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Monday, April 6, 2009

Rice Crispy Chicken

This was my childhood favorite. Now my kids and husband love it.

Dip chicken in melted butter, then in crushed rice crispies. Place in casserole dish. Don't crowd the chicken, or it takes longer to cook. Pour left over butter into left over crushed crispies and mix together, then sprinkle over chicken in dish. Bake at 350, uncovered, about 20-30 min for bone/skinless tenderloins or breasts, and about 1 hr. for bone-in chicken.

I serve this with mashed potatoes and a microwaved steamed vegetable.

1 comment:

The Real Me said...

This looks really good!