PARMESAN RANCH CHICKEN

4-6 chicken breasts, pounded thin
1/2 cup mayo
1/2 cup yogurt or sour cream
1 cup parmesan, fresh grated, not canned
2 TBL ranch seasoning
S&P to taste

Lay chicken in a 9x13 baking dish
Mix the remaining ingredients and top each breast evenly
Bake uncovered 400 degrees for 20-25 minutes until 165 degrees internal
Broil 2-5 minutes if you desire a more browned top

Sprinkle with parsley if desired

CHICKEN and STUFFING 2 WAYS

OVEN BAKE or CROCK POT INSTRUCTIONS BELOW

INGREDIENTS and QUANTITY ARE THE SAME FOR BOTH

2-2.5 lbs chicken breast cut into bite size pieces
Swiss cheese (optional)
1 cup sour cream
2 cans cream of . . . soup
1 tsp season salt or Cajun seasoning
2 boxes stove stop stuffing
1/2 can water (only when baking)

IF BAKING
In a 9x13
Put your chicken breast pieces
Top with Swiss is using
Mix together, sour cream, soup and seasoning then pour over top
Mix water with stove top to moisten then pour over sour cream mix
Cover tightly with foil to trap steam
Bake at 375 degrees 40-45 minutes until chicken is 165 degrees internal.


IF USING CROCK POT
Place chicken in crock

Top with Swiss if using

Mix together, sour cream, soup and seasoning and pour over top
Sprinkle stuffing in dry
Cook on low 5-6 hours or high 3-4 hours

VARIATION

Add frozen mixed veggies on top of chicken before cheese and sauce to change it up.

JALAPENO POPPER CHICKEN

4 Chicken breast halves, pounded thin
8 oz cream cheese
4-5 diced jalapenos, or a 4 oz can
1/2-1 tsp cajun seasoning
Sharp Cheddar cheese, to taste
Bacon Crumbles, to tast

Put the chicken in a baking dish
Mix the cream cheese, jalapenos and seasoning together then top each breast
Sprinkle with cheese
Bake at 350 degrees 25-30 minutes until internal temp is 165 degrees.
Sprinkle with bacon crumbles