5/4/09

Cheesy Creamy Chicken Breasts, wild rice, Creamed Pea Casserole & “Biscuit” Rolls


Creamy Cheesy Chicken Breast, wild rice, Creamed Pea Casserole and"Biscuit" Rolls

Cheesy Creamy Chicken Breasts

4 boneless, skinless chicken breasts
1 cup flour
1 teaspoon salt
Dash of pepper
4 slices Swiss cheese
1 can cream of chicken soup
1/4 cup chicken broth
1 c seasoned bread crumbs
½ c Parmesan cheese
1/4 c butter, melted

Preheat oven to 350 degrees.
Mix bread crumbs, Parmesan cheese and butter. Set aside.
Rinse chicken breasts, and pat dry.
Place flour, salt and pepper in a large plastic zippered bag. Place breasts in bag one at a time, and shake to coat well. Brown chicken breasts in a bit of oil in a large skillet.
Place browned chicken breasts in a sprayed 9x9 baking pan. Place one slice of Swiss cheese on top of each breast. Mix broth and chicken soup, and pour over the chicken and cheese.
Place aluminum foil over pan, sealing tightly. Bake for 45-55 minutes. Remove from oven, and sprinkle bread crumb mixture. Return to oven long enough to brown bread crumbs.

Creamed Pea Casserole

2 cans English peas, drained
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup milk
¼ cup chopped, white onion (optional)
1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees.

Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Add chopped onions. Whisk constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in Parmesan cheese and dash of salt. Pour sauce over peas, stirring gently until peas are evenly coated. Pour peas into a small sprayed casserole dish. Bake for about 15 minutes. Remove from oven, and sprinkle with cheddar cheese. Return to oven long enough to melt cheese.

"Biscuit" Rolls

I buy the cheap, store-brand butter flavored canned biscuits. Depending on the size of your family, you can use the 5-count or 10-count rolls of biscuits.

Preheat oven to 375 degrees.
Melt 2 tablespoons butter.
Spray muffin tin.
Open and place a refrigerated biscuit into each muffin cup.
Spoon melted butter over each biscuit.
Bake for about 10 minutes.

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