Asian Chicken Lettuce Cups

I've had this recipe around for awhile and even had it written on here awhile. And I'm finally getting to posting it now! I got this from the same Rachael Ray magazine as I did the stromboli recipe-they were on the same page to be exact! Just like the stromboli, this is another winner!

Asian Chicken Lettuce Cups
1/4 cup hoisin sauce
1 tbsp soy sauce
2tbsp oil
1 lb ground chicken or turkey
1 large carrot, peeled and finely diced
3 cloves of garlic, finely chopped
4 scallions-whites and greens separated and chopped
1 large head of butter lettuce, leaves separated

1. In small bowl, combine the hoisin sauce and soy sauce with 1/3 cup water.
2. In large skillet or wok, heat 1 tbsp oil. Add chicken and cook, breaking apart until browned.
3. Reduce heat to medium and add the carrot and 1tbsp oil-cook 2mins. Add garlic and scallion whites and cook 1min. Stir in hoisin mixture and cook until sauce thickens, 1-2min.
4. Divide the lettuce leaves among 4 plates. Top each leaf with chicken mixture, sprinkle with scallion greens.

(Notes: I used ground chicken for ours. And I didn't sprinkle the scallion greens on-I just threw them in the pan at the end instead! I can't remember if this suggested a dipping sauce at all-I know we didn't use one, but it might be a good addition to the recipe.)

This was very good, but to me it wasn't very filling. It's meant to serve 4 people and I think Gabe and I split the recipe and I was still on the hungry side. I probably should have made a side of veggies or something. It would also make for a great appetizer as well! We'll be making this again for sure!

Chicken and Broccoli Stromboli

I found this recipe in the monthly Rachel Ray magazine. It looked really good so we tried it out shortly after I found it (keep in mind I'm a few months behind in the reading!). 

Chicken and Broccoli Stromboli
1 yellow onion, chopped
4tbsp olive oil
1 small head of broccoli, chopped
1/2 lb ground chicken or turkey
1lb pizza dough, thawed
8oz shredded mozzarella
1 can (14.5oz) diced tomatoes with Italian seasoning

1. Preheat oven to 425.
2. In skillet, cook the onion in 1tbsp oil over medium for 3mins. Transfer 1/3 to a plate.  Add the broccoli and 1/2 cup water and cook for 3mins. Transfer to a large bowl.
3. In the same skillet, cook the chicken in 1tbsp oil over medium-high, breaking apart and until browned. Transfer to the bowl with broccoli mixture. Season with salt and pepper if desired.
4. Coat baking sheet with 1tbsp oil. Divide the dough into 4 pieces. Stretch each into an oval (roughly 8x4") and sprinkle with 1/4 cup cheese. Spoon 1/4 of the chicken mixture down the center of each then top with remaining cheese.
5. Fold one long side over the filling and fold in the ends. Roll into a log. Transfer to the baking sheet seam side down. Brush each with the remaining oil and cut 2 diagonal slits in the top.
6. Bake until golden, about 15mins.
7. While baking, in the skillet, cook tomatoes with the reserved onion about 5mins. Serve over stromboli.

before going in the oven

(Notes: I used frozen pizza dough from Wegmans (the dough balls)-one of those actually is 2lb so it would make a double recipe of this. I used ground chicken for mine. Rolling them up is really challenging-they are pretty full of stuff so it makes it really hard to roll up without ripping the dough!)

These turned out SO yummy! Gabe and I each had one for dinner then ate the other 2 for leftovers later that week. Then we made them again the following week! That's how much we liked them! The last time I made them I did a double batch so I froze half (4) of them. We haven't eaten the frozen ones yet, but I'm sure they'll be fine reheated. Definitely give these a try if you're looking for something new! Delish!

Potato Corn Chowder

I actually made this soup a few weeks ago, but am finally just getting around to posting it!

I'll confess, soups scare me. The reason? They all have a million ingredients, most of which I don't have in my house. So when I see a list of 20 items and only have 5 of them, I'm not going to spend my money buying the rest. Nor do I really care to take all of the time to chop/dice those 20 said items. I love homemade soup, but most of the time I stay away from those recipes!

I've had this recipe forever. I have no idea where I got it from (I hand wrote it on a small piece of paper) and it's been sitting in my recipe book for years. I kid you not!

But I decided to make it, and it's SO, SO good!

