Onion Sour Cream Chicken

Seems as though I like anything with Lipton's Onion Soup Mix. This makes a really savory sauce and tastes great served with egg noodles. I use boneless, skinless chicken tenders or breasts.

4 pounds chicken, cut up
1 package onion soup mix
2 TB butter
1/2 cup sour cream

Melt butter and spread 1/2 on the bottom of a baking dish. Sprinkle 1/2 of the soup mix on the bottom of the pan and place chicken on top. Brush chicken with remaining butter and put the rest of the soup mix on the chicken. Seal the pan with foil and bake at 350 for 1 hour (for bone-in chicken--adjust if using boneless). Remove chicken to a plate. Pour drippings into a sauce pan and add the sour cream. Heat--but to not boil--then pour over the chicken to serve.

Crustless Custard Pie

I love custard pie, but I'm totally talentless in the crust department. This pie forms a crust in the oven. It's super easy and really yummy. The original recipe called for an optional addition of 1 1/2 cups of flaked coconut that is to be added right before pouring into the pie pan (not to be put into the blender with the other ingredients). Maybe I'll try it next time. I thought it was in need of nutmeg, so I added it.

1/2 cup flour
1/2 cup sugar
1/4 cup butter, melted
2 cups milk
4 whole eggs
1/4 tsp salt
1 TB vanilla
Nutmeg, optional

Combine all ingredients (except nutmeg or coconut) in the blender for 10 seconds. Pour into a buttered deep dish pie plate. Sprinkle with nutmeg.

Bake at 350 degrees for 40 minutes. Cool, then refrigerate.

Recipe Source: www.tastykitchen.com

Honey Curried Chicken

This is an old favorite that works in a pinch since I always have the ingredients in the pantry. For almost all chicken dishes I use boneless, skinless chicken tenders instead of breasts since they thaw much more quickly and cook really evenly. The cook time using tenders is about 20-25 minutes.

3 pounds chicken pieces
1/4 cup melted butter
1/2 cup honey
1/4 cup prepared mustard
1 tsp salt
1 tsp curry powder

Place chicken in a shallow baking dish, skin up. Combine remaining ingredients; pour over chicken. Bake uncovered at 350 until cooked through. Serve with white rice.

Recipe Source: Kari Roller