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Nevada's Baked Chicken with Noodles and a Salad
by Jes Mostek
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Easy Green Salad
by Jes Mostek
serves: 4
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  Standard leaf lettuce salad.
  1/2 (10 oz.) bag   green lettuce mix
  1 c.   croutons
  1 pt.   grape (or cherry) tomatoes
  1   carrot, grated
    salad dressing, any variety
  In a salad bowl, combine lettuce mix, tomaotes, croutons and grated carrot.

Top individual portions with each person's favorite salad dressing.

For Gluten-free dining, simply keep the croutons far away.
  • Apps/Snacks & Beverages
  • Dairy Free
  • Fall/Winter
  • Holiday Favorites
  • Low Calorie
  • Low Carb
  • Low Fat
  • Low Sodium
  • Peanut/Nut Free
  • Quick & Easy
  • Salads
  • Side Dishes
  • Smart Budget Foods
  • Spring/Summer
  • Vegetables
  • Vegetarian/Vegan
  • Wheat Gluten Free
Nevada's Baked Chicken with Noodles
by Rose Daughtry
serves: 8
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  From the "Eat Your Way Through the USA" Cookbook. Nevada's Meal.
  4.50 Lb.   Chicken
  1   Package Chicken Bag-n-Season
  1 C   Water
  10 oz   Egg Noodles
  6 T   Butter
  3 Cloves   Garlic, minced
  1 tsp   Salt
  2 T   Parsley
  2 T   Grated Parmesan Cheese
  1. Preheat oven 325 degrees, Cut chicken in half. Place the halves skin side up in the plastic baking bag included in the Bag-n-Season package and sprinkle the seasoning mix over both halves.
2. Pour water gently into bag. Tie off end of bag and poke 1 or 2 small holes in the center ofthe top. Bake for 1 hour.
3. After about 45 minutes, start boiling noodles so that they will be cooked and draining as the chicken is finished baking. Do not rinse.
4. Remove chicken from bag.
5. Pour at least 1 cup of drippings into saucepan along with butter, garlic, salt, and parsley.
6. Gently fold in noodles, then sprinkle on Parmesean cheese and cook over medium heat , stirring gently until the sauce begins to thicken.
7. Arrange noodles on platter around chicken.
  • Main Dishes
  • Meats
  • Pasta/Rice/Potatoes

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