Skip to main content

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.
Labels:

Comments

Post a Comment

Thanks for sharing! I love comments!

Popular posts from this blog

Condensed Cheddar Cheese Soup Substitute - Regular and Reduced-Fat Versions

Although very convenient, commercially prepared condensed soups are expensive and may contain additives and ingredients you'd prefer to skip. You can use these condensed soup substitutes in dishes instead of commercially prepared condensed soups. These homemade substitutes are very easy and quick to make! They taste much better, too. I have almost stopped purchasing the canned versions. Using heart-healthy butter spreads, low-fat or fat-free milk, and low-sodium broth allows you to make these recipes more healthful. You can customize with these simple recipes by adding other seasonings such as garlic powder, celery salt, onion powder, etc. Condensed Cream of Celery Soup Condensed Cream of Chicken Substitute Condensed Cream of Mushroom Substitute Condensed Cheddar Cheese Soup Substitute 3 tablespoons butter 3 tablespoons all-purpose flour 1 cup milk 1 cup shredded cheddar cheese salt, to taste Melt butter in a saucepan over medium-low heat; add flour and whisk until s...
34 comments
Read more

Georgia Cornbread Cake

I clipped this recipe several years ago from American Profile, which is a small magazine insert that come with our local newspaper, The Pontotoc Progress. It is yummy, yummy, yummy!  I love the story that accompanied the recipe and was delighted when a Google searched turned up the same article on the web! Larry took this to work, and he said it was a huge hit with everyone! Enjoy! Georgia Cornbread Cake Georgia Cornbread Cake   Recipe of Stella T. Thompson from American Profile "I am 86 years old and have been cooking since I was 9. This recipe has been in my family for many years. The ground pecans give it the texture of cornbread, but there isn’t any cornmeal in it." 1 cup sugar 1 cup brown sugar 4 eggs, beaten 1 cup vegetable oil 1 and 1/2 cups self-rising flour 1 teaspoon vanilla extract 2 cups pecans, chopped very fine Preheat oven to 350 degrees. Lightly grease and flour a 9-by-13-inch baking dish. Stir together sugar, brown sugar, eggs and oil in a medium bowl un...
10 comments
Read more

Dough Burgers

  Dough Burgers Dough burgers are popular in our neck of the woods. Phillips Grocery in Oxford has received national acclaim for their top-secret-recipe dough burger. I ate two while I was staying at the hospital with my dad recently! It is the nearest restaurant!  When Larry and I were newlyweds and living in New Albany, we loved going to Latham’s for their yummy version of this delicious sandwich. Several other area cities also offer well-known versions of this unique burger. Tupelo’s Johnny’s Drive-In has the "Johnnieburger," and Corinth even has a festival named in honor of their dough burger, affectionately known as “The Slugburger.” Here in our own dear Pontotoc, we love the "Wonderburger" at Butcher Block! Dough burgers supposedly originated during the Great Depression. Adding flour was a great way to stretch hamburger meat. While possibly born out of necessity, it has remained a part of the Southern diet due to its delectable taste. I’ve eaten my share ...
20 comments
Read more