Chicken dipped in Mayo

Parmesan Crusted Chicken

Made: May 1, 2014

Ingredients
- 1/2 cup Mayonnaise
- 1/4 cup grated Parmesan cheese
- 4 boneless, skinless chicken breast halves
- 4 tsp. Italian seasoned dry bread crumbs

Directions
- Preheat oven to 425 F
- Combine Hellmann's with cheese in medium bowl
- Arrange chicken on baking sheet
- Evenly top with Mayonnaise mixture, then sprinkle with bread crumbs
- Bake until chicken is thoroughly cooked, about 20 minutes

Needed something quick and easy for dinner tonight. I used chicken tenderloins. I served this with mashed potatoes and corn on the cob.

(Recipe used: hellmanns.com)

Semi-Mexican Chicken

Chicken Taco Casserole

Made: January 30, 2014

Ingredients
- Nonstick cooking spray
- 12 ounces chicken breast strips for stir-frying
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 2 teaspoons canola oil
- 1 medium onion, halved and thinly sliced
- 1 medium red or green sweet pepper, seeded and chopped
- 1 10 - ounce package frozen chopped spinach, thawed and squeezed dry
- 1 1/2 cups purchased salsa
- 4 6 - inches corn tortillas, coarsely torn
- 3 ounces reduced-fat Monterey Jack cheese, shredded (3/4 cup)
- 1/2 cup cherry tomatoes, chopped (optional)
- 1/2 of an avocado, pitted, peeled, and chopped (optional)
- Fresh cilantro leaves (optional)

Directions
- Preheat oven to 350 F
- Coat an unheated large nonstick skillet with cooking spray
- Preheat skillet over medium-high heat
- In a medium bowl, toss together chicken, garlic, and chili powder
- Add to hot skillet
- Cook for 4 to 6 minutes or until chicken is no longer pink, stirring frequently
- Remove chicken from skillet; set aside
- Pour oil into hot skillet
- Add onion and sweet pepper
- Cook over medium heat about 5 minutes or until tender, stirring occasionally
- Stir in spinach
- Coat a 2-quart square baking dish with cooking spray
- Spread about 1/2 cup of the salsa into the bottom of the baking dish
- Top with half of the tortilla pieces, half of the chicken mixture, and half of the vegetable mixture
- Pour half of the remaining salsa over the vegetables and top with half of the cheese
- Repeat layers once, except do not top with the remaining cheese
- Bake, covered, for 30 to 35 minutes or until heated through
- Sprinkle with the remaining cheese
- Let stand for 5 minutes before serving
- If desired, garnish with cherry tomatoes, chopped avocado, and/or fresh cilantro

I didn't use avocado or cilantro, but I used the tomatoes and sour cream to use as toppers. I also used onion powder and onion flakes instead of onions. I think it came out very flavorful and I plan on making this sometime again.

(Recipe used: diabeticliving.com)

Mock Chicken Alfredo

Chicken Broccoli Alfredo

Made: November 5, 2013

Ingredients
- 1/2 package of linguine noodles
- 1 cup fresh or frozen broccoli florets
- 2 tablespoons butter
- 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1 1/2 inch pieces
- 1 can Condensed Cream of Mushroom Soup
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon black pepper

Directions
- Prepare linguine according to package directions in 3 quart saucepan
- Add broccoli during the last 4 minutes of cooking time
- Drain the linguine mixture well in a colander
- Heat the butter in a large skillet over medium-high heat
- Add chicken and cook until well browned and cooked through, stirring often
- Stir soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally
- Serve with additional Parmesan cheese (optional)

I made things slightly different depending on what I had in my pantry. I used cheddar and mozzerella cheese since my Parmesan cheese went bad (oops) but it seemed to have the same taste and mixed/melted nicely. As you can see, I also used Bowtie pasta. I think this came out with a ton of flavor and it was super quick dinner. Boil, cook and mix and poof, you have dinner.

