CHICKEN NEW ORLEANS

I first saw this recipe for Chicken Lazone Pasta on Facebook and it looked mouth wateringly yummy, that I had to know more. As I began researching the original name, I found several different people had made versions, (some attributing it to Brennan’s Restaurant in New Orleans) that were great on their own, but it was when I married the best parts of both recipes together that I found my version to be fantastic and Chicken New Orleans was born. It really is a restaurant quality meal made at home with a rich, full bodied and full flavored creamy sauce.

One recipe used chicken tenders and another used full chicken breasts. I settled on thin cut chicken steaks as middle ground. One used granulated garlic and another FRESH garlic. I cut down the proportions of both and prefer the mixed flavor mediums. I also cut down the Creole seasoning a bit and increased the FRESH herbs. One called for linguine and another for fettuccine, but honestly any pasta you choose works well. I like Farfalle and Campagnelle, but I use what I have on hand. I also use WONDRA flour instead of all purpose because it is much finer and makes a smoother sauce.

CHICKEN NEW ORLEANS adapted from What’s in the Pan  and Slow Roasted Italian

Prep Time10 mins Cook Time20 mins Total Time30 mins
SEASONING
FRESH ground sea salt and black pepper
1 1/2 teaspoons SLAP YOUR MAMA seasoning
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 cup WONDRA flour

  • In a large ziploc bag, combine FRESH ground sea salt, black pepper, SLAP YOUR MAMA, paprika, onion powder, garlic powder, and flour.


CHICKEN
4-6 thin chicken steaks
1 tablespoon avocado oil
1 tablespoon butter

  • Dredge the chicken in the seasoning mixture and shake off excess. Reserve any leftover spice/flour mix for the sauce.
  • Preheat large cast iron skillet.
  • Add avocado oil and melt butter over medium-high heat.
  • Cook the chicken steaks 2-3 minutes per side until cooked through. Transfer to a plate and cover with foil to keep warm.

PASTA
1/2-3/4 pound pasta
1/4-1/2 cup Pasta water (reserve it)

  • Boil pasta in salty water, drain, but do not rinse.
  • Reserve 1/2 cup of pasta water. If you think the sauce needs thinning, add reserved pasta water to the sauce. Add it slow – as much as you would like to have according to your liking.

SAUCE
4 tablespoons butter
Remaining seasoning mixture
1 tablespoon FRESH chopped tarragon leaves
1 tablespoon FRESH chopped flat leaf parsley
1 tablespoon FRESH chopped thyme leaves
2 cloves garlic, FINELY minced
1-2 teaspoons smoked Paprika
2 cups heavy cream

  • Add butter to the empty skillet and add remaining seasoning mixture into the butter until cook it until golden and flour is no longer raw.
  • Add more paprika and heavy cream into the skillet.
  • Add MOST of the FRESH herbs to the sauce, but reserve a bit for garnish.
  • Bring to a SLOW boiling point.
  • Lower heat and simmer 3-4 minutes.
  • Taste the sauce and adjust seasoning to your liking.

  • Add cooked pasta into the sauce and stir until fully coated.
  • Return chicken to the skillet, turning to coat with sauce well.
  • Sprinkle with remaining chopped herbs.

RUSSIAN CABBAGE SOUP

Oh my this is my new favorite soup! I could eat this EVERY day!

RUSSIAN CABBAGE SOUP adapted from The Sophisticated Cavemen  serves 8

1/4 cup avocado oil
1 LARGE onion, diced
4 carrots, halved lengthwise and sliced
3 celery ribs, halved lengthwise and sliced
3 garlic cloves, minced
1 (6 ounce) can of tomato paste
1 SMALL head of cabbage, large chopped
1 pound turnips, diced
8 cups homemade chicken stock
1/2 teaspoon caraway seeds (optional)
FRESH ground sea salt and black pepper, to taste
1 bay leaf
1/4-1/2 cup apple cider vinegar, to taste
1 1/2 cups chopped rotisserie chicken pieces
2 tablespoons FRESH Tarragon, chopped
2 tablespoons FRESH Parsley, chopped

