Here's a delicious, easy chicken main dish that you and your family will enjoy. I added Parmesan cheese to the stuffing mix so I call it Swiss Chicken Parmesan. Really good. Really good! It does take 2 hours to bake, so plan ahead.
Swiss Chicken Parmesan
6 - 8 boneless, skinless chicken breasts
Salt, pepper, garlic powder, to taste
6 - 8 slices Swiss cheese
1 can (10 3/4 oz.) cream of chicken soup
1 can (10 3/4 oz.) water
1 1/2 cups Pepperidge Farm herb stuffing mix
1/4 cup grated Parmesan cheese
2 Tablespoons butter
Place chicken breasts in a greased baking dish. Sprinkle with salt, pepper, and garlic powder to taste. Top each piece of chicken with a slice of Swiss cheese. Mix soup and water together. Be sure to mix well. Pour over chicken. Combine stuffing mix and Parmesan cheese and toss with the butter. Sprinkle over the chicken. Bake for 2 hours at 300 degrees.
When I came across this recipe I thought it not only sounded delicious, but it looked easy to make. Right on both counts--delicious and easy!
Rocky Road Squares
1/2 cup butter
1/2 cup brown sugar
1 cup all purpose flour
1/2 cup graham cracker crumbs
2 cups miniature marshmallows
1 (6 oz.) package semi-sweet chocolate chips
1/2 cup nuts, chopped
Combine butter and sugar and beat until light and fluffy. Mix flour and graham cracker crumbs together and add to creamed mixture. Pat into greased 9 x 9 or 11 x 7 x 1.5 inch pan. Sprinkle marshmallows, chocolate chips, and nuts on top of crust. Bake at 375 degrees for 15 - 20 minutes. Cool and cut into squares.
As I have mentioned in past "lemon" posts, my mother-in -law loves lemon. When I saw this recipe I knew I had to make it for her. If you're a lemon person too, you'll love this delicious dessert.
Lemon Lush
1 stick butter
1 cup flour
1/2 cup nuts
1 cup powdered sugar
1 small carton Cool Whip, divided
1 (8 oz.) cream cheese
2 packages instant lemon pudding mix
3 cups milk
Mix butter, flour and nuts and press in bottom of a greased 9 x 13 pan. Bake for 15 - 20 minutes at 350 degrees then let cool. Mix powdered sugar, 1 cup Cool Whip and cream cheese. Spread on baked crust.
Mix lemon pudding and milk until set. Spread on cream cheese mixture. Put the remaining Cool Whip on top and keep refrigerated.
**Can be made with chocolate puddding.
Eggplant? Yuck! No, you won't think that after you try this Eggplant Parmesan Casserole. Personally, I don't like eggplant, but I loved this dish and my family loved it too. You'll become an eggplant lover with this casserole as well.
Eggplant Parmesan Casserole
1 large eggplant, peeled and sliced
1/2 cup milk
1 egg, beaten
1/2 cup flour
1 pound ground beef or ground turkey
1 onion, chopped
1 green pepper, chopped
Salt, pepper, garlic powder to taste
2 (15 oz.) cans of tomato sauce
2 cups Mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Vegetable oil
In a bowl mix together the flour, salt and pepper. In another bowl mix the egg and milk. Then dip the peeled and sliced eggplant in egg and milk and dredge in the flour mixture. In a large skillet, heat oil and brown eggplant slices on both sides. Drain on a brown paper bag. (I'm sure you can use paper towels instead.) Rinse skillet and saute ground beef or turkey and season with salt, pepper and garlic salt to taste. Add onion and green pepper and cook until meat is done and onion and peppers are tender. Drain. Add tomato sauce, salt and pepper to taste, and Italian seasoning. (I also added a packet of Stevia.) In a greased 9 x 11 baking dish place alternating layers of meat mixture, eggplant and Mozzarella cheese. Top with Parmesan cheese and bake uncovered at 350 degrees for 45 minutes until bubbly.