(Recipe used: Campbells.com)

Individual potpies

Mini Chicken Pot Pies

Made: October 27, 2013

Ingredients
- 1 1/2 cups cubed cooked chicken
- 1 can Condensed Cream of Chicken Soup
- 8 oz package frozen mixed vegetables; thawed
- 1 (10 piece) refrigerated biscuits
- 1/2 cup shredded cheddar cheese
- Flour

Directions
- Heat oven to 350 F
- Spray 10 muffin-pan cups with cooking spray
- Stir the chicken, soup and vegetables in a medium bowl
- Sprinkle flour on the work surface
- Roll or pat the biscuits to flatten slightly
- Press the buscuits into the bottoms and up the sides of the muffin-pan cups
- Spoon about 1/3 cup chicken mixture into each biscuit cup
- Lightly press the chicken mixture down so it's level
- Top each with shredded cheese
- Bake for 15 minutes or until the biscuts are golden brown and the cheese is melted
- Let the pot pies cool in the pan on a wire rack for 5 minutes

I was able to make 16 potpies overall. I had a little bit of trouble with getting the biscuits to fit in the pans evenly so I had some bunching and a couple spots of dough weren't 100% cooked through, but these came out super delish!

(Recipe used: Campbell's)

Chicken with a glaze

Glazed Chicken Nuggets

Made: September 25, 2013

Ingredients
- 1/2 cup maple syrup
- 1/2 cup Dijon-style mustard
- 3 tablespoons molasses
- 3 tablespoons apple cider vinegar
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 pounds boneless, skinless chicken-breast hales, cut into 1-1/2 inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper

Directions
- Preheat oven to 375 F
- Line a baking sheet with foil and spray lightly with nonstick cooking spray
- Combine the maple syrup, mustard, molasses, vinegar, ketchup and Worcestershire sauce in a small bowl; mix well
- Pour the marinade into a zip-top bag, reserving 1/2 cup on the side
- Add the chicken to the marinade in the bag and seal
- Chill for 5 minutes
- Transfer the chicken to the baking sheet and sprinkle with the salt and pepper
- Discard marinate in the bag
- Bake the chicken for 10 minutes, then turn and brush with the reserved marinade
- Continue to bake until the chicken is cooked through, about 10 more minutes

 I made this pretty much to the tee, with a few adjustments. I ran out of Dijon mustard, so I added some yellow mustard to fill the 1/2 cup. I didn't use a full 1/2 cup of maple syrup (about 1/3) and I didn't have molasses, so I just left that out. I think the marinade was pretty good with how I made it. Not too sweet, but with the tang of the mustard. A really good contrast. I pared this with some "Chinese Style Rice" from Uncle Ben & some steamed green beans.

(recipe used: recipe my way)

Orange Chicken

Roasted Chicken with Smokey Orange Sauce

Made: August 11, 2013

Ingredients
- Cooking spray
- 8 (5-ounce) skinless chicken breast halves (with bone)
- Salt and ground black pepper
- 1 cup orange marmalade
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon liquid smoke

Directions
- Preheat oven to 400 F
- Coat a large roasting pan with cooking spray
- Season chicken all over with salt and black pepper
- Arrange chicken in prepared pan and set aside
- In a small bowl, combine orange marmalade, soy sauce and liquid smoke
- Mix until blended
- Pour mixture over chicken
- Roast 35 minutes, until chicken is cooked through
- Serve 4 chicken breast halves with this meal and refrigerate remaining chicken until ready to use

I used boneless chicken thighs instead of breasts with the bone and I didn't have any liquid smoke; trying to make something with ingredients we already have. I cooked the thighs for 45 minutes instead of 35 to make sure they were cooked all the way through. But they came out nice and juicy and super tender. The sauce wasn't too orangey or bitter, so it was a nice balance.

(recipe used: foodnetwork.com)

Cracker Chicken

Crispy Baked Chicken

Made: July 7, 2013

Ingredients 
Chicken/coating
- chicken tenders (8 pieces)
- 1 sleeve Ritz crackers
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 cups shredded cheddar cheese

Sauce
- 1 can cream of chicken soup
- 2 tablespoon sour cream
- 2 tablespoon butter

Directions
- Crush crackers
- Pour the milk, cheese and cracker crumbs into 3 separate bowls
- Toss 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 cheese
- Press the cheese into the chicken with your fingers
- Then press the cheese coated chicken into the cracker crumbs and press it in
- Spray a 9x13 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 F 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 fo 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

Served with a pasta side & asparagus

I didn't have Rtiz crackers, so I used Townhouse butter crackers instead. I also put the parsley in the sauce instead of over top the chicken. Other than that, I followed the recipe to the point

(Recipe used: found on facebook)