Potato Corn Chowder
 2.5-3lbs yukon gold potatoes
2 stalks celery, chopped
1/2 onion chopped
1/2 lb frozen corn, slightly thawed
1 sweet red pepper, diced
3 cups milk
4 strips bacon-cooked and crumbled
1/2 tsp salt
1/4 tsp pepper
1/8 tsp cayenne

1. Peel and chop potatoes. Put in a saucepan with water and boil about 15min or until fork tender. Drain and mash.
2. Spray saucepan with non-stick spray. Add celery, onion, corn and red pepper. Saute for 5mins.
3. Stir in bacon and milk. Add potatoes and mix. Add seasonings. Cover and simmer for 10min (Do NOT boil!)

Notes: I couldn't find Yukon Golds at my store so I used Russett potatoes instead-still tasted great! For the potato mashing, I used my mixer and mashed them slightly then beat them a little bit-sort of like making mashed potatoes. I'm sure you could leave it chunkier if desired.

This recipe was really good-I'll be making it again for sure! Sorry that I don't have a photo-I forgot to take one!

Crockpot Pineapple Chicken

This recipe has been floating around on social media lately. I jotted it down to give it a try and on Monday I decided to give it a whirl!

Crockpot Pineapple Chicken
 2lbs chicken, cubed
1 cup pineapple juice
1/2 cup packed brown sugar
1/3 cup soy sauce

1. Put all ingredients into crockpot and cook for 6-8hrs.

Easy right?!

I was "eh" about this recipe. I expected it to be a sweeter, thicker sauce like you see on the photo that pops up on your news feed. Not at all. I cooked mine on low and after about 4hrs, I could tell that the sauce was like water. So, I added some cornstarch to the sauce (maybe 3tbs?) and cranked it up to high for 2hrs to thicken it. That did the trick, but the sauce was not sweet to me at all.  All I could taste was the soy sauce, so I was a little disappointed in that. My chicken was pretty dry too so I think the cooking time is a little too long. I think next time I'll cut the soy sauce in half and keep the rest the same to see how that works out. We had it over brown rice, and I would do that again. It wasn't a total loss, but needs some tweaking for sure! And of course I forgot to get a picture of it!

Beef Stew

I have never made beef stew before, but it's something I've been wanting to try. I actually made this awhile ago, but never got to posting it!

This was super easy thanks to this stuff:

All I did was put stew beef, carrots, potatoes and onion in a crockpot with this packet and added some water. Turn that baby on for about 6hrs and voila....

beef stew! (ignore the not-so-glamorous crockpot photo!) YUM!

Bundt Cinnamon Rolls

Here's a goody for Christmas morning!

We've (my family) has been making this for quite some time. It's super easy and super delicious!

Bundt Cinnamon Rolls
Hungry Jack flaky biscuits (2 cans)-not jumbo size
1 tbsp. butter
2 tbsp. chopped walnuts
1 stick butter (1/2 cup), melted
1 cup packed brown sugar
1/2 tsp. ground cinnamon

1. Preheat oven to 350
2. Using 1tbsp butter, grease bundt pan.
3. Sprinkle in nuts
4. In bowl, mix brown sugar and cinnamon
5.  Take each biscuit and dip into melted butter then coat in sugar/cinnamon mixture. Stand up in pan.
6. Bake for 30-40min or until golden
7. Dump immediately onto serving plate

YUM!

(Notes: the only thing I have to tell you about this is to make sure you dump it out right away. If you let it start to cool, the sugar hardens and it's very hard to remove from the pan! This is very good served warm, but could be served at room temperature as well.)

Pizza Bites

This is another recipe that keeps showing up on my facebook news feed. They looked really good so I decided to give them a shot. I think they're meant to be appetizers (and they would be great for a party!) but I thought I'd make them for us for dinner, along with some veggies.

Pizza Bites

2 cans Pillsbury pizza crust
8oz mozzarella cheese, cut into 48 cubes
3oz pepperoni (48 slices)
1/4 cup oil
1 1/2 tsp Italian seasoning
2 tbsp grated Parmesan cheese
1 jar pizza sauce, heated

1. Preheat oven to 400. Grease a 9x13" pan

2. Roll out each can of dough to roughly a 8x12" rectangle (mine was way bigger than that and all I did was open the can). Cut each dough into 24 pieces.

