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Chicken Pizza, Simple Chicken and Broccoli recipe and Cheesecake for Summer!

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Bill is off and running for his Spring schedule and I am looking around thinking of getting a jump start on some spring cleaning!  I have such mixed emotions about Spring Cleaning;  I love the results and the way I feel when I am done, but getting started seems like a monumental task at times!  It’s time to just jump in and get it started!  Here are some yummy easy recipes to end the week:

Chicken & Broccoli Cups

Ingredients

  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 1-1/3 cups crisp rice cereal
  • 1 cup cubed cooked chicken
  • 2 tubes (10 ounces each) refrigerated biscuits
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 3 cups frozen chopped broccoli, cooked and drained

Directions

  • Place biscuits in greased muffin cups, pressing dough onto the bottom and up the sides. Add 1 tablespoon cheese and cereal to each cup.
  • In a large bowl, combine the chicken, soup and broccoli; spoon into each muffin cup. Bake at 375° for 20-25 minutes or until bubbly. Sprinkle with remaining cheese. Yield: 10-12 servings.

I think I may make those tonight!  Yum!

 

Chicken Pizza

INGREDIENTS

1 can Pillsbury® refrigerated classic pizza crust
2 tablespoons butter or margarine
3 cups halved thinly sliced sweet onions
1 teaspoon sugar
1 teaspoon fresh thyme leaves
2 oz cream cheese
1/3 cup refrigerated Alfredo pasta sauce (from 10-oz container)
1 cup shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)

DIRECTIONS

1Heat oven to 400 F. Grease 12-inch pizza pan. Unroll dough; place in greased pan. Starting at center, press out dough to edge of pan. Bake 10 to 12 minutes or until crust begins to brown.2Meanwhile, in 10-inch skillet, melt butter over medium heat. Cook onions and sugar in butter 20 to 25 minutes, stirring frequently, until deep golden brown and caramelized; stir in thyme leaves.3Spread cream cheese evenly over pizza crust. Top with Alfredo sauce, shredded chicken and caramelized onions. Bake an additional 10 to 12 minutes or until cheese is melted and crust is golden brown.
Banana Split Cheesecake

Ingredients

  • 1 can (8 ounces) unsweetened crushed pineapple, divided
  • 2 medium firm bananas, sliced
  • 1 reduced-fat graham cracker crust (8 inches)
  • 1 package (8 ounces) fat-free cream cheese
  • 1-1/2 cups pineapple sherbet, softened
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
  • 4 maraschino cherries, divided
  • 1 tablespoon chocolate syrup
  • 1 tablespoon caramel ice cream topping
  • 1 tablespoon chopped pecans

Directions

  • Drain pineapple, reserving juice. In a small bowl, combine bananas and 2 tablespoons reserved juice; let stand for 5 minutes. Drain bananas, discarding juice. Arrange bananas over bottom of crust; set aside.
  • In a large bowl, beat cream cheese and 2 tablespoons reserved pineapple juice. Gradually beat in sherbet. Gradually beat in pudding mix; beat 2 minutes longer. Refrigerate 1/3 cup pineapple until serving; fold remaining pineapple into cream cheese mixture. Fold in 2 cups whipped topping; spread evenly over banana slices. Cover and freeze until firm.
  • Remove from the freezer 10-15 minutes before serving. Chop three maraschino cherries and pat dry; arrange cherries and reserved pineapple around edge of pie. Drizzle with chocolate syrup and caramel topping. Dollop remaining whipped topping onto center of pie. Sprinkle with pecans; top with remaining cherry. Yield: 10 servings. From Taste of Home!
Have a great weekend!
God Bless,
Janet Scott

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Janet Scott is an author, speaker and certified life coach. Janet loves to encourage women in their daily walk with the Lord.

Chocolate and God Copyright @2017
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