This was an easy & tasty casserole, My girls also loved it, which makes it a win win! I served it with green beans and buttermilk biscuits, which was a great combination. I have to admit that I forgot to buy the cream of chicken so I had to use the cream of mushroom that I had in the pantry. I think it was still great! 6 skinless, boneless chicken breasts 6 slices Swiss cheese 1 (10.75 ounce) can condensed cream of chicken soup 1/4 cup milk 2 cups herb-seasoned stuffing mix (Pepperidge Farm Herb Blend is good) 1/4 cup butter Preheat oven to 350. Arrange chicken in 12x8x2 baking dish. Top with Swiss cheese slices. Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs. Bake for 50 minutes and enjoy!
These are very good and very addicting. Thanks to Jean for sharing the recipe. They are perfect to have around in the summer. 1/2 c milk 1/2 c butter 1/2 c peanut butter 2 c sugar 4 T cocoa 3 c uncooked oatmeal 1 t vanilla 1/2 t salt 1/2 c chopped nuts Bring milk to a boil. Pour over butter and peanut butter blending well. Add sugar and cocoa, blending well. Add oatmeal, vanilla and salt. Spread into 9x12 buttered pan. Chill till firm. Enjoy
Crust 3/4 cup graham cracker crumbs 1 tablespoon sugar 1 tablespoon melted butter Filling 3 pkg (8-oz size) cream cheese, at room temperature 4eggs 1 teaspoon vanilla extract 1 cup sugar Topping 1 pint dairy sour cream 1 tablespoon sugar 1 teaspoon vanilla extract directions Preheat oven to 375 F Crust: In medium bowl, combine crumbs, sugar, and butter, mixing well. Spread evenly over bottom of a 9-inch spring-form pan, pressing lightly with fingertips.Refrigerate while filling is prepared. Filling: In large bowl of electric mixer, at medium speed, beat cheese until light. Add eggs, vanilla, and sugar: continue beating until creamy and light. Pour into crust in pan; bake 35 minutes. Meanwhile, make topping Topping: In medium bowl, with wooden spoon, beat together cream, sugar and vanilla. Remove cheesecake from oven. Spread topping evenly over surface; bake 5 minutes. Cool in pan, on wire rack. Then refrigerate 5 hours, or overnight. To serve: remove side of spring-for...
Comments
Post a Comment