We had this every single Christmas when I was growing up. It is a “make-ahead” casserole.
- ground pork sausage
- mustard powder
You can alter this numerous ways by changing the soups
- Frozen or Thawed Boneless Skinless Chicken Breasts
- Cream of Mushroom Soup
Paula’s Home Cooking. Country Cooking – Southern Sides.
- sour cream
- Cheddar shredded
I added the chocolate chunks…just for another layer of chocolate and another dimension of texture to the cake. YUM.
I baked this in a plain tube pan (because I didn’t have a nice bundt pan yet)…next time I definitely would make it in the fancy bundt pan…if for asthetic reasons only.
- coarsely shredded zucchini
- chopped pecans
- chocolate chunks
Although you can substitute natural cocoa for Dutch-processed, the cake won’t rise as high. If you don’t have baking spray with flour, mix 1 tablespoon butter with 1 tablespoon cocoa into a paste and brush inside the pan.
- espresso powder
- bittersweet chocolate
To crush the corn flakes, place them inside a plastic bag and use a rolling pin to break them into pieces no smaller than 1/2 inch.
Want to serve Oven-Fried Chicken after work? Marinate the chicken in the buttermilk mixture and combine the dry ingredients in a zipper-lock bag (all but the oil) the night before or in the morning before heading out. When you come home, all you’ll have to do is heat the oven, toss the crumb mixture with oil, coat the chicken, and bake.
- buttermilk
- Dijon mustard
- hot pepper sauce
- split bone-in chicken breasts
- crushed corn flakes
- chicken legs
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