Four Cheese Bacon Stuffed Smothered Chicken Casserole

This recipe came from a food blog.  It looked interesting but the person that wrote the recipe had the instructions so convoluted that I had to literally watch the video to determine how to assemble the dish.  Then I rewrote the ingredients list and instructions to make the process clearer.

Since I cook for just myself, I used one package of chicken tenders in place of the breasts. If you use breasts, they need to be thin.

I used a one quart casserole dish and made two layers with the stuffing mixture spread on top of the bottom layer rather than rolling them.  I used mozzarella and medium cheddar cheeses. 

The package of chicken tenders had eight in it.  I put the soup mixture in the bottom of the dish then placed four tenders on top.  I spread the chicken stuffing mixture on top of the bottom layer of tenders then put the other four on top of that.  

 

Four Cheese Bacon Stuffed Smothered Chicken Casserole

2 T. olive oil

1 tsp. butter

¼ red bell pepper, chopped

½ onion, chopped

½ can cream of chicken or mushroom soup

¼ c. water

½ c. grated Mozzarella cheese

Saute onion and pepper in oil and butter. 

Stir in soup and water. 

Spread in bottom of baking dish.

Stuffing for chicken:

8 oz. cream cheese

1 T. onion, minced

1 T. Italian seasoning

1 T. garlic powder

1 tsp. pepper

2 tsp. lemon juice

6 slices of bacon, cooked and chopped

Mix in bowl and spoon 2 T. on each chicken breast. 

Roll up and secure with toothpick.

Dip each breast in 1 beaten egg and coat with Italian Bread Crumbs.

Brown in oil. 

Place in baking dish, pressing each breast down into the pepper mixture.  Spoon some of the mixture over the chicken breasts.

Top with ½ cup grated cheddar and ½ cup grated Monterey Jack cheese.

Bake at 350° for 25 minutes.

Top with 6 additional slices of cooked chopped bacon.  Bake for 5 minutes.

Zucchini Bread

This is a recipe I've used since 1976.  It came from Mrs. Hester Cline in Enid, Oklahoma.

It's good while still warm after baking, but much better if you wrap it in foil and let it stand overnight before slicing.

ZUCCHINI BREAD

3 c. flour

1 tsp. baking soda

¼ tsp. baking powder

1 tsp. salt

3 tsp. cinnamon

3 eggs

1 c. oil

2 c. grated zucchini

2 c. sugar

2 tsp. vanilla

1 c. raisins

1 c. chopped nuts

Beat eggs until fluffy.  Add oil, zucchini, sugar, vanilla, raisins

and nuts.

Sift together dry ingredients and add to zucchini mixture.

Mix well.

Bake in greased loaf pan at 325° for 1 hour.  4 mini-loaf pans

can be used.

A Different Twist on Taco Soup!

A friend shared her taco soup recipe with me.  It's a different twist on taco soup since it has canned cream soups added to the mixture.  The old standby recipe I've used for years is more like a chili while hers is creamy.

It's super quick to put together but does need to simmer a while to let the flavors develop.

Thanks, Tracie, for sharing with me!

Tracie Carter’s Taco Soup

1 lb. hamburger

Diced onion

Garlic powder

1 can Cream of Mushroom soup

1 can Cream of Chicken soup

2 cans mixed vegetables

1 can Ro-tel tomatoes

1 can pinto or kidney beans

1 can chicken broth

1 cup milk

Taco seasoning

Brown meat with onions, add other ingredients and simmer for an hour.

I used pinto beans, mild Ro-tel and 5 tsp. of taco seasoning.