From our kitchen to yours...

I'm out of things to blog about, so I'll just share a couple of easy recipes Jeff and the kids liked:

Swiss Cheese Chicken Casserole (Laney said it was yummy. Max hates everything chicken. Mom Hopkins would like this one):

4-6 chicken breasts
6 slices of Swiss Cheese
1 can cream of mushroom soup
1/4 c. milk
2 c. Pepperidge Farm herb stuffing
1/4 c. butter (I think margerine would be an ok substitute)

Place chicken in casserole lightly greased. Place cheese on top of chicken. Mix soup and milk; pour over chicken. Cover mixture up with stuffing mix. Drizzle butter over crumbs. Cover and bake at 350 degrees for 50 minutes. I got this recipe from our dear small group leader Jada.

Chicken stuffed with sun-dried tomatoes and artichokes (Jeff liked it. I'm not a big tomato fan. I think Mom will like it).

4-6 chicken breast halves
1 12-oz. jar artichokes marinated
1 jar sun dried tomatoes packed in olive oil
1 cup Asiago cheese grated
1 Tbs Italian seasoning or Basil
2 Tbs olive oil

Preheat oven to 375 degrees. Drain the artichokes and sun-dried tomatoes. Chop both coarsely and mix with the cheese and Italian seasoning. Cut a slit into chicken breasts and stuff it with cheese mixture and seal 'em back up. Sprinkle both sides of the chicken with salt and pepper and brown the breasts in olive oil in a skillet. Then, cover them with the remaining cheese mixture, and pop it in the oven until the chicken is cooked.
A similar recipe was featured in Bon Appetit magazine. I just adapted it to suit the ingredients we had at home. You can substitute the Asiago cheese for Fontina cheese...and you don't have to use the entire mixture if it's too much.