Easy Lemony Chicken

For the dinner last night I decided on Easy Lemony Chicken, served with garlic bread and a salad.  Easy, easy.

Here are the ingredients you'll need for this recipe.  (If you're wondering what's up with the sour cream...the container "jumped" out of the fridge and the bottom busted!)

Cook and shred four Chicken breasts.

Place shredded chicken in flat, greased 8x8 casserole dish. .

Mix together 1 cup sour cream, 1 can Cream of Chicken soup and 1 1/2 TBSP. lemon juice

 Spread the sour cream mixture over the shredded chicken.

To crumble the Ritz crackers for the top, I do it right in their little sleeve.  I hold it over the top of the chicken because sometimes the seam of the sleeve will burst.  Tonight..the cracker elves were with me and the paper sleeve held.

Mix Ritz crackers and poppy seeds. Sprinkle over top of casserole. Drizzle 4 TBSP. of melted butter (or margarine) over top of crackers.

Heat at 350 degrees until brown and bubbly. Usually only takes 20 minutes or so.  This freezes really well (before you bake it) in case you need to take it to "someone" in need!

When the girls were younger they always liked to receive the inside seal from the Daisy Sour Cream!

They have a nice saying and we always hung it on the fridge for inspiration.  Here's the indie of today's sour cream...

Enjoy!!

Till tomorrow...

debi

Easy Lemony Chicken Casserole

Ingredients:
4 Chicken breasts, cooked and shredded
1 cup sour cream
1 can cream of chicken soup
1 ½ Tbs. lemon juice
4 Tbs. butter or margarine, melted
1 Tbs. poppy seeds
1 pkg. roll of Ritz crackers, crumbled

Directions:
Place shredded chicken in flat, greased 8x8 casserole dish. Mix sour cream, soup and lemon juice and spread over chicken. Mix Ritz crackers and poppy seeds. Sprinkle over top of casserole. Drizzle melted butter or margarine over top.


Serves 4
Freezes well before baking.

Snickerdoodle Cake

I'm had 11 people for dinner tonight and decided to make one of my favorite cakes.  I actually stole got this recipe from my sister...but she won't mind my sharing her secrets with you!  She'd actually love it if you'd make it and invite her over!  (Guess she'll know I made it and didn't include her tonight.)

Here are some of the major ingredients you will need to gather up.  You'll also need milk and butter, plus the ingredients to make the cake mix.

Prepare cake mix, following package directions.

This cake mix called for 3 eggs, water (I used milk) and oil.

Pour half the batter into a greased 9x13 inch greased pan. Bake at 350 degrees for 20 minutes.

While the first layer is baking prepare the caramel mixture.  I usually buy these packaged caramels (and my husband usually opens each individual candy for me while I'm preparing the cake mix.)

However, today I found these Caramel Bits in the baking section. I think I'll try them since my candy opener is at work!

Melt caramels with 1/2 cup margarine and 1/3 cup milk in saucepan over low heat stirring frequently.

The next step is to have 1 cup pecans (you can use walnuts, but I prefer pecans!)  I like my pecans pretty small in this recipe.  Your choice!

You will also need 6 ounces of chocolate chips (semi sweet or milk chocolate)...again, your choice.

When you remove your cake from the oven, lower the oven temperature to 250 degrees.

Sprinkle top of cake with chocolate chips and nuts. 

Pour heated caramel mixture over baked cake.

Spoon remaining cake batter over carmel layer. Bake at 250 degrees for 20 minutes. Increase temperature to 350 degrees and bake an additional 10 minutes.

Because all the gooey loveliness is in the middle of this cake, you don't need any icing.

However, a big dollop of Blue Bell Vanilla Bean Ice Cream is the perfect topping!

Tomorrow I'll share tonight's main course with you...Easy Lemony Chicken!  The girls always request this for their "special" days.

Till tomorrow....

debi

Complete Recipe

Snickerdoodle Cake


Ingredients:
1 Box German Chocolate cake (mix according to directions on box)
1 bag caramels
½ c. margarine
1/3 c. milk
6 oz. Chocolate Chips (semi or milk chocolate)
1 cup nuts (I prefer pecan, but walnuts can be used)
Directions:
Prepare cake mix, following package directions. Pour half the batter into a greased 9x13 inch greased pan. Bake at 350 degrees for 20 minutes. Melt caramels with margarine milk in saucepan over low heat stirring frequently. Pour over baked cake. Sprinkle with chocolate chips and nuts. Spoon remaining cake batter over carmel layer. Bake at 250 for 20 minutes. Increase temperature to 350 degrees and bake an additional 10 minutes.