With the availability of boneless, skinless chicken, at such a reasonable price, many of us have this figured into our weekly menus. We received an e-mail from Pat in Weston. Pat says they have found a favorite their family thought we would enjoy. Thanks, Pat.
Pat’s Chicken
2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
1 tablespoon chopped fresh parsley, for garnish
Directions: Preheat oven to 350 degrees F. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and sauté 4-5 minutes each side, until lightly browned.
Place browned chicken breasts in a 9×13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits. Bake for 25-35 minutes, or until chicken is no longer pink and juices run clear.
Garnish with parsley and serve.
Chicken Pot Pie Casserole
4 large skinless, boneless chicken breast halves, cut into cubes
10 medium red potatoes, quartered
1 (8 ounce) package baby carrots
1 cup chopped celery
2 (26 ounce) cans condensed cream of chicken soup
2 ( 15 1/ 2 oz) chicken broth
1 teaspoons garlic powder
1/2 teaspoon celery salt
1 tablespoon ground black pepper
1 (16 ounce) bag frozen mixed vegetables
Directions: Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on high for 5 hours. Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.
Serve over split biscuits or toast.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
