This is my new favorite recipe---it's absolutely delicious and SO easy! I often make 1/4 the recipe for the kids and me when Jeff isn't home since it's so easy to whip up. It's also a great one to take to a friend. Just prepare and drop it off with cooking directions.
4 chicken breasts, cooked
1 can cream of chicken soup
1 c sour cream
1-2 T poppy seed
1 stick butter, melted
1 roll Ritz crackers, crushed
Chop chicken into small pieces and place in mixing bowl. Add remaining ingredients and mix well. Pour into 9x13 dish, cover and bake at 350 for 30 minutes. Uncover and bake 5 more minutes.
Another prep method is to mix chicken, soup, sour cream and poppy seeds together. Pour in pan, spread crushed crackers on top and drizzle melted butter over crackers. Bake the same as before. This is probably the original recipe, but I always do it the other, easier way.
Recipe from Debra Jennings
3.04.2008
Chicken Parmesan
4 chicken breasts
1 egg slightly beaten
1/3 c bread crumbs
1/3 c parmesan cheese
2 T olive oil or butter (1/2 and 1/2 is best)
1 jar or 1 3/4 c sauce
1/2 c mozzarella cheese
Mix bread crumbs and parmesan cheese together. Dip chicken into egg, then into bread crumbs mixture. Place prepared chicken in a single layer in a small pan and place in freezer for 10 minutes. This will help the crust to stay on better during cooking. Heat oil and butter in a large skillet over medium heat. Brown chicken on both sides turning only once---takes 10-15 minutes. Pour sauce around chicken and simmer 10 minutes. Sprinkle chicken with mozzarella cheese, cover and simmer 5 minutes or until cheese is melted. Serve immediately.
Recipe adapted from Debra Jennings
1 egg slightly beaten
1/3 c bread crumbs
1/3 c parmesan cheese
2 T olive oil or butter (1/2 and 1/2 is best)
1 jar or 1 3/4 c sauce
1/2 c mozzarella cheese
Mix bread crumbs and parmesan cheese together. Dip chicken into egg, then into bread crumbs mixture. Place prepared chicken in a single layer in a small pan and place in freezer for 10 minutes. This will help the crust to stay on better during cooking. Heat oil and butter in a large skillet over medium heat. Brown chicken on both sides turning only once---takes 10-15 minutes. Pour sauce around chicken and simmer 10 minutes. Sprinkle chicken with mozzarella cheese, cover and simmer 5 minutes or until cheese is melted. Serve immediately.
Recipe adapted from Debra Jennings
Spaghetti Sauce
1 small onion, diced
1-2 T olive oil
1 lb lean ground meat
2 cloves garlic, minced
16 oz Italian diced tomatoes
16-24 oz tomato sauce
1 beef bullion cube
1/2 t sugar
1 T Italian Seasoning
1/2 t ground pepper
dash garlic powder
Pour oil in pot and add onions, cooking over medium heat until onions sweat out. Add ground meat and cook until browned, drain excess liquid after cooking. Add remaining ingredients to pot and bring to a boil, stirring occasionally. Reduce heat and simmer for approximately 10 minutes. After simmering to allow flavors to blend, taste and add more seasonings to taste. Enjoy over spaghetti!
Recipe from Lisa Sealey
1-2 T olive oil
1 lb lean ground meat
2 cloves garlic, minced
16 oz Italian diced tomatoes
16-24 oz tomato sauce
1 beef bullion cube
1/2 t sugar
1 T Italian Seasoning
1/2 t ground pepper
dash garlic powder
Pour oil in pot and add onions, cooking over medium heat until onions sweat out. Add ground meat and cook until browned, drain excess liquid after cooking. Add remaining ingredients to pot and bring to a boil, stirring occasionally. Reduce heat and simmer for approximately 10 minutes. After simmering to allow flavors to blend, taste and add more seasonings to taste. Enjoy over spaghetti!
Recipe from Lisa Sealey
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