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https://tasty.co/recipe/chicken-cordon-bleu-bake   Chicken Cordon Bleu Bake featured in  9 Mind-Blowing Party Food Rolls A baked casserole dish that combines chicken, ham, and cheese in a creamy sauce. Alix Traeger Tasty Team Updated on May 14, 2023 95% WOULD MAKE AGAIN Share via facebook Share via pinterest Share via email Print View recipe tips 200 Tips Total Time 1 hr 40 min Prep Time 1 hr Cook Time 40 minutes Ingredients for 5 servings 4 boneless, skinless chicken breasts 1 salt, to taste 1 pepper, to taste 1 tablespoon garlic powder 1 tablespoon onion powder 16 slices swiss cheese ½ lb ham, sliced 2 sheets puff pastry, thawed if frozen ¼ cup english mustard 1 egg, beaten Nutrition Info View Info Shop Ingredients ? Build your cart with Tasty, then choose how you want to get your order from Walmart. Add items to My Cart Powered by Preparation Sprinkle the chicken breasts with...

Glorified Broccoli Chicken I don't know how "glorified" this recipe is. I have a tendency to be very wary when I find a vintage recipe with the word, "glorified" in the title. However, for a quick and easy way to elevate chicken parts to something better than simply seasoning them and sticking them in the oven, this is better.  Notes: 1. Unless you're feeding a particularly starving hoard, save the chicken back and wings for making chicken broth or stock. I also save the drumsticks for the same purpose. A whole broiler-fryer is just too much for my little crew here. Adjust for your family size.  2. While the can of soup does contain some salt, you are welcome to add seasoning like salt and pepper to your chicken pieces after drizzling on the butter. Go easy on the salt until you're familiar with how the recipe tastes for you.  3. I have been known to dump two cups of frozen broccoli in with the chicken just before I put the soup over everything.  4...

 Last one in my current list of marinades for the end of this grilling season, but you don't have to stop using marinades. They are just as fine when used with an oven, air fryer, broiler, slow cooker, and Instant Pot.  Again, this one is from Tupperware. Credit where credit is due. Please note this recipe works equally well with fish. If you struggle like me with what to do with fish, this marinade is a simple solution to the intimidation of cooking fish. No need for a fancy grill basket, either. Just wrap the fish in foil and bake until the flesh flakes. It won't take long! I want to try this in the air fryer. 

I love marinades, especially for the grill. This marinade was originally published by Tupperware to go with a dish they sold specifically made for marinades. I own both sizes, but you don't need a special container. A good zipper-top bag (aka Ziploc) will do nicely. Just make the marinade, drop in the meat, pour in the marinade, seal it well, and put it in a container just in case of leaks in the fridge. Turn it over at least once or twice to ensure the marinade gets in all the way. 

 Oriental Marinade What can I say about this one? It's unconventional? Not really. Just not used much. If you happen to have rice wine vinegar, that really ups the ante on authenticity, but it's not a screaming necessity.  This again is from Tupperware to showcase their special marinade container, but it isn't necessary. A Ziploc bag is all you really need, but I would put the bag with the marinade in a container while in the refrigerator, just in case it leaks. 

This recipe is delicious, fast, easy, and cheap. There's even a version on campbells/com that includes cheese called Ultimate Chicken Pot Pie. Ingredients: 1 can condensed cream of chicken soup 1 pkg (12 oz) frozen mixed vegetables, thawed 1 egg 1 c. milk (divided ½ cup and ½ cup) 1 c. cubed cooked chicken or turkey 1 c. biscuit baking mix Instructions: Preheat oven to 400F. Spray a 9" pie plate with cooking spray. In a medium bowl, stir together the soup, ½ cup of milk, vegetables, and chicken. Pour into the pie plate. In a small bowl, stir together the remaining ½ cup of milk, egg, and baking mix just until it comes together. Spread the batter over the chicken mixture. (The batter is thin, but the idea is to form a crust, not biscuits.) Bake for 20 minutes or until the topping is golden brown. Serve hot. Notes: I use this when I've made chicken or turkey stock, or when I have leftover poultry meat. Since I try to keep all of the ingredie...

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Chicken and Rice Casserole I love to cook, but I work forty hours a week. I don't have time to stop off at a farmer's market for the freshest produce, etc. I rely on pre-packaged items to make my evenings as stress-free as possible. Quick meals help to keep us from eating just before we crawl off to bed. When you don't get home before 6 PM, you want to eat ASAP! That's why I rely on the recipes off of bottles, boxes, cans, and jars. The manufacturer's test kitchens have tried it, and they're trying to show off their product in the best possible light. I can, and have, picked up a few boxes and cans and then proceeded to use the recipes on them for my entire week's menus. Give it a try! This is also a handy trick if you find yourself in possession of an odd ingredient. This jar of chicken gravy had been bought for a recipe, now long forgotten. I normally don't like gravy, but the casserole idea intrigued me enough to give it a try. I had all ...