Ingredients:

– 1 cup orange sherbet
– 1 cup vanilla ice cream
– 1/2 cup orange juice
– 1/4 cup milk
– Whipped cream and orange slices, for garnish (optional)

Directions:

1. Combine ingredients: In a blender, combine the orange sherbet, vanilla ice cream, orange juice, and milk.
2. Blend until smooth: Blend on high speed until the milkshake is smooth and creamy.
3. Pour and garnish: Pour the milkshake into two glasses and garnish with whipped cream and orange slices, if desired.
4. Enjoy: Sip and savor your refreshing Orange Creamsicle Milkshake! 

Indulge in the sweet and creamy delight of Homemade Ice Cream, topped with your favorite ingredients for a customizable and satisfying treat.

Ingredients:

– 2 cups heavy cream
– 1 cup milk
– 1/2 cup sugar
– 1 teaspoon vanilla extract
– Your favorite toppings, such as sprinkles, chocolate chips, fruit, or nuts

Directions:

1. In a large bowl, whisk together the heavy cream, milk, sugar, and vanilla extract.
2. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
3. Once the ice cream is frozen, transfer it to a freezer-safe container.
4. Top the ice cream with your favorite toppings and enjoy the creamy, flavorful goodness!

Ingredients:
1. 1 quart of vanilla ice cream
2. 1 cup of pickles, chopped
3. 1/2 cup of pickle juice
4. 1/4 cup of sugar

Directions:
1. Take the vanilla ice cream out of the freezer and let it soften for about 10 minutes.
2. In a bowl, mix the chopped pickles, pickle juice, and sugar together until well combined.
3. Gently fold the pickle mixture into the softened ice cream until evenly distributed.
4. Pour the ice cream mixture into a loaf pan or airtight container, and smooth out the top.
5. Cover the pan with plastic wrap and place it in the freezer for at least 4 hours to firm up.
6. Once the ice cream is frozen, scoop it into bowls or cones and enjoy the unique flavor combination of tangy pickles with sweet ice cream!

Hawaiian Banana Bread

Hawaiian Banana Bread with Coconut and Pineapple is moist and a tropical treat! This quick bread is full of coconut flakes, crushed pineapple & ripe bananas.

Y’all, this tastes like a little slice of Hawaii came to the Midwest…

With chewy coconut and luscious banana, this pineapple quick bread comes together so quickly—it only takes a few minutes to prepare. Families, this will make your kids very happy! Alternatively, should I say bananas? I’ll share a tiny secret with you. Although I’m not a huge fan of bananas, this coconut banana bread is AMAZING. I’ve been known to take the last piece, which is against the mom code, because I love it so much that I rush through it.

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 1 very ripe banana, mashed
• 1 cup crushed pineapple (do not drain)
• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup shredded coconut

Getting Ready Set the oven’s temperature to 350. Using a mixer, beat butter and sugar in a sizable basin until light and fluffy. Beat in each egg one at a time after adding it. Add pineapple and mashed banana and stir. Sift flour, baking soda, baking powder, and salt in a different, medium-sized basin. Mix in with the wet ingredients. Add the chopped or flakes of coconut. Fill a 9×5 loaf pan with mixture that has been oiled. Once a toothpick is inserted, bake for 60 minutes, or until it comes out clean.

Green Chile Cheese Squares: A Spicy and Cheesy Appetizer

Key Ingredients for Green Chile Cheese Squares

Ingredients:

• 2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
• 1 can (4 oz) diced green chilies (drained)
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon garlic powder (optional)
• 4 large eggs
• Salt and pepper to taste
• 1 tablespoon butter (for greasing the pan)
• Fresh cilantro or green onions for garnish (optional)

Instructions:

Set the Oven’s Temperature to 350°F (175°C). Butter or non-stick cooking spray can be used to grease an 8×8 or 9×9-inch baking dish. Combine the dry ingredients: Mix the flour, baking powder, garlic powder, and a little amount of salt and pepper in a medium-sized bowl. Mix the Cheese with the Chilies: Diced green chilies and shredded cheddar cheese should be combined in a big bowl. Beat the Eggs: Whisk the eggs in a different basin until they’re gently beaten. Over the cheese and green chilies, pour the eggs and stir until well blended.

