I know, “suppers” is really not used too much anymore, but doesn’t it sound like it makes the meal in the evening much more informal. You can just imagine, friends and family gathered around the table, passing plates of rolls, bowls of mashed potatoes and platters of fried chicken or roast. Supper is a Southern term which interpreted should just mean, “comfort food being enjoyed by folks which enjoy being together”. After finally getting moved into our new “digs” (there, I used a term which sounds a little more current and hip) my cooking magazines have started to arrive. Because we were traveling for a couple of months after moving from Texas, I let my subscriptions expire until I had a permanent address. Just yesterday we are the proud owners of our new Arizona license plates which adorn our new car. We feel much more Arizonian now. Am still dreading going to get our DL, which means that we will have to take a eye test and just don’t know if I’m quite ready for that yet. Am eating lots of carrots before that time, hoping that I do, in fact, past the eye test. OK, back to the supper that I want to post this afternoon. When I saw this recipe, I printed it up so we could buy the ingredients and make it this week.
Parmesan Chicken Casserole
6 boneless chicken breasts, diced
1 cup may or plain Greek yogurt
1 cup shredded Parmesan cheese
1 teas Lawrys seasoned salt
1/2 teas ground black pepper
1 teas garlic powder
Placee diced chicken into a greased 9×13″ baking dish
In a small bowl, combine the mayo/yogurt, 3/4 cup parmesan cheese, salt, pepper and garlic powder.
Spread evenly over chicken
Sprinkle remaining 1/4 cup parmesan cheese on top of may mixture.
Place dish in preheated 375 oven and bake for about 30 minutes. Remove from oven and serve chicken over pasta!