1 box Stove Top stuffing mix, Chicken.
1.5 lbs boneless, skinless chicken breast, cut into 1" pieces
1-14oz bag frozen broccoli florets, thawed, drained (I didn't put this in cause Josh doesn't like broccoli, and it still turned out great!)
1-10.5oz can cream of chicken soup
1/2 cup milk
1.5 cups cheddar cheese
Heat oven to 400°. Prepare stuffing mix as direct.
Mix chicken and broccoli in 13 x 9 pan. Stir in soup, milk and cheese.
Bake for 30 mins or until heated through.
Serves 6.
Easy Cheesy Chicken Bake
Soft breadsticks
10 Tbsp water
1 egg yolk
2 Tbsp vegetable oil
2 tsp sugar
1 tsp salt
2 cups flour
1.5 tsp yeast
Add ingredients into breadmaker starting with the water, ending with yeast. Put on dough stage, should take 1.5 hrs.
Take egg white and 2 Tbsp water and make an egg wash for breadsticks, keep in fridge until needed.
Heat oven to 350°. Once dough is done separate into 12 balls. Roll ball between hands to make about a 6" rope.(They will seem small/thin, but when cooked, they puff up nicely!) Place breadsticks on greased cookie sheet, space about 1.5" apart.
Brush with egg wash and sprinkle with garlic salt.
Bake 20-25 mins until golden brown.
Baked soft breadsticks, mine aren't as pretty, but seriously they tasted JUST like Olive Garden breadsticks!!
Garlic Parsley Potatoes
Wash and quarter 4-6 red potatoes. Boil for about 10 mins until just tender. You want them still a little firm, not mushy.
Drain potatoes, put in ziplock bag with approximately 4 tbsp of olive oil (I didn't measure, I just did it by sight, but they need to be well coated.) Add in garlic salt and parsley flakes. (Also did by sight, you want them to be well coated.) Close ziplock and mix well until potatoes are well covered with mixture. Spread potatoes out on a cookie sheet. Broil 10 mins, stir around so they don't burn. You will know they are done when they start to brown.
Ryan's plate
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