Include the dry ingredients: Toss to fully combine the flour mixture with the cheese and egg mixture. Stir slowly. To bake the squares, transfer the mixture equally into a baking dish that has been buttered. Bake for 30 to 35 minutes in a preheated oven, or until the center is set and the top is brown. If a toothpick inserted into the dish comes out clean, it is ready. Let the dish cool for approximately ten minutes before slicing it into square pieces. If preferred, garnish with freshly chopped cilantro or green onions and serve warm or room temperature.

Tips for Perfect Green Chile Cheese Squares

Drain the Chilies: Make sure to drain the green chilies well to avoid adding extra moisture, which can make the squares soggy.

Don’t Overbake: Keep an eye on the squares as they bake. You want them to be golden and set, but not too dry.

Serve Fresh: These squares are best served fresh out of the oven, but they can also be reheated or enjoyed at room temperature.

Slow Cooker Garlic Parmesan Whole Cabbage with Lemon Butter

Ingredients:

1 large head of cabbage

4 tablespoons unsalted butter, softened

2 tablespoons olive oil

4 cloves garlic, minced

1/2 cup grated Parmesan cheese

1 lemon, juiced

1 teaspoon lemon zest

1 teaspoon dried thyme (or 1 tablespoon fresh thyme)

1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)

Salt and pepper, to taste

1/4 cup chicken broth (or veget chicken able broth)

Guidelines: Get the cabbage ready. Take off any of the cabbage’s damaged outer leaves. After rinsing the cabbage in cold water, pat it dry. Prepare the Lemon Butter Mixture: The softened butter, minced garlic, Parmesan cheese, lemon juice, lemon zest, dried thyme, and dried rosemary should all be combined in a small bowl. Until all of the ingredients are combined, thoroughly mix. Spice up the cabbage: Make sure some of the garlic parmesan butter combination gets inside the cabbage’s core as you rub it over the entire surface of the vegetable.

Put the cabbage in the slow cooker to begin preparing it. Cover the bottom of the cabbage with the chicken broth. By doing this, you can assist the cabbage steam and stay wet while cooking. Prepare the Cabbage: Once the cabbage is soft and readily punctured with a fork, cover the slow cooker and simmer on low for 6 to 8 hours. To serve, gently take the cabbage out of the slow cooker and transfer it to a plate. Any leftover slow cooker fluids should be spooned over the cabbage. Garnish (Optional): Before serving, garnish with more grated Parmesan cheese and a sprinkling of fresh herbs.

Farmers casserole 

A substantial breakfast is a great way to start the day, but it’s not so great if you have to get out of bed early to prepare it. I adore breakfast bakes like this one since they are easy to prepare ahead of time, take the dish out of the refrigerator in the morning, and bake it till it’s hot and ready to eat without requiring any early morning work. This particular bake is especially great because it has so many of your favorite breakfast ingredients, and since it only requires five minutes of prep work, you can choose to make it ahead of time or just toss it together immediately before baking. Not only is it really tasty, filling, and cheesy, but it’s also really simple!

Ingredients for casserole:

• 6 cups frozen shredded hash brown potatoes
• 2 cups Monterey Jack cheese, grated
• 2 cups ham, diced
• 1/2 cup green onions, chopped
• 8 large eggs, beaten
• 2 (12 oz) cans evaporated milk
• 1/2 teaspoon garlic salt
• 1/4 teaspoon freshly ground black pepper

Directions for casserole:

Getting Ready Preheat the oven to 350°F when you’re ready to bake. Put potatoes in the bottom of a baking dish that measures 9 by 13 inches. Add cheese, ham, and green onion on top. Add eggs, evaporated milk, garlic powder, salt, and pepper to a large mixing bowl. Over the contents in the baking dish, pour equally. If preferred, cover and chill for up to overnight. When baking from cold, let it uncovered and bake for around one hour and thirty minutes. Bake for one hour and fifteen minutes if you don’t chill it first.

