Opulent Chicken

8 chicken breasts
8-10 oz. sliced swiss cheese
3 cans cream of chicken soup
1 T. Lemon juice
8 oz. sour cream
2 cups crushed ritz crackers
1/2 cup butter

DIRECTIONS

• Clean and skin breast and place in bottom of 9X13 dish. cover completely with sliced cheese.
• Mix together soup, sour cream and lemon juice. Pour over top of chicken covering completely.
• Mix cracker crumbs with butter and sprinkle over the top of sauce.  (Crumbs should cover sauce completely).
• Bake at 275 for 2 1/2 hours uncovered.
• (You may want to put a drip pan underneath depending on how full the dish is).

Mom's Wassail

1/2 gallon apple cider
1 cup lemon juice
2 cups pineapple juice
2 cups orange juice
1/4 cup sugar
1 stick cinnamon
1 tsp. whole cloves

Boil juices. Add spices in cheese cloth. Add sugar just before serving.

Apricot Chicken

4 chicken breasts
6 oz. Russian dressing
1/2 pkg. Lipton onion soup
1/2 cup apricot jam

Mix all ingredients. Bake at 350* for 1 hour. Serve over rice.

10 minute Key Lime Pie

1/2 cup lime juice
14 oz. sweetened condensed milk
8 oz. cool whip
9" graham cracker crust
lime and whipped cream for garnish

In large bowl whisk together lime juice and condensed milk. Fold in whipped topping. Spoon into filled crust and refrigerate until firm 4-5 hours. (I prefer it frozen!)

Brownies for a Crowd

8 eggs
2 t. salt
2 cups butter
1 1/2 cups cocoa powder
4 cups sugar
4 t. vanilla
3 cups flour

Frosting: 4 cups powdered sugar, 1/2 cup butter, 1/2 cup cocoa, enough milk to make the consistency you want.

1. Beat eggs with mixer. Then add sugar, salt, and vanilla. Beat 1 minute.  Add melted butter and blend.
2.  In another bowl mix flour and cocoa and whisk. Mix everything together.
3. Spread on greased jelly roll pan 12x17 and bake 350* for 20-25 minutes. Cool 15 minutes and spread with frosting.

Makes 30 brownies

Chicken Parmesan

4 chicken breasts
1 egg, beat
1/3 cup flour
1/3 cup parmesan cheese
1/4 t. pepper
1 cup mozzarella, grated
1 jar spaghetti sauce

Preheat oven to 350*
Mix flour, parmesan and pepper.  Dip chicken in egg and shake in flour mixture in a plastic bag. Spray skillet and heat 1 T olive oil over medium-hi heat. Heat chicken 5 minutes each side. Put in a 9x13 pan sprayed with Pam. Pour spaghetti sauce over and sprinkle with 1 cup mozzarella cheese.
Bake 30 minutes and serve over pasta

Sheet Pan Chicken Pot Pie

From 5boysbaker.com

INGREDIENTS

• 3 tablespoons butter
• 2 1/2 cups chopped carrot
• 1 1/4 cups chopped celery
• 1 clove garlic, minced
• 1½ teaspoons kosher salt
• ¾ teaspoon ground black pepper
• 1 1/4 cups chicken broth
• 4 tablespoons all-purpose flour
• 1 3/4 cups heavy whipping cream
• 4 cups shredded, cooked chicken
• 1 1/4 cupS frozen corn (or peas)
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste
• ½ (14.1-ounce) package refrigerated piecrusts, room temperature (just one of the crusts)

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INSTRUCTIONS

1. Preheat oven to 400°. Lightly spray a small 10×15 jelly roll pan with cooking spray.
2. In a large saucepan, melt butter over medium heat. Add carrot, celery, garlic, salt, and pepper, cook until vegetables are crisp-tender, about 5 minutes.
3. Whisk in broth and flour, stirring until combined. Add cream and continue stirring occasionally, until slightly thickened, about 6 minutes. Stir in chicken, corn (or peas), and parsley. Season with salt and pepper to taste if needed. Pour mixture into prepared pan.
4. On a lightly floured surface, roll dough into a 16×11 rectangle. Cut dough into 11 (1-inch-wide) strips. Arrange dough strips in a lattice pattern on top of filling. Trim dough strips, and gently press to seal. Using a pastry brush, brush the pie strips with the beaten egg.
5. Place jelly roll pan inside a larger sheet pan and bake until golden brown and bubbly, 35 to 40 minutes. Garnish with parsley, if desired.

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NOTES

If you don’t want to take the time to cut strips and form a lattice top, then you can just lay the entire pie crust on then using a sharp paring knife, put a few slashes in the center or the crust to allow the steam to escape.

Make sure you place the jelly roll pan with the pot pie inside of a larger sheet pan.  This will catch any juice that may bubble out while baking.