4 chicken breast
1 packet of dry zesty Italian dreasing mix
1 can cream of chicken soup
8 oz cream cheese
1/4 cup butter
1/2 cup water
Spray inside of crock pot with Pam for easy clean up. Pour in 1/2 cup water. Place breast in the pot. Can be frozen.
Sprinkle seasoning mix on the breast.
Lay butter and cream cheese on top of breast. Cover and cook on low for 4-5 hours or until done. Remove the breast and tear into bite size pieces. Add can of cream of chicken soup to crock pot and stir until mixed in. Add the chicken back to crock pot and mix in. Serve over rice.
Tuesday, September 27, 2016
Monday, September 26, 2016
Wedding Brunch
This weekend I was blessed to see my daughter marry the most wonderful man. We gathered at beautiful Lake Keowee in South Carolina. We came together, two families and a small group of their dearest friends, to watch them join their lives together at a beautiful little chapel by the lake. Sunday morning I hosted a farewell breakfast for everyone. These two dishes I prepared were a big hit and I promised I would share the recipes.
Breakfast Casserole
1 pound sausage, I used Jimmy Dean
1 bag of mini croissants, 24 count
1 1/4 cup shredded parmesean cheese
1 teaspoon salt
6 green onions, sliced
3 cups milk
1 cup heavy cream
5 large eggs, lightly beaten
2 cups grated Gruyere cheese, I opted for Swiss
Cook sausage, stir until crumbled and no pink is left. Tear croissants into bite size pieces. Toss sausage, bread, parmesan cheese and onions together.
Spray casserole dish with Pam. Arrange the bread mixture in the dish.
Wisk together the eggs, milk , cream and salt. Pour evenly over the bread mixture.
Cover and chill for 8 hours.
Heat the oven to 350 degrees. Uncover and top with the remaining grated cheese. Bake 45 minutes until golden. Let stand for 10 minutes before serving.
1 bag of mini croissants, 24 count
1 1/4 cup shredded parmesean cheese
1 teaspoon salt
6 green onions, sliced
3 cups milk
1 cup heavy cream
5 large eggs, lightly beaten
2 cups grated Gruyere cheese, I opted for Swiss
Cook sausage, stir until crumbled and no pink is left. Tear croissants into bite size pieces. Toss sausage, bread, parmesan cheese and onions together.
Spray casserole dish with Pam. Arrange the bread mixture in the dish.
Wisk together the eggs, milk , cream and salt. Pour evenly over the bread mixture.
Cover and chill for 8 hours.
Heat the oven to 350 degrees. Uncover and top with the remaining grated cheese. Bake 45 minutes until golden. Let stand for 10 minutes before serving.
Grits Casserole
6 Cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic
2 cups grits
16 oz mild cheddar cheese
1/2 cup milk
4 large eggs, beaten
1 stick unsalted butter
8 oz grated sharp white cheddar
Preheat oven to 350 degrees
spraycasserole dish with Pam
Bring broth, salt, pepper and garlic powder to a boil. Stir in grits and wisk until smooth. Lower heat and cook about 8 to 10 minutes. Add the cheddar and milk and stir. Remove from heat and add eggs and butter and stir until combined. Pour into casserole dish and top with grated white cheddar.
Bake for 30 to 40 minutes until set.
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic
2 cups grits
16 oz mild cheddar cheese
1/2 cup milk
4 large eggs, beaten
1 stick unsalted butter
8 oz grated sharp white cheddar
Preheat oven to 350 degrees
spraycasserole dish with Pam
Bring broth, salt, pepper and garlic powder to a boil. Stir in grits and wisk until smooth. Lower heat and cook about 8 to 10 minutes. Add the cheddar and milk and stir. Remove from heat and add eggs and butter and stir until combined. Pour into casserole dish and top with grated white cheddar.
Bake for 30 to 40 minutes until set.
Subscribe to:
Posts (Atom)