I am going to share some of my upcoming week's recipes with you!
Chicken in a Biscuit is on our menu... almost.every.week. My kids ask for it constantly! I guess I should be happy they love one dish and it is fairly simple, but frankly, I get tired of making it. However, parenting is sacrifice... so I will cook on!! LOL
I hope you enjoy these recipes!
CHICKEN IN A BISCUIT
2 boneless, skinless chicken breasts
2 cans of crescent rolls ( I use reduced fat)
1 package of cheddar cheese
4 oz or half a package of cream cheese
1 can cream of chicken soup
1 cup of sour cream
1/2 cup milk
salt and pepper
*I put my chicken breasts in a crockpot with salt, pepper, garlic powder and onion powder with about 1/4 cup water and cook on low for about 4-5 hours.
Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray. Once chicken is done, shred the chicken, mix chicken, cream cheese and 2 cups of cheddar cheese in a bowl. Open up your crescent rolls. Separate them into the little triangle rolls. Take one of the triangles, press it very flat, place about 2 tsp of chicken mixture in the middle of the triangle, fold sides in and roll up and pinch closed so all the mixture is inside. Now, this does NOT have to look pretty! And at first you may find it a little tricky, but trust me, you will get the hang of it! Place the prepared roll in your pan! Now do this for the rest of the rolls/ triangles!
Now mix your can of cream of chicken soup, with sour cream, and milk. Pour this mixture on top of all the rolls, then sprinkle with remaining cheese. Bake in prepared oven for 20-30 minutes. The rolls will be golden brown and the soup mixture bubbly!
I serve this with mashed potatoes and a vegetable!
THREE CHEESE STUFFED SHELLS
2 containers of ricotta cheese
1 small container of Feta cheese
1 bag or 2 cups of parmesan cheese
4 cups of mozarella cheese
1 box of jumbo shell noodles
1 can or jar of spaghetti sauce of your choosing
Preheat oven to 350 degrees. Spay a 9x13 pan with cooking spray. Set aside!
Boil noodles until el dante, meaning they still have a little firmness to them. Remove from boiling water and rinse with cold water.
Mix egg,ricotta, feta, parmesan and 2 cups of mozarella cheese. Now fill each jumbo shell with some of the cheese mixture and place in pan. Once all the shells are filled, pour spaghetti sauce on top of the shells and then sprinkle with remaining mozarella. Cover with foil and bake for 20 minutes, after 20 minutes remove foil and bake another 5-10 minutes. Let sit for about 5-10 minutes after removed from oven!
I serve this with garlic bread and a salad!
I am trying a new recipe this week! Homemade chicken fingers! I will let you know how they turn out. Here is the recipe I am using.
Peace and Blessings