Post by savage on Apr 16, 2007 14:40:56 GMT -5
Honey Mustard Chicken Casserole
6 Chicken Breasts (boneless & skinless)
2 Tbsp. canola oil
2 cloves garlic (minced)
One bottle of Ken's Honey Dijon Salad Dressing
1 lb. red potatoes, boiled and halved (or quartered)
1 (10oz) pkge. frozen broccoli spears (cooked and drained)
1 cup shredded Cheddar cheese
Preheat oven to 350.
In a large skillet lightly brown chicken in oil on both sides. Add garlic and saute lightly.
Layer in a greased 9x13 glass baking dish, chicken, 1/2 of Ken's dressing, potatoes, broccoli spears, the last half of Ken's bottled dressing and last top with shredded cheddar cheese.
Bake, covered for 30 - 40 minutes....or until bubbly.
6 Chicken Breasts (boneless & skinless)
2 Tbsp. canola oil
2 cloves garlic (minced)
One bottle of Ken's Honey Dijon Salad Dressing
1 lb. red potatoes, boiled and halved (or quartered)
1 (10oz) pkge. frozen broccoli spears (cooked and drained)
1 cup shredded Cheddar cheese
Preheat oven to 350.
In a large skillet lightly brown chicken in oil on both sides. Add garlic and saute lightly.
Layer in a greased 9x13 glass baking dish, chicken, 1/2 of Ken's dressing, potatoes, broccoli spears, the last half of Ken's bottled dressing and last top with shredded cheddar cheese.
Bake, covered for 30 - 40 minutes....or until bubbly.