It's called HEART ATTACK for good reason! We had this favorite artery-clogging chicken dish, with cooked red beets, and a mixed greens salad. Because blueberries were on sale and I like them so much, I am sprinkling it where I can, like along with walnuts on my salad.
Heart Attack Chicken
In a large frying pan, sprinkle a packet of Italian dressing mix into a melted stick of butter. Add a bag of flash-frozen chicken tenders, turning often until chicken is almost cooked. While the chicken is cooking, cook a half bag or box of noodles, drain and set aside. Once cooked, temporarily move the chicken onto a plate. Add a can of cream of chicken soup and an 8-ounce block of cream cheese to the pan of sauce, cutting and stirring until everything is melted into a thick sauce. Mix in a half cup of milk, a tablespoon of jarred pimentos and the bottom of a baggie of leftover sliced mushrooms, then add the chicken and drained noodles and heat through. This is such a forgiving recipe. You can have your choice of dry dressing mixes, "cream of" soups, and your imagination is unlimited on what, if any, extras you toss in. Today I had pimentos and mushrooms, but we've tried it with frozen peas, lots of mushrooms, brocolli, sugar snap peas. I think the sugar snaps are my personal favorite. We used ziti noodles today, but we usually use either flat noodles or bow ties. Present: Marty, Mark, David
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