Farm1

Dinner

  • Chicken with Havarti Cheese Sauce

    Ingredients

    • • 4 to 6 chicken breasts
    • • 1 medium sweet onion, diced
    • • 1 clove garlic, minced
    • • 1/4 cup diced red bell pepper or roasted red pepper
    • • 1 tbsp. olive oil
    • • 2 tbsp. flour
    • • 1-1/2 cups milk
    • • 1/2 tsp. salt
    • • Dash pepper
    • • 1 cup shredded or diced Havarti cheese

    Instructions

    Heat oven to 350 degrees. Grease a 9x13-inch baking dish or a pan large enough to hold the chicken in a single layer. Wash chicken and pat dry. Place in prepared baking dish. Combine the onion, garlic, bell pepper, and olive oil. Top each chicken breast with the onion mixture. Bake for 20 minutes. Meanwhile, in a saucepan over medium low heat, melt butter. Stir in flour until smooth. Add milk, salt, and pepper. Cook, stirring constantly, until thickened. Stir in cheese until melted. Spoon hot cheese sauce over the chicken and cook for 15 to 20 minutes longer, or until chicken is cooked through. Juices will run clear when chicken is pierced with a fork.

  • Creamy Chicken Manicotti

    Ingredients

    • • 8 manicotti shells
    • • 1 can creamy chicken mushroom soup
    • • 2 tbsp. melted butter
    • • 1 (4 oz.) can sliced mushrooms, undrained
    • • 2 cups cooked chicken
    • • 1/2 cup sour cream
    • • 1/2 cup chopped onion
    • • 1 cup shredded cheddar or Monterey Jack cheese

    Instructions

    Cook shells according to directions, omitting salt. Drain shells and set aside. Combine soup and sour cream, stir well. Combine half of soup mixture and chicken, stir well. Set aside remaining soup mixture. Stuff manicotti shells with chicken mixture. Place in greased 12x8x2 pan. Saute onions in butter until tender, add mushrooms. Stir reserve soup mixture and bake uncovered at 350 degrees for 15 minutes. Sprinkle with cheese and bake additional 5 minutes.