[ Tawn's Yummy Baked Chicken ]

Tawn's Yummy Baked Chicken - serves 4

4 large chicken breasts, halved 

2 cups lite sour cream

1 cup peach jame

1 package of onion soup mix

Directions:

- foil a baking dish (9x9 or 9x13 - whatever works for you)

- place cut up chicken in the pan 

- in a bowl, mix the sour cream, preserves and soup mix

- spoon over the chicken

- cover with foil

- bake at 325F for an hour ... 

If you try it, let me know what you think. 

[chicken: Shredded Chicken Casserole]

I'm not a casserole girl ... I mean, I like them - but I rarely make them.  Why?  Mainly because they're high-fat, high-calorie ... a heart attack waiting to happen.  But tonight I was wanting something cozy and something different with the chicken breasts I had thawed today.  I found this recipe online and made some changes to come up with this ... it was GOOD.   Next time?  I would try adding some finely chopped broccoli ... just for fun. *wink* 

Shredded Chicken Casserole

4 skinless, boneless chicken breast halves

2 tbsp butter, melted

1/2 cup crushed Vegetable Breton crackers

1 cup sour cream

1 can condensed cream of chicken soup

1 cup shredded Cheddar cheese

Directions

- Place the chicken breasts into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken breasts are no longer pink in the center, about 20 minutes. Drain the water, then shred the chicken.

- Preheat oven to 350 degrees. Combine the melted butter & crackers; set aside.

- Mix the sour cream and cream of chicken soup in a bowl; spoon half of the soup mixture into a 9x9-inch baking dish (I line my with foil for easy clean-up).

-  Add the shredded chicken, then pour the remaining half of the soup mixture on top. 

- Sprinkle with Cheddar cheese; then top with the cracker mixture.

- Bake in the preheated oven until cheese has melted and the sauce is bubbly, about 25 to 30 minutes.

[Chicken In Sour Cream]

Mom made this for special occasions ... I always knew when company was coming when I smelled this in the oven ...

CHICKEN IN SOUR CREAM
350F for 1 hour

This is my mom's recipe, a favourite of mine growing up. It was a "for company" recipe but I use it all the time. SO good.

4 chicken breasts
2 cans mushroom soup 
1/2 pt sour cream
1 pkg onion soup mix
1/2 tbsp dill weed

Directions:

Brown chicken in oil (I actually don't do this ... too many calories *GRIN*)
Combine all ingredients (um, not the chicken)
Pour over chicken in 9x9 pan and bake COVERED for 1 hour.

[Tawn's Yummy Baked Chicken]

Tawn's Yummy Baked Chicken - serves 4

4 large chicken breasts, halved (I like smaller portions ..)

2 cups lite sour cream

1 cup preserves (I used orange marmalade - but had thought it was peach jam *grin*)

1 package of onion soup mix

Directions:

- foil a baking dish (9x9 or 9x13  (whatever works for you)

- place cut up chicken in the pan (see ... this is triiiiicky)

- in a bowl, mix the sour cream, preserves and soup mix

- spoon over the chicken

- cover with foil

- bake at 350F for an hour ...