Continental Chicken, Buttered Parsely Egg Noodles and Carrots

This chicken recipe is one I have wanted to try for some time. I've seen it in a number of old cookbooks and I have it on a few handwritten recipe cards. I was never quite sure about it because of the combination of meats just how it would turn out. I did get a little scared when I pulled it out of the oven because even though it smelled really good it looked a little weird. I hoped that I wouldn't have to order a pizza already because I didn't have any good backup dinners planned. I realized last night I need a plan in case things go wrong in the kitchen. When I served this I was holding my breath because as much as I want to save money and cook dinner every night I am not mean enough to make my family eat something just awful. They loved it and said the sauce was outstanding. I am glad I was worried for nothing but now I know I need to have a back up plan because my old plan used to be ordering a pizza when things went wrong. I am trying to change that and I don't want to fall back into old habits. What do you do in the kitchen when things go wrong? What do you serve your family when you burn something or forget to take out the meat?

Continental Chicken

1 (2 1/4 oz) pkg. dried beef
6 boneless, skinless chicken breasts
1 lb bacon
1 (10 oz) can cream of mushroom soup
1 (10 oz) can cream of chicken soup
1/2 C sour cream
1/4 C flour
1 onion, chopped
3 stalks celery, chopped
nonstick cooking spray

Spray a casserole dish with nonstick cooking spray and line the bottom with the dried beef.  Cut each piece of chicken into fourths and wrap each piece with a slice of bacon. Place wrapped chicken on top of dried beef. In a bowl combine soups, sour cream, and flour. Mix well and pour over chicken/beef. Top with onion and celery. Cover and bake at 350 degrees for 2 hours or until cooked through.

I used to buy packaged noodles all the time until I figured out it was just as easy to make my own and less expensive.

Buttered Parsley Egg Noodles

1 (8 oz) bag dried egg noodles

¼ C butter

2 tsp dried parsley

Salt and pepper to taste

Cook egg noodles according to package directions. Drain when cooked and while still hot add butter, parsley, salt and pepper. Mix well and serve.

Carrots

I just steamed these because I didn't have anything else to do with them. I am trying to be better at using what I have and when I looked in the fridge last night I had a ton of carrots...so I used them. Imagine that!
Now if only I could figure out something to do with all the leeks I have in there.

For more wonderful recipes check out Cooking Thursday and Frugal Food Thursday