Submitted by: Colleen and Jeff Prentiss
4 whole chicken breasts (split-boneless) 1 8 oz pkg shredded cheese (any flavor works great) 1 can cream of chicken soup 1/2 cup chicken broth 3 cups bread crumbs 1/2 cup butter, melted 1 large onion, sliced Place chicken breasts in bottom of baking pan. Layer cheese on top. Place sliced onions on top of cheese. Mix together the cream soup and broth and pour over the chicken/cheese and onions. Top with the bread crumbs and drizzle the melted butter over the top of the bread crumbs (coat all, may use 1/4 cup more if needed). Bake, covered, at 350 degrees for 1 hour and 15 minutes. Enjoy. This is a bake and no peek recipe. Lets all the flavors combine and get into the chicken. Good and hearty recipe, and the leftovers are great for your next meal.Daily Archives: April 25, 2011
April 25th, 2011 / Tags:Prentiss , Recipes / Categories: Casseroles and/or Hotdish, Recipe /
No Comments »
Submitted by: Colleen and Jeff Prentiss
1 large can Tomato Juice 2 cans spicy chili beans w/juice 1 can kidney beans (drained and rinsed) 3 onions (chopped) 3 stalks celery (chopped) 1/4 of green pepper (sliced) more if you like! 1 1/2 pounds hamburger Brown hamburger and drain off any grease. In your large stock pot or largest kettle, combine all ingredients and cook on low for 4 to 6 hours. Add any additional seasonings to your personal spice or desire of hotness. (If you don’t want to cook on stove, this may be placed in your crock pot on low setting, covered for 4-6 hours.) Toppings of choice may include: sour cream, shredded cheese, saltine crackers!! ***This recipe is also great if you would like to substitute cubed steak or cut of beef strips instead of the hamburger, this makes for a more heartier chili.***Submitted by: Colleen and Jeff Prentiss (original recipe from Robert B. Prentiss)
2 cups cooked white rice 1 egg 1 can pinto beans, drained and rinsed 1 cup shredded Montery Jack cheese 1/2 teaspoon chili powder Mix These in Separate Bowl: 1/2 cup chopped onion 1/2 cup chopped green pepper 1 1/2 cup Pace picante sauce or salsa Preheat oven to 350 degrees. Spray an 8x8x2 in baking dish. Put rice, egg and half of cheese and half of separate bowl mixture in dish. Press down firmly. Mix beans into the bowl and spoon over dish. Sprinkle remainder of cheese and chili powder on top. Bake for 30 to 35 minutes.Submitted by: Colleen and Jeff Prentiss
3/4 cup skim milk 1/2 cup yogurt (chilled — any flavor of your choosing) 1 ripe banana – cui in half and frozen 1/4 cup orange juice (chilled) Place in blender and blend until smooth. Make two 8 oz. servings. You can mix and match your favorite fruits to make great variations on this quick, refreshing drink.