~Loaded Chicken & Potatoes~

Loaded Chicken & Potatoes

Ingredients:

1 lb boneless chicken breasts, cubed (1?)

6-8 medium skin on red potatoes, cut in 1/2? cubes

1/3 c olive oil

1 1/2 tsp salt

1 tsp black pepper

1 Tbsp paprika

2 Tbsp garlic powder

2 Tbsp hot sauce (more if you like it HOT)

Topping:

2 c fiesta blend cheese

1 c crumbled bacon

1 c diced green onion

How to Make:

1. Preheat oven to 400 degrees. Spray a 9X13? baking dish with cooking spray.

2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..

3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).

4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.

~Crispy Cheddar Chicken~

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts

2 sleeves Ritz crackers(the vegetable ritz are delicious if u can find them.)

1/4 teaspoons salt

1/8 teaspoon pepper

1/2 cup whole milk

3 cups cheddar cheese, grated

1 teaspoon dried parsley

Sauce:

1 10 ounce can cream of chicken soup( i used fat free)

2 tablespoon sour cream( i use fat free greek yogurt)

2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken

~Caramel Apple Pie~

Caramel Apple Pie

Pie crusts for a 9 inch double crust deep dish pie

1/2 cup packed brown sugar

1/4 cup butter, melted

1/3 cup all-purpose flour

5 cups thinly sliced apples

2/3 cup white sugar

3 tablespoons all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon lemon juice

20 caramels, halved

2 tablespoons milk

Directions

Preheat oven to 375 degrees F (190 degrees C).

To Make Taffy: 

In a small bowl combine brown sugar, melted butter or margarine, and 1/3 cup flour. Mix well and set aside.

To Make Apple Filling: 

Place apples in a large bowl. Add white sugar, 3 tablespoons flour, cinnamon, and lemon juice. Toss until all ingredients are mixed well and apples are thoroughly coated.

Spoon half of apple filling into pastry-lined deep-dish pan. Top with half of caramels and half of taffy mixture. Repeat process with remaining apple filling, caramels and taffy mixture. Place top pastry over filling and seal well (this is very important--if edges are not sealed, caramel will leak out all over). Cut steam vents and brush top crust with milk or light cream.

Cover pie with foil and place on a baking sheet. Bake in preheated oven for 25 minutes. Remove foil from pie and bake for another 20 to 25 minutes, until crust is golden. Serve warm.