1 Pkg Chicken Gravy Mix
1Cup Water
1/2 tsp Dill Weed (I buy fresh dill, but dried works great too!)
1 Tbs Butter (optional)
1 lbs Chicken
1/2 lbs Mushrooms
1/2 Cup Sour Cream (optional)
Rice
Combine gravy mix, water and Dill in a bowl. Set aside. If you use fresh dill, use more then recipe calls for as it's not as potent as the dried variety.
Melt butter in skillet, brown chicken on both sides. (or you could use fat free cooking spray!)
Add mushrooms and gravy mixture to skillet, cover and simmer 10 min, or until chicken is cooked through.
Remove from heat, stir in Sour Cream until blended. (It's really yummy with the sour cream, but it's also good without it if your watching fat content)
Serve over rice.
My family really like this recipe, I promise it's not as strange as it sounds. We like the sauce on the rice so much that I usually double the sauce. Hope you enjoy!!
I Tag-Amy, Rachel, and Jenny
Ok, now for something not good for you :) Do not proceed unless you want to cook the best (and easiest) apple pie this Thanksgiving!
The Best Apple Pie
Crust:
1 1/2 c flour
1 1/2 tsp sugar
1 tsp salt
1/2 c salad oil ( I use canola oil)
Mix until well blended then pat into a pie tin. Do not roll out.
Filling:
1/2 tsp nutmeg
1/2 tsp cinnamon
2 Tbsp flour
4 - 6 cups apples
3/4 cup sugar or more
Combine ingredients & toss lightly. Put into unbaked shell.
Topping: 1/2 cup flour
1/2 cup butter
1/2 cup sugar
Combine with fingers & sprinkle over pie. Place pie in a brown paper sack. Fold sack shut or staple. NO PEEKING
Bake 350 F for 1 hour 45 minutes
After!
No pie crust to deal with, and because it cooks so long the apples are so soft and yummy. Don't worry about the brown paper sack burning, it works out perfectly! 
8 comments:
I am not a big pie fan - especially apple pie. But when Tiffany makes this recepie I go back for seconds. Also, the chicken recepie is good. Tiffany is a great cook.
Editors note: that last comment is from Brian.
Tiffany, did you tag 3 people? :) I just didn't notice if you did. Anyways, those look great!
What a fun tag. I'll work on it later. I saw your comment about Halloween. Sounds awesome!
oooh! Yum! Good idea, I will think of something. Does mac and cheese count? Here is the new address for our blog rollingwiththeroyces.blogspot.com
YUM! We were just talking about having a pie bake-off with my family for T-giving. Your apple pie looks like a winner!! Thanks for sharing the recipe.
I didn't know if I was the right Amy for your tag, but I thought I'd share with you a Pollary favorite dinner. It is from Lynette, but I modified it to make it easier and it tastes just the same!
Bacon Wrapped Chicken - Crock Pot style!
4 chicken breasts - cut in half to make 8 small servings
8 slices of bacon, uncooked
1 can cream of mushroom soup
1 c. sour cream
1 pkg Carl Budding sliced beef
Rice
Instructions:
Line crockpot with beef. Mix sour cream and soup together and set aside. Wrap each chicken breast with a slice of bacon. Arrange chicken on top of beef and pour sour cream/soup mixture on top. Cover and cook on low for 8 hours. Serve with rice
Easy and very delicious! Enjoy!
Fantastic! Thanks Amy!
Ok you didn;t tage me but I have a winner of a recipe so easy and Burke would have me make it once a week!!! We like it best served with rice pilaf and fresh steamed brocolli
Southern Style Creamy Apricot Chicken
I half this recipe for our family of four
12 boneless, skinless chicken breast halves
1 ½ cup apricot preserves
1 ½ cup sour cream
2 tablespoons Dijon mustard
LOTS of salt and pepper to taste
1. Preheat the oven to 350 degrees F (175 degrees C). Arrange the chicken pieces in a single layer in the bottom of a 9x13 inch baking dish.
2. Bake uncovered for 25 to 30 minutes, or until no longer pink in the center, and juices run clear.
3. While the chicken is cooking, stir together the apricot preserves, sour cream, mustard, salt and pepper in a small bowl. When the chicken is done, remove from the oven, and pour sauce over the top. Return to the oven for 10 to 12 minutes, or until sauce is bubbly and hot.
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