Category: Recipes

My dad made these for Christmas when we were visiting and they were quite tasty. I have had the recipe for a few years and just have not made them in awhile.
2 cups Bisquick
1 lb. sausage (hot & spicy)
1/2 cup water
Mix dough and roll out to 1/8 inch thick. Spread thin crumbled sausage. Roll as for jelly roll. Freeze or refrigerate. Slice thin and bake at 450 degrees for 12-15 minutes.
Notes: Leave sausage out at room temperature and spread it on the dough with a knife. Roll slices better if frozen slightly.

I originally found this over at Kraft. I have not made it in a while but, think I may try again soon.
Cheesy Chicken and Vegetable Bake
Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings, about 1-1/3 cups each
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup hot water
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 can (10-3/4 oz.) low-fat reduced-sodium condensed cream of chicken soup
1/3 cup BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream
1-1/4 cups KRAFT 2% Milk Shredded Reduced Fat Mild Cheddar Cheese
1 bag (16 oz.) frozen mixed vegetables, thawed, drained

PREHEAT oven to 400°F. Sprinkle 1/2 cup of the dry stuffing mix evenly on bottom of 13×9-inch baking dish; set aside. Add hot water to remaining stuffing mix; stir just until moistened. Set aside.
PLACE chicken over dry stuffing mix in baking dish. Mix soup, sour cream, cheese and vegetables; spoon over chicken. Top with the prepared stuffing.
BAKE 30 min. or until chicken is cooked through.

I originally found this recipe over at Near East. They have some pretty easy recipes.

1 tablespoon olive oil
12 ounces boneless, skinless chicken breast halves (about 3), cut into
1/2-inch pieces
1/2 cup chopped onion
1 clove garlic, minced
1-1/2 cups firmly packed chopped fresh spinach or one 10-ounce package
frozen chopped spinach, thawed and well-drained
1-1/4 cups water
1/2 cup sliced fresh mushrooms
2 tablespoons dry white wine or lemon juice
1 package (5.7 ounces) NEAR EAST Herbed Chicken Flavor Couscous Mix
Grated Parmesan cheese
In large skillet, heat olive oil over medium heat Add chicken, onion and
garlic; cook 3 to 4 minutes, stirring frequently, or until chicken is no
longer pink inside.
Stir in spinach, water, mushrooms, wine and contents of Spice Sack;
bring to a boil.
Stir in couscous; cover and remove from heat; Let stand 5 minutes; Fluff
couscous lightly with a fork; Sprinkle with cheese.

Crockpot Chicken and Mushrooms
4 boneless skinless chicken breast
pepper
lemon pepper
paprika
1 cup sour cream
1 can cream of mushroom soup
1 small can of mushrooms or 8 oz. sliced fresh mushrooms
1/4 cup white wine or chicken brothAfter removing the skin, sprinkle the chicken breasts with salt, pepper, lemon pepper,
and paprika, then place in the crockpot.

Mix together the remaining ingredients and pour over the chicken pieces.

Cook on low 6-8 hours. Serve over rice or egg noodles.

I orignally found this recipe on a package of Athenos Feta Cheese. I purchase the already chopped peppers that you can get in your local supermarket.
Easy Feta Chicken Bake

6 boneless skinless chicken breast halves (about 2 lb.)
2 Tbsp. lemon juice, divided
1/4 tsp. salt
1/4 tsp. black pepper
1 pkg. (4 oz.) ATHENOS Crumbled Feta Cheese with Basil & Tomato
1/4 cup finely chopped red pepper or whatever color pepper you can get
1/4 cup finely chopped fresh parsley
PREHEAT oven to 350°F. Arrange chicken in 13×9-inch baking dish.
DRIZZLE with 1 Tbsp. of the lemon juice. Season with salt and black pepper.
Top with feta cheese; drizzle with remaining 1 Tbsp. lemon juice.

BAKE 35 to 40 min. or until chicken is cooked through. Sprinkle with red pepper and parsley.

I am not sure where I originally got this recipe from but, it has become a family favorite.
Makes: 6 servings. Ingredients
10 ounces frozen chopped broccoli
4 cups cooked chicken
1 can condensed cream of chicken soup
1/2 cup mayonnaise
4 ounces can of mushrooms stem and pieces drained
3/4 cup grated Parmesan cheese
Directions
Cook broccoli according to package. Drain and spread in a 13×9 baking dish. Mix the cooked chicken, soup, mushrooms and 1/2 cup Parmesan cheese in a bowl. Spread chicken mixture over broccoli. Sprinkle remaining cheese over top. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and stir. Cover and bake an additional 15 to 20 minutes. May be covered and frozen for cooking at a later date.

I found this recipe on the back of couscous box a few years ago, I think it is very tasty.
1 tablespoon olive oil
2 cups chicken breast, skinless, diced
1 clove garlic, minced
1-1/4 cups water
2 tablespoons white cooking wine
1 Package (5.9 oz.) NEAR EAST Couscous Parmesan Mix
2 cups fresh or frozen broccoli flowerets, thawed, chopped
1/4 cup feta cheese, crumbled
1 cup fresh tomatoes, chopped

1. In large skillet, heat olive oil over medium heat. Cook chicken and garlic for 5 to 8 minutes or until chicken is golden brown and no longer pink inside.
2. Stir in water, cooking wine and contents of spice sack; bring to a boil.
3. Stir in Near East couscous and broccoli; cover and remove from heat. Let stand 5 minutes. Stir in cheese and tomatoes right before serving.