Last week I told you we would be eating a lot of chicken this month as I had found several different recipes for chicken dishes. I shared the Chickenetti then. My husband and I really enjoyed it.
Well, this week I am sharing the second dish I tried. We might like it more. It's hard to say. The stuffing I used gave it a really good flavor. Since I don't usually cook with onions and peppers (this recipe didn't call for any of those), my husband does like when I make something that isn't too "bland". I did make a couple of changes, but I don't think those changes changed the integrity of the recipe.
This recipe also came from my Farmhouse Kitchen cookbook and was contributed by Mary Lengacher. This is a cookbook from the Amish community of Greenville, PA.
CHICKEN BREAST CASSEROLE
4 boneless chicken breasts (I had 2 really fat ones that I sliced and made 4 thinner breasts.)
4 slices cheese (I used about a cup of shredded Colby Jack cheese)
1/2 cup sour cream
1/2 cup milk
1 can cream of mushroom or cream of chicken soup (I did use the latter.)
1 box chicken stuffing (I used 2 cups of Pepperidge Farm Herb Seasoned Classic Stuffing)
Preheat oven to 350 degrees F.
Place chicken breasts in bottom of pan, casserole dish, or small roaster.
Place a slice of cheese on each piece. (I just sprinkled the cheese over the chicken pieces. I forgot to take a picture. Oops.)
Mix together the sour cream, milk, and soup.
Pour over the breasts.
Melt 3 tablespoons butter and toss with 2 cups of the stuffing.
Put on top.
Cover with lid and bake for 1-1/2 hours. (Since I had sliced the chicken breasts into thinner breasts, I baked mine for 45 minutes.)
Well, this week I am sharing the second dish I tried. We might like it more. It's hard to say. The stuffing I used gave it a really good flavor. Since I don't usually cook with onions and peppers (this recipe didn't call for any of those), my husband does like when I make something that isn't too "bland". I did make a couple of changes, but I don't think those changes changed the integrity of the recipe.
This recipe also came from my Farmhouse Kitchen cookbook and was contributed by Mary Lengacher. This is a cookbook from the Amish community of Greenville, PA.
CHICKEN BREAST CASSEROLE
4 boneless chicken breasts (I had 2 really fat ones that I sliced and made 4 thinner breasts.)
4 slices cheese (I used about a cup of shredded Colby Jack cheese)
1/2 cup sour cream
1/2 cup milk
1 can cream of mushroom or cream of chicken soup (I did use the latter.)
1 box chicken stuffing (I used 2 cups of Pepperidge Farm Herb Seasoned Classic Stuffing)
Preheat oven to 350 degrees F.
Place a slice of cheese on each piece. (I just sprinkled the cheese over the chicken pieces. I forgot to take a picture. Oops.)
Melt 3 tablespoons butter and toss with 2 cups of the stuffing.
This would be much better without having to copy all the blue in the background of the words. Otherwise, it looks good.
ReplyDelete??? When I click on the print button at the bottom, I have a white background. Even when I remove the images, it is still white. Sorry about your problems. Thanks.
DeleteWas looking for a recipe for chicken breasts and decided to look up different varieties to make it thank you for sharing your recipe I have a good idea on how to fix mine. I like experiment with imy recipe to make it taste better. Thank you so much
ReplyDeleteGlad you found my post and it has inspired you. Thanks for stopping by.
DeletePatricia