Poppy Seed Chicken Casserole

Classic "church potluck" supper!

We all know that casseroles aren't considered a "fancy" meal, but I love making (and serving) them.  I also enjoy a good chicken casserole, and this one is a great combination that turns into comfort food for the whole family.

Poppy Seed Chicken Casserole is a creamy, cozy baked dish that is especially popular in southern-stye American home cooking. The chicken is tender and folded into a creamy sauce, topped with a buttery, crunchy layer and baked until bubbly and golden.

I made this yesterday, and they loved it!  Let me tell you, it smelled so good baking, and I was really glad they waited long enough, before digging in, to let me take a couple of pictures. And, as you can see, they opted out of a veggie. Haha!

Ingredients:

5 cups of cubed or shredded rotisserie or left over chicken

1 sleeve (2 cups) Ritz Crackers, crushed (or your favorite buttery crackers)

1/2 cup (1 stick) butter, melted

1 Tbsp. poppy seeds 

1 (10.5 oz. can) cream of chicken OR cream of mushroom soup

1 (8 oz.) container sour cream

2 cups shredded sharp cheddar cheese (I use extra sharp)

Instructions:

Preheat the oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with Pam.

Mix crackers, melted butter, and poppy seeds together in a large bowl until combined; set aside.

Stir condensed soup and sour cream together in a medium bowl; add chicken and mix together well. (I added a little Worcestershire Sauce and garlic powder too.)

Sprinkle with Cheddar cheese, then top with cracker mixture.

Bake in the preheated 350' F. oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.  

Serves: 6

A Tip from Grammy:

-Use 4 boneless, skinless boiled and shredded chicken breasts in place of precooked.

-Spice up the sour cream/condensed soup mixture with Worcestershire sauce, garlic, lemon juice or pepper, if desired.

-Serve as is or over rice or egg noodles, and with a salad, green vegetable and rolls.

-Exclude the cheese and it will still taste great!

Be encouraged!

"All the law is fulfilled in one word;...LOVE your neighbor as yourself.  -Galatians 5:14

Stuffed Artichoke Casserole

Absolutely delicious!

Photo from Pinterest

Stuffed artichokes are one of my family's most favorite dish, but, with the cost of artichokes being so high, it's a struggle to afford them for my large troop.

Using all the same ingredients that are in my stuffed artichokes, this casserole presents all the same delicious flavors with much less cost per person. But, guess what the best part is? It takes just about 5 minutes to prepare and then let the oven do the rest. Yes, my kind of recipe! 

Ingredients: 

1 (14 oz.) can artichoke hearts, cut into quarters and drained (rinse lightly to remove the briny taste)

1/2 cup plain breadcrumbs

2 Tbsp. fresh parsley, chopped or 2/3 tsp. dried parsley flakes

Pinch of oregano (if desired)

3 cloves garlic, minced

4 Tbsp. Parmigiano cheese, grated

3-4 Tbsp. olive oil

Salt and Pepper to taste

Instructions:

Preheat oven to 375'F. and spray a casserole dish with cooking spray

In a large mixing bowl, combine bread crumbs, parsley, garlic, Parmesan cheese. Now add the olive oil, salt and pepper, stir again. Make moist enough to form a  small ball when formed. Lastly, add the artichoke hearts and gently mix all together.

Pour into a small casserole dish, spread out evenly. Sprinkle with a little more olive oil and grated Parmesan.  Cover tightly with aluminum foil and bake at 375'F. for 20 minutes.

Increase the oven temperature to 400'F.  Remove the lid and bake for an additional 10 minutes or so until the breadcrumbs are golden brown.

It's that easy!

Yields: 4 servings

A Tip from Grammy: 

-Double the recipe for a larger group

-If you like a more briny flavor, don't rinse the artichoke hearts

Be encouraged!

Because Christ is alive, we have "an inheritance incorruptible and undefiled...reserved in heaven."  -1 Peter 1:4

Chicken Pot Pie

Comfort food at its' best!

This is the time of year I start thinking about, what we call, "comfort food." This recipe is one of my favorites, easy and full of flavor!

This is an excellent recipe and one that's quick to make, and you can simplify it more by buying a premade crust from your grocery store.

