CHICKEN EUGENE, CROCK POT TEXAS POTATOES & SUNDAY DINNER

Love Sunday Dinners when the boys are all around the table and the day is laid back. In honor, I'm bringing you TWO recipes today for Tasty Tuesday: Chicken Eugene and Crock Pot Texas Potatoes. This meal is a flavorful, easy and a grand one for Sunday afternoons. Growing up we had Sunday dinners often at my Great Grandmothers house. My fondest memories of those dinners were the fact that she would make all this wonderful food, including a to die for fruit salad, but despite everyone bringing a dish as well, she would always call my dad and tell him to bring a bucket of Kentucky Fried Chicken, you know, in case there wasn't enough food (Which was never the case). 

So on our way, we'd run by KFC just for grandma. 

I'm out of a high chair here, (early 70's) but not quite ready for a big girl chair 

so fluffy brown pillow for the boost!

Green beans with bacon and crescent rolls are a great compliment to this meal.

First up is the flavorful Chicken Eugene. I love how this cooks slowly in the oven for a few hours on a low temp so it melts in your mouth.

What you'll need

CHICKEN EUGENE

Ingredients

8 boneless skinless chicken breasts

8 slice of bacon

1 jar dried beef

1 can cream of mushroom

8 oz of sour cream

Directions

Preheat the oven to 275°. Lay the dried beef slices in the bottom of a 9 x 13 glass dish. Wrap a slice of bacon around each breast and lay on top of the beef. In a medium bowl, mix the cream of mushroom soup and sour cream and spread on top of the chicken breasts. Bake uncovered for three hours. Or until the chicken is very tender. 

Second up is the always pleasing Crock Pot Texas Potatoes. What I love about serving the potatoes with the Chicken Eugene is that the 3 hours it's slowly cooking in the oven, these potatoes are in the crock and ready at the same time. 3 hours on low was perfect for these.

What you'll need

CROCK POT TEXAS POTATOES

Ingredients

One bag hashbrowns potatoes O'Brien

One can cream of chicken soup

8 ounces of sour cream

1/3 cup butter, melted

2 cups sharp cheddar cheese, divided

1/2 tsp garlic powder

Salt and pepper to taste

Cut up ham pieces, optional

Directions 

Mix everything well in place in Crock Pot on Low except for one cup of the cheese. I did add some leftover deli ham, cut up small to this mixture. Cook on low for three hours, about the same amount of time you have the chicken in the oven. Don't over cook or it will stick to the sides. Top with remaining cheese about a half an hour before the chicken is ready.

The leftovers, if there are any, from this meal are fantastic!!
Do you make a Sunday Dinner? Does it conjour memories forms the past?

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xoxo

Yum