Chicken Casserole

6 Boneless Skinless Chicken Breast

4 packages of Chicken Stuffing

2 Sticks of Butter or Margarine (depends on how much the stuffing requires, please double check)

1 large can of Cream of Chicken

1 small can of Chicken Broth

Sliced Swiss Cheese to cover the top

1) Preheat oven at 350F. Melt butter and mix with stuffing mix.

2) Spread stuffing on the bottom of baking dish (I normally use 2 large tin foil throw away dishes).

3) Cut chicken into bite size pieces. Throw in baking dishes of stuffing.

4) Stir in Cream of Chicken and Chicken Broth. Mix everything good.

5) Place swiss cheese on top. Cook for 30 to 40 mins at 350F

SERVING SUGGESTION: This recipe does make a lot. It is good to make for a church dinner or entertaining friends. You are also able to freeze half for a later date. I would serve with bread and your favorite vegetable.

Ritz Cracker Crusted Chicken

SERVES: 6 to 8

2 packages of Ritz Cracker, crushed
5 tablespoons Grated Parmesan Cheese
2 teaspoons Italian Seasoning
2 eggs
8 Boneless Skinless Chicken Breast

1) Preheat over to 350F. Spray a casserole dish large enough to hold 8 pieces of boneless skinless chicken with cooking spray.

2) Combine Cracker Crumbs, Italian Seasoning and Parmesan Cheese in pie plate. Lightly beat eggs in separate pie plate. Dip chicken in egg then roll in crumb mixture until evenly coated. Set aside.

3) Spray large non-stick skillet with cooking spray. Heat on medium heat. Add chicken; cook 5 mins on each side. Place the chicken in casserole dish.

4) Bake at 350F for approximately 20 mins; turning after 10 mins.

SERVING SUGGESTION: I serve this chicken with Fettuccine Alfredo, Pre-Made Italian Salad and Garlic Cheese Bread. I also recommend using Ritz Cracker Crusted Chicken with Chicken Parmesan with a Pre-Made Italian Salad and Garlic Cheese Bread.


ALTERNATIVES: You can use Reduced Fat Crackers and egg whites instead of whole egg without altering the taste.

Fettuccine Alfredo

SERVES: 6 to 8

12 oz dry Fettuccine Noodles
1 cup of Butter or Margarine (preferably stick)
1 pint Heavy Whipping Cream
Salt and Pepper to taste
1 dash Garlic Salt
2 cups of shredded Italian Cheese Blend

1) Bring large pot of slightly salted water to boil. Add Fettuccine noodles and cook for 8 to 10 or until tender; drain.

2) In a large sauce pan, melt butter into cream over low heat. Add salt, pepper and a dash of garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.

3) Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated.

4) Serve immediately.


SERVING SUGGESTION: You can add assorted meats and vegetables to make this a one pot complete meal. I personally enjoy eating this with Ritz Cracker Crusted Chicken Breast.