Monday, May 31, 2010

Baked Swiss Chicken

Here's a great, easy casserole. Our family fell in love with this one! The cheese really makes it. If you don't care for swiss cheese, try mozzarella or anything you like. The one thing I would change is to use 2 boxes of stuffing insted of 1. Enjoy!

Baked Swiss Chicken (from

  • 3-4 chicken breasts (just depends on how big you chicken breast are)

  • 6-8 slices Swiss cheese

  • 1 can cream of mushroom soup

  • 1 c milk

  • 1 box Stove Top Stuffing (or other similar boxed stuffing mix) -- I used two!

  • 1/4 C butter melted

  1. Pound chicken breast to even out the thickness of the chicken. I place the chicken in between two pieces of plastic wrap and pound with a rolling pin or the flat side of a kitchen mallet) Cut each breast in half.

  2. Place chicken breasts in a sprayed 9 x 13 inch baking dish.

  3. Top chicken with slices of Swiss cheese.

  4. In a bowl, mix soup and milk until well blended.

  5. Pour soup mixture over chicken.

  6. Then top the chicken with the dry stuffing mix. Drizzle stuffing with melted butter.

  7. Baked covered with foil at 350 degrees for 45 minutes. Remove foil and bake 5-10 minutes longer. Serves 6-8

Sunday, May 16, 2010

Foolproof Popovers

This is just an easy and quick alternative to buying dinner rolls. The first time I made these, they turned out super bland. Joel, my husband, was kind enough to tell me he liked them, but I'm no dummy - they tasted like nothing. So, I gave them another shot just recently and put a little twist on them. I added about 1/4 cup of parmesan cheese. They were perfect! Enjoy!

Foolproof Popovers (from

3 tablespoons melted butter, divided
2 eggs
1 cup milk, warmed for 30 seconds in the microwave (should be lukewarm to warm)
1 cup all-purpose flour
1 teaspoon kosher salt
1/4 C parmesan cheese

Special equipment: muffin tin

Preheat the oven to 400 degrees F.

Using a pastry brush, coat 8 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. Meanwhile, mix the eggs in a blender until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth. Pour the batter into the warmed muffin tin and return it to the oven to bake until golden, about 35 minutes. Remove from the oven and serve warm.