Chicken Divan
2 10 ounce bags frozen broccoli 2 chicken breasts, boned and halved 2 cans cream of mushroom soup 1 cup mayonnaise
½ cup shredded sharp cheddar cheese ½ cup soft bread crumbs 1½ teaspoons lemon juice 2 tablespoons butter
Place broccoli on paper towel in microwave. Cook on high for 4½ minutes. Set aside. Place chicken in glass baking dish. Cover with waxed paper. Microwave on high for 7 minutes. Remove, then slice chicken. Arrange broccoli in dish. Cover with chicken. Combine soup, mayonnaise and lemon juice and mix well. Pour mixture over chicken and cover with plastic wrap. Microwave on high for 5 minutes. Sprinkle with cheese. Place bread crumbs and butter in bowl and microwave on high for 1 minute. Top casserole with bread crumbs. Brown as desired.
Maxine Day, Covington EC
Ultimate Nachos
Banana Bread
1 7-inch banana ¼ cup flour
1 cup canned cheese dip 1 can (15 ounces) chili
1 package tortilla chips
Microwave cheese dip and heat chili as directed on label. Layer 1/2 of the chips, 1/2 of the hot chili and 1/2 of the cheese dip on a serving platter. Repeat layers. Enjoy!
Water Cinnamon
Mash and mix the banana and flour together in a microwave-safe bowl. Add about 3 teaspoons water and a dash of cinnamon. Heat for 45 seconds.
Jennifer Miller, Central Alabama EC
Angela Jacobson, Dixie EC
Microwave Onion/ Cheese Chicken Bake
6 chicken breasts, 1 3-ounce can French skinned, boned* fried onions 4 tablespoons butter 1 cup Monterey Jack 1½ teaspoons seasoned cheese, grated salt 1 small can sliced mushrooms, drained In a 2½ quart casserole dish, cook butter on high until melted. Add seasoned salt. Roll chicken to coat, cover with waxed paper. Cook in microwave on high for 6 minutes. Turn pieces over and top with mushrooms. Cook on high for 4 additional minutes. Sprinkle on fried onions and cheese; distribute evenly. Cook on high for 2 additional minutes until cheese bubbles. * If breasts are too thick, flatten with mallet.
Carole Janorschke, Joe Wheeler EMC Alabama Living
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SEPTEMBER 2012 27