Tuesday, April 14, 2009

Parmesan Chicken, Macaroni and Cheese and Green Beans

The recipe for the chicken and for the macaroni and cheese are both from miss Cherise. I've never had better homemade mac-n-cheez in my life! Very good meal.
the goods:

For the chicken:

Chicken tenders, I buy mine frozen at Costco

1/2 c. butter, very soft, almost melted
1/2 c. lite sour cream, maybe a bit more
1-1 1/2 tsp. garlic (freshly pressed or the kind you keep in the fridge)
1 roll of Ritz crackers
1/2-3/4 c. grated Parmesan cheese

  • In a small bowl, mix the butter, sour cream and garlic together. Then in a separate bowl add crushed Ritz crackers and grated Parmesan cheese.
  • Dip chicken tenders in sour cream mixture first and then dip them into the cracker mix. Place them on a baking sheet so they are not touching.
  • Bake @ 425 degrees for 20-25 minutes.

For the mac-n-cheez:

4 T. butter, divided

3 slices white bread, broken in pieces

2 3/4 c. milk

1/4 c. flour

1 tsp. salt

1/8 tsp. nutmeg

1/8 tsp. black pepper

1/8 tsp. cayenne pepper

2 1/4 c. shredded Sharp cheddar cheese

3/4 c. Parmesan Romano cheese, shredded

1/2-3/4 lb. macaroni noodles

Pre-heat oven to 375 degrees.

  • Start cooking pasta. When done, drain and rinse under cold water. Drain out cold water.
  • In a bowl mix together 2 T. melted butter and broken up bread.
  • In a small pot, warm milk or medium heat.
  • In a separate pot, melt remaining 2 T. butter. Add flour and mix. Then slowly add the hot milk. Stir over heat until thickened.
  • Remove pan from heat and stir in remaining ingredients. Keep out enough cheese to put on the top of the noodles.
  • Put macaroni noodles back in pot and add cheese mixture. Mix well until all noodles are coated.
  • Pour into a 3 quart casserole dish and top with remaining cheeses. Then top with buttered bread crumbs.
  • Bake @ 375 for 30 minutes or until the crumbs are golden brown.
  • After cooking, remove from oven and set aside for 5 minutes.

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