Next Friday, I swear, there will be a NON-chicken recipe.
This one, though, is a family favorite, a friend favorite, a get together favorite. This one is good. It's also easy. Easy is important to me. This all makes it one of my favorites to cook.
The key is the creamy Italian sauce. After you make the sauce there's a lot of variations and twists for the rest of the recipe. I'm going to give it to you simple, and then at the end I'm going to give you some examples of how to mix it up and make it your own.
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| Sauce ingredients |
1 lb boneless chicken tenderloins; halved
1 cup frozen broccoli; chopped
1 cup frozen crinkle cut carrots
(Veggies can be substituted with fresh)
1 26oz can of Cream of Chicken soup
(That's the big family sized can.)
1 stick of cream cheese (softened)
1 packet of dry Italian Dressing Seasoning.
Directions:
Preheat oven to 450
In an oven safe casserole dish mix the softened cream cheese, the cream of chicken soup, and the Italian dressing seasoning together until it's a uniform color.
Stir in the chicken and vegetables
Cover with aluminum foil and bake for 45 minutes at 450 (until chicken juices run clear)
Serve over noodles
Variations! You can also make this in the crock pot: low for 6-8 hours; high for 4-6 hours. You can subtract the vegetable or change them, for example peas instead of broccoli. Maybe you prefer your veggies on the side instead of covered in sauce, that will work too. If we have left over chicken from some other recipe (I tend to cook for 4 instead of 2 1/2) I use the cooked chicken in this recipe and only bake it for 30 minutes. Use any king of noodles you want!
Put your own spin on this one and let me know how it goes :)
Thanks for reading!
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