Bruschetta Chicken Bake



Bruschetta Chicken Bake
Cook time
Total time
Recipe type: Dinner
Serves: 6
  • 1 can diced tomatoes undrained (I personally buy the ones with lots of spices added, but you don't have to do that)
  • 1 pkg Stove Top Stuffing Mix for Chicken
  • 2 cloves garlic, minced
  • 1 lb. boneless skinless chicken breasts cut into bite sized pieces
  • 1 tsp dried basil leaves
  • 1 cup shredded mozzarella cheese
  1. Preheat over to 400 degrees F.
  2. Pour tomatoes with their liquid into a bowl. Add stuffing mix, ½ cup hot water and the garlic; stir until stuffing mix is moistened. Set aside.
  3. Put chicken into 13x9 baking dish; sprinkle with basil and cheese, and top with the stuffing mixture.
  4. Bake for 30 minutes or until chicken is cooked through.

Chicken Enchiladas



Chicken Enchiladas
Cook time
Total time
Recipe type: Dinner
Serves: 4-6
  • 2 cups chopped cooked chicken (we actually pulled out 6 boneless skinless chicken breasts when we made it)
  • 1 pkg (8 oz) Philadelphia cream cheese cubed
  • 1 jar salsa (8 oz)
  • 8 (6 inch) tortillas
  • 12 oz Velveeta Pasteurized Process Cheese Spread, cut up
  • ¼ cup milk
  1. Stir chicken, cream cheese, and ½ cup of salsa in saucepan on low heat until cream cheese is melted. Then spoon ⅓ cup chicken mixture down the center of each tortilla (we just eyeballed this) and roll the tortillas up.
  2. Place them seam side down in a lightly greased 12x8 inch baking pan.
  3. Stir the Velveeta cheese and milk in saucepan over low heat until melted.
  4. Pour the sauce over the tortillas and cover with foil.
  5. Bake at 350 degrees for 20 minutes. Pour remaining salsa over the tortillas.

Four Foods on Friday #19

This meme takes place over at Fun, Crafts, and Recipes if you’d like to join and answer the following questions:

#1. Do you ever use scissors to cut any foods? Which? Raw or cooked? No

#2. Popcorn. Homemade, microwave, bagged, hot, cold. How do you like it? I love popcorn, so I’ll eat it any way I can get it. My favorite has to be caramel corn though. I mostly make microwave popcorn at my house though.

#3. Sushi. Love it or hate it? Hate it. Yuck. Several years ago, my hubby got food poisoning and ended up in the hospital for a week, so we eat nothing that is not cooked fully now.

#4. Share a dessert recipe.

Easter Bonnet Cookies


1 package (18 oz) refrigerated sugar cookie dough
1 box (16 oz) confectioners’ sugar, sifted
6 tablespoons water
2 tablespoons meringue powder
Food coloring
12 large marshmallows
Pastel flower shaped candy decors

-Preheat oven to 350 degrees F. Prepare 24 round cookies according to the package directions. Place cookies on baking sheets. Bake cookies until golden brown (8 – 10 minutes). Cool on wire racks placed over waxed paper.

-In a medium bowl, combine confectioners’ sugar, water, and meringue powder. Beat with an electric mixer on medium speed until smooth. Divide glaze among several small bowls; tint with food coloring.

-Cut marshmallows in half horizontally. Place a marshmallow half cut side down in the center of each cookie. Spoon glaze over each cookie coating the marshmallow and cookie evenly. Let dry.

Once dry, you can decorate the hats. The recipe I had for this had my making icing which I am just not good enough to do. I cheated and bought gel icing to decorate. DO NOT DO THIS. The gel never dries. The next time I will buy the regular icing to decorate with. With these hats, you can be as creative as you want. For St. Patrick’s Day, you can use the whole marshmallow and green glaze to make top hat cookies or use whole marshmallows and chocolate glaze to make pilgrims hats for Thanksgiving!

Here’s what they look like: