Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

Yield: 6 servings

2-3 large chicken breasts

5 C corn flakes crushed finely
3/4 C flour
dash of red pepper
1/2 tsp salt
1/2 C milk
6 T olive oil
1 12 oz package bowtie noodles (farfalle)

Sauce:

1 10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)
1 can cream of chicken soup 
1 C chicken broth {I used a whole can because I can't stand to waste part of one}
1/2 C milk
fresh parsley, chopped (optional)

Flatten out your chicken with your meat tenderizer. Cut the chicken up in strips. Dredge in flour, dip in milk, and roll in corn flakes. Put in hot skillet and brown both sides after sprinkling just a tad of red pepper to add a kick to it. While chicken is cooking, begin to cook your noodles. After cooking all chicken, make your sauce. Mix everything together and let simmer for three minutes or so.

After everything is done, serve up with salad and green beans. 

This recipe was modified by Brittany, but you are welcome to check out the original recipe on my Pinterest board.

{Original Recipe via Brittany's Pinterest Board}

Hashbrown Casserole

This is one of my easy dishes I am able to whip up in no time. I remember making this for an impromptu birthday party this fall for my sister. I literally came home at lunch and whipped this up and dropped it off with her to take to my parents house to bake since she would be there earlier than I would after work. Here is my recipe and pictures of the final product. The Huntsville Friendship Club Cookbook is my favorite cook book ever. It has some amazing recipes from amazing ladies in my hometown. My mom even has some recipes in there since she was a part of the friendship club years ago.

Hashbrown Casserole (from the Huntsville Friendship Club Cookbook)

1-32 oz pkg hash browns, thawed

2 c cheddar cheese, grated

1 1/2 c sour cream

1 can mushroom soup

1/2 c chopped onion

1 tsp. salt

1 tsp. pepper

2 c crushed corn flakes

1 stick butter or margarine

Place hash browns in a buttered {I spray mine with pam} casserole dish. Combine cheese, sour cream, soup, onion, salt and pepper. Spread mixture on top of hash browns. Sprinkle corn flakes on top of sour cream mixture. Pour metled margarine over top of corn flakes. Bake at 350 degrees for one hour.

The trick to getting some finely chopped onions is my Pampered Chef Food Chopper. I hate chopping onions and this takes care of it in no time!