Lunchbreak: The Cooking Mom makes elegant chicken, ham and swiss casserole

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The Cooking Mom

Elegant Chicken, Ham, and Swiss Casserole

4 to 6 boneless, skinless chicken breasts
4 to 6 thin slices deli ham
2 teaspoons garlic salt
1 teaspoon black pepper
1 1/2 cups sour cream
1/2 cup mayonnaise
1 1/4 cups milk
1/2 cup dry white wine or chicken stock
1 can (10.75 ounces) cream of chicken soup
2 cups shredded Swiss cheese
1/4 cup sliced almonds (optional)

Spray a 9 x 13 inch casserole dish with cooking spray. Place the chicken in the dish and season it with garlic salt and pepper. Lay a piece of ham over each piece of chicken. In a bowl whisk together sour cream, mayonnaise, milk, soup and wine. Spoon mixture over chicken. Baked covered in foil for 45 to 55 minutes. Uncover and sprinkle cheese and nuts on top. Bake another 10 to 15 minutes until bubbly and nuts are toasted.

Strawberry Fields

1/3 cup olive or canola oil
4 Tablespoons strawberry or raspberry balsamic vinegar
1 Tablespoon honey
salt and pepper
5 to 8 ounces fresh spinach
2 to 3 cups sliced strawberries
1/3 cups sliced toasted almonds
1/2 cup crumbled feta cheese

In a jar with a tight-fitting lid add vinegar, honey, oil and a pinch of salt and pepper. Put on lid and shake well until the dressing starts to thicken a bit. To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with strawberries, cheese, and almonds. Extra dressing keeps in the fridge for a week.

Asparagus with Lemon

1 to 2 cloves garlic, minced
1 pound asparagus
4 Tablespoons butter
salt to taste
1 to 2 teaspoons fresh lemon juice
lemon zest for garnish

Snap about an inch from the bottoms of the asparagus stalks. Leave whole or cut asparagus into 2 inch pieces. Heat butter in a medium-sized skillet over medium heat. Add garlic and cook 30 seconds, stirring constantly. Add asparagus and cook for 2 or 3 minutes, until asparagus is bright green and crisp-tender. Remove from skillet so asparagus does not overcook. Sprinkle with a little salt and lemon juice. Top with a little lemon zest.

Flower Pot Desserts

1 pkg. of Oreo cookies, finely crushed
1 box (3.4 ounces) instant chocolate pudding
2 cups cold milk
1 container (8 ounces) frozen whipped topping, thawed
1 pkg. (8 ounces) cream cheese, softened
1/2 cup powdered sugar
king size cupcake liners
mini flower pots
artificial flowers

Beat cream cheese and powdered sugar. Mix in whipped topping until smooth. In another bowl whisk together pudding and milk until it thickens. Line flower pots with cupcake liners. Fill pots 1/3 full with crumbs. Spoon in some of the cream cheese mixture and then top with some pudding. Top with crumbs to resemble dirt. Decorate the top of each dessert with flowers. Makes about 8 desserts, depending on the size of your pots.

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