Chicken Strips

I have been telling my friends and coworkers about this recipe. Mr. B, the boys and I love these chicken strips. After the 3rd time of making them and not getting grease on my shirt, Mr. B said - I finally learned how to fry something. Truly, I don't fry - anything! Too many stories about my Aunt that fried and burnt her kitchen 3 times!

My change on the chicken strips - I didn't add buttermilk to the flour mixture. I put the flour/dry ingredients (which I also added garlic powder) into a ziplock bag and added the buttermilk soak chicken strips into the bag and then shook them real good, then fry those babies.

I am planning on making them again next week - they are great with Ranch dressing or Honey Mustard to dip them into.

Here is the recipe at "Pioneer Woman"

Give them a try and hope you and your family enjoy them as much as we do.

Recipe Time

I am joining an Ultimate Recipe Swap group this week, which is hosted by the blog "Life as Mom". Each week has a different theme and the theme of the week is CHICKEN.

This is a recipe my family has enjoyed in the past but seems to have made it to the back of the recipe book. About 6 weeks ago my father-in-law passed away. My brother's wife (also known as a sister-in-law, but not to be confussed with the father-in-law) insisted on bringing my family dinner one evening after the funeral. I kept telling her it wasn't necessary, but she insisted. Was that dinner a welcome relief. I had to work that day and throughout that day I kept saying to myself, "now, what is for dinner? Oh, that is right, Diane is making us dinner. GOOD." That dinner tasted so good.

So, I am sharing this chicken recipe with you. Hope you enjoy.

Swiss Chicken Casserole

3 pieces of boneless, skinless chicken breasts

2 cans Cream of Chicken Soup

Swiss Cheese

Pepperidge Farm bread crumbs

Season chicken with garlic, oregano, basil and pepper. Cover and bake for 1 hour at 350 degrees.

Tear or shred chicken and place in the bottom of a casserole dish.

Cover chicken with Cream of Chicken soup.

Layer Swiss cheese on top of soup.

Layer with Pepperidge Farm bread crumbs. Dribble a little melted butter on top of the bread crumbs.

Bake, uncovered, at 350 degrees for 30 minutes.

I baked the chicken the night before I actually made the casserole.

Burrito / Chimichangas Casserole

Ok, another recipe. This one is so super dooper easy! It makes going and getting fast food seem slow.

Burrito Casserole

1 (32 oz) package beef and bean burritos, El Monterey brand (I also like the Chimichangas)

1 (14 oz) can mild enchilada sauce

1 1/2 cups shredded cheddar cheese

1 small can sliced black olives, drained (ok, I use a regular size black olives, the more the better!)

1 1/2 cups diced tomatoes

4 cups shredded iceberg lettuce

Line burritos or chimichangas in a single layer in a dish. Cook as directed on package (or can be microwaved instead)

Once cooked, pour enchilada sauce over burritos. Sprinkle cheese over enchiliada sauce and return to oven until cheese is melted. Spread olives, tomato and lettuce over burritos. Serve immediately.

I found this recipe in Sandra Lee's Premier issue of Semi-Homemade magazine.

Recipe Time

Ok, I am being a lazy girl today! I have promised my friend some recipes for a long time, however, I am too lazy to set up the good scanner and the scanner on the printer/copier/scanner doesn't want to cooperate with me. (Probably has something to do with the user!)

Angel Hair Chicken Pasta

3 skinless, boneless chicken breast halves

4 tablespoons butter

1 (7 oz) package dry Italian salad dressing mix

1/2 cup chicken broth

1 can condensed golden mushroom soup

4 oz. cream cheese with chives

1 (8 oz) package angel hair pasta

In large saucepan, melt butter over low heat. Add package of dressing. Blend in chicken broth and mushroom soup. Blend in cream cheese and stir until smooth. Heat gently. Arrange chicken breasts in a baking dish and pour sauce over. Bake in preheated oven at 325 for 60 minutes. When the chicken is nearly done, boil the pasta in salt water and drain well. Serve the chicken on top of warm angel hair pasta.

How about a recipe

Here goes my try at entering a recipe...

Background history on this recipe. I got the original recipe from a friend at work. She got it from Campbell's Soup daily emails. It originally calls for rice, but being the crazy person I am and not writing things down correctly on my memo list, I bought penne pasta instead of brown rice. So everything is the same except I used pasta and that is how I am going to write the recipe with using pasta. (and instead of cooking cut up chicken breast in butter, I chose to use Oscar Meyer Grilled Chicken, love the stuff)

Chicken and Roasted Garlic Pasta

1 small package Oscar Meyer Grilled Chicken
1 can Campbells Condensed Cream of Chicken Soup
1 can Campbell's Condensed Cream of Mushroom with Roasted Garlic Soup
2 cups water
1 box penne pasta
1 cup green peppers or red peppers and sauteed in butter or frozen peas and carrots (your choice) (I prefer green and red peppers)

Heat oven to 350 degrees. Cook pasta according to package directions. Drain. Place in an oven safe dish. Mix soups and sauteed vegetables together with water and pour over pasta and mix together. Cook in oven until heated through.

Enjoy...