Baked Chicken & Cheesy Spaghetti with Apparagus

Baked chicken tenders, broccoli cheese soup, & toast

For the Chicken:

I used 2 chicken breasts, slicing in half before cutting into tenders.

Yeilds about 8 Large or 16 Small tenders

Sprinkle with lemon pepper season salt, & garlic.

Thin about 1/2 cup sour cream with about 1/4 cup milk.

Dip in chicken in flour, sourcream/milk mixture, then flour again.

Placed on greased baking tray then spray top with nonstick cooking spray.

Bake in 425* oven for 5-10 minutes per side, or until Golden Brown.

The time depends on the size of your tenders. The larger ones longer than the smaller ones.

You can also do this with the whole chicken breast, or with it only halved, and not cut into strips.

*Makes 4 servings

Broccoli Cheese Soup - Makes 6-8 servings

2 Tbs butter, margarine, or oil

2 carrots, shredded

1 small onion finely chopped

3 Tbs flour

2 cups cheese, the sharper the better

6 cups broth, stock, or water

1 lb broccoli, can be fresh or frozen, cut into pieces

salt, pepper, garlic powder

2 cups milk

Saute carrots & onion until tender.

Add flour, stirring until combined.

Mix in cheese, stirring constantly until melted.

Add liquid and simmer for about 15-20 minutes.

Add milk, and season to taste.

Add broccoli, remove from heat, and let stand 10 minutes.

May top with additional cheese, croutons, or serve with toasted bread or crackers.

Smokey Chicken, mushroom rice, & roasted asparagus

Marinate 2 chicken breasts in:
1/4 cup Worcestershire sauce,
1/4 cup cider vinegar, and
a few drops of liquid smoke.

Refrigerate 24 hours, turning chicken twice.
Season with salt & pepper.
Place onto hot grill.
(I used a Foreman grill, and reserved the drippings)

Cook brown rice.
Saute 8 oz. mushrooms and 
2 cloves of minced garlic in 1 Tsp oil.
Add reserved drippings, 2 Tbs water, & remaining marinade.

Cook for at least 10 minutes, or until a thick sauce forms.
Add rice to mushroom mixture & remove from heat.
Taste before seasoning with salt & add pepper.
Stir in 2 Tbs sour cream & sprinkle top with cheese.

Preheat oven to at 375*F.
Rinse asparagus, and pat dry.
Peel the bottom quarter and slice off dry ends
Drizzle with 1 tsp oil, and
Roast for 8-12 minutes.
Season with salt & pepper