Pistachio Crusted Chicken

Super easy and quite impressive. Was surprised at the amazing flavor of this dish. Enjoy a new variation on chicken.

Ingredients:

• 1½ cups shelled pistachios
• ¾ cup plain breadcrumbs
• 2 tsp. salt
• 1 tsp. pepper
• 4 TB. Dijon mustard
• 4 TB. canola oil
• ¼ cup finely chopped mixed fresh herbs (rosemary, parsley, dill, etc.)
• 1½ lbs. chicken breast cutlets

Directions:

1. Preheat oven to 425 degrees. Cover a baking sheet with a piece of foil.
2. Grind pistachios by pulsing in a food processor until medium fine. Mix the nuts with the breadcrumbs, and place in a shallow bowl. Add salt and pepper.
3. Whisk the mustard with 2 TB. of oil, and the herbs in a separate bowl.
4. Spread mustard mixture over both sides of each piece of chicken, and dredge in the pistachio breading to cover.
5. Heat the remaining oil in a skillet. Add chicken breasts, two at a time (do not crowd), to the skillet, and cook until the coating turns golden brown on each side, flipping after 3– 4 minutes. Repeat for each piece.
6. Place each browned chicken cutlet on the baking sheet, and bake to finish. Cook 7–10 minutes depending on thickness of chicken.

Tips from a Kitchen of Reality:

• We looked at 3 different specialty stores for shelled pistachios… ended up finding them at Wal-Mart. Who would of thought?!
• Be careful not to chop your pistachios too fine. You do want some chunkier pieces in the crust.
• We ended up using a little more oil in the skillet than it called for because we didn’t want the crust to stick to the skillet and peel off the chicken.

 

** Original recipe from: www.wherewomencook.com ***

Cheesy Chicken Tater Tot Casserole

Sorry I haven’t been posting lately, things have been a bit crazy and the budget is pretty limited so haven’t been being to adventurous. BUT… here is one recipe I ran across and had all the ingredients to… well almost. And it was for the crockpot. Kid friendly… enjoy!

Ingredients

1 (32 oz.) bag frozen tater tots
1 (3 oz.) bag bacon pieces
1 pound boneless, skinless chicken breasts, diced
2 cups shredded cheddar cheese
3/4 cup milk
salt & pepper, to taste

Directions

- Spray the bottom of your crock pot.

- Do the following layers in crockpot: tater tots, cheese, bacon, chicken (seasoned with salt and pepper), cheese, bacon, tater tots, cheese, bacon.

- Pour milk over the top.

- Cook on low for 4 hours—might need additional time if you started with frozen chicken pieces.

Tips from a Kitchen of Reality:

- Seriously?! The layer chart gave me a headache so I dumped everything in the crockpot—reserved out a handful of cheese for the top—and gave it a big stir. Really… is all that layering necessary… I think not.

- I didn’t have tater tots so used a bag of shredded hashbrowns instead… pretty sure my version was healthier.

- Needed more salt and pepper. (Probably b/c I used the hashbrowns instead of tater tots.)

 

** Original recipe from: www.thecountrycook.net **

Creamy Chicken and Noodles

I'm a big fan of classic dishes, especially now that I have moved away from home.  I love cooking things like this on Sundays...

Creamy Chicken and Noodles
-3-4 boneless chicken breasts
-2 cans of cream of chicken soup
-1/2 cup of butter in slices
-42 oz. of chicken broth

Put all of these items in your slow cooker for 8 hours.  Remove chicken at this time and shred (or dice) and return to the cooker.

-One bag of egg noodles (I prefer the medium size, but you can do whatever makes you happy)

Put the noodles in the cooker for another hour or so and dinner is served!  Adjust the times and amount of broth for how your family likes their noodles - soupy, mushy, firm, or casserole like.

Kitchen of Reality Tips:
- I have never actually made this in a slow cooker.  I think this is perfect for when you forget to take the chicken out of the freezer.
- I put the frozen chicken (literally like in a block) in the broth and soup and poach it for about 20-25 minutes.
- Then I take it out and dice it.  I put it and the noodles back in the pot and let it go for about 8 minutes until it is the consistency I like.  I add more broth at this point if it needs it.
- I use way less butter, if any.
- This is great frozen and reheated, especially if you put it in a casserole dish with a little Parmesan and breadcrumbs on top.

