So some of us were going back and forth on Ms Hope's facebook about cooking. I stated that I don't like too cook...but after thinking about it I have decided that its not that I don't like to cook, I am just tired of eating and cooking the same old things...I am bored.
So I am on a quest to find meals that are interesting and easy to make that are yummy to eat. Last week I made this recipe and I can easily say it is the best meal I have ever made(yes even better than my lasagna)
Chicken Florentine Casserole
Ingredients:
4 skinless, boneless chicken breast halves
1/4 cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of
mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
2 (13.5 ounce) cans spinach, drained
4 ounces fresh mushrooms, sliced
2/3 cup bacon bits
2 cups shredded mozzarella cheese
Directions:
1.
Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
2.
Increase the oven temperature to 400 degrees F (200 degrees C).
3.
Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
4.
Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
5.
Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.
ALL RIGHTS RESERVED © 2009 Allrecipes.com
Printed from Allrecipes.com 1/19/2009
It was awesome:) So ladies what do you have for me?
2 comments:
I think you're right...I get tired of making the same stuff over and over. If I had someone to plan my meals, I'd make them! I have a crazy family, though. I try something new and when they see it, I get wrinkled eyebrows and I hear "WHAT is this??" ~sigh~
You might not want my recipes! I do alot of Southern stuff (not fried) and it usually involves rice!
Chicken Piccata, Giada's recipe. OMG, it was so yummy (we didn't put in capers)....
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Directions
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
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