Shells Green with Envy

Chicken and Spinach Stuffed Shells

Made: May 13, 2013

Ingredients
- 1 (12-ounce) box uncooked jumbo pasta shells
- 2 cups chopped cooked chicken
- 2 cups fresh chopped spinach
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15oz) container ricotta cheese
- 1 (8oz) packages cream cheese, softened
- 1 (5oz) package shredded Parmesan cheese (about 1 2/3 cups)
- 1 large egg, lightly beaten
- 1 tablespoon dried parsley flakes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups shredded mozzarella cheese, divided
- 1 (26oz) jar prepared spaghetti sauce

Instructions
- Cook shells according to package directions
- Be careful not to overcook them or they will tear easily when trying to fill them
- Drain and set shells out individually on a cutting board or baking sheet so that they don’t stick together
- Preheat oven to 350 F
- Lightly grease two 9x13 baking dishes
- In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce
- Stir in 1 cup mozzarella
- Spoon into shells
- Spread half of spaghetti sauce into prepared baking dishes
- Arrange shells over sauce; top with remaining sauce
- Cover tightly with heavy-duty aluminum foil
- Bake, covered, for 40 minutes
- Uncover, sprinkle with remaining 1 cup mozzarella
- Bake for 5 to 10 more minutes

I had a lot of filling leftover, but I only made 14 shells since we're a small family of 4. I used a Garlic and Onion pasta sauce to go with this and topped it with some shredded cheese. These shells seemed a lot smaller than others I've seen, but they were perfect for us!

(Recipe used: Paula Deen via Facebook)

Easy Chic & Dumps

Like Grandma's Chicken & Dumplin's

Made: March 25, 2013

Ingredients
- 2 cups cooked chicken
- 1 can condensed cream of mushroom soup, undiluted
- 1 can condensed cream of chicken soup, undiluted
- 2 soup cans water
- 4 teaspoons flour
- 2 teaspoons chicken bouillon granules
- 1/2 teaspoon pepper
- 1 can refrigerated buttermilk biscuits

Directions
- Mix chicken, soups, water, flour, bouillon and pepper in slow cooker
- Cut biscuits into quarters and gently stir into mixture
- Cover & cook on low for 4-6 hours

Really good taste. I like the biscuits as the dumplin's, they bring a nice taste to the dish. As for the soups, I used one can of chicken and one can of celery and I used 2 bouillon cubes since I don't have granules.

(Recipe used: Crock-Pot suppers)

CB Deconstructed

Cordon Bleu Casserole

Made: February 28, 2013

Ingredients
- 8 oz penne pasta
- 6 oz spreadable creamy Swiss cheese wedges
- 1 cup fat-dree half-and-half
- 1 teaspoon butter-flavored granules
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper
- 3/4 cups cooked chicken breast, diced
- 1/2 cup cooked ham, diced
- 1/4 cup shredded Swiss cheese
- 1/8 cup seasoned dry bread crumbs

Directions
- Cook pasta as directed on package, drain & set aside
- Meanwhile, in a large saucepan over medium-low heat, combine cheese wedges, half-and-half, butter-flavored granules, garlic salt & pepper
- Cook, stirring often, until cheese is melted and smooth
- Add chicken, ham and cooked pasta
- Stir until well blended and heated through
- Top with shredded cheese and bread crumbs at serving time

I did a couple things differently. I used slices of Swiss cheese, cut up instead of the spreadable wedge as I couldn't find any. They melted quite nicely. I did add in 2 wedges of the Garlic and herb cheese to add a punch more flavor along with some cream cheese and a couple splashes of milk so it wasn't too thick. I used Butter Buds as my "butter-flavored granules".

(Recipe used: Gooseberry Patch; Mom's very best recipes)

Sweet Southern Oven Frying

Baked Chicken and Pineapple Casserole

Made: February 18, 2013

Ingredients:
- 1 1/2 tablespoons vegetable oil
- 2-2 1/2 pounds whole chicken legs (thigh & drumstick)
- Salt
- Black pepper
- 2 cans crushed pineapple, drained
- 1 1/2 teaspoons hot sauce
- 1 cup crushed Ritz or Saltine crackers
- 4 tablespoons butter, melted
- 1 cup shredded Cheddar cheese

Directions
- Preheat oven to 375 F
- Grease a 13x9 baking dish or coat with cooking spray
- In a large skillet, heat the oil over medium-high heat
- Lightly season the chicken all over with salt and pepper
- In batches (if necessary), place the chicken in the hot oil and cook, turning once, until golden brown (about 8 minutes)
- Transfer the chicken to a paper towel-lined plate to drain
- In a small bowl, toss toghet the pineapple and hot sauce
- Spread evenly on the bottom of the prepared baking dish
- Place the chicken on top of the pineapple
- In a small bowl, combine the ccrackers, butter anc cheese
- Scatter the mixture over time the chicken and pineapple
- Bake until topping is melted and golden and the chicken is just cooked through (about 45 minutes)

I only made a small portion, so I used 1 can of pineapple and I didn't drain so the juice could soak into the chicken. I made 2 quarters total and opted against the hot sauce. I also served this with spinach & a pasta side. It was quite flavorful, but I cooked the chicken for about an hour since my chicken wasn't done in 45 minutes.