Grilled Bruschetta Chicken

The hubby wanted to cook for me on Mother’s Day so he asked me to find him a new recipe that I would like to try. With the fresh basil out of the garden, I knew this one would be yummy!!

Ingredients
4 small boneless skinless chicken breast halves
1/2 cup Sun-Dried Tomato dressing, divided
2 tomato, finely chopped
1/2 cup shredded part-skim mozzarella cheese
1/4 cup chopped fresh basil (1 tsp. dried basil leaves)

Directions

- Place chicken in Ziploc bag. Add 1/4 cup dressing and seal bag. Marinate for 10 minutes or longer.

- Place a large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat.

- Grill chicken on uncovered side of grill for about 6 minutes.

-Meanwhile, combine remaining 1/4 dressing, tomatoes, cheese and basil.

-Turn the chicken over and place cooked-side up, on foil on the grill. Top with tomato mixture. Close lid. Grill 8 minutes or until chicken is done.

Tips from a Kitchen of Reality:

- No tips from me. The husband made it following the directions and it was DELICIOUS!!

**Recipe from www.the-girl-who-ate-everything.com **

Chicken Rollatini with Spinach

I always am up for a recipe that is tasty and good for you.
The recipe claims to be 5 WW points per serving for anyone counting!
It was DELICIOUS (dare I say it, very moist... I can't stand that word) and super easy, especially since I had all the ingredients at home to make it.

Ingredients:
8 thin chicken cutlets, 3 oz each
1/2 cup whole wheat Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese, divided
6 tablespoons egg whites or egg beaters
5 oz frozen spinach, squeezed dry of any liquid
6 tbsp part skim ricotta cheese
6 oz part skim mozzarella
olive oil non-stick spray
1 cup of your favorite marinara sauce
salt and pepper to taste

Directions:
- Wash and dry chicken, season with salt and pepper.  Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
- Combine breadcrumbs and 2 tbsp parmesan cheese in one bowl and 1/4 cup egg beaters or egg whites in another.
- Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining parmesan cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.
- Lay chicken down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
- Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks -needed). Repeat with the remaining chicken. \
- When finished, lightly spray with olive oil and cover with foil. Bake 25 mins. Remove foil, top with sauce and cheese. Bake 4 more minutes until cheese is melted.

Tips from a Kitchen of Reality:
I actually ALMOST followed the recipe, I substituted Italian (non healthy) breadcrumbs for the other, it was what was in the pantry. I also love garlic so I added a tsp of minced garlic to the cheese/spinach mixture.

**Recipe from www.skinnytaste.com . **

Crock Pot Pineapple Chicken

This is a super easy and inexpensive one!

Ingredients

4 frozen chicken breasts

1/2 c. soy sauce

1/2 c. teriyaki sauce

1 can pineapple chunks,  drain half the juice out

Crushed red pepper flakes

Directions

Throw it all in the crockpot and turn it on. My chicken was not frozen so I cooked it on low for 4 hours and it was perfect.

Serve over rice or noodles with broccoli! Delicious!

** Recipe from: www.sixsistersstuff.com **

Alice Springs Chicken

This is one of the most familiar items on the menu at Outback Steakhouse—I seriously think I’ve only eaten their three times, but certainly ate this each time I was there. Good stuff. I can’t say if it really tastes like the “real thing” but it is good regardless!

Ingredients
4 chicken breast, pounded to an even thickness
1 bottle Lawry's Original Seasoned Salt marinade
4 slices bacon
1 cup fresh mushrooms, sliced
2 cups cheddar jack cheese, shredded
1/2 cup honey mustard dressing

Directions

1. Marinate the chicken in the Lawry's Original Seasoned Salt marinade for at least 30 minutes.  The longer the better.

2. While the chicken is marinating, cook the bacon in a large skillet.  Set aside.  Reserve 2 Tablespoons of bacon fat.  Sauté mushrooms in bacon fat until softened.  Set aside.