Light and fluffy omelet for breakfast.

List of components.

• 4 eggs, if possible, pasteurized.
• 1-2 tablespoons of oil for frying.
• 3 tablespoons of butter with salt, or if using unsalted butter, add a pinch of salt.
• Cheese (if you like) – A little bit of your favorite cheese, like cheddar or gruyere.
• Green onion (if desired) – Finely chopped, to sprinkle on top.

Guidelines

First, whisk the eggs. Making use of an electric mixer Break all four eggs into a bowl and mix them together. Using an electric mixer, beat the eggs until soft peaks form. This implies that the eggs will remain soft and fluffy but retain their shape. By hand: Divide the eggs: Separate the egg whites and yolks gently, transferring the whites to one bowl and the yolks to another. Beat the whites of the eggs: Beat the egg whites with a hand whisk until firm peaks form. When you lift the whisk, the egg whites with firm peaks will stand upright. Using a fork, whisk the egg yolks until they are smooth.

Step 2: Get the Soufflé Concoction Ready Using a spatula, carefully fold one-third of the whipped egg whites into the yolks to combine them with the egg yolks. As a result, the yolks become lighter and simpler to combine with the other components. Gently and rapidly fold the beaten egg whites into the yolk mixture. Gently folding the eggs is essential to maintaining their lightness and fluff. Don’t mix or stir too vigorously.

Step 3: Prepare the Soufflé Concoction To preheat the pan, place one or two teaspoons of oil in a nonstick pan over low heat. Allow the oil to progressively warm up.

Add the soufflé mixture to the pan once the oil is hot. Cover the pan right away with a lid to keep the heat in and cook for approximately three minutes.

Indulge in the rich and creamy goodness of pistachio gelato, a delightful treat with a smooth texture and nutty flavor that’s perfect for any occasion. Here’s how to create this dreamy dessert!

Ingredients:
1 cup shelled pistachios
3/4 cup granulated sugar
2 cups whole milk
1 cup heavy cream
4 egg yolks
1 tsp vanilla extract
A pinch of salt
Extra chopped pistachios for garnish
Instructions:
1.⁠ ⁠Prep the Pistachios:

In a food processor, finely grind the pistachios with 1/4 cup of sugar until it forms a coarse paste. 
2.⁠ ⁠Heat the Milk & Cream:

In a saucepan, combine the whole milk and heavy cream. Heat over medium heat until it just begins to simmer. 
3.⁠ ⁠Whisk the Yolks:

In a separate bowl, whisk together the egg yolks, remaining 1/2 cup sugar, and a pinch of salt until the mixture is pale and thick. 
4.⁠ ⁠Temper the Eggs:

Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. 
5.⁠ ⁠Cook the Mixture:

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Be careful not to let it boil. 
6.⁠ ⁠Add Pistachio Paste:

Remove from heat and stir in the pistachio paste and vanilla extract until well combined. 
7.⁠ ⁠Chill:

Pour the mixture through a fine mesh sieve into a bowl to remove any lumps. Let it cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight. 
8.⁠ ⁠Churn the Gelato:

Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency. 
9.⁠ ⁠Freeze:

Transfer the gelato to a freezer-safe container and freeze for at least 2 hours, or until firm. 
10.⁠ ⁠Serve & Enjoy:

Scoop the gelato into bowls and garnish with extra chopped pistachios. Serve immediately and enjoy the nutty, creamy goodness! 
Pro Tip: For an extra flavor boost, lightly toast the pistachios before grinding them into a paste!

This pistachio gelato is not just a dessert; it’s an experience that melts in your mouth and delights your senses with every spoonful. Enjoy! 

This Pineapple Cheesecake is a tropical treat that perfectly combines creamy richness with zesty pineapple and lime flavors. Finished with a luscious pineapple glaze and a crunchy graham cracker crust, it’s the ultimate dessert for any occasion!

