35 days till Christmas!! Eat this chicken cordon bleu ..fast and easy

Simple easy Dinner for Today
Monday November 19th

Shortcut Chicken Cordon Bleu

1 tablespoon butter
1 1/4 pounds skinless, boneless chicken breast halves
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
2 tablespoons water
2 tablespoons Chablis or other dry white wine
1/2 cup shredded Swiss cheese
1/2 cup chopped cooked ham
1/2 of a 12-ounce package medium egg noodles (about 4 cups), cooked and drained        



Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
          
Stir the soup, water, wine, cheese and ham in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the noodles.              

serve with:

Steamed Green Beans

    

1 pound green beans, cleaned

2 tablespoons butter

Salt, to taste

Steam green beans in a steamer for 7 minutes. Place green beans and butter in saucepan and heat through. Season with salt, to taste

 

 

OR

 

 

 

Slow Cooked Green Beans

 

1 1/2 lbs green beans, trimmed
1/2 cup extra-virgin olive oil
1 cup onion, chopped
1 cup tomato, chopped
1/2 cup water
Salt and freshly ground pepper
Freshly squeezed lemon juice

 

Combine all ingredients in a large saucepan and bring to a boil. Cover and cook over medium-low heat for about 1 hour. Check every 15 minutes and add more water, if necessary. The beans are ready when all of the liquid has been absorbed. Add more salt and pepper and lemon juice to taste.

 

 

dessert should be simple.. maybe some fruit and a couple of cookies

 

 

 

 

No Bake Chocolate Mint Cookies

 

2 cups semisweet chocolate chips

2 cups milk chocolate chips

20 unwrapped Andes candies (chocolate mints)

1/8 teaspoon peppermint extract

1 (9-ounce) package plain chocolate wafer cookies

 

In medium microwave-safe bowl, combine semisweet chocolate chips and milk chocolate chips. Microwave on high power for 1 minute; remove and stir. Return to microwave and cook on 50% power for 1 minute longer; remove and stir. Continue microwaving at 50% power and stirring until chips are melted and mixture is smooth.

Remove from microwave and stir in the chocolate mint candies until smooth. Add peppermint extract and stir until combined.Dip the cookies, one at a time, into the chocolate mixture. Gently shake off excess chocolate and place on waxed paper to cool and set. Store in cool place.


use different types of plain cookies: some vanilla wafers, some chocolate sandwich cookies, and some chocolate wafer cookies.

                            Your Food DJ