  • Heat the avocado oil in dutch oven over medium high heat.
  • Add the onions, carrots, and celery and saute 5-7 minutes until onions are translucent.
  • Add the garlic and cook 30 seconds or so until fragrant.
  • Stir in the tomato paste and cook 3-4 minutes until it starts to brown.
  • GENEROUSLY season with FRESH ground sea salt and black pepper.
  • Add the cabbage and cook until it is slightly tender, about 5-6 minutes.
  • Add the turnips and pour in the stock.
  • Season again with the caraway seeds, salt, pepper, and bay leaf and bring to a SLOW boil.
  • Reduce the heat to LOW, cover, and simmer until the cabbage and turnips are tender, about 1 hour.
  • Remove the bay leaf.
  • Add chicken pieces (see note), stirring well.
  • Stir in apple cider vinegar.
  • Cover and simmer for another 5 minutes.
  • Stir in the the fresh tarragon and parsley.
  • Adjust seasonings to taste.

NOTE: for a different flavor profile substitute 1 pound of browned ground beef.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 48 of 2020

Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

GOOD MORNING I hope you had a WONDERFUL week and are planning a quiet, but fun Thanksgiving week for yourselves.

I spent a bit of yesterday afternoon working on my BLOGMAS list for 2020. December will be here before you know it! I needed a bit of normalcy and hope hope you plan to play along too 😀

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE, WHAT I’M WEARING & HOW I’M FEELING THIS MORNING They’re predicting a cold wet winter here.  The rain has moved back in AND the temperatures have dropped again. Our highs only happen for an hour or two a day.  We are definitely into the bone chilling cold time of the year and we’re not even into winter yet.  The “sunny” days are actually colder with no cloud cover to hold any warmth in the evenings.  I’m wearing my favorite Levi’s, pink hoodie pullover, warm boot socks and my favorite red UGGs. 😀

ON THE BREAKFAST PLATE Hot water and baby food

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I tried to get most of the laundry done over the weekend and will be glad the cleaning will get done “as I go” with the Thanksgiving dinner prep this week. Even a small Thanksgiving dinner requires time and prep when making it from scratch.
  • GROCERIES & ERRANDS are pretty much done except for a couple little things!
  • THANKSGIVING DINNER PREP I’m going to do a little each day to make the week easier! I actually started yesterday and will do as much today and tomorrow as possible.  Wednesday will be my “assembly” day to have the dressing and Brussels sprouts casserole ready for the oven on Thursday. I’ll also prepare dessert on Wednesday. I made the cranberry sauce on Saturday and will be starting the turkey brine tomorrow.  It does take a schedule. but leaves more time on Thursday for football and Christmas movies! 
  • PAPERWORK & PHONE CALLS Probably won’t get far on these since many things will close early for the holiday.
  • RECIPE RESEARCH & MENU PLANNING – I’m making a few new recipes for Thanksgiving and the next couple weeks that I think will be big hits.
WHAT’S ON THE DVR/TV
  • NETFLIX – Were on season 3 of Travelers, Jingle Jangle Christmas movie
  • HULU – on the last season of REBA
  • CABLE – Hallmark and Lifetime Christmas movies, Holiday baking shows, Some of the standard PRIME time shows – Chicago series, CSI’s, L&O SVU, American Housewife, Unicorn, Young Sheldon… 

I’M READING

  • A Home For Unloved Orphans by Rachel Wesson

FAVORITE PHOTO FROM THE CAMERA I put together a nice selection of drinks and snacks for the delivery drivers who have become even more essential this holiday season than ever before.  My new $12 card reader is working well for the failed SD card port – so much more cost effective than a new computer!

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
SASSY CHICKEN & PEPPERS
BACON WRAPPED CHICKEN & PEAS
  C.O.R.N.   clean out refrigerator night
HAPPY THANKSGIVING SEE BELOW
CHICKEN POMODORO & SALAD
ITALIAN CASSEROLE
CHICKEN & PEANUT STEW
 

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • RUSSIAN CABBAGE SOUP
  • CHICKEN NEW ORLEANS
  • TUNA NOODLE CASSEROLE
  • CHEDDAR PAN ROLLS
  • BUTTERMILK BRINED TURKEY & GRAVY

CREAM OF POTATO SOUP PLUS!

This easy, full of flavor, rich and creamy potato soup recipe is truly the best!  It’s quick and easy and always so cozy and deliciously comforting.