3. Put a cube of cheese and a slice of pepperoni onto each square.

 4. Fold dough around toppings and press firmly to seal shut. Place pieces seam side down onto pan.

5. In a bowl, combine oil and seasoning. Brush onto dough. Sprinkle with parmesan.

 6. Bake for 16-22min or until lightly golden. Serve with pizza sauce for dipping!

(Notes: I only made a half recipe since I didn't think the 4 of us needed to eat 48 of these things! And even with 24 of them, we still had leftovers for the next night. I used shredded cheese out of convenience, but definitely would cut cubes next time. It was really hard to wrap the dough around the shreds of cheese. I also used diced pepperoni which I thought worked out fine. I read online to use the thin pizza crust instead of regular. I guess the regular is too much dough for the toppings....so I did use the thin crust and they seemed fine. I think I baked mine for 16min and you can see they were just a tad overdone. I checked them at 12min, but left them in longer than I wanted to!)

This recipe was a hit-well, the kids really didn't eat them (shock!) but Gabe and I really liked them! I'm sure we'll be making these again!

Crockpot Cheese Tortellini

If you've been on any sort of social media lately, I'm sure you've seen this recipe pop up on someone's page. I saw it and decided to give it a try last night!

Crockpot Cheese Tortellini

1 small bag of frozen cheese tortellini
1 small bag fresh baby spinach
1 box vegetable broth
2 cans Italian diced tomatoes
1 block cream cheese

Throw everything into the crockpot, making sure you cut up the block of cream cheese first. Turn crockpot on low and cook for 5-6 hours. Done!

(Notes: I used 1.5 bags of tortellini. One bag was 4 servings and to be honest, it didn't look like much for the 4 of us to eat. So I added half of a second bag. I also used fat free cream cheese. I did find that I had to stir this up a few times while it cooked-the cream cheese just sort of sat there unless you stirred it. So I don't know how this would work if you were gone all day. I cooked mine for 5 hours and it was more than enough-the tortellini were falling apart they were so soft!)

This turned out pretty good! Avery tried one bite and said it was gross (big shock)...Cassandra ate two bowls of it!  It made enough for us for dinner for two nights which was great! I really liked the sauce it created-we're thinking of doing the sauce over regular pasta sometime for something different.

Sorry I didn't snap a pic of this-totally forgot!

Crescent Roll Chicken

We went to dinner at a friend's house back shortly after Cassandra was born. She made this for dinner and it was so yummy! I've made it a few times since, but for some reason never posted the recipe!

Crescent Roll Chicken

In saucepan, combine:
1 can cream of chicken
1/2 cup shredded cheese
1/2 cup milk

2 cans crescent rolls
2 chicken breasts, cooked and finely chopped
4oz cream cheese, very soft
4tbsp butter, very soft
1/2 tsp garlic powder
1/2 cup shredded cheese
1/2 cup onion, finely chopped
2-4tbsp mayo
1/2 tsp salt
1/2tsp pepper
1-2 cups shredded cheese

1. Preheat oven to 350
2. In saucepan, heat cream of chicken soup, shredded cheese, and milk over low until combined and melted. Spread some of this mixture on the bottom of a 9x13" pan.
3. In a bowl, combine cream cheese, butter and garlic powder. Stir until well mixed.  Add chicken, shredded cheese, onion, salt, pepper, and mayo and mix well.
4. Unroll and separate crescent rolls. Add appx 1tbsp of chicken mixture to one crescent roll and roll up from wide end to thin end. Place in pan seam side down. Repeat for all crescent rolls.
5.  Top crescent rolls with the rest of the soup mixture and shredded cheese.
6. Bake 30min

Notes: This recipe takes awhile to make. I started out with a fully cooked rotisserie chicken (used 1.5cups of chicken) and even with that, this took me a half hour from start to finish....and I had Gabe helping with the soup duties! So if you have to cook the chicken as well-it's time consuming! And yes, there's lots of cheese and you can use any kind. I used colby jack, but I think my friend used a mix of cheddar and swiss for hers. I'll also say that getting this into a 9x13" pan is quite tricky-you really have to squeeze them in there! 

Definitely give this a try-it's a good one when hosting a dinner party!

Pulled Pork

I've never made pulled pork before. I love eating it, but I always thought it was difficult to make.

Ladies and gentlemen....it is the EASIEST.MEAL.EVER!

A friend of mine told me how to do it and I made it yesterday. OMG-it is SO good! Why did I wait so long to try it?!

