The SD card in my camera is brimming with photos and I haven’t brought myself to sort through them yet.
In the meantime, how about a recipe…
When we were first married, a mere year and eight months ago, Ben requested a dish his step-mom usually cooks. It is seemingly unhealthy and involves copious amounts of cheese. He loves cheese. She kindly shared the recipe which is fittingly called Cheesy Chicken.
Nevertheless, it doesn’t hurt to eat a calorie laden meal once in awhile, especially if you make it yourself (right?).
1 stick of unsalted butter
2-3 chicken breasts, cut in pieces
2 c. buttermilk, divided
1-2 c. of Bisquick
1 can cream of mushroom soup
2 c. cheddar cheese, shredded
Serve with: rice, a green vegetable would help
Melt the stick of butter in a 9×13″ baking dish, in an oven set at 375 degrees.
Meanwhile, dip each piece of chicken in buttermilk and then coat it in Bisquick. Put the chicken pieces in the buttered dish, season with salt and pepper, and bake for 30 minutes.
Mix together the soup, 1 c. buttermilk and cheese.
Reduce oven heat to 350 degree. Turn the chicken pieces, pour the soup mixture over the chicken and return the pan to the oven. If you want, go crazy and sprinkle more cheese on top, but it’s unnecessary. Bake for an additional 20 minutes.
Serve the chicken over rice, generously spoon on the gravy.
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