Olive Garden's Chicken Marsala

*4 chicken breasts, (boneless,skinless)

* 1/2 cup flour

* salt & pepper to taste

* dried oregano to taste

* 4 Tbl. oil

* 4 Tbl. butter or margarine

* 2 c. fresh mushrooms, sliced

* 1 cup Marsala wine (or chicken broth)

Pound chicken breasts between sheets of plastic wrap until about 1/4" thick. Combine flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
Heat oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine (or chicken broth) around chicken pieces. Cover and simmer for about 15 minutes. Transfer to serving plate.

Poppin' Garlic Ranch Biscuit Topped Chicken Pot Pie

**Recipe from Picky Palate **

* 4 large chicken breasts, cooked and shredded

* 1 packet dry Ranch Dressing Mix, reserve 1/2 teaspoon for topping
* 1/2 tsp. salt
* 1/4 tsp. fresh cracked black pepper
* 2 (10 oz.) cans cream of chicken soup
* 1 (10 oz.) can cheddar cheese soup
* 1 c. chicken broth
* 1 c. milk
* 2 (15 oz.) cans mixed veggies, drained
* 3/4 c. crumbled bacon pieces, already cooked
* 1 c. shredded cheddar cheese
* 1 (6 count) can homestyle refrigerated biscuits
* 1/2 tsp. garlic salt
* 1/2 tsp. reserved dry Ranch Dressing Mix
* 1/2 c. shredded cheddar cheese
* hot sauce to top, if desired

Preheat oven to 350. Place shredded chicken into a large mixing bowl. Sprinkle in ranch mix (reserve 1/2 teaspoon for later), salt and pepper. Toss to combine seasonings. In a large rimmed skillet or dutch oven, place soups, broth and milk over medium heat; whisk until combined. Stir in mixed veggies then shredded chicken. Transfer to a large 9×13 inch baking dish sprayed with cooking spray. Sprinkle bacon and cheese over top. Open biscuits and place onto wax paper. Cut each biscuit into 10 little triangle pieces (cut biscuit in half then cut each half into fifths). Place little pieces of biscuit over top of chicken mixture until it’s all covered. Sprinkle biscuits with remaining ranch dressing mix, garlic salt and 1/2 Cup cheese. Bake for 40-50 minutes or until golden brown and biscuits are cooked through underneath. Cover with foil the last 25 minutes of baking to prevent too much browning. Let cool for 10 minutes then serve. Serve with hot sauce if you like it spicy!

Quick-Bake Butterscotch Fudge Bars

* 1 box devil's food cake mix
* 1 c. extra crunchy peanut butter
* 1/4 c. water
* 2 eggs
* 1 c. semisweet chocolate chips
* 1/2 c. chocolate crispy rice cereal
* 1 c. butterscotch chips

Heat oven to 350. Butter a 13 x 9" pan. Combine cake mix, peanut butter, water & eggs in a large bowl. Stir until dough forms. Press dough into prepared dish. Bake for 20 minutes, or until puffed & set. Cool cake base for 20 minutes. Melt chocolate chips in microwave on med-low for about 2 minutes, or until just melted & smooth, stirring every 30 seconds. Spread melted chocolate over cake base. Sprinkle with cereal. Melt butterscotch morsels in microwave on low for 30 seconds or until just melted & smooth. Drizzle over chocolate cereal & cake base in pan. Using tip of knife, swirl toppings together to create marbled effect. Refrigerate for 30 minutes, or until set. Cut into squares & serve.

Chicken Fried Chicken

* 4 boneless, skinless chicken breasts
* 1 c. buttermilk
* 2-3 drops Tabasco/other hot-pepper sauce
* 1 c. flour
* 1 tsp. salt, or to taste
* 1 tsp. black pepper, or to taste
* oil for frying

Rinse chicken & pat dry with paper towels. One at a time, sandwich chicken between two sheets of waxed paper & pound to an even thickness. (Rolling pin works great!) In a shallow bowl, mix buttermilk & pepper sauce. Add chicken, turn to coat, and let stand for at least 20 minutes-1 hr. Combine flour, salt, and pepper in a plastic zip bag. Shake bag to mix well. One at a time, lift chicken from buttermilk, draining well, add to bag, seal closed & shake to coat chicken evenly. Repeat for each piece. As chicken is coated, place in a single layer on a sheet of waxed paper & allow batter to set for about 20 minutes. Warm a serving platter in a 150 degree oven. Pour oil to a depth of 1" in a heavy saute pan over med. heat. Heat to 350-375. Working in batches, gently slide chicken breasts into hot oil. Do not crowd & do not allow sides to touch or they will stick. Fry until golden & crisp on one side, about 5 min. Turn & cook until golden & crisp on the other side, 3-5 minutes longer. Using tongs, transfer to paper towels to drain. Transfer to warmed serving platter & keep warm.