(Recipe used: Paula Deen's Southern Cooking Bible)

Beany Chicken

Chicken with Black Beans and Rice

Made: February 7, 2013

Ingredients
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/2 - 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
- 2 tablespoons cooking oil
- 1 can black beans, rinsed and drained
- 1 can diced tomatoes with onion and green pepper, undrained
- 1 cup tomato juice
- 1 cup frozen whole kernel corn
- 2/3 cup long grain rice
- 1/4 teaspoon cayenne pepper
- 2 cloves garlic, minced

Directions
- In a large resealable plastic bag combine flour, 1 teaspoon of the chili powder, the salt, and pepper
- Add chicken pieces, half at a time
- Seal bag; shake to coat
- In a very large skillet brown chicken on all sides in hot oil over medium heat about 10 mintues, turning occasionally
- Remove chicken from skillet and set aside; discard drippings
- Add beans, tomatoes, tomato juice, corn, uncooked rice, the remaining 1/2 teaspoon chili powder, the cayenne pepper, and garlic to the skillet
- Bring to boiling
- Transfer rice mixture to a baking dish
- Arrange chicken pieces on top of rice mixture
- Bake, covered, in a 375 F oven for 45 to 50 minutes or until chicken is no longer pink and rice is tender

I did a couple of things differently. I didn't put the chicken in a bag or use boned chicken. I used what we had; which was boneless breast tenderloins. I think it worked just fine coating them by hand in a bowl. I used a can of corn (drained) and a little more than 2/3 cup rice, since the box was almost empty, I just poured the rest in and added an extra 1/2 cup tomato juice (low sodium V8). Overall, I thought it was very good. Although I could've used more tomato juice as the rice sucked up more than I thought!

(Recipe used: Better Homes & Gardens)

Winner winner ...

Slow Cooker Chicken Dinner

Made: January 21, 2012

Ingredients
- 4 boneless, skinless chicken breasts
- 1 can condensed cream of chicken soup, undiluted
- 1/3 cup milk
- 1 package stuffing mix
- 1 2/3 cups water

Directions
- Place chicken in slow cooker
- Combine soup and milk in small bowl, mix well
- Pour soup mixture over chicken
- Combine stuffing mix and water
- Spoon stuffing over chicken
- Cover, cook on Low for 6-8 hours

The only difference I made was using dark meat (I had legs and thighs and took the meat off the bones) instead of using white meat. I also paired this meal with boiled carrots.

(Recipe used: Crock-Pot: 365 Year-Round Recipes)

Quesadilla Mishap

Chicken Veggie Quesadillas

Made: January 16, 2013

Ingredients
- 2 tablespoons canola oil
- 1 red bell pepper, chopped
- 1 tomato, chopped
- 2 cups chopped cooked chicken
- 1 package frozen corn, thawed and drained
- 6 green onions, sliced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 8 flour tortillas (8in)
- 1/4 cup salsa
- 1/4 cup sour cream

Directions
- Heat the canola oil in a large nonstick skillet over medium heat
- Saute the bell pepper in the hot oil, stirring continually until tender, about 3 minutes
- Combine the bell pepper, tomato, chicken, corn and green onion in a large bowl
- Add in the salt & pepper and mix well
- Mix the Jack cheese and the Cheddar cheese in a small bowl
- Wipe out the skillet you used for the bell pepper with a paper towel, then heat
- Place a tortilla in the pan and spread on a quarter of the chicken mixture
- Sprinkle with a quarter of the cheese mixture
- Top with another tortilla
- Cook for 2 minutes
- Turn over and cook for 2 more minutes or until browned
- Set aside and repeat with the rest of the tortillas
- Cut each one into 4 wedges
- Serve with the salsa and sour cream

I had quite a bit of an issue with trying to turn the quesadilla over in the skillet.

So after this fiasco, I put them in the oven. I set the oven to 375 F and prepared them like normal. I let them bake (without flipping) for 15 minutes. Much better!

