April 23, 2012
5 to 7 chicken breasts-cooked and shredded
1 can cream of chicken soup
1 c. sour cream
1/4 c. butter
1 sleeve Ritz crackers
2 Tbsp. poppy seeds
Mix chicken, soup, and sour cream together. Put in a 9x13 casserole dish. Melt butter and pour over chicken mixture. Crush Ritz crackers and sprinkle on top of mixture. Sprinkle poppy seeds over entire casserole. Bake at 350 degrees for 30 to 40 minutes.
*Recipe from Smithfield 16th ward cookbook
Destrie: best chicken ever
April 20, 2012
Photo and Recipe adapted slightly from Pinterest
1 can of crescents- 8count
5 large eggs
1 cup of shredded cheddar cheese
1/2 Hormel Real Bacon Bits
Preheat oven to 375 F degrees. Scramble your eggs on stove top. Lay out crescents
on a parchment lined pizza pan
Add your cooked bacon.
Add about 1/3 of your cheese.
Add your eggs and a third more of your cheese and fold crescents over.
Add the rest of your cheese to the top and bake for 17 minutes or until crescents are done and golden brown.
April 1, 2012
*Recipe and Photo via Pinterest from Chef in Training.
3 lbs Boneless Skinless Chicken Breast Halves
1 (18 oz) bottle Mesquite BBQ Sauce-I used Sweet Baby Ray's)
1/2 cup Zesty Italian Salad Dressing
1/4 cup brown sugar
2 Tbsp. Worcestershire Sauce
Place chicken in the crock pot.
In a bowl, mix bottle of barbecue sauce, Zesty Italian Salad Dressing, brown sugar, and Worcestershire Sauce.
Pour over chicken. Cover and cook 3-4 hours on HIGH or 6-8 hours on LOW.
Use 2 forks to shred the chicken.
Serve on buns.
Destrie: pretty good