Melt In Your Mouth Chicken Bake

Oooooo I am SO excited to share this recipe with you. Why you ask?? Because it is a recipe YOU created. Yep, I took all the changes and variations you all suggested on my Parmesan Chicken Casserole, and created this recipe. I must confess, it may be even better than the original. The breadcrumbs on top really enhanced the flavor and my entire family loved it.
Oooooo I am SO excited to share this recipe with you. Why you ask?? Because it is a recipe YOU created. Yep, I took all the changes and variations you all suggested on my Parmesan Chicken Casserole, and created this recipe. I must confess, it may be even better than the original. The breadcrumbs on top really enhanced the flavor and my entire family loved it.


Ingredients
  • 1 lb chicken breasts, boneless/diced
  • 3/4 cup mayonnaise or Greek yogurt
  • 1 cup Parmesan cheese, shredded
  • 1/2 tsp seasoned salt
  • 1/2 tsp ground black pepper
  • 4 garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 1/2 cup Italian bread crumbs

Instructions
  1. Grease a 9 x 13 baking pan and place diced chicken on the bottom.
  2. In a small bowl, combine the mayonnaise (or yogurt), Parmesan cheese, seasoned salt, pepper, garlic, and red pepper flakes.
  3. Spread mixture evenly on top of chicken.
  4. Sprinkle bread crumbs on top of mayonnaise mixture.
  5. Place pan in preheated oven, 375 degrees, and bake for about 30-35 minutes, or until chicken is cooked through.

Cranberry Almond Spinach Salad

A festive flavorful Spinach Salad! With these pretty red and green colors this is the perfect salad to serve for a Christmas party. It has the perfect blend of sweet, savory, toasted flavor and crunchy goodness. You'll love every last bite of it!


A festive flavorful Spinach Salad! With these pretty red and green colors this is the perfect salad to serve for a Christmas party. It has the perfect blend of sweet, savory, toasted flavor and crunchy goodness. You'll love every last bite of it!

Ingredients
Salad

  • 16 oz baby spinach
  • 1 cup sliced almonds, toasted
  • 1 cup dried cranberries

Sesame Seed Dressing

  • 1/4 cup white wine vinegar
  • 2 Tbsp apple cider vinegar
  • 3 Tbsp white sugar
  • 1/2 cup olive oil
  • 3 Tbsp honey
  • 1 Tbsp finely minced shallot
  • 2 Tbsp sesame seeds , toasted
  • 1 Tbsp poppy seeds (optional)

Instructions

  • For the dressing: In a bowl or jar whisk together white wine vinegar, apple cider vinegar and sugar until the sugar has dissolved. 
  • Stir in olive oil, honey, shallot, sesame seeds and optional poppy seeds until mixture is well blended.
  • For the salad: Add spinach, almonds and cranberries to a salad bowl. Drizzle dressing over salad and toss. Serve immediately after adding dressing.

CRISPY CHICKEN PARMESAN

The Best Chicken Parmesan with a deliciously crispy breadcrumb coating, smothered in a rich homemade tomato sauce and melted mozzarella cheese! This is here best Chicken Parmesan you will ever make! Simple to make and worth every minute. If you love a crispy crumb coating vs soggy crumb, look no further!

The Best Chicken Parmesan with a deliciously crispy breadcrumb coating, smothered in a rich homemade tomato sauce and melted mozzarella cheese! This is here best Chicken Parmesan you will ever make! Simple to make and worth every minute. If you love a crispy crumb coating vs soggy crumb, look no further!

Ingredients
For The Chicken:

  • 2 large eggs
  • 1 tablespoon minced garlic
  • 2 tablespoons fresh chopped parsley
  • Salt and pepper to season
  • 3 large chicken breasts halved horizontally to make 6 fillets
  • 1 cup Panko breadcrumbs
  • 1/2 cup breadcrumbs (Italian or golden)
  • 1/2 cup fresh grated parmesan cheese
  • 1 teaspoon garlic or onion powder
  • 1/2 cup olive oil for frying

For The Sauce:

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 teaspoons minced garlic
  • 14 ounces (400 g) tomato puree (Passata)
  • Salt and pepper to taste
  • 1 teaspoon dried Italian herbs
  • 1 teaspoon sugar (optional)

For The Topping:

  • 8 ounces (250 g) mozzarella cheese sliced or shredded
  • 1/3 cup fresh shredded parmesan cheese
  • 2 tablespoons fresh chopped basil or parsley

Instructions
For The Chicken:

  • Preheat oven 430°F | 220°C. Lightly grease an oven tray (or baking dish) with non stick cooking oil spray; set aside.
  • Whisk together eggs, garlic, parsley, salt and pepper in a shallow dish. Add chicken into the egg, rotating to evenly coat each fillet in the mixture. Cover with plastic wrap and allow to marinate for at least 15 minutes (or overnight night if time allows for a deeper flavour).
  • When chicken is ready for cooking, mix bread crumbs, Parmesan cheese and garlic powder together in a separate shallow bowl. Dip chicken into the breadcrumb mixture to evenly coat.
  • Heat oil in a large skillet over medium-high heat until hot and shimmering. Fry chicken until golden and crispy, (about 4-5 minutes each side).
  • Place chicken on prepared baking tray / dish and top each breast with about 1/3 cup of sauce (sauce recipe below). Top each chicken breast with 2-3 slices of mozzarella cheese and about 2 tablespoons parmesan cheese. Sprinkle with basil or parsley. 
  • Bake for 15-20 minutes, or until cheese is bubbling and melted, and the chicken is completely cooked through.

