Chicken with Croutons Recipe

A friend had asked for this recipe that I mentioned yesterday in a blog post on my other blog. Since I went home last night anyway, I decided to grab it while I was thinking of it. Jen assisted me with all the details over the phone since the recipe was so vague. :)

We make it in 9x13 pans. 1 pan is plenty for our family, unless we have people over, which we usually do when we make this. Haha. It is a popular dish at our house! We put it in the church recipe book and got a lot of great feedback on it. Then, I gave the recipe to Christa when she got married, and it's one of her husband's favorites.

chicken tenders...as much as you want (We do the tenders since they cook up better.)
1 can cream soup (chicken or mushroom)
1/2 can milk
mont. jack cheese (as much as you want- sliced or shredded)
croutons
butter (half to whole stick of butter)

Mix soup and milk. Pour that over the chicken in the pan. Add cheese over the top. Add croutons over the cheese. Melt the butter and pour over the croutons to make them softer. Bake at 350° for 50 minutes.


Let me know what you think if you try it!

Tropical Pie Recipe

This is one of my all-time favorite pies. The recipe came from my grandma. I had been promising to post it on my other blog, so I decided to post it here, too. This is the pie that I call the "Banana Split Pie". I'm pretty sure I could have hand-written this out and sent it to each of you in the mail faster than it took the internet to load here (at my grandma's) and finally get to this page. Lol.

Tropical Pie
Prep: 20 min. + chilling

1 can (20 oz.) unsweetened, crushed pineapple
2 medium, firm bananas, cut into 1/4-in. slices
4 oz. fat-free cream cheese, softened
4 tsp. sugar substitute equivalent to 4 tsp. sugar
2 cups reduced-fat whipped topping, divided
1 reduced-fat graham cracker crust (9 in.)
4 maraschino cherries, halved
2 Tbsp. chopped walnuts, toasted

Drain pineapple, reserving juice. Place sliced bananas in juice; set aside. In a small bowl, beat the cream cheese, sugar substitute and 1 Tbsp. reserved pineapple juice until smooth. Fold in 1/4 cup whipped topping.

Drain bananas. Arrange half of bananas in bottom of crust. Carefully spread with cream cheese mixture. Top with pineapple, remaining bananas and whipped topping. Garnish with cherries and walnuts. Refrigerate for 4 hours.

Yield: 8 servings.

Nutrition Facts: 1 piece equals 240 calories, 6 g fat (3 g saturated fat), 1 mg cholesterol, 173 mg sodium, 41 g carbohydrate, 1 g fiber, 4 g protein.

*I am fairly certain that we did not use sugar substitute and just used regular sugar. :)

Enjoy! Let me know if you make it. I pick the walnuts and cherries off of mine. Haha.