CREAM OF POTATO SOUP
6 slices bacon, diced
3 tablespoons bacon grease
1 LARGE sweet onion, diced
1 1/2 cups chopped red, orange and/or yellow peppers
4 cloves garlic, minced
1/4 cup WONDRA flour
2 cups chicken stock
2 cups WHOLE milk, warmed
1 1/2 pounds Yukon gold potatoes, diced
1 cup shredded SHARP cheddar cheese
1/2 cup sour cream
FRESH ground sea salt and black pepper, or to taste

GARNISHES
Thinly-sliced green onions or chives
extra shredded cheese
extra bacon
A dollop of sour cream

  • Sauté bacon in a dutch oven until well rendered and crispy.
  • Transfer bacon pieces to a plate lined with paper towels.
  • To the reserved bacon grease sauce the onions until softened.
  • Add pepper pieces and sauté a couple minutes more.
  • Add garlic and saute’ until fragrant.
  • Stir in flour until smooth to create your roux.
  • Stir in milk and chicken broth, bringing to a SLOW simmer.
  • Add in potatoes, cooking and stirring often 20-30 minutes until potatoes are softened and tender. The smaller diced your potatoes are, the faster your soup will cook.
  • Taste and season to taste with FRESH ground sea salt and black pepper.
  • Fold in chicken pieces.
  • Stir in cheese, sour cream and crispy bacon pieces.
  • Serve warm with desired garnishes.

FLAVOR VARIATIONS
This soup makes an AWESOME base for all sorts of flavor variations! Just add 1 tablespoon of your favorite flavor of seasoning.

Some of my favorites are:

  • ITALIAN seasoning blend or FRESH chopped Basil, Parsley, Oregano
  • TEX-MEX seasoning blend or FRESH chopped jalapeno or similar type pepper
  • CAJUN – I like SLAP YOUR MAMA and/or chopped Okra
  • Or make it LOADED with sour cream, shredded cheese, chopped green onions
    Or add in your favorite veggies!

Changing up the type of potatoes is another way of amping the flavor – try sweet potatoes or baking the potatoes first.

NOTES:

  • I only use center cut bacon for ALL recipes because it has less fat, cooks up nice and evenly and usually tastes the best too!
  • I also use WONDRA for my flour because it is much finer so it makes a much smoother roux and creamier soup base.

CHARRED APRICOT RASPBERRY WHISKEY WINGS

CHARRED APRICOT RASPBERRY WHISKEY WINGS
3/4 cup QUALITY (Bonne Mamam) raspberry apricot preserves
3 tablespoons Seagrams 7
Juice of 2 FRESH limes
2 tablespoons BRAGG’s liquid aminos
1 tablespoon GO CHU CHANG
1 small 6 ounce can pineapple juice
2 1/2-3 pounds chicken wings and/or drumettes

  • Whisk together everything except the chicken in a LARGE bowl. Set aside 3/4 cup for later.
  • Add chicken pieces and toss to coat.
  • Cover and refrigerate 3-4 hours.

 

  • Heat grill to medium low.
  • Toss chicken once again before laying on grill in a single layer.
  • Grill 10 minutes.
  • Flip and grill 10-15 minutes more until cooked through.
  • Toss with reserved sauce before serving.

I LOVE to serve these with CARAMELIZED PINEAPPLE!

 

CHEESY “BURRITO” LASAGNA CASSEROLE

CHEESY “BURRITO” LASAGNA CASSEROLE
16 ounces mild salsa (see note)
1 pound ground beef
1 package Taco Bell Carne Asada seasoning
1 can Bush’s seasoned re-fried beans, drained and rinsed
1 can Green Giant white s
1 can s
hoepeg corn, drained
2 cups shredded Mexican cheese blend (Jack and cheddar)
1 bunch green onions, chopped
10-8 inch flour tortillas or 1 box of Barilla oven ready lasagna noodles