Here's what you need:
1 can of gingerale (I had 7up in the house so I used that)
1 pork shoulder/pork butt roast (mine was a 6lb-er)
BBQ sauce of your choice

Put the roast in your crock pot with the fatty side facing up.  Pour the gingerale over the roast. Put that baby on low for about 9-10hrs.
Carefully remove the meat from the crockpot and drain out the juice. Pull/shred the meat. Mix  meat with BBQ sauce until it's saucy enough for you. EAT!

(Notes: When I took the meat out, I put it on a cookie sheet and shredded it. Once shredded, I returned it to the crock pot with the BBQ sauce to heat it all up for a few minutes. And I used roughly 3 cups of BBQ sauce for our 6lb roast.)

Thanks Kristin for the awesome recipe-we'll be making this a lot!!

Peanut Butter Crockpot Chicken

I've professed my love for peanut butter quite a few times on here before, so of course this recipe piqued my interest!  And it's another one to try in the crockpot-yay!

Peanut Butter Chicken

1 1/2 lb chicken
1 onion, chopped
1/2 cup peanut butter
1/4 cup soy sauce
1 tbsp cumin
juice of 1 lime (~2tbsp)
1/2 cup chicken broth

1. Put all ingredients into crockpot and cook on low 6-8hrs or high for 4hrs.

(Notes: I used boneless/skinless chicken breasts and cut them in half. The recipe wasn't clear on exactly what type of chicken to use!  I also used creamy peanut butter, but I'm sure you could try crunchy if you desire!)

We served this over some simple brown rice.

Honestly this wasn't one of my favorite recipes as of late. Out of the 3 crockpot chicken dishes I've made in the past month, this was probably my least favorite. It was good, but not fantastic.  Gabe thought it was too "nutty" tasting-to me I couldn't really pick out the peanut taste. Would I make it again?  Probably, but it wouldn't be first on my list!

Salsa Chicken

I pulled out the crock pot again  yesterday to try another dinner out....and it was a winner! 

Super easy too, which adds bonus points to any recipe!

Salsa Chicken
3 chicken breasts (I cut them in half)
1 1/2 cups salsa
1 can black beans-drained and rinsed
1 cup frozen corn

1. Put all ingredients into crockpot and cook on low 6-9hrs or high 4-6hrs

(Notes: the only thing I changed was I put in an extra cup of corn, making it 2 cups. I cooked mine on low for 6hrs and the chicken was done perfectly....any longer and I think it would have been too long!)

This was very tasty and we served it with some spanish rice on the side. It would also be good served over plain rice as well.

We'll definitely be making this again!

Brown Sugar Chicken

I can't remember the last time I used  my crock pot...I know, I know-sue me!  Seriously I think it was when I lived in my apartment which was just a mere 8 YEARS ago! Yeah...that long.

I decided it was time to bust it out and dust it off!

See, the crock pot is a good idea....throw stuff in it and a few hours later-boom! Dinner is done. However most recipes only need to cook around 6 hours which just doesn't jive when you work/are gone from the house for 10+ hours. Unless you have one you can program (do they even make those?), which of course I don't.  And of course who the hell wants to get all of the stuff ready at 6am before work and have it sitting out for hours even if you could program it?!  So unfortunately I don't think this will work on my working days (which would be the most beneficial days to do it)...bummer.

Yesterday I didn't work and was going to be home most of the day (I'm sort of paranoid about leaving the thing running for 6+ hours with no one home!) so I decided to try out a new recipe I found.

Brown Sugar Chicken
6 chicken breast halves (boneless/skinless)
1 cup brown sugar
2/3 cup white vinegar
2 tbsp soy sauce
3 cloves garlic, pressed
1 tsp pepper
1/4 cup 7up

1. Put all ingredients into crock pot and cook on low for 6-9hrs or high for 4-6hrs

Can it get any easier? 

Yes, yes it can!

The chicken? Yep, put it in frozen! That my friends is e.a.s.y!

I cooked up some Arborio rice and for the last hour in the crock pot I threw in some fresh (not frozen) broccoli with the chicken.  Served the chicken and broccoli over the rice and it was delish!

I will say that I did mine on low for 6hrs and I would not have cooked it any longer. It was very tender, but I could tell it was starting to dry out a little bit. I might even cook it a little less next time. But it was good....very good!

Try this one for sure!  And I apologize that I didn't get a photo of it!

