Our Family Recipes
1 to 1 1/2 cups bread crumbs
1 teaspoon basil
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon garlic salt or powder
1/4 cup parmesan cheese
Mix all together and use to bread chicken.
Fry breaded chicken till golden brown.
Place in pan and drizzle with spaghetti sauce.
Bake at 350 till chicken is done. Add some mozzarella cheese to the top towards the end of the cooking time.
Also works great for eggplant.
1-2 Chicken breasts
1 can cream of mushroom soup
1 can cream of celery soup
1 1/3 cups uncooked rice
1 package Lipton Onion Soup Mix
2 cans water
Mix all ingredients in a dutch oven or oven safe pan. Bake at 350 degrees for 1 hour or until rice is done. May take longer.
We use two cans of cream of chicken soup instead since some don’t like mushrooms and some don’t like celery in our house.
1 package frozen breaded chicken strips
6 Tablespoons Franks Hot Sauce (It has to be Franks Hot Sauce, no other sauce will taste the same)
4 Tablespoons water
1 1/2 cups brown sugar
Prepare chicken strip as directed on package. You can bake for less calories, but they taste more authentic fried.
Heat hot sauce, water, and brown sugar in a saucepan over medium heat, until sugar is dissolved.
Pour over chicken, and enjoy! Can serve with ranch dressing for dipping or on a salad which is great with dried cranberries like at Winger’s.
4 whole Grilled Chicken Breasts, Sliced
1 pound Penne Pasta, Cooked Until Al Dente
1/2 stick Butter
3 whole Lemons, Juiced
3/4 cups Heavy Cream
1/4 cup Half-and-half
1-1/2 cup Grated Parmesan Cheese (or Romano)
Salt And Freshly Ground Black Pepper, To Taste
20 whole Basil Leaves, Chopped
Preparation Instructions
Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.
In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!
3 cups cooked chicken
2 packages chicken or turkey stuffing made according to package (we don’t add the butter)
1 1/2 cups cooked frozen peas
2 cans cream of chicken soup (or one cream of chicken and one cream of celery)
1 cup milk
1/2 cup diced celery
2 tsp. minced onion
Spray bottom of 9X13 pan. Press prepared stuffing into bottom of pan. Mix soup and milk. Add diced chicken and vegetables. Pour over stuffing. Bake at 375 for 30 minutes.