Wednesday, September 15, 2010

Hot and Sweet Chicken and Loaded Baked Potato Casserole

My husband made this awesome dinner the other night. The chicken was very simple:

Hot Sweet Chili Sauce Chicken

1 lb skinless boneless chicken breast
Frank's Red Hot Sweet Chili Sauce

Cut slits in the chicken, place in a casserole dish and pour on the hot/sweet sauce (we used about 1/2 of the bottle for 3 lb of chicken) Let marinate for about 12 hours. Bake at 375F for 1 hour.

To go along with it, he was thinking baked potatoes, but wanted to do something different.

Loaded Baked Potato Casserole

Peel and cut enough potatoes to fill up a rectangular casserole dish (width wise and height wise) Melt 1 stick of butter and pour over, top with dried parsley, basil, salt, pepper and bacon bits. Bake at 400F for 40 minutes. Remove and add an 8 oz canister of sour cream and cover with shredded cheddar cheese. Bake for an additional 20 minutes.

*The whole meal was very simple. It does take a little longer to peel the potatoes. We also have one of those gadgets that you place on top of the potato and push down to slice the potatoes (kind of like an apple slicer) That made it much quicker as well.

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