It's a great way to use leftover chicken or turkey.  I also love using Rotisserie chicken because it adds extra flavor and is always tender.

My granddaughter's husband said he wasn't a fan of pot pie, but he would taste it anyway.  Yay, a convert!   He loved it, and is looking forward to it again.  Guess I'm going to have to make this soon!

Since we're getting close to  Thanksgiving, this is a great way to use up some of that leftover Turkey.  Just substitute it for the chicken and "Viola!"  Turkey Pot Pie.

Crust:

2 cups all-purpose                                 

1 tsp. salt
2/3 cup plus 2 Tbsp. shortening         
4-6 Tbsp. cold water


Filling:
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 cups chicken broth (from 32 oz. carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
3 med. potatoes, par-boiled and diced

Instructions:

Heat oven to 425'F. 

Combine flour and salt in large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumbs.  Mix in enough cold water with fork until flour is moistened.  Divide dough in half.  Shape each half into a ball;  flatten slightly.  Wrap 1 ball in plastic food wrap; refrigerate.

Roll out remaining ball of dough onto lightly floured surface into 11" circle.  Fold into quarters.  Place dough into ungreased 9" pie plate; unfold dough, pressing firmly against bottom and sides.  Trim crust to 1/2" from edge of pan; set aside.

In 2-quart saucepan, melt butter over medium heat.  Add onion; cook 2 minutes, stirring frequently, until tender.  Stir in flour, salt and pepper until well blended.  Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.  Stir in chicken and mixed vegetables.  Remove from heat.  Spoon into crust-lined pie plate.

Roll out refrigerated ball of dough onto lightly floured surface into 11" circle.  Gently fold dough into quarters.  Place dough over filling; unfold to cover top.  Trim, seal and crimp edges.

Bake 30-40 minutes or until crust is golden brown.  During the last 15-20 minutes of baking, cover edge of crust with strips of aluminum foil to prevent excessive browning.

Let stand 5 minutes before serving.

Yields: 6

Be encouraged!
"You have made known to me the paths of life; you will fill me with joy in your presence."   -Acts 2:28

Cheesy Potato Casserole

A classic, old-fashioned crowd pleaser!

For a classic, old-fashioned cheesy potato casserole, the simplest recipe often uses frozen hash browns a can of condensed soup and sour cream. This version, sometimes called "funeral potatoes," is a beloved comfort food known for its creamy, rich texture and buttery, crispy topping. 

My dear friend, Linda, gave me this recipe and I know how good a cook she is, so I'm passing it down to you all.

She got it from a mutual friend way back in the 80's and it's a hit with her family and friends whenever she makes it.

I did tweak it a little (very little) because of my family's tastes and that's exactly what you should do when you cook!

Ingredients:

32 oz. pkg. of Ore Ida frozen hash brown potatoes (thawed)

1 (small to medium) onion (finely chopped & sautéed in butter)

1 stick (8 Tbsp.) melted butter

1 (10.75) oz. cream of chicken soup

1 pint (2 cups) sour cream

2-3 cups shredded cheddar cheese

1/2 tsp. salt

1/4 tsp. black pepper

*Optional: 

2 cups corn flakes (crushed)

2 Tbsp. butter (melted)

Instructions:

Preheat oven to 350' F. Prepare a 9x13" baking or casserole dish.

In a large bowl, mix together the thawed hash browns, condensed soup, sour cream, and melted butter. Stir in the chopped onion, if using. Season generously with salt and pepper.

Stir 1 1/2 cups of the shredded cheddar cheese into the potato mixture.

Spread the potato mixture evenly into the prepared baking dish. Top with the remaining cheese. (I always seem to add more cheese, my family loves a cheesy topping.)

*Optional Topping: In a separate bowl, crush corn flakes, and mix together with  melted butter. Spread on top of casserole. 

Bake, uncovered, for 50–60 minutes, or until the sauce is hot and bubbly around the edges and the topping is golden brown.

Let the casserole sit for 5–10 minutes before serving. 

A Tip from Grammy:

-Thaw the hash browns completely, this prevents a watery casserole and ensures even baking.

-Add chopped jalapenos for a little heat.

