Chicken Parmesan

Ingredients

• 1/4 cup all-purpose flour
• 1/2 teaspoon dried oregano

• 1/4 teaspoon salt $
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• 2 large egg whites, lightly beaten $
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• 3/4 cup panko (Japanese breadcrumbs) $
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• 4 (6-ounce) skinless, boneless chicken breast halves $
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• 2 tablespoons olive oil, divided $
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• Cooking spray $
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• 1/2 cup jarred tomato-basil pasta sauce
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese $

Preparation

1. 1. Preheat oven to 450°.
2. 2. Combine first 3 ingredients in a shallow dish; place egg whites in a bowl. Place panko in a shallow dish. Dredge 1 breast half in flour mixture. Dip in egg whites; dredge in panko. Repeat procedure with remaining chicken, flour mixture, egg whites, and panko.
3. 3. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 2 minutes. Add remaining 1 tablespoon oil. Turn chicken over; cook 2 minutes. Coat chicken with cooking spray; place pan in oven. Bake at 450° for 5 minutes. Turn chicken over; top each breast half with 2 tablespoons sauce, 2 tablespoons Parmigiano-Reggiano, and 3 tablespoons mozzarella. Bake 6 minutes or until chicken is done.

Mexican Casserole

1 lb ground beef
2 cans cream of chicken soup
1 can rotel
1 tsp salt
1 pkg corn tortillas
1 cup cheddar cheese, grated

Brown meat.  Add soup, rotel, and salt and stir will.  Layer meat mixture and tortillas.  Top with cheese.

Bake at 350 degrees for 25-30 minutes.

King Ranch Chicken

1 chopped onion
1 can rotel
1 can cream of chicken soup
2 cups grated cheddar cheese
1 can chicken broth
2 cups cooked chicken
1 dozen corn tortillas

Saute onion.  Add rotel, soup, cheese, broth and chicken.  Layer mixture with tortillas.  (3 layers)  Cook at 350 degrees for 1 hour.  Can add a  last layer of grated cheese.

Chicken & Noodles

1 can cream of chicken soup
1/2 cup milk
1/8 tsp pepper
1/3 cup grated parnesan cheese
2 cups cubed chicken
3 cups cooked egg noodles or bowtie
chopped fresh parsley

Mix soup, milk, pepper, cheese, chicken, and noodles in saucepan.

Heat through.  Garnish with parsley.

Chicken Tetrazinni

1/2 lb spaghetti
1 clove garlic
1 tsp margarine
2 1/2 cups cream of chicken soup
1 can chicken
1/4 cup chicken broth
1/2 lb sharp cheddar
parmesan cheese

Undercook spaghetti and mix with butter.  Cook soup and broth and half the cheese.

In greased 13x9 pan put spaghetti, chicken, rest of cheese and soup mixture.  Sprinkly with parnesan.

Cook 30 min at 350 degrees.

Tator Tot Casserole

1 1/2 -2 lbs ground beef
1/4 cup chopped onions
1 can cream of chicken soup
1 bag frozen tator tots
1 1/2 cup grated cheese

Brown meat & onion, mix in soup and bring to a boil.  Line a greased 13x9x2 dish with meat mixture.  Cover with grated cheese and completely cover with tator tots.

Bake at 400 degrees for 25 minutes.

Poppy Seed Chicken

1 chicken cooked and cubed (or 1 large can of chicken)
1 can cream of chicken soup
8 oz sour cream
2 tsp poppy seeds
1 package of ritz crackers
1/2 cup butter

Mix chicken, soup, sour cream, and poppy seeds in a bowl, spread in a 9x9 baking dish.  In a separate bowl melt butter then add crushed ritz crackers and stir well, sprinkle over top of chicken mixture.  Bake at 375 for 30 minutes.