#172 – Skillet Pepperoni Chicken & Cherry Angel Cream Cake

hosted by Laverne Diede & Rhonda Fitterer

Skillet Pepperoni Chicken

  • 4 boneless, skinless chicken breasts
  • Salt & pepper for sprinkling
  • 1 Tbsp. olive oil
  • 1 can, 10 ½ oz., can cream of chicken soup
  • 3/4 cup half and half
  • 2 tomatoes, chopped
  • 1/4 cup sliced pepperoni, cut in quarters
  • 1 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • 1/2 tsp onion powder

Lightly sprinkle chicken with salt & pepper. In a large skillet, heat oil over medium until hot. Sauté chicken 6-8 minutes to side, or until browned on both sides and no longer pink in the center. Remove chicken to a plate, cover, and set aside. In the same skillet over medium heat, combine remaining ingredients and cook 5 minutes, or until hot. Add chicken back into pan and cook 3-5 minutes, or until heated through. Serve immediately.

Cherry Angel Cream Cake

  • 10 oz. to 12 oz. prepared angel food cake
  • 14 oz. sweetened condensed milk
  • 1 cup cold water
  • 1 tsp almond or vanilla extract
  • 4 serving size instant vanilla or cheesecake flavored pudding mix
  • 2 cups whipping cream, whipped
  • 2 cans, 21 oz., cherry or blueberry pie filling or topping

Cut cake into ¼ inch slices; arrange half the slices on bottom of 13 x 9-inch baking dish. In a large bowl, combine sweetened condensed milk, water, and extract; mix well. Add pudding mix; beat well, allow to chill for 5 minutes. Fold in whipped cream. Spread half the cream mixture over the cake slices; top evenly with one can pie filling. Top remaining cake slices, cream mixture, and pie filling. Chill 4 hours or until set. Refrigerate leftovers.


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