Categorized | Recipes

Friday’s Recipes: Chicken Crunch and Meatball Casserole 1.4.2013

Posted on 04 January 2013 by KWBG

Chicken Crunch by CK
2 tablespoons all-purpose flour
1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
1 1/4 pounds skinless, boneless chicken breast halves
2 tablespoons butter, melted
Heat the oven to 400°F. Place the flour onto a plate. Place the stuffing onto a plate. Stir 1/3 cup soup and 1/4 cup milk in a shallow dish. Coat the chicken with the flour. Dip the chicken into the soup mixture. Coat the chicken with the stuffing. Place the chicken onto a baking sheet. Drizzle with the butter. Bake for 20 minutes or until the chicken is cooked through. Heat the remaining soup and milk in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Serve the soup mixture with the chicken.

 

Meatball Casserole by BDM

Lightly mist a 9 by 13 inch baking dish
Split firm dinner rolls in half horizontally and cover bottom of pan
Heat 2 t olive oil in a sauté pan
Add 1 c cut up peppers
1 c chopped onions
Sauté until tender, add 1 t Italian seasoning, remove from heat
Layer defrosted meatballs over the bread
Top with pepper / onion mixture
Cover with ½ of an 8oz package of mozzarella cheese
Mix one 24 oz jar of spaghetti sauce
1 c chicken broth
Pour over all, top with remaining cheese
Bake for 30 – 35 minutes at 350˚, until bubbly

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