  • Pre-heat oven to 375°.
  • Combine salsa and pico de gallo in a small bowl. Set aside.
  • Brown ground beef until crumbly. Drain of grease.
  • Add seasoning mix and 1/4 cup of the salsa mixture stirring to combine.
  • Stir in black beans, corn and green onions until well mixed.
  • Lightly spray a 9×13 baking dish with non-stick cooking spray.
  • Spread 1/4 cup of salsa mixture on the bottom of the baking dish.
  • Cut rounded edges off the tortillas to square them up. You’ll be cutting them to fit as necessary.
  • Arrange a layer of tortillas over the salsa.
  • Spoon half of the meat mixture over the tortillas.
  • Sprinkle a third of the cheese over the meat mixture.
  • Repeat the layers ending with tortillas, a thin layer of the salsa mixture and most of the cheese, reserving 1/3 cup of cheese for the very end.
  • Cover with foil.
  • Bake 30 minutes until hot and bubbly.
  • Remove foil, sprinkle with remaining cheese and bake 5 minutes more until browned.

NOTE:

  • I use 8 ounces of a smooth salsa and 8 ounces of pico de gallo.
  • Adding chopped red pepper amps up the flavor and color a bit.
  • You can trade out the tortillas for an oven ready lasagna noodle and get the same flavor.

FRENCH ONION PORK TENDERLOIN

FRENCH ONION PORK TENDERLOIN
LARGE 3 pound pork tenderloin
2 tablespoons avocado oil
2 tablespoons butter
1 SMALL sweet onion, halved and sliced thin
1 SMALL red onion, halved and sliced thin
1 LARGE shallot, sliced thin
several sprigs fresh tarragon, chopped small
FRESH ground sea salt and black pepper
1 package Lipton Onion Soup mix OR KNORR vegetable soup mix
Fresh ground black pepper and salt, to taste
1/4 cup dry white wine
1 1/2 tablespoons butter, melted
1 1/2 cups chicken broth
1/4 cup cream sherry
1 3/4 tablespoons Wonder flour
chopped flat leaf parsley for garnish

  • Preheat oven to 400°.
  • Heat 2 tablespoons butter and oil in dutch oven over medium-high heat.
  • Add onions and saute’ until translucent.
  • Add tarragon and cook 10-15 minutes more until onions are browned.
  • Generously season pork roast with FRESH ground sea salt and black pepper.
  • Push onions to the edge of the pan and add pork roast, searing quickly on each side.
  • Season melted butter and pour evenly over tenderloin.
  • Whisk together the wine, cream sherry, chicken broth and soup mix. Pour over tenderloin and onions.
  • Roast 20 minutes.
  • Reduce oven temperature to 325°.
  • Roast 30 minutes more or until cooked through.
  • Remove to cutting board and let rest 10 minutes.
  • Slice pork.
  • Serve with mashed potatoes or cornbread stuffing and top with gravy.

WEDNESDAY HODGEPODGE #395

Part of this week’s Wednesday Hodgepodge plays right into yesterday’s Tuesday 4. You can play along over at Wednesday Hodgepodge.

Today is Mickey Mouse’s birthday…happy birthday Mickey! Have you ever been to Disney, any of the parks at all? Are you a Disney super fan or something less than that? They’re open right now, so tell us, would you go if you had the time/money/a free trip?

I absolutely adore Disneyland! When I was a kid we lived in southern California and Disneyland as well as Knott’s Berry Farm were the big attractions.  Grams and gramps would go all the way to Knott’s Berry Farm with its Old Western Town feel JUST for the Sunday Chicken dinner that they were famous for. I was all about HIGHER and FASTER so it was roller coasters for me – Matterhorn, Space Mountain etc… but I’m also a sucker for the Haunted House, Pirates of the Caribbean, the Jungle Cruise and It’s a Small World.  As for the foods at sit down places, my all time favorite was a Monte Cristo at the Blue Bayou along the river that runs through the Pirates of the Caribbean or the Polynesian Chicken at the Tiki Hut which unfortunately has been gone a long, long time. And the Fried Chicken dinner I mentioned above at Knott’s Berry Farm was always a treat.  We didn’t get many snack foods as my family was more into “real” meals. While I am staying socially distanced, wearing my mask and mostly staying home, I would consider a free trip if I was assured of reduced crowds and a socially distanced line queue, but NOT under previous protocols.

Your favorite place to go when you want to be quiet as a church mouse? Would those who know you well describe you as more church mouse or perhaps more like mighty mouse? 

