¼ cup onion, chopped
2 – 3 cups green beans, frozen
1 Tbs. butter
1 tsp. soy sauce
1 tsp. teriyaki sauce
¼ cup water
1 chicken boullion garlic powder
Mix all ingredients except for bacon bits and sauté till tender. Add the bacon bits and cook to blend flavor.
1 large onion, chopped
2-3 clove garlic, chopped
1(6-ounce) cans tomato paste
1 (8-ounce) can tomato sauce
1 (14 1/2-ounce) petite diced tomatoes
1/2 cup water
1 teaspoon Italian seasoning (I prefer ½ tsp)
1 tablespoon Worcestershire sauce
2 tablespoons sugar
1 teaspoon salt
Brown the meat, drain and set aside. Sauté onion and garlic to a soft crisp. Mix all ingredients except for meat and simmer 30 – 45 minutes. Add hamburger meat and simmer 15 more minutes.
5 – 6 chicken breast
8 – 10 flour tortillas
1/4 cup butter
1 small onion, chopped
1 can (4oz) mushroom pieces, drained
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-tel
2 cups cheddar cheese, shredded
Boil chicken breast until done. Save the broth and cut cooked breast in bit size pieces. Coat baking dish with vegetable spray. Dip tortillas in chicken broth and lay in the bottom and sides of the baking dish. Allowing them to overlap the sides of the dish to then fold over the top to create crust.
Saute onion in butter then add the chicken, mushrooms, soups and ro-tel. Simmer about 5 minutes then pour into baking dish. Sprinkle with the cheese and cover with the tortillas.
Cover with foil and bake at 350 for 35 minutes. Remove foild and bake 5 more minutes.
3 – 4 cups chopped chicken breast, cooked (Rotisseri chicken gives the best flavor)
2 pkgs. Chicken Ramen noodles, reserve the seasoning
1/2 cup onion, chopped
2 Tbs. butter
1 small can diced green chilies
1/2 small can chopped black olives
1 cup sour cream
2 cups Colby/Monterrey Jack cheese
Cook the noodles according to direction but do not add the seasoning. Saute onion in butter until tender. Stir together the onions, green chilies, olives, sour cream, seasoning from noodles and 1 cup cheese. Mix in the noodles and chicken. Pour into baking dish and layer with remaining cheese. Cover with foil and bake 350 for 20 – 30 minutes.
12 Tbs. butter, divided
1 package sliced mushrooms
3 Tbs. minced onion
2 clove garlic, minced
3 tsp. Worcestershire sauce, divided
1/8 tsp. salt
Melt 8 Tbsp. butter in a large skillet. Add the mushrooms, onion, garlic, salt and 2 tsp. Worcestershire sauce. Saute till mushrooms are tender.
Pour the mushrooms and sauce in a small bowl, cover and keep warm. Add 4 Tbs. butter and 1 tsp. Worcestershire sauce to skillet and saute’ chicken over medium heat till done. Serve with mushroom sauce.
8 oz. Velveeta cheese, cubed
2 – 3 cups chopped chicken, cooked
8 – 10 oz. thin spaghetti
1 stick butter
1 onion, chopped
1 Tbs. chili powder
1 can mild Roi-tel
1 can cream of mushroom soup
1 can cream of chicken soup
1 sleeve Ritz crackers, crushed
1 stick butter, melted
Cook spaghetti, drain and set aside. In a large pan saute the onion in one stick of butter. Add the cheese and Roi-tel and cook over low heat until cheese is melted. Stir in the chili powder, soups, chicken and spaghetti then pour all ingredients into baking dish. Mix together the topping mixture then layer on top. Bake at 350 for 30 minutes.
4 boneless skinless chicken breast, pounded to 1/2 inch thickness
Lowry’s seasoning salt
6 bacon slices
2 green onions
1 tsp. onion powder
1 pkg. sliced mushrooms
2 cups shredded Colby/Jack cheese
Honey Mustard sauce
1/4 cup regular mustard
1/3 cup honey
2 Tbs. mayonnaise
Sprinkle and rub the chicken in the seasoning salt. Cover and refrigerator for 30 minutes. Cook bacon in large skillet until crisp. Remove the bacon and set aside.
Sauté the chicken in the bacon grease for 3 to 5 minutes per side or until lightly brown then place the chick in a baking dish. Lightly sauté the onion and mushrooms in bacon grease, you may have to add a little oil. Spread the sautéed onion, mushrooms, crumbled bacon, and cheese over the chicken. Prepare the honey mustard dressing and spread half of it over the chicken. Bake at 350 for 30 minutes or until cheese is melted and chicken is done. Serve with remaining Honey Mustard sauce.
3/4 cup cornflakes, crushed
3/4 cup grated Parmesan cheese
1 envelope Ranch salad dressing mix
1/2 cup butter, melted
4 boneless, skinless chicken breast (I cut into smaller strips)
Mix together the cornflakes, cheese, and Hidden Valley. Dip chicken strips in butter then roll in the mixture. Bake uncovered at 350 for 45 minutes or until chicken juices run clear.
1 cup buttermilk
1 tablespoon hot sauce, such as Louisiana Hot Sauce
4 boneless, skinless chicken breasts, cut in half
Kosher salt and black pepper
1 1/2 cups panko breadcrumbs
3 tablespoons grated Parmesan
1 lemon, quartered, plus 1 tablespoon lemon zest
1 teaspoon red pepper flakes
Combine the buttermilk and hot sauce in a shallow bowl. Season the chicken with salt and black pepper and submerge in the buttermilk mixture. Combine the breadcrumbs, Parmesan, lemon zest, red pepper flakes and a pinch each of salt and black pepper in a shallow dish. Remove the chicken from the buttermilk mixture, letting the excess drip off, and dredge in the breadcrumb mixture until evenly coated. Lay the pieces flat on a nonstick baking sheet and refrigerate, uncovered, for 30 minutes. Preheat the oven to 400 degrees F. Bake the chicken until just cooked through, 20 to 25 minutes. Divide the chicken among 4 plates and squeeze the lemon over the chicken.
1 cup mayonnaise
1 Tbs. ketchup (or more to taste)
1 Tbs. sugar
1 tsp. garlic powder (or more to taste)
4 Tbs. buttermilk
1 – 3 Tbs. water (for dip use 1Tbs. for dressing use 3Tbs.)
Mix well and enjoy!