No Peek Beef Tips

Ingredients: 
2 lb - beef tenderloin tips, stew meat, chuck roast or chuck eye, cubed
1 - 10.5 oz can cream of mushroom soup
1 – 0.87 packet brown gravy mix
1 - 1.25 packet Lipton dry onion soup mix
1 – 4 oz can mushrooms
1 - cup water 

Directions: 
Add cubed meat to a 9 x 13 inch pan.

In a large bowl mix the remaining ingredients together and pour over the meat.

Add mushrooms and stir to coat. Cover with foil and bake at 300 degrees for 2 1/2 - 3 Hours.

Do not remove foil until done.

Serve over rice, mashed potatoes or egg noodles.

Servings: 6 - 8 

This tastes a lot like Beef Strognaff, but it's so easy to do that I'll probably stick with doing it this way and I like the flavor a bit more too.  But next time I'll double the sauce mix just because I love me some sauce.  The only difficult thing about this is remembering to put it in early enough because it take 2 1/2-3 hours to cook.  It made my house smell good for those 3 hours though!  I served it with broccoli and strawberries.  

Juicy Parmesan Crusted Chicken

I made this recipe for dinner last Sunday and it is gooood! Made mashed potatoes with cream of chicken soup gravy, steamed veggies and to BA-BAM the whole meal baked a box of Red Lobster biscuits. Oh eeeeyeah those are the real deal, just like the restaurant serves mmmm! (You can purchase a box at your local Walmart.)

Juicy Parmesan Crusted Chicken

1/2 cup Best Foods real mayonnaise
1/4 cup grated parmesan cheese
4 boneless skinless chicken breasts-I used 8 pieces of chicken tenders that I buy from Costco
4 tsp. Italian seasoned bread crumbs (I use the Winco brand)

Combine mayonnaise with cheese. Arrange chicken on baking sheet lined with foil. Top with mayonnaise mixture, sprinkle with bread crumbs. Bake 20 mins. at 425 degrees. Easy peasy!

Crescent Chicken

Ingredients

• 1 (8 or 6 jumbo count) package refrigerator crescent rolls
• 2 cups chopped cooked chicken
• 1 cup shredded cheddar cheese
• 1 can cream of chicken soup
• 1 can of milk (using soup can)

Instructions

1. Preheat oven to 350
2. Prepare soup using milk and set aside. Separate crescent rolls. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling. Place in a 9×13 baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins.

This was super easy to make and took very little prep time.  I actually only used one chicken breast because my crescent rolls were smaller, not the jumbo sized.  It turned out just fine.  My kids LOVED it and Caleb even asked for seconds!  It was a huge success in our home and here's hoping that it works in yours too.  I served it with mashed potatoes, broccoli, and strawberries.  Yum!

P.S.  If you want to see a picture of it then you can find it at pinterest under my "What's for dinner?" board.