Posts tagged ‘cheese’

Crispy Cheddar Baked Chicken

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3 chicken breast, cut into 3-4 strips each

2 eggs, beaten

shredded cheddar

Italian bread crumbs

melted butter

1 can of cheese sauce

~ Preheat oven to 400 degrees.

Line a baking sheet with parchment paper and set aside.

Dip chicken strips in egg, followed by the shredded cheddar, and then finally the bread crumbs, until each strip is coated well.  Place on the parchment paper.

Cover chicken with tin foil and bake for 25 minutes. Remove foil, and baste with melted butter.

Continue baking, uncovered for 10-12 minutes more, until chicken is cooked through.

While chicken is baking, pour cheese sauce into a pan and cook through. Add milk if you’d like, or heat according to directions.

Drizzle over chicken when serving.

Cheeseburger Soup

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1 1/2 quarts of water

2 cups cubed potatoes (your choice, I use red and leave the skins on)

2 small carrots, grated

1 small onion, chopped

1 small green pepper, chopped

1 garlic clove, minced

1 Tbsp beef bullion, or 1 packet of Beef Herbox

1/2 tsp salt

1 lb hamburg, cooked and drained

2 1/2 cups of milk

3 Tbsp flour

8 oz Velveeta cheese

1/2 lb cooked and crumbled bacon, or real bacon pieces

~ In a large pan, combine all ingredients up to and including salt. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes, until potatoes are cooked.

Stir in hamburger and 2 cups of milk. Heat through.

Combine flour and 1/2 cup of milk and stir until smooth.  Gradually stir into soup. Bring to a boil. Cook and stir for 2 minutes and the soup is thick and bubbly.

Reduce heat and stir in cheese. Continue stirring until all is melted and blended well.

Top with bacon and crackers.

Roasted Bacon Ranch and Cheese Potatoes

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2 lbs potatoes, unpeeled, washed and chopped 1/2 cup ranch dressing (bottled, not dry) 1/4 cup shredded cheddar + extra 1/4 cup crumbled, cooked bacon 1 Tbsp dry dill weed 3 scallions, chopped Salt Pepper Cooking spray ~Preheat oven to 350°. Mix ranch, dill, cheese, and bacon. Add in potatoes. Sprinkle generously with salt and pepper. Toss to coat. Spoon into a greased 9×13 dish. Cover with foil. Bake 60 minutes, stirring after 30. Remove foil. Raise temp to 400. Stir again. Bake 15 minutes, then sprinkle with more cheese. Bake a few minutes more to melt and bubble cheese. Top with scallions and sour cream.

Cheesy Chicken and Noodles

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2-3 thawed chicken breasts

2 cans cream of chicken soup

small onion, chopped up

2-3 celery stocks, chopped up

small can of mushroom pieces

2/3 box of spaghetti noodles, or your choice pasta

1 lb of extra sharp cheddar cheese

~In a large pot put chicken, onions, celery and mushrooms.  Cover with water and boil for about 45 minutes.  Leaving about a cup of water in the pot.

Remove chicken, and set aside to cool.

Cook spaghetti according to box directions.

Chop up the cheddar cheese and place in the pot with the onions, celery, mushrooms and water.

Add the cream of chicken soup.

Chop up or tear apart chicken, and return to the pot.

When pasta is done, drain, and add to the pot as well.

Cook on low while constantly stirring until cheese is fully melted and everything is mixed.

Slow Cooker Version:

~ In a slow cooker, put the chicken, cream of chicken soup, chopped up cheddar cheese, onions, mushrooms, celery and one cup of water.

Cook on high for 3-4 hours, then turn back to low for about 6 hours.

Cook pasta according to box directions, and drain.  Add to the slow cooker and let sit about 5 minutes.