-Perfect make-ahead casserole, and will keep up to two days in the fridge. Let it come to room temperature before baking.

Be encouraged!

"Blesses are the peacemakers, for they shall be called sons of God". -Matthew 5:9

Easy Kielbasa & Pasta Casserole

 Only Five Ingredients!

This is an irresistible, quick and delicious recipe for those of us who love Kielbasa, yet get a little tired of the cooking it the same old way.

It only takes about 20 minutes to make, and that includes cooking the kielbasa and spinach first.   I added some leftover peas I had in the fridge and used spaghetti sauce instead of the pizza sauce it calls for...I just like pizza sauce on pizza!

My husband's only complaint was that I didn't remove the casings from the sausage first, he doesn't like rind of any kind.  So, next time, I'll make sure to take it off and then slice the kielbasa...for my honey!   Other than that one "picky" criticism, he had two helpings!  

Ingredients:

1 1/2 cup sliced kielbasa, regular or turkey
1 cup pizza sauce (I used spaghetti sauce)
1 cup sautéed baby spinach, coarsely chopped
3 cups cooked penne pasta (I used Cavatappi)
3/4 cup grated parmesan cheese




Preheat oven to 350'F. 

Cook sliced kielbasa in pan with 1 Tbsp. olive oil; combine first four ingredients into a prepared casserole dish.  Do not add the parmesan.

Sprinkle grated parmesan over top.

Bake for 10-12 minutes until hot; remove from oven and let set up for about 5 minutes before serving.

Isn't this easy?   I love quick casseroles that make a hearty meal and take no time at all to prepare!  

Enjoy!





 Be encouraged!
"And let the peace of Christ rule in your hearts, to which indeed you were called in one body.  And be thankful."  -Colossians 3:15

Inside-Out Stuffed Peppers

 A great dinner any night of the week!

As I was looking through the veggie drawer in my fridge, I noticed I still had half a package of tri-colored, chopped peppers, an onion and garlic.  I also had left-over rice...and even sauce!   I wished the peppers were whole, so I could make hubby one of his favorite dinners, stuffed peppers.

I wasn't giving up though, so I decided to make a casserole out of all these yummy ingredients.  It's always fun to throw a bunch of things together and see what comes out of it.  Guess what? They all loved it!  Yay!  

In these types of recipes, you can add your favorite ingredients. Maybe some Italian sausage, chopped olives, crushed red pepper for heat, Provolone instead of Mozzarella!  It's your kitchen and your show...have fun!

Ingredients:
1 Tbsp. olive oil

2-3 cloves garlic, minced                       
1/2 cup onions, chopped
2 cups bell peppers, chopped (I used 2 cups of combined yellow, red and green)
2 cups cooked rice
1 lb. lean ground beef
1/2 Tbsp. parsley
1/2 cup Parmesan (plus some for topping)
1 1/2 cup tomato sauce
Salt and pepper, to taste
1 cup mozzarella, shredded (for top of casserole)

Pour olive oil in large skillet, on medium high heat.  Add garlic, onions and peppers; cook until just tender, about 8-10 minutes.  Remove to a bowl; set aside.

Place ground beef in the same pan and brown; drain any extra fat.  Add peppers and onions mixture back to the pan with beef, stir together.  

Add cooked rice, parsley, Parmesan and tomato sauce, salt and pepper.  Mix well and cook together for another  few minutes.

Pour into a prepared 7X11" baking dish.  Top with the mozzarella and a sprinkling of more Parmesan.

Bake at 375'F. for 15-20 minutes or until cheese is melted and casserole heated through.

Be encouraged!

Being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus.  -Philippians 1:6

Tater Tot Casserole

 Easy, Peasy and Oh, So Tasty!

Photo from Pinterest

Sometimes just browsing the internet for new recipes really pays off!  I found this Tater Tot Casserole on a number of sites and decided to try it for a quick and easy dinner. Everyone loved it! It's got flavorful ground beef, topped with a creamy mixture of sour cream and cream of mushroom soup...add a layer of cheese and top with crunchy tater tots and more cheese! How could it not be delicious?

I don't know why, but these types of casseroles are perfect for when the temperatures drop and you're needing some good ol' fashioned comfort food.

