mix which takes about 50 minutes to cook and cooked it while baking the chicken)
4 (6 oz) boneless, skinless chicken breasts, patted dry (I
used 8 chicken tenders, which I always have on hand)
1 tsp. lemon pepper
1 tsp salt
1 tsp dried dill weed
1 tsp garlic powder
3 Tbsp. butter
1/2 c. whipping cream
2 Tbsp capers, drained & rinsed
1. Sprinkle chicken with lemon pepper, salt, dill, and garlic powder. Melt butter in large skillet over medium heat. Cook chicken, turning frequently, until golden on both sides, about 5 minutes. (Reduce heat a bit if butter starts to brown.). Continue cooking, turning chicken once, 5-7 minutes (if using tenders this doesn't take as long) or until and instant-read thermometer inserted into thickest parts registers 165 degrees. Transfer chicken to serving platter and cover with foil.
2. Increase heat to high. Add whipping cream to skillet; simmer, whisking constantly, until reduced to sauce consistence, about 3 minutes. Remove from heat, stir in capers, and pour over chicken. (I return the chicken to the skillet with the sauce because that coats the chicken better.) Garnish with cherry tomatoes, if desired.
Note: I double the whipping cream and capers since there isn't a lot of sauce leftover after coating the chicken to pour over the spaghetti when serving.
Chicken Taco Casserole
4 cups shredded, cooked chicken (about 10 chicken tenders)
1 can Cream of Chicken Soup
1 cup sour cream
1 (10 ounce) can diced tomatoes and green chiles, undrained
1 (15 ounce) can black beans, rinsed and drained
1 (1 ounce) envelope taco seasoning mix
Coarsely crushed tortilla chips (3-5 cups)
1 lb. shredded Cheddar cheese
Sliced green onion
1 c. frozen corn or canned corn, optional
Heat the oven to 350 degrees F. Lightly grease a 13x9x2-inch baking dish.
Stir the chicken, soup, sour cream, tomatoes and green chiles, beans and
seasoning mix in a large bowl.
Layer half the chicken mixture, 1/2 the tortilla chips and half the cheese in the baking dish.
Layer with the remaining chicken mixture and tortilla chips.
Cover the baking dish. Bake for 30 minutes.
Uncover, sprinkle with the remaining cheese and bake, uncovered, for 10 minutes more, or until hot and bubbling and the cheese is melted.
Sprinkle with the chopped tomato and green onion before serving, if desired.
Yields 8 servings. This is also good as a dip—just leave out the tortilla chips and serve them with the dip. Can also use tortillas, instead of chips, in the casserole.
* A trick I just learned is to use a mixer to shred the chicken immediately after cooking while still warm.
tomatoes in my lasagna.)
Add meat to sauce when brown.
Mom used to make this when she had leftover ham. We love it. I sometimes add cheese to it, too.
One of my friends, Mary Focht, loved this salad, a specialty of the Happy Hollow Club in Omaha. She managed to get the recipe and shared it with me.
I got the idea for these potatoes after reading one for scalloped potatoes, so I added cheese and tweaked a few of the other ingredients. We love them.
1 c. grated Swiss cheese, optional
* Can substitute 2 cans chicken broth for the water and bouillon.
1/4 c. flour
1/2 cup butter
2 leeks, sliced
salt and pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
6 medium potatoes, peeled and diced
1 cup heavy cream
1 cup milk
In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper
until tender, stirring frequently, about 15 minutes.
Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil.
Season with salt and pepper. Cook for a few minutes till potatoes begin to soften and then
add the cream/milk. Continue cooking for a few more minutes.until potatoes are tender.
Season with salt and pepper before serving.
This is Grandma Swisher ‘s recipe. She is often asked to make it for friends & family.