Ingredients:
Crust:
– 1 cup graham cracker crumbs (about 8 graham cracker sheets)
– 1/4 cup finely processed macadamia nuts (optional)
– 3 tablespoons granulated sugar
– 6 tablespoons unsalted butter, melted

Cheesecake:
– 4 packages (8 oz each) full-fat cream cheese, at room temperature
– 1 1/4 cups granulated sugar
– 1 tablespoon cornstarch
– 1 cup full-fat sour cream
– 1 tablespoon finely grated lime zest
– 1 teaspoon vanilla extract
– 1/8 teaspoon salt
– 4 large eggs, at room temperature

Pineapple Topping:
– 1/4 cup granulated sugar
– 4 tablespoons cold water, divided
– Juice and zest of 1 lime
– 20 oz can crushed pineapple, drained
– 1 tablespoon cornstarch

For Serving:
– Whipped cream
– Lime zest

Directions:
1. Prepare the Crust:
– Preheat your oven to 350°F (175°C).
– Spray a 9-inch springform pan with cooking spray.
– In a mixing bowl, combine graham cracker crumbs, macadamia nuts (if using), sugar, and melted butter.
– Press this mixture into the bottom and up the sides of the pan.
– Bake for 10 minutes, then remove and let it cool on a wire rack.

2. Prepare the Cheesecake Filling:
– In a mixer, beat together the cream cheese and sugar until smooth.
– Add sour cream, lime zest, vanilla, and salt, mixing until well combined.
– Add the eggs one at a time, mixing on low speed until just incorporated. Scrape down the sides of the bowl and mix for another 30 seconds.
– Pour the cheesecake mixture into the cooled crust.
– Bake for 55-65 minutes, until the center barely jiggles when tapped.
– Cool on a wire rack for 10-15 minutes, then run a knife around the edges to loosen. Let it cool to room temperature, then refrigerate overnight.

3. Make the Pineapple Topping:
– In a small saucepan, combine sugar and 2 tablespoons of water. Heat until boiling, stirring occasionally.
– Cook for 2 minutes, then remove from heat.
– Stir in the crushed pineapple, lime juice, and zest.
– In a small bowl, whisk the cornstarch with the remaining 2 tablespoons of water. Stir this into the pineapple mixture.
– Cook over medium heat, stirring constantly, until thickened (about 6 minutes).
– Remove from heat and let it cool to room temperature.

4. Assemble:
– Spread the cooled pineapple topping evenly over the cheesecake.
– Top with whipped cream and a sprinkle of lime zest.
– Serve chilled and enjoy this tropical delight!

Your delicious Pineapple Cheesecake is ready to impress! Enjoy every bite!

Indulge in a slice of this moist and delicious zucchini bread, a delightful treat that adds a healthy twist to your dessert!

Ingredients:
– 2 cups grated zucchini
– 1 3/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1 cup granulated sugar
– 1/2 cup packed light brown sugar
– 1/2 cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract

Directions:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a large bowl, whisk together the grated zucchini, flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, mix the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just mixed. Be careful not to overmix.
5. Transfer the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the bread cool in the pan for 10 minutes, then move it to a wire rack to cool completely.
7. Slice your moist and delicious zucchini bread and enjoy!

Your tasty zucchini bread is ready to be savored! Enjoy every bite!

Introduction

These bite-sized treats are a delightful combination of creamy peanut butter, rich chocolate, and a buttery graham cracker crust. They’re so easy to make that even a child can handle them, making them a perfect dessert for any occasion.

Ingredients:

• 1 cup graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 1/2 cup creamy peanut butter
• 1/4 cup powdered sugar
• 1/4 cup milk
• 1/4 cup chocolate chips
• 1 tablespoon coconut oil

Instructions:

TO CONTINUE READING PLEASE SEE PAGE 2

Instructions:

1. Prepare the crust: Combine the graham cracker crumbs and melted butter in a small bowl. Press the mixture into the bottom of mini muffin tins, creating a crust. Refrigerate for 15 minutes.
2. Make the filling: In a separate bowl, whisk together the peanut butter, powdered sugar, and milk until smooth.
3. Assemble the pies: Divide the peanut butter filling evenly among the prepared crusts.
4. Melt the chocolate: In a microwave-safe bowl, melt the chocolate chips and coconut oil together in 30-second intervals, stirring until smooth.
5. Top the pies: Pour the melted chocolate over the peanut butter filling.
6. Refrigerate: Refrigerate the pies for at least 1 hour, or until the chocolate is set.

