You will need:

3 lbs boneless chicken breast, trimmed
1 1/2 cups rice (I used Uncle Ben’s)
1 can Cream of Celery soup
1 can Cream of Mushroom soup
2 1/4 – 2/1/2 cups water
1 pkg. Lipton’s Onion Soup Mix
1 tsp. desired seasonings (I use a spicy basil/garlic mix from a place in New York)

Preheat oven to 350 degrees.

Mix soups, rice, water and seasonings together.
Pour into a large buttered glass casserole dish or pan.
Lay chicken pieces on top of the rice and sprinkle with Lipton’s Onion Soup.
Cover with aluminum foil and seal.
Bake 2 hours and do not peek.
This dish never fails.

Enjoy,

Dad

I made this the other night on a whim and it was very tasty.
And easy!

You will need:

2-3 lbs boneless chicken breast
1 pkg Good Seasons Basil Vinaigrette (prepared)
1 bag  Stacy’s Pita Chips
(put in a processor and finely crumbled)

Marinate the chix for as long as possible in the Good Seasons dressing.
Dredge in the crushed Pita chips.
Place in a glass baking dish (sprayed with PAM)
and bake at 375 for 45 minutes.
Remove and toss 1/2 cup of the cheese of your choice on top and
broil until browned.
Serve to smiling, hungry guests.
(serves 6)

Enjoy, folks

~Dad

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1 lb. boneless chicken

1/4 cup melted butter

1 clove garlic.minced

1/2 cup bread crumbs

1/2 cup grated sharp cheddar cheese (not 13 like originally posted!)

1/4 tsp salt

pepper

In a skillet melt butter and add garlic
Cook 2-3 minutes (Don’t burn the butter-Low heat)

Discard garlic

Combine bread crumbs, cheese, salt and pepper mixture in a bowl
Dip chicken pieces in mixture
Place in shallow baking pan
Pour butter over chicken pieces

Bake @ 350 for about 40 minutes or until fork tender

Sweet baked potatoes are best when they are cooked @ 400 for 1 hour or so
You could put those in 1st @ 400 for  about 45 min.
Then lower the oven temperature to 350 and put in the chicken for about 40 minutes
Check a piece of chicken (cut it) to make sure it’s done (White-no pink)
Feel the potatoes -they should feel kind of soft. (Don’t burn yourself)
I usually make more chicken than this-all the measurements are approximate
If you like more cheese then put more.
I usually don’t throw away the garlic because I like it.
If you are throwing it out , leave it in larger pieces-
if you want to use it ,
then chop it really small.(Watch your fingers)

Good luck!  Love, Pamd  Panm  Pamnd  Mom

(Sorry, Pamd, the other video didn’t allow embedding.)

This is a very simple recipe.
So simple, in fact,  it was given the above name.

You will need:

*Boneless Chicken Breast
*Ken’s Italian Salad Dressing
*Trader Joe’s Corn Flakes (they work the best)
*Spices (oregano, basil, red pepper flake . . . )
*Salt & fresh ground pepper

Marinate chicken for at least 4 hours in the fridge.
Crush Corn Flakes and add spices.
Roll chicken in flakes and place in a non-stick baking pan.
Bake at 375 for 45-60 minutes.
Goes great with mashed sweet potatoes & fresh steamed green beans.

~Dad

This is a dish that has gone through a few transitions over the years.
I now call this recipe my own and it is a year-round favorite.
I omit mushrooms because my daughters hate them.
Talk about true love, huh?
This recipe is based off of a ‘diet’ recipe but doesn’t taste anything remotely associated to a diet.
Most of my ingredients are added using my eye as a gauge.
My recipes are meant to be transformed into something you and your family truly love.
Want more oregano?
Go for it.

(serves 6)

2lbs. boneless breast of chicken
1- container of mushrooms, sliced (if you like them as much as I do)
2 cloves of garlic, minced
1/2 to 3/4 cup of grated Parmesan or Romano cheese
1/8 to 1/2 tsp. crushed oregano
3/4 tsp. paprika (all paprika is not created equal. And DO NOT USE Smoked Paprika on this recipe!)
1/4 to 1/2 tsp of crushed red pepper flakes
salt & fresh ground pepper, to taste
Virgin olive oil
A decent Marsala wine (I use Pastene and have had good luck with it)

Instructions:

• Trim any fat off the chicken breasts and cut into thinner slices as they cook faster.
• Dredge pieces in the grated Parmesan and set aside.
• Heat a large, non-stick frying pan on medium high for 1 -2 minutes and add one tbls. of olive oil.
• When you can smell the olive oil, add chicken pieces and fry until a nice golden brown on each side.
• When chicken is browned, add minced garlic and mix being careful not to burn the garlic.
• Add salt, pepper, paprika, oregano and crushed red pepper.
• (if using mushrooms, add fresh sliced ‘shrooms now)
• Grab that bottle of Marsala and douse the chicken liberally
• (and enjoy the aromatic cloud now forming in your kitchen)

I tend to use approximately 1/2 a cup of Marsala, sometimes more all depending on how happy I want my chicken to be.
Turn the heat down to low, cover and simmer for @20 minutes or until the Marsala has reduced to a consistency that you like.
I like mine to be fairly rich and thick.
Serve immediately.
This dish is exceptional when served with a basic creamy risotto, Parmesan toast and a fresh spinach salad.
Enjoy!

Dad