For The Sauce:

  • Heat oil in a medium-sized pot. Fry onion until transparent (about 3 minutes), then add the garlic until fragrant (about 30 seconds).
  • Add the tomato puree, salt and pepper to taste, Italian herbs and sugar (If using). Cover with lid to simmer for about 8 minutes, or until sauce has thickened slightly. Taste test and adjust salt and pepper, if needed.

ONE POT CHICKEN PARMESAN PASTA

All the great chicken parmesan flavors, combined in one easy one pot pasta dish that's ready in 30 minutes! Less dishes, but a meal with maximum flavor!

All the great chicken parmesan flavors, combined in one easy one pot pasta dish that's ready in 30 minutes! Less dishes, but a meal with maximum flavor!

INGREDIENTS

  • 2-3 boneless skinless chicken breasts, diced into bite sized pieces
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1 medium yellow onion, minced
  • 3 cloves garlic, minced
  • 16 oz dried short-cut pasta (I used rigatoni)
  • 24 oz jar of your favorite marinara sauce (I used Newman's Own)
  • water to fill empty marinara sauce jar
  • 1 cup mozzarella cheese
  • 1/2 cup parmesan cheese
  • salt and pepper, to taste
  • additional dried Italian seasoning, optional
  • fresh parsley and/or basil, minced for garnish

INSTRUCTIONS

  • To a large pot or skillet (I used my dutch oven), add a drizzle of olive oil and heat over MED-HIGH heat.  Add chicken, season with salt, pepper, Italian seasoning and garlic powder.  Cook about 5 minutes, until chicken is most of the way cooked through.  Remove to a plate.
  • Add onion and garlic to the pot and cook about 2-3 minutes, until soft.  Pour in marinara sauce, fill up empty sauce jar with water and add to the pot.  Bring to a boil, then reduce to a strong simmer.
  • Add chicken and pasta, stir, then cover and cook for 10-15 minutes, until pasta is cooked to your liking.  Stir in parmesan cheese and 1/4 cup of the mozzarella cheese.
  • Sprinkle remaining 3/4 cup mozzarella cheese on top of the dish and cook another 2-3 minutes, until cheese is melted and gooey.
  • Sprinkle with additional Italian seasoning if desired, and garnish with parsley or basil.

Broccoli Cheddar Chicken and Rice Casserole

This easy, make-ahead chicken and rice casserole is extra creamy and loaded with delicious bites of broccoli and savory cheddar cheese. Get ready to watch your family lick their plates clean!


This easy, make-ahead chicken and rice casserole is extra creamy and loaded with delicious bites of broccoli and savory cheddar cheese. Get ready to watch your family lick their plates clean!

Ingredients


  • 2 boneless skinless chicken breastsSalt/Pepper to taste
  • 1 1/3 cups uncooked long grain white rice (or 2 cups cooked rice)
  • 10.75 oz. Campbell’s® Condensed Cream of Chicken Soup (can sub cream of mushroom)
  • ½ cup milk
  • ½ cup sour cream
  • 2 cups shredded cheddar cheese separated
  • 2 cups fresh broccoli florets uncooked
  • 1 cup Ritz crackers crushed
  • 2 Tablespoons melted butter

Instructions

  • Cut chicken into bite-sized pieces and season with desired amount of salt and pepper.
  • Bake at 350 degrees, uncovered, for 20 minutes.
  • Cook the rice according to package instructions.
  • Drain excess juice from casserole dish.
  • In a large bowl, combine the soup, milk, sour cream, rice, and half of the cheddar cheese.
  • Add in the broccoli and chicken and stir to combine.
  • Lightly grease the casserole dish and pour in the rice mixture.
  • Top with remaining cheddar cheese.
  • If preparing this ahead of time, cover with foil and refrigerate for up to 3 days prior to baking.
  • If baking immediately after assembling, bake the casserole for 35 minutes, covered.
  • If baking after the casserole has been refrigerated, bake for 45 minutes, covered.
  • Melt the butter and crumble up the crackers. Combine to form the topping for the casserole.
  • Top the casserole with the crumbled cracker topping and bake uncovered for 10 minutes.
  • Let the casserole sit for 5 minutes prior to serving.

Broccoli, Rice, and Chicken Casserole

This easy broccoli, rice, and chicken casserole is topped with a buttery Ritz cracker crust. This meal comes together in less than 45 minutes and it takes one bowl and one casserole dish!


