Oven Baked Pesto Chicken

Not only did The Maifan-San like this... he LOVED it, ate it all up and kept saying "Wow! This is really good!"

Finally he amended the comment to "you normally make good food, but this is GREAT!"

I liked it too, partly because it was yummy, partly because it was super easy.

Oven Baked Pesto Chicken

4 boneless skinless chicken breasts (or 5 breast tenders)

1 container Pesto w/ Basil (found in the part of the store that sells all the fridge pasta stuff) 

shredded mozzarella cheese

Directions:

1. Preheat oven to 400. Cover cookie sheet with foil.
2. Put pesto and chicken in bowl. Toss until chicken is covered.  (this is messy, but sort of fun)
3. Bake for 20-25 minutes.
4. Sprinkle cheese on top..
5. Bake another 3-5 minutes.

Serve with a box of angel hair pasta and French bread. (I put a bit of the shredded cheese in the pasta as soon as it is done... just a few sprinkles to add a bit to it.  I also cook my noodles with a few drops of oil and some salt and pepper.)

 I don't have any photos because it was eaten so fast.  Nest time for sure....

Tuna Noodle Casserole

For the adventure part of this... visit this blog post.

Kaylia's Version of Tuna Noodle Casserole

Ingredients:

2 cups elbow pasta
1 can Campbell's Cream of Celery Soup
1 can tuna (small)
1 small package cream cheese (8 oz)
½  teaspoon garlic salt
½  teaspoon dry mustard
¼  cup milk
¼ cup minced onions
½  cup slivered almonds
2 Tablespoons butter

Directions:

1.    Preheat oven to 375. Cook pasta.

2.    Mix cream of celery, softened cream cheese, and milk until smooth. (Feel no shame in using a mixer)

3.    Add drained tuna, garlic, dry mustard and onion.

4.    Place pasta in casserole dish and then add mixture. Mix well and flatten.

5.    Melt butter and mix almonds into the butter. Spread mixture over top of casserole. 

6.    Bake for 45 minutes. Goes well with steamed veggies.