Parmesan Garlic Chicken Bake
- Mix 1 pkg Parmesan Garlic dip mix with 1 cup bread crumbs
- 4 medium chicken breasts coated with egg wash and rolled in
bread crumb dip mix
- **Salt to Taste
- Cook at 350⁰ until internal temp reaches 165⁰
(approximately 40 min)
Parmesan Garlic Pasta
- Blend 1 pkg mix with 1 cup Real Mayo & 1 cup sour cream.
Refrigerate for 2 hours.
- Fully cook 2 cups of desired pasta and rinse with cold water.
- Thoroughly mix cooked pasta with blended mix then add 1/4 - 1/3 cup MILK, again stir in thoroughly, make to desired
consistency. Salt to taste!
- 1 pkg of mix will season 2 cups dry pasta. Cut recipe in half if desired.
- Pasta can be served warm, substitute Real Mayo with cream
cheese. Drain pasta and mix in pan while warm.
- *Optional: Add shredded chicken and peas