This easy broccoli, rice, and chicken casserole is topped with a buttery Ritz cracker crust. This meal comes together in less than 45 minutes and it takes one bowl and one casserole dish!

INGREDIENTS

  • 5 chicken tenderloins cut into 1-inch cubes, uncooked
  • 1 cup white rice, uncooked OR instant rice (different types of rice will yield very different cook times. I used sushi rice. Due to the number of folks who have tried this recipe & still say their rice is crunchy, I highly suggest you use instant rice)
  • 2 1/4 cup whole milk
  • 1: 10.75 ounce can of cream of chicken
  • 1 1/2 cup frozen broccoli florets, thawed
  • 1 3/4 cup extra sharp cheddar cheese, shredded
  • 1 sleeve Ritz crackers, crushed

INSTRUCTIONS

  • Preheat oven to 375 degrees Fahrenheit and lightly grease a 9x13-inch casserole dish (mine was ceramic, but you may use glass).
  • In a large bowl, toss all the ingredients except the Ritz crackers, together until well-incorporated.
  • Pour the ingredients into the greased casserole dish, spread into an even layer, then sprinkle Ritz crackers on top of the mixture.
  • Bake mixture, uncovered, for 40-50 minutes, or whenever rice and chicken are done cooking (mine took about 40 minutes, yours may take longer depending on your oven).
  • To get a deeper, golden color, you may put the casserole under the broiler for 3-5 minutes. Be careful to watch it carefully!
  • Serve immediately.

Baked Ranch Pork Chops Recipe

Baked Ranch Pork Chops are a quick, inexpensive and easy dinner recipe. The entire family will love these pork chops, perfect for weeknight dinner.


Baked Ranch Pork Chops are a quick, inexpensive and easy dinner recipe. The entire family will love these pork chops, perfect for weeknight dinner.

Ingredients

  • 6 Boneless Pork Chops (3/4″ thick)
  • 1/4 Cup Oil
  • 2 Tablespoons (1 oz packet) Dry Ranch Mix
  • 1 teaspoon Dried Parsley (optional)

Instructions

  • Preheat oven to 425ºF.
  • Place pork chops onto rimmed baking sheet lined with parchment paper. (if not using paper, grease pan)
  • Mix oil, ranch mix and parsley.
  • Spoon mixture over chops.
  • Bake for 30 minutes then broil on high for 5 minutes or until desired doneness.

Baked Ranch Pork Chops Recipe

Baked Ranch Pork Chops are a quick, inexpensive and easy dinner recipe. The entire family will love these pork chops, perfect for weeknight dinner.


Baked Ranch Pork Chops are a quick, inexpensive and easy dinner recipe. The entire family will love these pork chops, perfect for weeknight dinner.


Ingredients

  • 6 Boneless Pork Chops (3/4″ thick)
  • 1/4 Cup Oil
  • 2 Tablespoons (1 oz packet) Dry Ranch Mix
  • 1 teaspoon Dried Parsley (optional)

Instructions

  1. Preheat oven to 425ºF.
  2. Place pork chops onto rimmed baking sheet lined with parchment paper. (if not using paper, grease pan)
  3. Mix oil, ranch mix and parsley.
  4. Spoon mixture over chops.
  5. Bake for 30 minutes then broil on high for 5 minutes or until desired doneness.

Broccoli Salad



Broccoli Salad, Recipe by Belinda J. Mader
This delicious broccoli salad is incredibly easy to make. It’s healthy, loaded with flavor and topped with a creamy mayonnaise yogurt dressing. Watch the video above to see how quickly it comes together!
4.5 stars
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Yield: 6 Serving
Calories per serving: 376.7
Fat per serving: 28.7g

Ingredients


  • 1 large head of broccoli (approx 5 cups of florets)
  • 8 slices bacon
  • 1/3 cup red onion, diced
  • 1/2 cup dried cranberries
  • 1/2 cup sunflower seeds
  • 1/4 cup goat cheese, crumbled
  • 1/2 cup mayonnaise
  • 1/4 cup plain yogurt

Instructions


  1. Preheat the oven to 400 degrees fahrenheit. Add the bacon slices to a parchment lined baking tray and cook for 15 minutes or until crispy. Remove the bacon from the oven and transfer to a paper towel to dry and cool.
  2. While the bacon is cooking, slice off all the broccoli florets and make sure they’re in bite-sized pieces. Add them to a large mixing bowl along with the red onion, dried cranberries, sunflower seeds and goat cheese.
  3. To make the dressing, add the mayonnaise and yogurt to a small bowl and stir together. Add the dressing to the mixing bowl and stir until everything is well combined.

No-Bake Whipped Chocolate Oreo Cheesecake

4.6★★★★★| Many times necessity is the mother of invention especially when it comes to recipes. This recipe for No-Bake Whipped Chocolate Oreo Cheesecake is a great example of this.

Many times necessity is the mother of invention especially when it comes to recipes. This recipe for No-Bake Whipped Chocolate Oreo Cheesecake is a great example of this.