Crunchy Chicken with Creamy Noodles

Back to chicken. Obviously a favorite thing to work with. Especially when I have a freezer full of it from some great sales!

This recipe makes about 2-3 servings, so adjust your amounts upwards if you need to serve more than 2-3.

1 large boneless, skinless chicken breast
1.5 C Rice Krispie cereal
1/2 C flour
1/2 tsp salt
1/4 C milk
About 1/3 of a box of bowtie pasta**
Olive oil for the pan (3-4 Tbsp or more as needed)
1/2 of a container of Philadelphia Cooking Creme - Savory Garlic flavor
1 can cream of chicken soup
1/2 C chicken broth
1/4 C milk
2 stems chopped green onions, optional
4-5 crispy bacon strips, if desired. See the end of the recipe.

I've seen magazine advertisements and TV commercials for this new Philadelphia cooking creme, so when I had a coupon for it, I wanted to try it out. Long story short; it's good. At least the Savory Garlic flavor is.

Following the instructions on the box, start the process of cooking the pasta.

Take the chicken breast and pound it down to about a half inch thickness or even a little less if you can. Then cut it into about 5 pieces.



Put the Rice Krispies into a zip loc bag and beat it or roll it with a rolling pin until the pieces are smaller. They don't need to be super fine. Unless of course you really need to take out your aggressions on some poor, defenseless Rice Krispies for some reason!



Place the Rice Krispies in a shallow bowl, the milk in another shallow bowl and the flour and salt into a third bowl, stirring to mix the flour and salt together.

Heat the oil in a skillet over medium to medium-low heat. Dredge the chicken pieces in the flour mixture, then the milk mixture and then the cereal, then place each piece in the pan. Salt and pepper to your liking. The chicken will brown fairly quickly, so don't lose track of it. Turn the pieces a few times until they are golden brown on both sides.



Place the chicken pieces on a plate and cover with aluminum foil. In the same skillet you fixed the chicken, now add the cooking creme, soup, broth and milk. Bring to a bubble but it's not necessary to make it boil. It will thicken a little but will remain somewhat thin. If you want it thicker, use less milk or broth. If you want bacon in your sauce, now is the time to add it.

Drain the pasta when it is finished. Take a serving plate, add some noodles, then put the chicken pieces over the noodles. Top with the creamy sauce and your chopped green onions and you are ready to eat.





Bacon: as far as I'm concerned, bacon goes good with just about everything! You won't get any arguments from Rick or my Dad on that topic either. I learned on one of our cruises that the best way to fix your bacon so that it comes out flat and crispy (but not burnt) is to make it in the oven on a baking sheet. I've always bought thick bacon, but the thinner slices work best for the oven method. Just take your bacon and put it on a baking sheet, place the sheet into a preheated 350 oven for 15-17 minutes, depending on how crispy you like your bacon. If you clean it up within just a couple minutes of removing the bacon from the sheet, the cooking sheet will clean up fairly easily.

**If you want to save time, forget making the pasta and the creamy sauce. Just buy a package of those flavored noodles with sauce and fix them according to the directions.