Tips:

• For a nuttier flavor, add chopped peanuts to the graham cracker crust.
• You can also use a chocolate ganache instead of the melted chocolate topping.
• Store the pies in the refrigerator for up to a week.

Why These Pies Are So Popular

These mini chocolate peanut butter pies are a hit for several reasons:

• They’re easy to make: With no baking required, they’re a quick and simple dessert option.
• They’re customizable: You can experiment with different flavors and ingredients to create your own unique version.
• They’re bite-sized: The mini format makes them perfect for parties or as a snack.
• They’re irresistible: The combination of creamy peanut butter, rich chocolate, and a buttery crust is simply delicious.

Give these mini chocolate peanut butter pies a try and see why they’re such a beloved treat!

Quick and Easy Dessert: A Sweet Treat You Can Make in Minutes

There’s nothing like a quick dessert to satisfy your sweet cravings without spending hours in the kitchen. Whether you’re hosting guests or just want a little treat, this recipe is perfect for anyone who wants a delicious dessert with minimal effort. Made with simple ingredients you probably already have, this quick and easy dessert is sure to become one of your go-to recipes!

The Recipe: No-Bake Chocolate Peanut Butter Bars

These chocolate peanut butter bars are a delightful mix of creamy peanut butter and rich chocolate, with a buttery graham cracker crust. The best part? There’s no baking required! You’ll only need about 10 minutes to prepare them, and then they just need some time to chill in the fridge.

Ingredients

• 1 cup (about 240g) creamy peanut butter
• 1/2 cup (113g) unsalted butter, melted
• 1 1/2 cups (about 150g) graham cracker crumbs
• 1 3/4 cups (200g) powdered sugar
• 1 cup (about 175g) chocolate chips (milk or dark chocolate)
• 2 tablespoons creamy peanut butter (for the topping)
  

  Instructions

  1. Prepare the Peanut Butter Layer
     In a medium bowl, mix together the melted butter and 1 cup of peanut butter until well combined. Add the graham cracker crumbs and powdered sugar, stirring until the mixture is smooth and fully incorporated.
  2. Create the Crust
     Press the peanut butter mixture evenly into the bottom of a 9×9-inch (23×23 cm) baking dish. Use a spatula or the back of a spoon to smooth it out.
  3. Make the Chocolate Topping
     In a microwave-safe bowl, melt the chocolate chips and the remaining 2 tablespoons of peanut butter. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
  4. Spread the Chocolate Over the Crust
     Pour the melted chocolate mixture over the peanut butter layer in the baking dish. Spread it evenly with a spatula.
  5. Chill in the Refrigerator
     Refrigerate the bars for at least 2 hours, or until the chocolate is firm. For quicker chilling, place them in the freezer for about 30-40 minutes.
  6. Slice and Serve
     Once chilled, slice the bars into squares and serve. Enjoy these rich, sweet treats!

  Tips for Making Perfect No-Bake Chocolate Peanut Butter Bars

  • Use Room Temperature Peanut Butter: This makes it easier to mix the peanut butter with the butter and other ingredients.
  • Line the Baking Dish with Parchment Paper: For easy removal, line the dish with parchment paper before pressing in the peanut butter mixture.
  • Use High-Quality Chocolate: A good quality chocolate will make a big difference in the taste of these bars.

  Why This Recipe Is a Must-Try

  1. Quick Preparation: With just 10 minutes of prep time, you can have a dessert ready to chill in the fridge while you go about your day.
  2. Minimal Ingredients: Made with ingredients that are often already in the pantry, it’s perfect for a last-minute sweet fix.
  3. No Baking Required: This recipe is great for hot days when you don’t want to turn on the oven.
  4. Rich and Decadent Flavor: The combination of chocolate and peanut butter is always a winner, making these bars irresistible.

