Friday, May 7, 2010

Weekly Menu

Meat Loaf and corn souffle
Savory Chicken Breasts and wild rice
Cheesy Chicken & Broccoli Bake
Easiest Slow Cooker French Dip
Buffalo Chicken Wraps
Savory Chicken Breasts
6 skinless, boneless chicken breast halves
ground black pepper to taste
6 slices Swiss cheese
1-1/2 (10.75 ounce) cans condensed cream of chicken soup
1/4 cup and 2 tablespoons milk
1-1/2 cups dry bread crumbs
1/4 cup and 1 teaspoon butter, melted

Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a 9x13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese.
Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.


Cheesy Chicken & Broccoli Bake
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-
Heat oven to 400 degrees F. Prepare stuffing mix as directed on package; set aside.

Combine remaining ingredients; spoon into 13x9-inch baking dish. Top with stuffing.

Bake 40 min. or until chicken is done

Easiest Slow Cooker French Dip

3 pounds beef sirloin roast
1 (1 ounce) packet dry au jus mix
1 cup water
8 (1 ounce) slices provolone cheese
8 hoagie rolls, split lengthwise

Place the beef roast into a slow cooker. Stir together the water and au jus mix; pour over the roast. Cover and cook on Low for 6 to 8 hours.
Remove the roast from the slow cooker and shred or slice. Open the hoagie rolls and top with beef and provolone cheese. Serve with small bowls of the hot au jus from the slow cooker.