Easy Chicken Cordon Bleu

Preheat oven to 375 degrees

4 TBS butter, melted
2 cups crushed corn flakes
4 boneless, skinless chicken breasts OR 8 chicken tenders
4 slices deli ham
4 slices Swiss cheese

Sauce:
1 can cream of chicken soup
1/2 cup sour cream
1 TBS lemon juice
1 tsp Dijon mustard

Dip chicken pieces in melted butter.
Press 1 side into crushed corn flakes and layer in a 13" X 9" baking dish, corn flake side down.
If using chicken tenders, place 2 pieces close together, as this will make 1 serving.
Place 1 slice of ham on each breast or 2 tenders,
Place 1 slice of cheese on top of each slice of ham.
Mix sauce ingredients well and spread evenly over chicken/ham/cheese, making sure that all meat is covered.
Sprinkle remaining cornflakes on top of sauce.
Bake 20 - 30 minutes or until chicken is done.

Serves 4
(Served at the 2019 R1 Ward Adult Christmas dinner along with rice pilaf)
Baked chicken freezes well - just thaw and re-heat
Recipe from Suzanne Manutai

Crock Pot Brown-Sugared Baby Carrots

2 LBS (32 oz) Baby Carrots
1/2 tsp Salt
1/2 cup Brown Sugar, firmly packed
4 TBS Butter, cut in small pieces
1 TBS minced fresh Parsley (Optional)

Place carrots in crock pot and sprinkle with salt, brown sugar and butter.
Cover and cook on HIGH for 3 - 4 hours.
Check for tenderness at  2 1/2 - 3 hours, and stir.
Cook until at desired tenderness.
Stir and serve.

Easy Green Chili Chicken Casserole - KETO

3 cups shredded or diced cooked chicken
8 oz cream cheese, softened
3/4 cup sour cream
1 7-oz can diced green chilies
1/2 tsp cumin
1/4 tsp each salt and pepper
1 1/2 cups shredded cheese of choice, divided

Preheat oven to 350.
In a large bowl, mix all ingredients together, reserving 1/2 cup shredded cheese.
Spread mixture into an 8" X 8" casserole dish.
Sprinkle reserved cheese over top.
Bake for 35 - 40 minutes until hot and bubbly and cheese is browned.

Ward Dinner Rice Pilaf

6 TBS butter
1 onion, chopped
3 tsp minced garlic
1 tsp dry dill weed
1/2 tsp salt
1 envelope Lipton dry onion soup mix
2 cups white long grain rice
4 cups water

Bring the 4 cups of water to a boil in a pan.
In a separate 3-quart saucepan, melt butter over medium heat.
Stir in onions, garlic, dill weed, and salt.  Saute 2 to 3 minutes.
Add envelope of dry soup mix and saute 1 - 2 minutes longer, stirring constantly.
Add rice and saute until it takes on a white-ish appearance.
Slowly pour boiling water over rice mixture.
Stir until everything returns to a boil.
Cover pan and reduce heat to simmer.
Simmer for 25 to 30 minutes - DO NOT PEEK.
Remove pan from heat and lightly toss pilaf, then place a paper towel over the pan and re-cover with the lid (To absorb moisture).
Let stand 10 minutes - A VERY important step! 
Serves 8 - 10

This recipe is from Suzanne Manutai - We fixed it for the R1 Ward adult dinner in 2019.
It was served with Chicken Cordon Bleu and buttered green beans.  Yum!

Paula Deen's Crockpot Potato Soup

Loaded Broccoli Cauliflower Salad

Ingredients

Dressing|:
• 3/4 cup plain Greek yogurt
• 1/2 cup mayonnaise
• 1/4 cup clover honey
• 2 Tablespoons red wine vinegar
• 1 Tablespoon granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
Salad:
• 4 cups small broccoli florets, diced
• 4 cups small cauliflower florets, diced
• 12 slices thick cut bacon, cooked and diced
• 8 ounces Colby Jack cheese, small cubed
• 1/2 medium red onion, chopped and rinsed

Instructions

1. Whisk all dressing ingredients together in a medium sized mixing bowl.
2. Cover and chill.
3. In a large salad bowl, toss all salad ingredients.
4. Pour dressing over salad and toss to evenly coat.
5. Top with additional bacon and serve immediately.
6. ENJOY!

Christmas Punch

2 cups orange juice
2 cups cranberry juice
1 cup pineapple juice
1 cup Ginger Ale

Mix and Chill