  Variations to Try

  • Add a Crunchy Layer: Mix in some chopped nuts or crushed pretzels with the peanut butter mixture for an added crunch.
  • Use Different Nut Butters: Almond or cashew butter can be used in place of peanut butter for a different flavor.
  • Top with Sea Salt: Sprinkle a little sea salt on top of the chocolate layer for a sweet-and-salty treat.
  • Incorporate Marshmallows: Add mini marshmallows to the peanut butter mixture for a fun twist.

  Why You’ll Love This Dessert

  These no-bake chocolate peanut butter bars are perfect for all occasions. They’re ideal for potlucks, holiday gatherings, or simply for indulging at home. The recipe is so simple that even beginner cooks can whip up a batch with confidence. Plus, the combination of creamy, sweet, and slightly salty flavors makes these bars completely irresistible.

  Storing the Bars

  • In the Fridge: Keep the bars stored in an airtight container in the refrigerator for up to a week.
  • In the Freezer: If you want to store them longer, freeze the bars in a freezer-safe container for up to 3 months. Just let them thaw in the fridge for a bit before serving.

  Conclusion

  This quick and easy dessert recipe is a lifesaver when you need a sweet treat fast. The no-bake chocolate peanut butter bars come together with minimal effort, yet they taste like a treat that took much longer to make. Their rich chocolate topping and creamy peanut butter filling are sure to satisfy any sweet tooth. Once you try them, you’ll wonder how you ever lived without this easy dessert recipe in your repertoire.

Ingredients

Chicken and Rice Casserole Serves: 4-6 people

1 cup of white rice
One can of mushroom soup (10.5 ounces).
One can of celery soup (10.5 oz).
One can of chicken soup (10.5 oz).
One and a half cups of water
4 chicken breasts without bones or skin
1 packet of onion soup mix
Add salt and pepper according to your preference.

Preparation

Heat your oven to 350°F (175°C) before using it.
Lightly coat a baking dish that measures 9 by 13 inches with oil.
Mix the rice with mushroom soup, celery soup, chicken soup, and water in a bowl. Mix thoroughly by stirring.
Add salt and pepper to the chicken breasts and place them on the rice mixture.
Evenly spread the onion soup mix on top of the chicken and rice.

Cover the dish well with aluminum foil. Don’t look while it’s baking!
Cook in the oven that has been preheated for about 1 1/2 hours, or until the chicken is fully cooked and the rice is soft.

Take out of the oven and allow it to cool for a few minutes before serving.
Different Types and Advice
This recipe can be easily adjusted in many ways! To make the rice dish more colorful and nutritious, you can add a cup of mixed frozen vegetables before baking. If you like a different type of meat, boneless, skinless chicken thighs are also a good option and remain very juicy. For an even more comforting taste, sprinkle shredded cheese on top of the casserole during the last 10 minutes of baking. Let it melt until it turns golden brown. For a different taste, try replacing one of the creamy soups with cheddar cheese soup for a nice change.

Tender, juicy chicken breasts topped with a creamy, cheesy mayo mixture that bakes to perfection!

Ingredients:
4 boneless, skinless chicken breasts
1 cup mayonnaise
1/2 cup shredded Parmesan cheese
1 tsp salt
1/2 tsp black pepper
1 tsp minced garlic
1 tsp garlic powder
How To Make:
Preheat Oven:

Preheat your oven to 375°F (190°C).
Prepare the Mixture:

In a small bowl, combine the mayonnaise, Parmesan cheese, salt, black pepper, minced garlic, and garlic powder. Mix well until fully combined.
Prepare Chicken:

Place the chicken breasts in a baking dish that has been sprayed with non-stick baking spray.
Add the Topping:

Spread the mayonnaise mixture evenly over the top of each chicken breast.
Bake:

Bake in the preheated oven for 45 minutes, or until the chicken is cooked through and the topping is golden brown.
Serve:

Serve the chicken warm. Enjoy the rich, creamy flavor!
This recipe is perfect for a quick dinner with minimal cleanup. The chicken comes out incredibly moist and flavorful! Enjoy!