Had a phenomenal weekend away with some girlfriends, doing tons of scrapbooking, chatting and snacking!! Really had a lovely time, and learned tons of things to do on the Cricut machine!!
One thing I did cook recently was on Friday, before I left. I had found a recipe for a turkey breast roast in the crock pot. I had some of the leftovers on Sunday when I got back, and OMG - it was delicious!! Really simple . . . http://allrecipes.com//Recipe/slow-cooker-turkey-breast/Detail.aspx. Used some in quesadillas yesterday for dinner, and put the rest into the freezer for a casserole later in the week.
On Saturday, at the crafting retreat, I made Swiss chicken casserole for dinner for everyone - I thought it came out delicious!!
Swiss Chicken Casserole
2 1/2 cups Stove Top stuffing Mix, divided
6 chicken breast halves
salt and pepper
2 tsp olive oil
6 slices swiss cheese
1 can cream of chicken (or celery or mushroom)
1/2 cup sour cream
1/4 cup white wine
Preheat oven to 350 deg. Spray a 9 x 13 inch pan, set aside.
In a medium saucepan, bring 1 1/2 cups of water to a boil. Add 2 cups of stuffing mix, mix well, remove from heat and set aside for 5 minutes. Spread stuffing evenly on bottom of 9 x 13 inch pan.
Season chicken breasts with salt and pepper to taste. Heat olive oil in a nonstick skillet over medium high heat and lightly brown chicken breasts on both sides. Arrange chicken in 9 x 13 inch pan. Cover each piece of chicken with 1 slice of swiss cheese.
In a separate bowl, mix soup, sour cream and wine thoroughly. Pour sauce over chicken evenly. Sprinkle with remaining stuffing mix. Bake for 20-25 minutes, or until chicken is cooked through and cheese is melted.
NOTE: you can just arrange raw chicken into the casserole, but be sure you bake it 45-50 minutes.
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