Ritzy Chicken

Sean named this casserole I made up tonight.

He's so creative. :)

This meal is far from "ritzy"!

Ingredients:
3 large chicken breasts
1 can Cream of Mushroom
1 can Cream of Chicken
8 oz Sour Cream
1 stick butter
1 cup cheddar cheese (I used sharp cheddar)
1 sleeve Ritz Crackers
1 Tblsp Minced Onion
Garlic Salt to taste
Pepper to taste
Rice

Boil the chicken breasts and then cut them up. Mix them with the cream of mushroom, cream of chicken, sour cream, 1/2 stick of butter, garlic salt, pepper, minced onion and cheese. Pour into a greased 9x13 casserole dish. Crush the Ritz Crackers all over the top of the dish and then drizzle the other 1/2 a stick of melted butter. Bake for 3o minutes at 350.

Serve over Rice.

Chicken Salad

This is a SUPER DELICIOUS chicken salad recipe I made yesterday!
I can't stop eating it!

Ingredients:
2 1/2 cups diced, cooked chicken
4 bacon strips, cooked and crumbled
1 (8 oz) can sliced water chestnuts, drained
1/2 cup thinly sliced celery
1 cup halved green grapes
3/4 cup mayonnaise
1 Tblsp dried parsley flakes
2 teaspoons finely minced onions (I used dried minced onion)
1 tsp lemon juice (I used lime juice)
1/4 tsp ground ginger
1 dash Worcestershire sauce
salt and pepper to taste

Combine chicken, bacon, water chestnuts, celery and grapes in a bowl, set aside. In another bowl, whisk together remaining ingredients; add to salad and toss to coat. Chill until serving.

Peanut Butter Pie

Seriously EASY and YUMMY!!!!
Stole it off another blog that I read. :)Ingredients:
1 pie crust (I just bought a frozen one)
3/4 c powdered sugar
1/2 cup creamy peanut butter
1 pkg. Instant Vanilla Pudding (I used French Vanilla)
2 cups milk
8 oz. container whipped topping (or you could make your own)

Bake the pie crust and cool to room temp. Mix the peanut butter with the powdered sugar using a fork until you have a peanut butter crumble. Whisk the milk with the Instant Pudding mix and put into fridge for about 5 minutes while it sets. While that is setting, put about 3/4 of the peanut butter crumbles into the pie shell. Then, put the pudding on top of that and place in the fridge for a couple of minutes again. Spread the entire whipped topping container on top of it and then sprinkle the remaining peanut butter crumbles on the top. Keep refrigerated until you serve.

Italian Pasta Salad

Probably about a year ago, we went to my friend Jamie's house for a play date and lunch. She made this pasta salad and I loved it. There was even olives in it (which I picked out)!!! For those of you who don't know, I HATE olives.
So she sent me the recipe (which I lost), but I remember it was really easy and thought I may have remembered it...so Jamie, if you're reading this, SORRY if I botched the recipe! I just made it from memory...it was still delicious though!
(I forgot to take the picture until hours after I made it and it had been half eaten! Oops!)Ingredients:
1 box Rotini
1 bottle Italian Dressing
1 container grape tomatoes (cut in halves)
1 small can chopped black olives (Jamie may have used green when she made it)
1/2 red onion finely chopped
1 container of Feta Cheese Crumbles

All you do is cook the pasta, let it cool a bit and then add the dressing. I only used probably 3/4 of the bottle. I let it cool more while I chopped the veggies and then added those and refrigerated it until it was cold before I added the feta cheese.

I'm not a fan of blue cheese, but I'm sure you could use that as well in this recipe...and like I mentioned above, green olives would work too...or if you're like me, you could just leave them out all together! :)