3. Grill the chicken 12-15, minutes until done.  You can also cook the chicken in a skillet on the stove if desired.

4. Preheat the broiler on your oven.  Place cooked chicken on a rimmed baking sheet.  Spread 1-2 Tbsp honey mustard on cooked chicken.  Top with bacon, mushrooms and cheese.  Broil until cheese is melted.

Tips from a Kitchen of Reality:

I am a bit of a thrifty shopper and wasn’t buying the marinade since I had the actual Lawry’s Seasoning Salt in my cabinet. I just sprinkled the chicken with it and let it sit in the fridge about a 1/2 hour.

I also used plain old cheddar—it was what was in the fridge!  Still very tasty!

** Recipe from www.plainchicken.com **

Chicken Bacon Ranch Quesadillas

Two things that I love:  Chili's and Cheap food!  And this is both.  I love the Chicken Bacon Ranch Quesadillas from Chilis.  And this week, Harris Teeter has a Meal Deal that is perfect to make them.  If you don't know about the Meal Deals at Harris Teeter you need to.  Here are the details of this week's meal deal:

BUY ALL 4 FOR $5.99:

• One (1) 9 oz. Perdue Short Cuts Chicken;--> precooked chicken in deli section
• One (1) 17 oz. Mission Soft Taco Tortillas;
• One (1) 7-8 oz. Kraft Shredded Cheese; and
• One (1) 16 oz. Harris Teeter Sour Cream 

It's super easy to find these items, because HT puts a white "meal deal item" sign below each item that qualifies.  So there are several varieties of each of the above to choose from.  We like Lite Sour Cream so that's included.

Now for the recipe!

All of the above plus:  Spray butter, bacon bits and Ranch dressing.  I always have these on hand.  I buy the Sams club bag of Hormel Bacon pieces.  We use it in a lot of recipes, baked potatoes, and salads. 

Instructions:
1.  Place Perdue pre-cooked chicken on a microwave safe plate and per the instructions on the box, microwave 45 seconds until warm.
2.  Preheat to Medium heat a non-stick skillet to big enough for your tortilla to fit flat in.
3.  Spray your tortilla with butter and lay down flat.
4.  Spread about a 1/2 cup of the shredded cheddar cheese on the bottom.
5.  Layer 1/3 of the chicken pieces.
6.  Sprinkle with about a Tablespoon of bacon pieces.
7.  Squirt small dots of Ranch around the whole tortilla.  Less is more here.
8.  Place top tortilla on.  Spray with butter.
9.  KEY:  Take a smaller skillet and put on top with a few cans of fruit or veggies on top to weigh it down.  This is what gives you the crispy tortilla like restaurants serve you.  Check after a minute and turn when the bottom tortilla is golden brown.  Put weight back on and cook until bottom is crispy.
10.  Cut in wedges and serve with sour cream.

Delicious and our entire families meal cost us $5.99.  ONE of these at Chili's is at least $8.00.  This makes 3 whole quesadillas.  Matt and I each ate one and the boys split the third.  And if both boys eat it, it's a keeper recipe at our house! 

This meal deal only lasts through Tuesday so rush to your local Harris Teeter and make this yummy meal or appetizer for your family! 

Crock Pot Ranch Pork Chops

It doesn't get any easier than this...

Ingredients:

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup

Directions:

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.

Tips from a Kitchen of Reality:
I had chicken in the freezer instead of pork... so we had chicken. Super easy and great with Parmesan mashed potatoes!

Poppy Seed Chicken Casserole

I always like a new chicken casserole like recipe. It was a great variation and I had everything to make it in the pantry. The 15 month old ate two helpings, so even the little ones will like it. Enjoy!

Ingredients

5 cups chicken breasts, cooked and cubed

1 cup sour cream

2 cans condensed cream of chicken soup

1 tsp Worchestire sauce

1 tsp minced garlic

1 T lemon juice

1/4 tsp pepper

2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)

1/2 cup melted butter

1 T poppy seeds

Directions:

Preheat oven to 350 degrees.

