Chickeninacloud Recipes

Steps:

• Combine all of the potato shell ingredients; spread over the bottom and up the sides of a greased 2-qt. shallow baking dish. In a large bowl, combine filling ingredients; pour gently into shell. , Bake, uncovered, at 375° for 40 minutes or until heated through. Let stand for 5 minutes before serving.

Steps:

• Preheat oven to 350 degrees F.
• Butter a 13 by 9 inch shallow baking dish.
• Spread hot mashed potatoes evenly across the bottom of the baking dish, coming up the sides somewhat to create a shell.
• In a large bowl, stir together the chicken, vegetables, soup, sour cream, onion or chives, mustard, garlic, and pepper.
• Spread the chicken mixture on top of the mashed potatoes, and sprinkle evenly with the shredded cheese.
• Bake uncovered for 45 minutes (or bake for about 1 hour if made ahead and refrigerated), until cheese is melted and casserole is hot and bubbly.
• Remove casserole from the oven, let stand for 10 minutes before serving.
• Good served with warm buttered biscuits.
• Note: This casserole is even more over-the-top awesome made with a breadcrumb or stuffing topping. Assemble the casserole as directed, reserving the grated cheese. During the last 30 minutes of baking, top casserole with 1-2 cups freshly torn soft breadcrumbs (or stuffing mix), seasoned with a pinch of poultry seasoning and a few dashes of celery seeds. Drizzle with 2-3 tablespoons of melted butter, and then top with the grated cheese. Bake until topping is lightly browned and casserole is hot and bubbling. Extra yummy!

Steps:

• Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a shallow bowl. Remove the tenders on the underside of the chicken breasts and save for another use. (This makes the chicken breasts an even thickness so they cook evenly.) Heat the canola oil and 4 tablespoons of the butter together in a large (12-inch) cast-iron skillet over medium heat until the butter has melted and begins to sizzle.
• Dredge the chicken in the flour mixture and shake off any excess. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes.
• Return the skillet to the stovetop over medium heat (careful; the handle will be hot!). Turn the chicken skin side up, add the remaining 5 tablespoons of butter, and continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through (an instant-read thermometer will register 130 to 140 degrees F). Off the heat, sprinkle on the parsley.
• Divide the Lemon Orzo with Feta among four dinner plates. Transfer the chicken to a cutting board and slice each breast crosswise in thick slices. Arrange one breast on each plate with the orzo. Spoon a few tablespoons of the brown butter over each chicken breast, squeeze on some lemon, and sprinkle with salt. Serve hot with a fresh wedge of lemon on each plate.
• In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
• Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

Steps:

• Combine whipped topping, extract and orange zest.
• In a pretty glass bowl layer cake cubes, cherry pie filling and whipped topping.

Steps:

• Combine all of the potato shell ingredients spread over the bottom and up the sides of a greased 2-qt. shallow baking dish. In a large bowl, combine filling ingredients pour gently into shell. Bake, uncovered, at 375° for 40 minutes or until heated through. Let stand for 5 minutes before serving.© Copyright Reiman Publications, 1993-1997