• Simple chicken slop: "Chicken breasts baked with creamy soup, cheese, milk, salt and pepper. Slop it on and bake, but fear not - nothing sloppy about the taste! Serve over mashed potatoes with a side of corn on the cob, if desired." INGREDIENTS * 4 skinless, boneless chicken breast halves - cooked and shredded * 2 (10.75 ounce) cans condensed cream of chicken soup * 2 cups shredded Cheddar cheese * 1/2 cup milk * 1 teaspoon salt * 1 teaspoon ground black pepper * 1 tablespoon melted butter DIRECTIONS 1. Preheat oven to 400 degrees F (200 degrees C). 2. In a large mixing bowl, combine the chicken, soup, cheese, milk, salt, pepper and butter. Mix together and pour mixture into a 9x13 inch baking dish. 3. Bake at 400 degrees F (200 degrees C) for 5 to 10 minutes or until cheese is melted and bubbly, and casserole is hot in the center. Source:
  • I also use oatmeal to coat chicken pieces. Here is a recipe which is always welcomed at my parties. Oatmeal Crusted Chicken Tenders * 1 cup regular oats * 3/4 cup (3 ounces) grated fresh Parmesan cheese * 1 teaspoon chopped fresh thyme * 1/2 teaspoon salt * 1/4 teaspoon freshly ground black pepper * 1 pound chicken breast tenders * Cooking spray Preheat oven to 450°. Place oats in a food processor, and process for 20 seconds or until coarsely ground. Add cheese, thyme, salt, and pepper. Pulse to combine, and place in a shallow bowl. Place each chicken breast tender between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Coat both sides of tenders with cooking spray; dredge tenders in oat mixture. Place tenders on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until browned.

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