Cook chicken breasts with salt and pepper until done. Let chicken cool slightly and cut into one inch cubes. Place cubed chicken in a 9X13 casserole dish.

Stir together the condensed soup and sour cream. Stir in the worchestire, garlic, lemon juice, and pepper to the soup and sour cream mixture. Pour over the chicken.

In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.

Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly.

Serve as casserole with veggies, or over rice.


Tips from a Kitchen of Reality:
- I used cream of mushroom soup because that is what I had and less butter on the cracker topping.
- It was a little saucy but I didn't have quite enough chicken in it... so I will have to adjust for this next time. But the flavor was great.

Chicken Biscuit Stew

As a couponer, I found myself with two cans of Pillsbury Grands biscuits in the fridge b/c they were crazy cheap with my coupon.  So I got on their site and found this recipe.  Oh so yummy on this cool rainy night.  This will be a regular in my line up during the winter.

1/4 cup margarine or butter
1/3 cup all purpose flour
Dash pepper
1 (10 1/2) can of chicken broth
3/4 cup milk
2 cups cubed cooked chicken breast
1 cup fresh baby carrots
1 cup frozen peas
1/3 cup chopped onion
1 (12 oz) can of Pillsbury Grandes refrigerator biscuits

Directions:
1.  Heat oven to 375.  Melt margarine in 10-inch ovenproof skillet.  Stir in flour and pepper; cook, stirring constantly, for 1 minute or until smooth and bubbly.
2.  Gradually stir in broth and milk with a whisk.  Cook until mixture boils and thickens, stirring constantly.  Add chicken, peas, carrots, and onion; cook until hot and bubbly, stirring occasionally.
3.  Arrange biscuits over hot chicken mixture in skillet.
4.  Bake for 20-25 minutes or until biscuits are golden brown.

Tips from the Kitchen of Reality:
-We don't eat peas.  So I omitted them.  Also, the veggies need to be precooked a little.  I would steam them for a minute or two in my micro-steamer from pampered chef.  Just until they were tender-crisp.
-I didn't have cooked chicken, so I chopped two boneless skinless breasts and cooked them quickly in the pan I made the 'gravy' in.  This really added some more depth of flavor I believe.
-The recipe calls for no seasoning besides the pepper.  I thought this was odd so I added a little garlic salt to my chicken when I cooked it and seasoning was spot on.
-I don't have an oven safe skillet so I made mine in a skillet and then poured it into a pyrex oval baker before topping with the biscuits.  Worked perfectly.
-Put a cookie sheet under your skillet or baker because mine bubbled over a little.

This was an easy recipe to make, used ingredients I always have (besides the biscuits) and it was super delicious.  I highly recommend it!

Angel Chicken

Another new crockpot favorite...

Ingredients:

4 skinless, boneless chicken breast halves

1 pkg (8 oz) button mushrooms, quartered

1 pkg (6 oz) fresh shitake mushrooms, stems removed, caps slices

1 /4 cup butter

1 pkg Italian dry salad dressing mix

1 can cream of mushroom soup

1/2 cup dry white wine

1/2 8 oz tub of chives and onions cream cheese

Directions:

- Melt butter, add Italian dry salad dressing, stir in soup, wine and cream cheese.

- Place cut mushrooms in bottom of crock pot.

- Place chicken on top of mushrooms.

- Pour sauce over the top.

- Cook on low for 4 to 5 hours.

- Serve over pasta or rice.

Tips from a Kitchen of Reality:

- I used all button mushrooms. We are on a budget... sorry shitakes! :)

Heavenly Slow Cooker Chicken

I wanted something different for chicken in the crock pot so I came across this recipe on allrecipes.com. It has a really nice flavor - creamy and herby - very comforting. I started this after lunch on Sunday for dinner because it is nice and quick.

2 tablespoons butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (10.75 ounce) can condensed golden mushroom soup
1 (8 ounce) container chive and onion cream cheese
1/2 cup dry white wine
4 skinless, boneless chicken breast halves


Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.