(Recipe used: Cooking my way)

Slow cooking chicken

Chicken and Corn Pot

Made: January 11, 2013

Ingredients
- 3 tablespoon corn oil
- 1 large onion, sliced
- 1 green bell pepper, seeded and chopped
- 8 chicken pieces (thighs and drumsticks)
- 1 can chopped tomatoes
- Pinch of cayenne pepper
- 1 tablespoon Worcestershire sauce
- 1 1/4 cups boiling chicken stock
- 1 tablespoon cornstarch
- 1 cup frozen corn, thawed
- 3 cups frozen fava beans, thawed
- Salt to taste
- Crusty bread

Directions
- If needed, preheat slow cooker
- Heat the oil in a large heavy skillet
- Add the onion and green bell pepper and cook over medium heat, stirring occasionally, for 5 minutes until the onion is softened
- Using a slotted spoon, transfer the mixture to the slow cooker
- Add the chicken  to the skillet and cook, turning occasionally, for 5 minutes, until golden all over
- Season with cayenne pepper and salt
- Stir the Worcestershire sauce in the boiling stock
- Pout over the chicken in the slow cooker
- Cover and cook for 6 1/2 hours on low
- Mix the cornstarch with 2 tablespoons water
- Stir into the strew
- Add the corn and the beans
- Re-cover and cook for 30-40 minutes on high
- Serve with crusty bread

I used whatever I had in the pantry ... so for this batch, I used chicken breast tenderloins, a can of strewed tomatoes (Italian blend), canned corn and frozen green beans that were already opened. I also served this with some mashed potatoes underneath.

(Recipe used: Tasty slow cooker dishes)

Sour Chicken

Sour Cream Chicken

Made: December 2, 2012

Ingredients
- 12 chicken tenders
- 1 packet ranch dressing mix
- 1 can cream of mushroom soup
- 1 cup sour cream
- 2/3 cup shredded cheddar cheese
- 1 can (2.8oz) French-fried onions

Directions
- Preheat oven 350 F
- Arrange the chicken in a single layer in a shallow baking dish
- Sprinkle with the dressing mix
- In a small bowl, combine the soup and sour cream
- Mix well
- Spread over the chicken evenly
- Sprinkle with cheese
- Bake for 35 minutes
- Top with the French-fried onions
- Bake 10 minutes more until hot and bubbly

I'm not one for French-fried onions. So I smashed up seasoned croutons and topped that ontop instead.Other than that, followed the recipe to the tee and loved it! So creamy and moist and flavorful!

(Recipe used: My way cooking)

Modern Chicken Pot Pie

Slow Cooker Upside Down Chicken Pot Pie

Made: November 29, 2012

Ingredients
- 1 1/2 lb Boneless Skinless Chicken Breasts or Thighs
- 1 Dried Bay Leaf
- 1/4 tsp Pepper
- 2 tsp Vegesal Seasoning Blend
- 1 bag Mire Poix Frozen Veggies; Onion, celery, carrot (16oz)
- 2 jars Chicken Gravy (18oz)
- 1 bag Mixed Vegetables (16oz)
- 2 1/4 cups Original Bisquick® Mix
- 1 cup Milk

Directions
- Place chicken in 3 1/2- to 4-quart slow cooker Top with bay leaf, pepper, VegeSal, frozen mire poix blend and gravy
- Cover and cook on Low heat setting 8 to 10 hours
- About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package
- Meanwhile, gently stir frozen vegetables into chicken mixture, breaking up chicken into bite-sized pieces, if necessary Increase heat setting to High Cover and cook 15-30 minutes, or until vegetables are tender
- Remove bay leaf
- For each serving, split biscuits and place two halves on a dinner plate or into individual pasta bowls Spoon about one cup of chicken mixture on top of each biscuit

I've been trying to find recipes that I have most of the ingredients in the house. I thought I had a frozen peas & carrots blend, but I only had peas. So I just added peas and corn. To be honest, I never heard of Vegesal seasoning blend. So I used some Chicken seasoning, thyme, parsley, salt & pepper. I also only used one jar of gravy (12oz) and added in a can of Cream of Chicken soup. I also didn't have any biscuits (oops) So it's just the inside of a Pot Pie pictured. But it had a nice taste overall.

