Archive for October, 2012

postheadericon Recipe For Chicken-Cheese-Fish


2 pounds skinless, boneless chicken breast halves
4 cups shredded Cheddar cheese
1 cup shredded Swiss cheese
4 (3 ounce) cans tuna packed in olive oil
2 (16 ounce) cans pink salmon, drained
2 cups heavy whipping cream
4 eggs, beaten
2 cups crumbled feta
1 cup shredded mozzarella cheese
2 cups ricotta cheese
1 (8 ounce) package cream cheese, softened
2 eggs, beaten
3 cups Italian seasoned bread crumbs
2 tablespoons butter, cut into small pieces


Preheat oven to 350 degrees F (175 degrees C).

Line the bottom of a large baking dish with the chicken breasts. Scatter Cheddar and Swiss cheese over top. Flake the tuna and salmon and layer evenly over the cheese. Mix whipping cream with the 4 beaten eggs in a bowl; pour over top of the dish.

Mix the feta, mozzarella and ricotta cheeses in a bowl; spread over the fish. Mix the cream cheese, 2 beaten eggs, and bread crumbs in a bowl; spread evenly over top of the cheese. Evenly arrange small pieces of butter over entire dish. Cover with aluminum foil.

Bake in preheated oven for 1 1/2 hours, or until heated through and golden brown on top.

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