Tonight we made a dinner… that was sort of a fail. We made one dish that we are very used to making and it was fantastic. The other dish was new, and it turned out kind of weird. I know it would have been soooooo amazing if I hadn’t messed it up. It was even so ugly that I didn’t take a picture. Okay, actually I took a picture, but it’s too ugly to post. Trust me, you wouldn’t eat if you saw it. But it had so much flavor that if you were blindfolded, you would eat it up like there was no tomorrow. Here is the recipe:
Chicken with Creamy Dijon Herb Sauce
1 can chicken broth
½ cup Dijon mustard
1/3 cup cream cheese spread, softened (We used Philadelphia Cooking Creme)
1 tbsp minced herbs (parsley, basil, or chives)
1 tbsp oil
4 (6 oz each) boneless skinless chicken breasts
1 tsp minced garlic
Mix broth, mustard, cream cheese and herbs until well blended. Set aside
Cook chicken in hot oil in nonstick skillet until browned on both sides – 15 minutes
Stir in mustard sauce and garlic. Simmer over medium heat 3-5 minutes until sauce thickens slightly and flavors are blended.
TIP: Recipe can also be baked, which is what we did. For 50 minutes at 375* We doubled it and baked it right along with Cassi’s Hashbrown Casserole. (Recipe next) Next time WILL NOT DOUBLE the chicken broth, it was WAY WAY too much. The chicken was swimming… and chickens do not swim. Still had lots of great flavor.
The dish we made that is a staple at our house is
Cassi’s Hashbrown Casserole
10 cups frozen hashbrowns
1 stick of butter, divided
2 cups cheddar cheese
1 can cream of chicken soup
½ cup milk
12 oz sour cream
crushed cornflakes (I didn’t realize we didn’t have any this time so we made it without. We missed them.)
Melt half a stick of butter in 9×13 baking pan. Pour in 5 cups of frozen hashbrowns. Mix soup, milk and sour cream together. Pour half of mixture over hashbrowns. Top with 1 cup cheddar cheese. Repeat layers and top with crushed cornflakes and rest of butter.