(Recipe used: betterrecipes.com)

Shepard meets Pot Pie

Stuffing Crust Turkey PotPie

Made: November 1, 2012

Ingredients
- 2 cups cooked stuffing
- 3-4 tablespoons chicken stock/broth
- 1/4 cup cream cheese
- 1/2 cup turkey gravy
- 1 cup frozen broccoli florets, thawed
- 1/2 cup shredded Swiss cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups cooked mashed potatoes
- 1/4 cup half & half
- 2 tablespoon butter, metled
- 1/2 cup French-fried onions (optional)

Directions
(If you haven't cook your stuffing, potatoes and turkey!)
- In a small bowl, combine stuffing and enough broth to reach desiered moistness
- Press into the bottom and up the sides of a greased 9-in deep-dish pie plate
- Bake at 350 F for 10-15 minutes or until lightly browned
- In a large bowl, beat cream cheese & gravy until smooth
- Stir in the turkey, broccoli, Swiss cheese, salt and pepper
- Spoon over crust
- In a small bowl, combine potatoes and cream
- Spread potatoes overtop turkey mixture
- Drizzle with butter
- Sprinkle with onions if desired
- Bake 20-25 minutes or until heated through and lightly browned

Again, I made a couple of revisions. I usually like to try out a new recipe step by step and make revisions later, but sometimes you have to improvise.
- I used chicken instead of turkey; although this would be quite yummy with Thanksgiving leftovers
- I used cream of chicken soup instead of gravy; I didn't think using brown gravy would have the same taste
- No Swiss cheese in the house, so I used Velvetta instead and chopped it into small cubes

Overall, the dish came out great! It was very yummy! But anything with stuffing has bonus points in my book!

(Recipe used: Taste of Home Annual Recipes 2013)

A new lasagna for Garfield

Chicken lasagna

Made: September 9, 2012

Ingredients
- 2 cups (16 oz) cottage cheese
- 3 oz cream cheese, softened
- 4 cups cooked chicken
- 1 can condensed cream of chicken soup, undiluted
- 1 can condensed cream of celery coup, undiluted
- 2/3 cups milk
- 1/2 cup chopped onion
- 1/2 teaspoon salt
- 6 lasagna noodles, cooked and drained
- 1 package (6 oz) stuffing mix
- 1/2 cup butter, melted

Directions
- In a small bowl, combine cottage cheese and cream cheese
- In a large bow, combine the chicken soups, milk, onion and salt
- Spread 1/2 the chicken mixture into a greased 13x9in baking dish
- Top with 3 noodles
- Spread 1/2 of the cheese mixture
- Repeat layers
- Toss the stuffing mix with the butter
- Sprinkle over casserole
- Bake, uncovered, at 350 F for 30-40 minutes or until bubbly and golden brown
- Let sit for 10 minutes before serving

Overall, I loved this dish. I will be tweaking a few things next time I make this though. I will use more cream cheese in the cheese mixture, more stuffing as a topping, not a sprinkle overtop & cut the chicken into slightly smaller chunks. I also added a dash of onion powder instead of actual onion for my Granny. But I can't wait to make this dish again. So yummy!

(Recipe used: Taste of Home Everyday slow cooker & one dish recipes 2012)

Slow-cookin' Chicken

Lemon-Herb chicken

Made: September 2, 2012

Ingredients

- 2 teaspoons finely shredded lemon peel
- 1 teaspoon dried basil, crushed
- 1 teaspoon dried rosemary, crushed
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 pounds chicken thighs &/or drumsticks, skinned
- 1/2 cup chicken broth
- Cooked rice (optional)

Directions

- For the rub, in a small bowl, combine the lemon peel, basil, rosemary, garlic, salt and pepper
- Sprinkle rub evenly over chicken, rub in with your fingers
- Place chicken in a 3 1/2 or 4 quart slow cooker
- Pour broth over chicken
- Cover and cook on low-heat for 4 1/2 - 5 hours
- Transfer chicken to a serving platter
- Skim fat from cooking liquid
- Spoon some of the cooking liquid over the chicken
- Sprinkle with extra lemon peel if desired
- Serve with rice (optional)

For just me and Mom, I used 2 legs & 2 thighs for the recipe, but kept the rub amounts the same to make sure they get all the flavor they could get. I was iffy about how much chicken broth was used since it didn't cover my chicken all the way at first, but once it started to cook, all 4 pieces fell into the broth and cooked nicely. The chicken was nice and juicy; but I didn't top with extra lemon peel. Just the broth cookings and served with white rice

(Recipe used: Better Homes and Gardens Hometown Favorites)