hosted by Laverne Diede & Rhonda Fitterer
White Chicken Skillet Lasagna
2 Tbsps. oil2 boneless chicken breasts
2 1/2 cups chicken broth
1 1/2 cup cream
1 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
10 lasagna noodles, broken up
1 cup mozzarella cheese
In a large skillet add oil. On medium heat, fry chicken on one side, after flipping over, add broth to chicken and cook for 10 minutes. Take chicken out of skillet; set aside and shred to add back to broth later. Add cream, seasonings and broken noodles to chicken broth. Cook until noodles are done. Add shredded chicken back in broth mixture; top with cheese; cook for a few minutes until chicken is hot and cheese has melted.
Toffee Nut Bars
Crust1/2 cup butter
1/2 cup brown sugar
1 cup flour
Topping
2 eggs, well beaten
1 cup brown sugar
1 tsp. vanilla
2 Tbsps. flour
1 tsp. baking powder
1/2 tsp. salt
1 cup flaked coconut
1 cup chopped nuts
Preheat oven to 350 degrees. Mix crust ingredients and press into a 9 x 13-inch baking pan. Bake for 10 minutes. Remove from oven. In a separate bowl, mix eggs, brown sugar, vanilla, flour, baking powder and salt until well combined. Add coconut and nuts to topping mixture and spread over crust. Bake for 25 minutes.
