Crunchy Onion Chicken and Creamy 3 Cheese Pasta

I made both of these recipes on a whim.  French’s Fried Onions seem to be a staple in our pantry and I’m always looking for new ways to incorporate them into different dishes.  The creamy 3 cheese pasta just sounded delicious, so away I went…

Crunchy Onion Chicken

Ingredients:

• 2 Cups French’s Fried Onions
• 2 Tablespoons Flour
• 4 boneless Chicken Breasts
• 1 Egg, beaten

Source: www.frenchsfoods.com

Preparation:

            First pre-heat your oven to 400 degrees.  Next place the Fried Onions and Flour in a plastic bag and crush the heck out of them.  I generally use a heavy can, but you can pick your own weapon.   

            Now dip each Chicken Breast in the beaten Egg and then in the Fried Onion & Flour crumbs.  Arrange the Chicken Breasts on a baking sheet and bake for just about 20 minutes.

            These are delicious and so, so simple!  I can’t tell you how they freeze as it was Aquaman’s job to put these away, but he somehow forgot.  Still I can’t really be mad; I think it hurt his feelings even more than mine.

Creamy 3 Cheese Pasta

Ingredients:

• 1 10 ¾ Ounce can of Cream of Mushroom Soup
• 1 8 ounce package of shredded 2-Cheese blend, about 2 Cups
• 1/3 Cup grated Parmesan
• 1 Cup Milk
• ¼ Teaspoon ground, black Pepper
• 3 Cups Rotini Pasta, cooked and drained

Source: www.campbellskitchen.com

Preparation:

First pre heat your oven to 400 degrees.  Next stir the Soup, all Cheeses, Milk and Pepper in a large bowl.  Add the cooked, drained Pasta and mix thoroughly.   

Pour the mixture into a 1 ½ quart casserole dish and bake for 20 minutes, until hot, creamy and bubbly.

Together these two are an absolute master piece!  I highly recommend you add these to your recipe collection.  Both use few ingredients, have almost no prep time and are on the table in under 30 minutes!  What could be better?

 A close up of the star of the show!

Cheesy Goodness!