Catalina Chicken.

We had nothing to cook for dinner.

We had chicken.

We had salad dressing.

I googled Catalina Chicken. Found lots of recipes. Threw a few together and made my own.

Here you go.

1. Season boneless, skinless chicken breasts with garlic salt and cracked black pepper.

2. Place 2 Tbsp. of oil into pan. Cook chicken for 4 minutes on each side.

3. Place chicken breasts in a casserole dish.


4. In a separate bowl mix together 1/2 cup Catalina dressing and 1/2 packet of French Onion Soup mix.


5. Pour Catalina mixture over top of chicken breasts.


6. Cook on 350 until chicken is cooked through. {It only took my three chicken breasts about 15-20 minutes.}

I forgot to take a picture of the actual finished product. Here is a partial view. We had chicken, mac & cheese {staple at our house}, asparagus, and crescent rolls. You can see everything here except the asparagus. Caroline and Ryan fought over it and ate every last one. Weirdos.

Paula Deen's Cream Cheese Icing

Ingredients
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.