What’s Cookin’ in the Parsonage?

Sometimes plans have to be changed.  That’s why it’s good to have a pantry that’s filled with items  like cream soups and rice that will help in a pinch.  I switched my Sunday menu to allow for a couple more people.  I bought a package of chicken breasts on sale and a bag of carrots (also marked down!), but I had all the other ingredients to make Countryside Chicken Bake.  I’ve shared the recipe before, but never a picture of the dish.  I like to know what it’s going to look like, don’t you?  So here’s the finished dish…

This is one of those comfort food kind of casseroles with chicken, rice, carrots and cream of mushroom soup.  The gravy base  has sour cream and milk added to it.  The rice and “gravy” part really flavors the chicken nicely. 

What’s not to like about French Bread?  It’s good so many different ways.  Our Ingles store often has it buy one get one free, which makes a loaf less than a dollar!  Yesterday’s bread was simply French Bread with a cheesy topping added to the already great loaf of bread!  I found this in my 1988 Southern Living cookbook.  Everyone really liked it, and it was oh, so, simple!

Preparation

1. Preheat oven to 325°.
2. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/4 cup sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 10 times or until mixture resembles coarse meal. Stir in pecans. Firmly press mixture into bottom of a 13 x 9–inch baking pan coated with cooking spray. Bake at 325° for 20 minutes or until crust is lightly browned. Cool completely.
3. To prepare filling, place 1 cup sugar and cream cheeses in a medium bowl; beat with a mixer at medium speed until fluffy. Fold in half of whipped topping. Spread cream cheese mixture on cooled crust. Cover loosely; refrigerate 1 hour.
4. Combine milk and pudding mix in a large bowl; beat with a mixer at medium speed for 2 minutes. Cover and refrigerate 1 hour or until pudding is set. Spread the pudding mixture over cream cheese layer. Spread remaining half of thawed whipped topping over pudding layer. Cover and chill for 30 minutes. Sprinkle with cocoa, if desired. Cut into 15 pieces

I love Sunday dinner at home!  After all the hard work on Saturday (and it is hard work, but worth it!), it’s great to come home after church to a delicous meal and great fellowship. 

Did you cook at home this Sunday?  What did you preapre?

From my parsonage kitchen,

P. S. On Wednesday’s Peek Inside the Parsonage, I will be posting a video I made on using a Pressure Cooker.  Be sure to check it out!