Keuka Slaw

I've had this recipe for quite some time now and have made it before but never posted it for some reason.

For Avery's party, I wanted to make a "different" kind of salad so I pulled this out and made it.  It's so easy and so yummy!

Keuka Slaw
2 packages Ramen noodles, crushed (discard flavor packet)
1 bag coleslaw mix
1 bunch scallions/green onion, chopped
1 cup sunflower seeds
1 cup toasted almonds (I didn't toast mine-just used slivered almonds)

Dressing: 1 cup canola oil
                1/2 cup sugar
                1/3 cup white vinegar

Mix all ingredients in a large bowl.  Mix up the dressing and pour over the salad.  Chill before serving.

No special notes on this one! It's just that simple!

Baked Mac-N-Cheese

I'll be honest, I LOVE macaroni and cheese....who doesn't?!  But....I've never tried to make it myself. Not the homemade kind at least! I saw this recipe from our local grocery store, Wegman's, and decided to give it a try since it seemed pretty easy.

Baked Macaroni and Cheese
1 lb elbow macaroni
1/2 cup seasoned bread crumbs
1/4 cup grated parmesan
5 tbsp butter
1/4 cup flour
3 1/2 cups milk
1 lb shredded cheddar cheese
2 tsp salt
1/2 tsp nutmeg

1. Cook pasta according to directions on box.

2. Mix bread crumbs and paremesan in a small bowl and set aside.

3. Heat butter in a large saucepan. When melted, add flour and stir until smooth. Cook 3-4mins or until golden brown.

4. Add milk 1 cup at a time and whisk until smooth. Once all milk is added, bring to a boil. Cook over medium heat for 10mins, whisking at times.

5. Add cheddar cheese and stir until melted and smooth. Add salt and nutmeg and mix well. Add pasta and stir until coated.

6. Spray a baking dish with non-stick spray. Dump in pasta mixture and spread out. Top with bread crumb mixture.

7. Bake on 400 for 15-20min or until golden.

Notes: Instead of parmesan, I used pecorino romano cheese and I used skim milk instead of whole milk like they say.  For the cheddar cheese, I used a mild cheddar although I'm sure sharp would be just as good. One other thing I might do differently next time is that it tells you to make the sauce in a large saucepan, then add the pasta to it. Well, it was so much stuff that it nearly overflowed my pan so next time I might use a bigger pot-like a stock pot or something for it. And my baking dish was a decent size (2.5 qt I think) and the pasta was right up to the rim of it! So maybe a bigger baking dish next time too! I also don't own a whisk so instead I just stirred the butter/flour/milk combination and it worked just fine.

This turned out very good! It's a very easy recipe too so I'll definitely make it again. And it makes a ton! All three of us had it for dinner and leftovers the next  night and I still had enough to freeze for another meal! I love when that happens!

Pan Fried Pasta and Ricotta

I had some ricotta cheese in the fridge that had to be used. Typically I'd make calzones or baked pasta/lasagna/stuffed shells with it, but with the heat we had last week, that wasn't happening. I really did not want to turn on the oven. So I turned to Google to see if I could find anything. And....I got a winner!

Pasta and Ricotta
Any pasta you want (I used a mix of ziti and penne-roughly 1lb)
3 tbsp butter
2 1/2 tbsp oil
1 cup ricotta cheese
1/4 cup parmesan cheese

1. Cook pasta according to box instructions. Before draining, reserve some of the pasta water.
2. While cooking pasta, heat oil and butter in a large skillet until melted.
3. Add ricotta and parmesan and heat until mixed well.
4. Add drained pasta and stir to coat. If sauce is too thick, add some of the reserved pasta water.

Notes-I also added in some spices to my oil/butter mixture. I threw in some garlic powder (my real garlic wasn't any good), pepper, and Italian spice blend. I also added in peas to ours to get some sort of vegetable in there, but anything you add would taste good!

I have to say that this turned out really good! I LOVE ricotta cheese in anything and I can say I've never thought to use it as a sauce. It was very yummy and we'll make it again for sure! The recipe is very easy too!

Mexican Stuffed Shells

I got this recipe from a chat board that I go on so I decided to try it out this week....and yes, I picked the hottest day of the year to turn on the oven too!! But with central air, it wasn't that big of a deal to me.