This is a completely open ended question as for how others view me – totally depends on the circumstances of any given event. As for where I go to be quiet, I either go for a drive to do some photography or a hike.

The day before Mickey’s birthday happens to be National Homemade Bread Day. Did/will you celebrate? Do you bake your own bread? Last time you had hot out-of-the-oven homemade bread? What’s your favorite kind of bread?

Yesterday was my dad’s birthday or would have been if he was still with us. Despite being National Bread Day, I always make an Upside Down Pineapple Cake – his favorite.

I do bake my own breads for the most part and my favorite bread is a super sour sourdough, but it’s really hard to find these days! If I were making homemade bread today it would probably be beer bread to go with chili at this time of the year. I did recently see a fun new Ice Cream Bread over at Slow Roasted Italian that I want to try soon.  

What’s something you might say is ‘the greatest thing since sliced bread’? 

I guess that would have to be technology – things like cell phones and laptops. I find it utterly amazing the amount of information we literally have at our fingertips.

Let’s keep the gratitude theme we started last week rolling on through November. Share with us five little things you’re grateful for today. Small blessings. One catch-they all must start with the letter T. Gotta keep us thinking, right? 

  • Toasty Warm Socks to keep my toes warm
  • Turkey Breasts for roasting
  • Time to myself each day for reading
  • Tea
  • Tried and True/Timeless family recipes

TUESDAY 4

Hey friends! Welcome to our Tuesday 4 where we remember our friend Toni Taddeo with 4 questions each week.  This week is all about fun times. Come play with us.

Did you as a child or do you now like amusement parks, going out to places of entertainment? (theaters, themed parks, etc.) I absolutely adored it! We lived in southern California and Knott’s Berry Farm and Disneyland were the big attractions.  Grams and gramps would go all the way to Knott’s Berry Farm with its Old Western Town feel just for the Sunday Chicken dinner that they were famous for.  But I also enjoyed the simpler amusement parks.  On Tuesdays my friends dad would pile us all into his little car and take us to Placerita Park to roam the hills, play on the playground equipment against the Oak of the Golden Dream (the spot of California’s first authenticated gold find) and BBQ us hot dogs as the sun set.

Which rides/parks did you enjoy the most or what snack foods to you enjoy when you are out and about? As for rides I was all about HIGHER and FASTER so it was roller coasters for me – Matterhorn, Space Mountain etc… but I’m also a sucker for the Haunted House, Pirates of the Caribbean, the Jungle Cruise and It’s a Small World.  As for the foods at sit down places, my all time favorite was a Monte Cristo at the Blue Bayou along the river that runs through the Pirates of the Caribbean or the Polynesian Chicken at the Tiki Hut which unfortunately has been gone a long, long time. And the Fried Chicken dinner I mentioned above at Knott’s Berry Farm was always a treat.  We didn’t get many snack foods as my family was more into “real” meals.

When you were a kid, what activities /games/places brought you the most enjoyment? I wasn’t allowed to play midway games either as they were considered a waste of money.  So I don’t have any real memories of bringing home a goldfish or stuffed animal.

Would you share with us a fun time or great trip that you’ve experienced? As an adult I began entering contests for jam making and table setting and quilting at the county fairs. I’ve even won a few ribbons which give me great memories. That’s also where I actually began to truly enjoy the amusement park midways and true amusement park food like frozen bananas and deep fried cheesecake.

MY all time favorite though was a trip to the IOWA state fair.  It wasn’t the biggest fair by far.  LA County was as big if not bigger, but I had the best time with my little nieces as they drug me to all their favorite rides,  I have to tell you that was the last time I was on a HAMMERHEAD too 😀 And the foods seemed more country and authentic than anywhere else. The quilting and cannnig exhibits were the best I’d seen at that time.

