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6 boneless, skinless chicken breasts
2 Tbl. margarine, melted
1/2 cup grated parmesan cheese
1/4 cup dry bread crumbs
1 tsp. dried oregano leaves
1 tsp. parsley flakes
1/4 tsp. paprika
1/4 tsp. salt
1/4 tsp. pepper

Heat oven to 400 degrees F. Spray 15x10x1 inch baking pan with no stick cooking spray. Dip chicken in margarine; coat with combined remaining ingredients. Place in prepared pan. Bake 20 to 25 minutes.


1 cup grated cheese
1 big chicken (or 4 big breasts)
2 cups chopped celery (optional)
2 onions, chopped
1 can tomatoes
1 can Rotel tomatoes
10 oz thin spaghetti
2 cans cream of mushroom soup
pinch garlic saltPreheat oven to 350 degrees F. Boil chicken til tender. Remove chicken and shred leaving broth. Saute celery and onions in butter. Cook spaghetti in chicken broth (You may have to add water). Mix 1/2 cup cheese with tomatoes, onions, celery, soup, salt and chicken. When spaghetti is done, add to mixture and put in large casserole dish. Add 2 cups chicken broth and bake 45 to 50 minutes. Remove and top with rest of cheese. Bake until it melts.


1 package crescent rolls
1 16 oz. can sauerkraut, drained
1 cup swiss cheese, shredded
1 can French's French Fried Onions
1/2 teaspoon caraway seeds (optional)
Hot dogs, beef smokeys, or polish sausage

Preheat oven to 375 degrees. Use a casserole dish or pie pan. Arrange crescent roll triangles around edges of pie pan (spikes out). Mix drained sauerkraut, 1/2 swiss cheese, 1/2 french fried onions and caraway seeds. Put in greased pie plate. Cut up sausage - put in plate. Bring the points of crescent rolls in and scrunch together. Bake uncovered for 40 minutes. Don't let dough brown too much - cover with foil if needed. Last 3 minutes, put rest of cheese and onions on top and let melt.