Then I decided to look for variations and "Wow" they had a bunch of different ways to enhance or totally change the flavor.  I'll let you know a few at the end of the recipe. I hope you'll give them a try, I know I'm planning on doing just that!

I'm also tweaking a couple of things that I thought it needed, like I felt it could use more than just 1 lb. of hamburger and there definitely needed twice as much cheese, which I've changed for this recipe. As I've said before, always play with a recipe and make it to please your family's taste!

Photo from Pinterest

Ingredients:

1-1 1/2 lb. ground beef

1 small onion, finely chopped

2 cloves garlic, minced

1 can (10.5 oz.) cream of mushroom soup

1 cup sour cream

2 cups shredded sharp cheddar cheese

1 pkg. (32 oz.) frozen tater tots (do not defrost)

Salt and Pepper to taste

1 Tbsp. olive oil

Instructions:

Preheat and prep: Preheat oven to 375'F. Grease a 9x13 baking pan with cooking spray or a little oil to prevent sticking.

Heat a tablespoon of olive oil in a large skillet over medium heat. 

Add chopped onion and minced garlic, cooking until the onion is soft and translucent (about 5 minutes). Spread into prepared pan.

Add ground beef, breaking it up with a spoon into small pieces and is no longer pink. Season with salt and pepper. (You can add some vegetables here, like peas, green beans or corn, if desired.)

In a large bowl, combine the cream of mushroom soup and sour cream and stir until smooth. Spread this  mixture over beef layer, adding a creamy richness to the beef.

Sprinkle half the shredded cheese (1 cup) over the soup mixture.

Arrange the frozen tater tots in a single layer on top of the cheese, covering the surface for maximum crispness.

Bake in preheated oven for 35-40 minutes until tots are golden brown and crispy.

Carefully remove from oven and sprinkle remaining cheese on top. Return to the oven for 5-7 minutes more or until cheese if melted.

Cool for about 5 minutes before serving. This will allow the layers to set up, making it easy to cut into squares...or you can just spoon it out, it's still going to taste the same. LOL!

A Tip from Grammy:

       -Garnish with chopped parsley or chopped green onions.

       -Serve with a side salad and some roasted veggies.

       -Make individual servings in ramekins to make it special.

       -Add different seasonings to the meat, Steak seasoning, Taco seasoning, Chili              Seasoning, Ranch dressing...see where I'm going with this. ;)

      

Be encouraged!

"Seek first the kingdom of God...and all these things shall be added to you." -Matthew 6:31, 33

Swiss Vegetable Casserole

 Serve this casserole with any meal...so good!

(Photo from Food Network website)

I made this recipe last year for Easter. Even though I should know better than to try a new recipe on a holiday, but I was totally bored with the same old green beans or corn. You know what I mean? 

Anyway, thanks to the Food Network site, I discovered this delicious casserole using frozen broccoli, cauliflower, carrots and flavored with Cream of Mushroom soup, sour cream, Swiss cheese and fried onions. 

We had a table full of food so, of course, I forgot to take pictures of my latest find. But, as you can see from the pic on the Food Network site, it's just so colorful and appetizing.

It took less than 5 minutes to prepare and is the quickest casserole I have made! You have to love anything that's quick and easy in the kitchen...especially on a holiday! 

Ingredients:

1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup

1/3 cup sour cream

1/4 tsp. ground black pepper

1 bag (16 ounces) frozen vegetable combination, thawed (broccoli, cauliflower, carrots) 

1 can (2.8 ounces) French's Fried Onions (divided) (1 1/3 cups)

1/2 cup shredded Swiss cheese (2 ounces)

Directions:

Preheat oven to 350'F. Spray a 2-quart casserole dish with cooking spray.

Stir soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in a 2-quart casserole. Cover the casserole with lid or aluminum foil.

Bake for 40 minutes or until the vegetables are tender, then stir them.

Top with remaining onions and cheese. Bake 5 minutes or until the cheese is melted.

Be encouraged!

"God's love for us will never change...He will love us forever!"

Cheesy Chicken and Rice Casserole

 This is so yummy!

