Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate bowls. Add the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.  Serve withsauce over chicken on top of buttered noodles or rice.

Advertisements

Biscuit Breakfast Bake

5 eggs

1/4 cup milk

16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind) ***DO NOT COOK FIRST***

4 scallions or green onions

1 cup shredded extra sharp cheddar cheese

cooked bacon or cooked sausage, crumbled and drained of grease.

Pray 11×17 pan with cooking spray   Mix your eggs and milk in a large bowl. Cut each biscuit into fours and add it to the bowl. Add remaining ingredients.  Mix it all up and pour into your pan. Let sit 1 hour to soak in the egg/milk or cover and sit overnight in refrigerator.  Bake at 350 for 25-30 minutes or until it isn’t runny.

Farmer’s Breakfast Casserole

6 c. frozen shredded hash browns

1 1/2 c.shredded Cheddar cheese

2 cups diced cooked ham

1/2 c. sliced green onions

8 large beaten eggs

Two 12-ounce c. evaporated milk

1/4 t.salt

1/4 t.pepper

Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in dish.Bake at 350 45-55 min

 

Loaded Chicken & Potatoes

1 lb boneless chicken breasts (or thighs), cubed (1″)

6-8 medium skin on red potatoes, cut in 1/2″ cubes

1/3 c olive oil

1 1/2 tsp salt

1 tsp black pepper

1 Tbsp paprika

2 Tbsp garlic powder

2 Tbsp hot sauce (more if you like it HOT)

Topping:

2 c fiesta blend cheese

1 c crumbled bacon

1 c diced green onion
Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray.  In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish.  Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).  Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.  Serve With: extra hot sauce and/or ranch dressing or sour cream!

Substitute:  I bet this would be great with a pound of hamburger with a envelop of taco seasoning and served with fresh salsa