hosted by Laverne Diede & Rhonda Fitterer
Creamy Chicken Bake
- 2 1/2 lbs. – 3 lbs. boneless chicken breasts
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 8 oz can stems and piece mushrooms
- 1/2 cup water
- 1/2 tsp onion powder
- 1 tsp chives – chopped
- Several dashes of paprika
- Salt and pepper to taste
Preheat oven to 350 degrees. Place chicken in a single layer in a greased 9 x 13 in baking dish. Combine remaining ingredients except paprika in a bowl until well blended; pour mixture over chicken. Sprinkle paprika on top of soup mixture. Bake on middle rack for 1 hour or until chicken reaches 170 degrees. Serve with a green vegetable and a side of rice or angel hair pasta.
Restaurant Style Smashed Potatoes
- 4 – 5 whole large red potatoes
- 1 stick of butter, softened and cut up into pieces
- 5 slices of bacon, cooked & crumbled
- 2 green onions sliced & divided
- 3/4 cup sour cream
- Salt & pepper to taste
- 3/4 cup French Fried Onions (more for topping)
Place potatoes in microwave or bake until for tender. In a large mixing bowl, smash potatoes with masher, (potatoes will be chunky). Immediately add softened butter, green onions, bacon and sour cream. Stir with a rubber spatula. Add French Fried Onions and salt and pepper to taste; fold into potato mixture. Garnish with extra French Fried Onions and green onions. Perfect with steak or chicken.