Here's a great recipe to use up any leftover chicken or rice.  If you're starting from scratch, you can prep the day before and then just put everything together and bake!   It's a win-win either way.

My family loved this dish tonight and had seconds.  Casseroles are so versatile...you can trade out the peas for your favorite veggie or combine the cheddar with other cheeses of your choice.   Remember to cook for your family's tastes...never be afraid to experiment.  Just enjoy!


Ingredients:

2 cups cooked rice
2 cups cooked boneless chicken breasts, cut into small chunks (I boiled 2 boneless breasts)
2 Tbsp. olive oil
1/2 onion, diced
2-3 cloves garlic, chopped
1/2 carrot, diced
1 cup frozen peas
3/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. cayenne pepper
1 cup extra sharp cheddar cheese, shredded (for topping)

Pour olive oil into a pan and sauté the onion, garlic, carrot until tender; add frozen peas, salt and peppers and let simmer a few minutes more.  Set aside. 


Sauce:

2 Tbsp. butter
2 Tbsp. flour
1 1/2 cup chicken broth
1/4 tsp. salt
1/8 tsp. black pepper
1 1/2 cup extra sharp cheddar cheese, shredded

Preheat oven to 350'F.

Melt butter in a medium saucepan over low heat.  Add flour and stir until smooth, this only takes a couple of minutes.  Slowly pour in chicken stock, use a whisk to keep stirring until sauce thickens and has no lumps. Add salt and black pepper; stir.  Add the cheddar cheese and continue to stir on low, until all the cheese is melted and the sauce is smooth and creamy.

Add the cooked rice, cooked chicken, seasonings, sautéed vegetables; mix together well. 

Pour into a greased 2 qt. casserole dish.  

Spread remaining 1 cup cheddar cheese over the top and sprinkle with paprika (if desired). 

Bake for 30 minutes uncovered or until the cheese on top melts.


A Tip from Grammy:

-Use canned or frozen mixed vegetables.

-Broccoli is always great in a casserole.

Be encouraged!

How wide and long and high and deep is the love of Christ.   -Ephesians 3:18

Chicken Divan

 Easiest casserole to make and simply delicious!

Our choir made a cookbook a few years ago, and it is filled with the most scrumptious recipes I've ever seen.  This Chicken Divan is one of them.  So simple to put together, that the hardest part of this is cutting up the chicken...seriously, it's that easy.   But don't let the simple ingredients fool you, it's one of the tastiest casseroles I've ever had.

It's delicious on it's own, but over rice or egg noodles, it's a great meal for the family.  Just add a salad and rolls and you've got a winner!

In fact, I made this tonight for my husband, who just had surgery and I knew he would enjoy this.  Especially after all that hospital food.  I was right, he ate every bit on his plate...it was a good call.  Hehe!

If you would like broccoli, in place of the beans, go for it!  I use the green beans because my husband can't eat broccoli.  But, I've got to tell you, they are delicious in this dish, so I don't miss the broccoli at all.


Ingredients:

6 cups chicken, cut up (I use 2 rotisserie chickens)
2 (10 oz.) cans cream of chicken soup (with or without herbs)
2 (14.5 oz.) cans cut green beans
1/4 cup milk
6 slices of Swiss Cheese
1 (6oz.) can French's Fried Onions

Preheat oven to 375'F.

In a large bowl, combine soup and milk, mix well; add chicken and cut green beans. 

Pour into prepared casserole dish and bake for 30 minutes or until bubbly.

Place cheese over the top of the chicken mixture and then spread the onions over the cheese.

Put back in the oven for another 5 minutes.

Serve with rice or egg noodles.



Be encouraged!

"The Lord your God is God; he is the faithful God, keeping his covenant of love to a thousand generations of those who love him and keep his commands." - Deuteronomy 7:9

Baked Pineapple Casserole

 This Yankee girl loves this southern dish!


I have to admit, I had never heard of Baked Pineapple Casserole until we moved south, and I literally had to be "talked into" trying it.  Well, what was I thinking?  Wow!  This really is good, in fact, it's better than good!  It's fantastic!
I have to tell you, right up front, that this is a Paula Deen recipe, so if you're counting calories, you may want to skip it.  But, I hope you don't!  Just be sure you have a crowd, or you'll eat it all yourself!  