Tips: I added a package of baby portabella mushrooms because we love mushrooms in our house. The recipe makes a lot of the sauce so you could up the number of chicken breasts to 6 or even 8. I served this with white rice and broccoli, but it would also be good with some bowtie pasta or asparagus. Also, it is a bit salty so you may want to use a reduced sodium cream of mushroom soup if that is a concern.

Baked Penne w/Chicken & Sun Dried Tomatoes

This is a great recipe when you want to stock your freezer with some meals. For our family of 2 adults and 1 toddler, I can get 4 meals out of this one recipe. We eat one the night I prepare it, and the other 3 go in foil pans in the freezer. I have added frozen spinach to it, and it comes out nicely. But it is great w/out too.

6 Tablespoons butter (I have used the whole stick before and it worked fine)
Salt and pepper
I pound penne pasta
Boneless chicken breasts (I use about 2 pounds) cooked and shredded or sliced
4 garlic cloves
6 cups whole milk (I have used 2% just fine)
1/2 cup plus 2 tablespoons all purpose flour
10 oz. white mushrooms, sliced
1/2 cup sun-dried tomatoes (it calls for oil packed, but I have used just dried)
1 1/2 cups shredded provolone cheese (again, I have used the whole bag of 2 cups and used mixed Italian cheese instead of just provolone)
1 cup grated parmesan

Butter or grease your dishes
Cook pasta 3 minutes short of al dente
In large pot or Dutch oven, melt butter over medium.
Add flour and garlic; cook, whisking 1 minute.
While whisking, slowly add milk. Bring to a simmer.
Whisk frequently.
Add mushrooms and tomatoes. Cook 1 minute.
Off heat, gradually stir in provolone and half your parmesan.

Add chicken and pasta to pot.
Season w/salt and pepper.
Divide between baking dishes.
Sprinkle tops with remaining parmesan.
Bake uncovered at 400 till top is brown and bubbling, about 25 minutes.
To bake from frozen, leave foil on and place (still frozen) on a baking sheet. Bake at 400 about 90 minutes. Remove foil and bake 15 more.

Thai Peanut Chicken

Okay-- so my husband eats anything but really did NOT like this recipe. Strange, because I'm normally the picky one, but I LOVED it! So... I'm sharing but beware, it's kinda weird. I love Thai food, so if you don't... I wouldn't make it. We had friends over for dinner and he loved it and she not so much... so who knows... if you make it let me know what you think!!

Ingredients

- 4 boneless chicken breasts

- 1/2 cup natural peanut butter

- 1 red bell pepper, seeded and sliced

- 1 large onion, coarsely chopped

- 1 tablespoon ground cumin

- 1 lime, juiced

- 1/4 cup soy sauce

- 1/2 cup chicken broth

Directions

- Use a slow cooker. You know... my new favorite thing!

- Put the chicken into the bottom of your pot and add the peanut butter.

- Toss in the vegetables and cumin.

- Squeeze in lime, and add soy sauce and chicken broth.

- Stir as well as you can to combine.

- Cover and cook on low for 6-8 hours, or on high for about 4 hours.

- Serve over rice.

Tips from a Kitchen of Reality

- I threw in some red pepper flakes for some extra spice.

- There were a few clumps of peanut butter left after cooking that didn't get mixed into the sauce. I would scrape those off the chicken before serving-- it's a little too much peanut butter otherwise.

Coq au Vin

Julia Child would be most unhappy that her recipe is being made in a CROCK POT!! But it was good and I am sharing. Enjoy!

Ingredients
-6 to 8 frozen chicken thighs
-6 slices cooked and crumbled bacon
-8 oz sliced baby portabella mushrooms
-1 cup baby carrots
-1 chopped yellow onion
-3 cloves chopped or minced garlic
-1/2 t black pepper
-1/2 t kosher salt
-1/2 cup chicken broth
-1 1/2 cup cheap red wine (I used $2.97 Merlot from Wal-Mart)
-2 large fresh thyme sprigs


Directions
- Cook bacon and crumble.
- Place thawed or frozen chicken into your crock pot and start layering in the rest of the ingredients.
- Cover and cook on low for 8 hours.
- Serve with mashed potatoes or your favorite pasta.

