More stolen recipes. Both of these call for crushed Corn Flakes, so I purchased a box and had enough to make both dishes, with enough left over for a bowl of Corn Flakes in the morning. These two recipes come from Anita at Aunt Nubby's blog. I know, the hash brown isn't a skinny recipe but it sure is delicious and fairly easy to put together. This would be an excellent pot luck dish. So to go along with the hash Brown Casserole I made Ranch Chicken. Another great dish. Mr. Dick and I enjoyed our evening meal. I have to admit Mr. Dick is very easy to feed. Not much that he won't eat. Anita has a lot of recipes on her blog and this isn't the first one or the last that I will be making. So from Anita to you I bring you, Ranch Chicken and Hash Brown Potato Casserole. Makes me happy. Thank you Anita, keep cooking.
Hash Brown Potato Casserole
1 (30 ounce) package frozen shredded hash brown potatoes, thawed
1 (8 ounce) carton sour cream
1/2 cup butter, melted
1 (10 3/4 ounce ) can cream of chicken soup
1 small onion, chopped
1 tsp salt
1/2 tsp pepper
1 (8 ounce) package shredded cheddar cheese (2 cups)
2 cups crushed corn flakes
1/2 cup melted butter
Preheat the oven to 350 degrees. Spray a 9x13 inch baking dish with pam spray.
Spread the thawed hash browns in the prepared dish.
In a small bowl combine the sour cream, melted butter, chicken soup, shredded cheese and the chopped onion and salt and pepper. Mix this all together and pour over the hash browns. Mix slightly to combine.
Place the 2 cups of corn flakes in a heavy plastic bag. Seal the bag and using a rolling pin carefully roll back and forth to crush the corn flakes. Add the melted butter and using your hands mix the two together. Sprinkle this mixture over the hash browns. Bake at 350 degrees for about 40 minutes.
1/2 cup of grated fresh parmesan cheese
1 1/2 cups crushed Corn Flakes
1 (1 ounce) packet dry ranch-style salad dressing mix
4 boneless, skinless chicken breast, cut in serving size pieces
1/2 cup melted butter
Preheat oven to 350 degrees. I lined the large baking sheet with parchment paper.
Combine the parmesan cheese, crushed corn flakes, and dry ranch dressing mix in a pie plate or bowl large enough to dip the chicken pieces in.
Melt the butter in a separate bowl.
Dip the chicken in the melted butter, the dredge in the corn flake mixture and place on the baking sheet. Repeat until all the chicken has been dipped and coated.
Bake at 350 degrees uncovered until done and golden brown.
Timing will depend on the thickness of the chicken.
Rinse and dry the chicken.
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