The holidays are coming soon, so plan on surprising your family with this special dish.  I like to add a new recipe to those special meals every year.  Some stick, others don't, but it's so much fun to try something new on the family.  This one is a keeper...the vote was unanimous!

This is a sweet yet slightly savory side dish that has such a wonderfully pleasant taste and it goes well with any main dish – ham, beef, or poultry.  I kid you not, this recipe is what delicious is all about!

Ingredients: 

1 cup sugar
6 tablespoons all-purpose flour
2 cups grated sharp cheddar
2 (20-ounce) cans pineapple tidbits, crushed or chunks, (drain and reserve juice)
2 sleeves of  cracker crumbs (recommended: Ritz or Townhouse)
8 tablespoons (1 stick) butter, melted
6 Tbsp. reserved pineapple juice 
A sprinkle of cinnamon (if desired)

Directions:

Preheat the oven to 350'F. degrees F.  Grease a medium-size casserole dish with butter. 

In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish. (I spray it with Pam)
 
In another medium bowl, combine the cracker crumbs, melted butter, reserved pineapple juice (adding a little at a time) and cinnamon, stirring with a rubber spatula until evenly blended (should be a little wet & crumbly.)  Spread over the top of pineapple mixture. 

Bake for 25-30 minutes or until golden brown.   Serve hot out of the oven.  Oh Yummm!

Now aren't you glad you tried it? Hehe!

Be encouraged!

It's not how hard you fall, it's how you get back up.
"A righteous man falls seven times, and gets back up again."  -Proverbs 24:16

Chicken Parm & Ziti Casserole

 An unbeatable combo of two Italian classics!

I have to give my granddaughter, Andrea, big kudos for finding this recipe on Sparks Recipes.  She was looking for tasty, healthier choices while being on her diet (she's lost over 100 lbs.) and still losing.   We're all so proud of her.

Anyway, we all loved this casserole.  It's the best of both worlds, Chicken Parmesan and Baked Ziti.  Doesn't that sound perfect?  Oh, and I forgot, it's lower in calories than the original without losing any of the flavor.

The only thing I did differently was to mix the cooked chicken, pasta and my own sauce (a little more than it called for) together before pouring it into a baking dish.  Then I sprinkled on the mozzarella cheese.  Andrea followed the recipe exactly, and it was delicious either way!



Ingredients:

Andrea's before and after...amazing, isn't she?

1.5 lbs. chicken breast tenders
1 cup plain bread crumbs
1/4 cup grated parmesan cheese
1 tsp. parsley flakes
1 tsp. salt
1 tsp. garlic powder
1/4 tsp. ground black pepper
1 egg
1/4 cup milk
2-4 Tbsp. extra virgin olive oil
1 jar (1 lb. 10 oz.) spaghetti sauce (use your favorite, or maybe you make your own)
1 lb. ziti, cooked
1/2 cup grated parmesan cheese
1 cup mozzarella cheese, shredded 

Boil ziti until al dente; set aside.

Preheat oven to 350'F.

Mix bread crumbs, parmesan cheese, garlic salt, garlic powder, and pepper into plastic bag.  In a small bowl, mix egg and milk. 

Cut chicken tenders into bite-size cubes. Dip chicken cubes in egg/milk mixture, a few at a time.   Place in plastic bag with bread crumb mixture and gently shake until covered.

Heat olive oil over medium heat. Pan fry chicken pieces until browned, smaller pieces take less time. 

When chicken is done, remove from heat and let sit on a paper towel.

When ziti is done cooking, drain and pour into greased (Pam) 9x14 pan. Pour spaghetti sauce over pasta, and sprinkle with 1/2 cup parmesan cheese.

Arrange chicken in single layer over pasta. Sprinkle mozzarella cheese over chicken, and bake in 350'F. oven for 25 minutes or until heated through and cheese is melted.

8 servings

A Tip from Grammy:

-Use Tyson Frozen Crispy Chicken Breast Strips, baked as directed and then cut into bite size pieces.

Be encouraged:

"I can do all things through Christ who strengthens me."  - Philippians 4:13