Tips from a Kitchen of Reality
- I didn't have any fresh thyme so used this as my excuse to go buy my first herb plant of the season! It's growing safely in my sun room for a few more weeks until it hits the herb garden outside.
- I don't believe in chicken with bones, so I of course used boneless chicken breasts. Worked fine.
- Baby portabello mushrooms weren't on sale so I bought plain old button mushrooms.
- Easy and super yummy, although next time I think it could use more thyme and salt. But that is a personal preference, see what you think!

Crock Pot Brown Sugar Chicken

Just make it... it's fabulous.


Ingredients:
4-6 boneless chicken breasts
1 cup brown sugar
1/4 cup lemon-lime soda
2/3 cup vinegar
1 Tbsp minced garlic
2 Tbsp soy sauce
1 tsp ground black pepper

Directions:

Place the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!

Cover and cook on low for 6-9 hours, or on high for 4-5. The longer you cook it, the more tender it will be.

Serve over a bowl of white rice with a ladle full of the broth.

Tips from a Kitchen of Reality:
Make extra, you'll want some for leftovers!

Fiesta Chicken Corn Chowder

Another crock pot recipe for you. Great for a cold day!

Ingredients
1 can chicken broth
1 can cream of chicken soup
1 can cream of potato soup
1 1/2 cups milk
2 cups cubed chicken
1 can Mexicorn
1 jar sliced mushrooms, drained
1 can chopped green chilies
1 1/2 cups shredded cheddar cheese
salt and pepper to taste

Directions
Dump all ingredients, except cheese, into a crock pot and simmer until hot. Add cheese about 10 minutes before serving and stir well.

Tips from a Kitchen of Reality
- This recipe can be made on the stovetop but I love to throw it all in the crockpot and leave it awhile.
- I love the mushrooms, so I use two cans.
- Although I've made this with "real" chicken, I often times make it with canned chicken. It works fine either way.

Crock Pot Chicken Marsala

Have I mentioned that I have an obsession with my crock pot?? I'm always looking for a way to cook a recipe in it and here is my latest. Super easy, hope you enjoy!

Ingredients
4 boneless chicken breasts, thawed
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1/2 tsp basil
3 Tbsp butter
1 pkg fresh mushrooms
1/2 cup Marsala cooking wine

Directions
- Place sliced mushrooms in bottom of crock pot.
- Mix flour, salt, pepper, basil together in shallow dish.
- Dip chicken in flour mixture until well coated.
- Place chicken on top of mushrooms in crock pot.
- Pour Marsala cooking wine over chicken.
- Drizzle melted butter over chicken.
- Cook in crock pot on low until done. (About 3-4 hours)
- Serve over pasta.

Tips from a Kitchen of Reality
- I didn't have time to thaw my chicken so I ran warm water over it and then dipped it -- okay more like rubbed flour on it. Didn't make any difference.
- I had Marsala cooking wine for another recipe-- bought it at Harris Teeter- but there are several substitutes you can use if you don't want to buy it. Do a google search.
- Next time I plan on using more mushrooms because they were yummy!

Sweet and Sour Chicken (Mu Shu Diane)

This was the main dish for our Iron Turkey 2010 Competition where the girls did a Chinese dinner. This chicken is super easy and really tasty.

Ingredients:
- 6 boneless chicken breasts
- 1 envelope of Lipton Onion Soup Mix
- 1 small bottle of Russian dressing
- 1 10-ounce jar of Apricot preserves

Directions:
- Place chicken in greased baking dish.
- Sprinkle onion soup mix over chicken.
- Mix dressing and preserves together and then pour over chicken.
- Bake at 350 for 1 hour.

Tips from a Kitchen of Reality:
- We found the Russian dressing at Wal-Mart but I think French or Catalina would work the same. I actually had never heard of Russian dressing.
- We baked the dish covered but recommend baking it uncovered. The sauce was a little watery.