Roasted Garlic and Parmesan Chicken

Roasted Garlic and Parmesan Chicken   

RATING: 9.0/10

 

For today's meal, I wanted to do something different. I love chicken, whether it is baked or fried but after cooking the same thing over and over again, I wanted to switch it up. I have made in the past flaky chicken but used plain corn flakes and potato flakes. So when I came across this mash potato mix at Walmart, I was like... Hmmmm. What the hay, lets go for it. Let me tell ya.. It turned out very well..

 What you will need:
      - Boneless Skinless Chicken (I recommend using the tenderloin because it is thin sliced but for this picture I used chicken breast) 
      - 1 pack of Idahoan Roasted Garlic and Parmesan Mash Potato mix.
      - 1 large can or 2 small cans of Cream of Mushroom soup
      - 1 Cup of milk
      - Stick of butter
      - Shredded Mexican cheese (For topping)
      - Glass or metal pan,
      - Two large bowls

Directions:

1. Preheat the oven to 375 degrees

2. Pour 1/2 can (Large can) OR 1 whole can (Small can) into the first bowl and then pour the potato flakes in to the second bowl.

3. With the stick of butter, line the whole pan with butter. The reason I choose butter is because sometimes spray or oil can give it a different taste.

4. Rinse your chicken and coat each one with cream of mushroom soup mix in the first bowl. After it is fully coated, then place the chicken into the second bowl with the potato flakes.

4. When the chicken is mostly covered with flakes, then place it into the pan. Do this with every single chicken until all of it is gone. You should have some cream of mushroom and potato flakes left over. We are going to use it and not waste it.

5. Scoop and pour out the remainder potato flakes into the cream of mushroom bowl. Then you will need to pour the remainder cream of mushroom soup and 1 cup of milk into the mixture. It should be in the middle of being creamy and thick mixture.

6. After you throughly mix the bowl, you will pour the remaining contents into your pan over the chicken. Make sure you lift each piece to ensure that the soup goes under each one.

7. Then place the chicken into the oven. Depending on what type of chicken you used (Chicken Breast or Tenderloin) varies to the amount of time it takes to cook. If you used chicken breast, then it will take about 30 to 35 minutes to cook. If you used TENDERLOIN, it takes about 25 to 30 minutes to cook.

8. When checking the chicken, cut a small piece out. If the chicken is done, at this time, you will need to add the cheese topping to your pan. I used a whole bag of cheese to fully cover everything. Then bake it for about 5 more minutes.

And then your meal should be ready! Enjoy!


MY RATING: 9.5/10

Raters: Me, Amanda Pullum and Brian Ashley

Me: This meal was very good but using whole chicken breasts took away some of the flavor I thought. When I cooked this recipe again using tenderloin, it was much better. 9.5/10 but if used tenderloin it would have gotten a 10/10.

Amanda: I give it a 9.5 because it was very good but agree with Ashley when using chicken breasts in stead of tenderloin.

Brian: I do not like mushroom soup crap but this was really good.. My stomach disagreed with me but it was worth it. 8.5  (Ashley- that is my husband for ya folks..lol)



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