Tutorial Tuesday: Creamy, Crunchy Chicken

This is the yummiest, easiest chicken recipe!  I've made it for family & friends, and often get requests to make it again!

Here's what you need:

~ 4 boneless, skinless chicken breasts

~ swiss cheese

~ 10 3/4 cup can cream of chicken soup (more if you want it creamier)

~ 1/4 cup milk

~ 1 cup stuffing mix (more if you want it crunchier)

~ 1/2 stick butter (melted)

Directions:
1) Place chicken in 9X9 baking dish.
(Since I took these pics on Mother's Day, when I tripled the recipe, it's a little more than what the recipe above calls for.)

2) Top each piece with a slice of swiss cheese.

3) Mix soup & milk together.  (I use a little more than what the recipe calls for because we like it a little creamier.)

4) Pour over chicken.

5) Sprinkle stuffing mix over soup.  (I use a lot more than what the recipe calls for because my hubby likes it extra crunchy!)

6) Melt butter & drizzle over the top.

7) Bake, uncovered, at 350* for 45-55 minutes.

ENJOY!

I'm linking with Tempt My Tummy Tuesday at Blessed with Grace & Foodie Friday at Designs by Gollum.  Check them out for more amazing recipes!

Tutorial Tuesday: Chicken Enchilada Casserole & Fresh Guacamole

With Cinco De Mayo this week, I thought I'd share this easy Chicken Enchilada Casserole recipe.
{Have you noticed a trend with all of my recipes?  I'm all about EASY!}

What you'll need:

1 package corn tortillas

2 cups cooked chicken (from can or boiled)

1 can Rotel mild tomatoes & green chiles

1 can cream of chicken soup

1 can cream of mushroom soup

1 can chicken broth

2-3 cups grated cheddar cheese

optional: 1/2 onion (chopped) & 1 teaspoon margarine

Directions:

1) Spray 9X11 glass pan with spray cooking oil.

2) If desired, chop onion & saute in margarine.

3) Mix soups, broth, Rotel, & chicken (& onions, if desired).

4) Cut tortillas into thirds (triangular shapes).

5) Layer torillas in bottom of pan.

6) Add about half of the chicken/soup mixture.

7) Add about half of the cheddar cheese.

8) Repeat all layers again, being sure to follow the same order.

(If tortillas are on top, it tends to get dry).

9) Bake at 350* for 30-35 minutes.

Here's a little bonus recipe for fresh guacamole.  Truth be told, I'm usually not a big fan of guacamole, but every since I tried some of my brother-in-law's guacamole, now I crave it!  It is the best guacamole I've ever tasted, and it's super easy, too!

What you'll need:

3-4 avocados

{Here's a little tip:  The avocados are what make or break it.  When choosing them, try to pick ones that are a little soft, but not too soft.  I'm sure that completely cleared it up for you!}

1-2 roma tomatoes

1/2 lemon (or lime, if you prefer)

salt & pepper

Directions:

1) Cut avocados & remove pit.  Spoon out avocado.  (If there are any brown spots, you can remove those.)

2) Smash avocados with fork until there are no large lumps.

3) Dice tomatoes & mix with avocado.

4) Squeeze lemon (or lime) juice into mixture & mix.

5) Salt & pepper to taste.

ENJOY!

 I'll be linking with Tempt My Tummy Tuesday at Blessed With Grace and Designs by Gollum for Foodie Friday.  Check it out for more delicious recipes!

Tutorial Tuesday: Pecan Crusted Chicken

Here's what you'll need for this easy, fairly low-carb recipe:

1 cup flour

1 cup ground pecans

1/4 cup sesame seeds

1 tablespoon paprika

1 1/2 teaspoon salt

1/8 teaspoon pepper

1 egg (beaten)

1 cup buttermilk

8 boneless, skinless chicken breasts

1/3 cup butter

1/4 cup coursely chopped pecans

(I usually cut the recipe in half if I'm just cooking for me & my husband).

Directions:

1) Combine first 6 ingredients & mix.




2) Mix beaten egg & buttermilk together.

3) Melt butter & pour in baking dish.

4) Dip chicken in egg mix.


5) Coat well with flour mixture (turning to be sure all sides are coated).



6) Place chicken in baking dish, turning once to coat with butter.




7) Sprinkle with coursely chopped pecans.


8) Bake at 350* for 30-45 minutes.



ENJOY!

{I'll be linking with Foodie Friday at Designs By Gollum & All Things Inspired at All Things Heart & Home.}

Tutorial Tuesday: Chicken Cordon Bleu....uh, I mean, Swiss

Last Thursday I shared my "All About the Eiffel" tablescape, which included a menu of Chicken Cordon Bleu, French Style Green Beans, & Croissants.  Ironically, yesterday was National Cordon Blue Day, so I figured what better time to share my easy, low-carb Chicken Cordon Bleu Swiss Recipe. 
(I hope you don't get tired of me referring to all these crazy national days & weeks......lately they've given me much inspiration!)

CHICKEN CORDON BLEU (OR SWISS):

Here's What You'll Need:
~ 4 boneless, skinless chicken breasts (the thinner, the better!)
~ 8 slices of ham (cut thin)
~ 4 oz. Bleu or Swiss cheese (I prefer Swiss)
~ 1 tablespoon butter (melted)
~ 1 large egg
~ 3/4 cup Parmesan cheese


Directions:
1) Preheat oven to 350*.

2) Pound chicken to about 1/3" thick.

 3) Place 2 thin slices of ham on chicken.

4) Add 1/2 oz. cheese to each piece of chicken (sliced or grated).

5) Roll up, securing with a toothpick.

6) Beat egg & melt butter.



7) Mix the egg & butter together.

8) Dip chicken into the butter/egg mixture, rolling if needed to thoroughly cover.

9) Roll in Parmesan cheese & place in buttered baking dish.

10) Sprinkle more Parmesan cheese on top of chicken as needed/desired.

11) Bake at 350* for 35-45 minutes or until browned & tender.


And here's a bonus recipe for
ITALIAN GREEN BEANS:

What you'll need:
~ 1 large can green beans (I prefer French style)
~ 1 teaspoon Grill Mates steak seasoning
~ Approx. 1/3 to 1/2 cup Kraft sundried tomatoes salad dressing (to taste)
~ bacon bits or 1 slice raw bacon

Directions:
Add all ingredients.  Cook on low-medium heat for 15 -20 minutes.

It's that easy!

Be sure to remove the toothpicks from the chicken before serving.

{I added the little Eiffel Tower cocktail picks for fun.}

 

 Bon Appetit!

{Check out Mosaic Monday at Little Red House!}