Creamy Cheese Noodles

* 3 c. milk
* 2 pkgs. (1.6 oz.) garlic & herb sauce mix
* 2 Tbl. butter
* 1 pkg. (8 oz.) shredded Italian 5-cheese blend
* 2 pkgs. (9 oz. ea.) fresh fettuccine, cooked

In medium saucepan, over med-high heat, whisk together milk, sauce mix, and butter. Bring to a boil, stirring constantly. Reduce heat & simmer 3 minutes. Add cheese & stir until melted. Remove from heat & toss with cooked pasta.

Cashew Chicken

* 3/4 c. stir fry sauce
* 3 tsp. chopped ginger
* 2 Tbl. + 1 tsp. brown sugar
* 2 Tbl. oil
* 1 1/4 lbs. chicken breast tenders, cut into bite-size pieces
* 1 pkg. (8 oz.) sliced mushrooms
* 1 c. frozen chopped green bell peppers, thawed (or fresh)
* 1/4 c. scallions
* 1 can (8 oz.) sliced water chestnuts
* 1 tsp. red pepper flakes
* 1 1/2 c. cashews

In sm. bowl, combine stir fry sauce, ginger & brown sugar. Heat oil in large skillet over med-high heat. Saute chicken until just cooked, about 3-5 minutes. Add mushrooms, bell peppers & scallions. Saute until tender, 2-3 minutes. Add chestnuts, stir fry sauce mix, and pepper flakes. Stir thoroughly. Remove skillet from heat & stir in cashews.

Taco Lasagna

* 1 lb. ground beef
* 1 pk. taco seasoning
* 1 can (4 oz.) diced green chilies
* 1 c. frozen chopped onions
* 1 container (16 oz.) ricotta cheese
* 2 eggs, lightly beaten
* 1/4 c. chopped fresh cilantro
* 1 Tbl. Mexican seasoning
* 1 can (28 oz.) crushed tomatoes
* 1 jar (16 oz.) chunky salsa
* 1 box (16 oz.) lasagna noodles, cooked
* 3 c. shredded Mexican cheese blend

In med. skillet, over med-high heat, brown ground beef (drain if necessary). Add 3/4 c. water, taco seasoning, green chilies, & onions. Bring to a boil. Reduce heat & simmer 5 min. In med. bowl, stir together ricotta, eggs, cilantro & seasoning. In another bowl, stir together tomatoes & salsa. Heat oven to 400. Spread 1/4 of sauce on bottom of a deep 9 x 13" pan. Add layers of noodles. Top with 1/2 ricotta mix, 1/2 beef, 1 c. cheese, 1/4 sauce & another layer of noodles. Repeat layers. Top final layer with just noodles, sauce & cheese. Cover with foil & bake 45 minutes. Remove foil & bake additional 15 minutes. Remove from oven & let rest 10 minutes before serving.

Lazy-Day Lasagna

* 1 jar (26 oz.) spaghetti sauce
* 2 c. water
* 4 large cloves garlic, minced
* 4 c. egg noodles, uncooked (use gluten-free pasta, if desired)
* 1 c. Ricotta Cheese
* 3 Tbl. chopped fresh basil
* 1 c. shredded Mozzarella cheese
* 3 Tbl. grated Parmesan cheese

Bring spaghetti sauce, water and garlic to boil in large skillet. Stir in noodles; cover.
Cook on medium-low heat 12 min. or just until noodles are tender, stirring occasionally. Remove from heat; stir. Mix ricotta and basil; drop spoonfuls over noodle mixture. Sprinkle with remaining cheeses; cover. Let stand 5 min. until mozzarella is melted.

**Optional: Cook and stir 1/2 lb. Italian sausage 6 min. or until done; drain. Add to skillet with sauce, water and garlic. Could also add ground beef.