Mexican Stuffed Shells

1 lb ground turkey
1 packet taco seasoning
jumbo shell pasta (12-15 shells)
1 cup salsa
4 oz cream cheese
1/2 cup taco sauce and 1/2 cup tomato sauce (mix together)
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese

1. Preheat oven to 350
2. Cook jumbo shells according to package. Drain and let cool
3. While shells are cooking, cook ground turkey in a frying pan until browned. Drain fat and add taco seasoning. Cook according to directions on seasoning packet. Once finished, add cream cheese and stir until cheese is melted and well mixed. Remove from heat and let cool.
4. Pour salsa to cover the bottom of a 9x13" pan
5. Stuff shells with meat mixture and place into pan.
6. Top shells with sauce mixture and shredded cheese.
7. Cover with foil and bake 30min. Remove foil, add shredded cheeses and bake an additional 10-15minutes until cheese melts.

(Notes: The recipe called for 12-15 shells which to me didn't seem like much. I cooked half of the box which was about 25 shells and had just enough meat to fill them. For the shredded cheeses, I just used a Mexican blend I got at the store. I also didn't cover the shells with foil. Instead, I topped them with the cheese right away and baked them close to an hour, uncovered.)

I did take a photo, but it didn't turn out well at all so I'm not going to bother posting it. These shells turned out really good and we'll definitely make them again. I was a little leary because I'm not a huge Mexican fan, but they weren't really spicy or anything like that. Definitely a nice variation from regular stuffed shells!

Yummy Salad!

I made this salad last week for myself for dinner and boy was it good! Thought I'd pass along the ideas in case anyone needs a salad makeover!
Ingredients:
Romaine lettuce
1 apple, sliced
mozzarella cheese (I used a string cheese cut into slices)
dried cranberries
Chow noodles
Raspberry vinaigrette dressing

I made this on a Friday during Lent (no meat for me), otherwised I probably would have added bacon bits to this as well. With or without, it was still very good!

Homemade Stuffed Shells

Yesterday I made homemade stuffed shells. I honestly can't remember the last time I made them and it sounded like a good idea!

Stuffed Shells
1 box jumbo shell pasta
1 jar of pasta sauce
1 lb ricotta cheese (I use part-skim)
1-2 cloves garlic, pressed/chopped
parsley
1 egg
salt & pepper
shredded mozzarella

1. Cook pasta according to box. Rinse under cold water.
2. While pasta is cooking, pour a thin layer of sauce on the bottom of a 9x13" pan.
3. Mix ricotta, garlic, egg, parsley, salt and pepper.
4. Holding a shell open with one hand, use a spoon to stuff shell with cheese mixture. Add stuffed shell to pan. Create a layer of stuffed shells and move onto a second layer if needed.
5. Pour the rest of the sauce over shells and spread.
6. Top with shredded mozzarella cheese.
7. Bake at 350 for an hour or until cheese melts and browns.

Notes: For the parsley, salt and pepper, I don't measure-I just add some to the ricotta cheese. For each shell, I used a soup spoon size of cheese for each shell (maybe roughly a tablespoon?). I had some shells left unstuffed but just added them to the pan anyways. When I baked mine, my cheese didn't brown after an hour so I put in on broil for a few minutes to crisp it up a little bit.

Chicken Sour Cream Casserole

I actually made this recipe last week and never posted it. And (shame on me) I never took any pictures of it either!

I got this from a chat board that I go on...we decided to do a weekly recipe post so this was one that was posted a few weeks ago.

Chicken Sour Cream Casserole
4 boneless chicken breasts, cooked and cubed
8oz sour cream
1 can cream of chicken soup
1/4 cup chicken broth
cracker crumbs mixed with melted butter

1. In a casserole dish, pour 3/4 of the cracker/butter mixture on the bottom.

2. Layer cubed chicken on top.

3. Combine soup, broth, and sour cream. Pour over chicken.

4. Top with remaining cracker mixture.

5. Bake at 350 for 20min.

Notes: I used a 2.5qt casserole dish and it worked out fine. Instead of chicken breasts, I bought the tenderloins (like chicken fingers)-it was just over 1lb of chicken. I cut them into pieces and pan fried them. For the crackers, I used about 1/2 sleeve of town house crackers (sort of like Ritz) and about 1-2tbsp of melted butter. I served this with a side of brown rice and both of us ended up mixing the rice in with it.

This recipe was very good. It reminds me of this recipe a little bit because the sauce tastes the same. It was very easy and both of us liked it. We'll definitely make this again!