BALSAMIC HONEY GLAZED SALMON

BALSAMIC HONEY GLAZED SALMON
1/2 cup balsamic vinegar
2 tablespoons white wine
2 tablespoons chicken broth
1 tablespoon creamy horseradish
2 tablespoons QUALITY honey
5 cloves garlic, minced
1 tablespoon avocado oil
8 (6) ounce salmon fillets
FRESH ground sea salt and black pepper
1 tablespoon FRESH minced oregano
3 green onions, minced

  • Preheat oven to 400°.
  • Whisk together the vinegar, white wine, chicken broth, horseradish, honey, garlic and avocado oil in a sauce pan.
  • Bring to a SLOW boil, cooking and stirring 5 minutes until thickened.
  • Place salmon skin side down on a greased baking sheet.
  • Season generously with FRESH ground pepper and salt, to taste.
  • Spoon glaze over salmon fillets and top with oregano.
  • Bake uncovered 12-15 minutes until salmon flakes easily with a fork.
  • Garnish with minced green onions.

NOTE: A weeknight short cut is to use a bottle of Bertolli Balsamic glaze instead of the individual components.  Just heat it up and pour it over 😀

HAPPY HOMEMAKER & MENU PLAN MONDAY week 47 of 2020

GOOD MORNING I hope you all had a wonderful week. I hope you’re all feeling well and staying safe as so many areas around the country are “pausing” to try and keep COVID cases at bay.  This is such a surreal time in our history and I continue to pray that everyone keeps their heads, practices basic hygiene (washing their hands etc…) and using common sense when gathering anywhere.

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE, WHAT I’M WEARING & HOW I’M FEELING THIS MORNING The one thing I’ve learned here in the Pacific Northwest is to NOT get used to the sunny weather predictions.  IF they happen, they’re usually only for an hour or so.

ON THE BREAKFAST PLATE Hot water, baby food and peach yogurt

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING
  • GROCERIES & ERRANDS I need a few things to finish a couple of handmade Christmas gifts also.
  • PAPERWORK & PHONE CALLS
  • RECIPE RESEARCH & MENU PLANNING for MY 2021 menu ideas
WHAT’S ON THE DVR/TV
  • NETFLIX – We’ve been watching TRAVELERS and just started season 2.
  • HULU – REBA reruns to go to sleep by for hubby – personally, I read.
  • CABLE – Several favorites have restarted or are restarting this week! BULL, The Good Doctor, Transplant, NEXT, This Is Us, Filthy Rich, Young Sheldon, Unicorn, MOM, Chicago MED, FIRE & PD, NCIS LA, NCIS New Orleans, Law & Order SVU, Holiday baking shows…

I’M READING SPELLS Bayou Magic #2 by Kristen Proby

FAVORITE PHOTO FROM THE CAMERA My SD Card port stopped working so I’m waiting on a reader adapter – the lesser cost over a new computer 🙂 So I’ll double up on pictures next week.

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
RUSSIAN CABBAGE SOUP & CHEDDAR PAN ROLLS
REFRIED BEAN BOWLS & HOMEMADE TORTILLAS
C.O.R.N.
SPINACH ARTICHOKE TUNA CASSEROLE
GARLIC BUTTER CHICKEN & SCALLOPED SWEET CORN
CHICKEN POMODORI & SALAD
C.O.R.N.
DESSERT
POTATO CHIP SUGAR COOKIES

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • FRENCH ONION PORK TENDERLOIN
  • BALSAMIC HONEY GLAZED SALMON
  • CHEESY BURRITO LASAGNA
  • CREAM OF POTATO SOUP PLUS
  • CHARRED APRICOT RASPBERRY WHISKEY HOT WINGS

BAKED SOUR CREAM CHICKEN

I couldn’t get a great picture, but oh my the flavor of this is so very good and it is one of the easiest recipes ever!

BAKED SOUR CREAM CHICKEN
2 pounds boneless, skinless chicken breasts or thighs
1 cup shredded Italian cheese blend
1/2 cup mayonnaise
1/2 cup sour cream
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon smoked Paprika
1 can Campbell’s Tomato soup
1 tablespoon Worcestershire sauce
1/2 cup shredded Parmesan cheese

  • Preheat oven to 350°.
  • Coat 8-9 inch baking dish with non-stick cooking spray.
  • Whisk together the soup, sour cream, mayonnaise and Worcestershire with the
  • FRESH ground sea salt, black pepper and paprika.
  • Fold in the Italian blend cheese.
  • Add chicken pieces and coat well.
  • Pour into baking dish.
  • Cover tightly with foil and bake 45 minutes.
  • Top with shredded Parmesan cheese and bake uncovered another 15 minutes.
  • Serve over mashed potatoes or rice.