pecans (optional)
Your favorite frosting
Preheat oven to 350 degrees.
Spray a 9X13 inch baking dish with cooking spray.
In a large mixing bowl, combine the dry cake mix, dry jell-o, strawberries,
applesauce, and eggs. With an electric mixer, beat well. Stir in pecans,
if desired, reserving a few for on top of frosting.
Pour batter into the prepared baking dish.
Bake for 40 to 45 minutes, or until a toothpick inserted near the center
comes out clean.
Cool on a wire rack. Spread your favorite frosting on top.
Beverage Suggestion: Burgundy Wine
