I’m not much of a gambler, but the PowerBall and MegaMillions have been up so high lately that I’ve taken my chances a few times. To no avail, unfortunately, like most of us. But I still have “millions on my mind.” And then I found Million Dollar Chicken. There are many variations of this dish, most of them in gooey casseroles, but I like this one better.
8 ounces cream cheese, softened
⅓ cup mayonnaise
½ cup sour cream
1 cup Colby jack cheese, shredded (divided)
12 strips of bacon, about 1/3 cup, cooked and crumbled (divided)
1/2 cup chopped green onion (divided)
4 cloves garlic, minced
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
6 chicken breasts
3-4 cups of your favorite vegetable - I chose green beans and edamame.
Preheat your oven to 375 degrees and grease a 9x13 baking dish with non-stick cooking spray.
In a large bowl mix cream cheese, mayonnaise, sour cream, garlic, pepper, and Italian seasoning until well combined and smooth.
Add ¼ cup Colby jack cheese, all but 2 tablespoons crumbled bacon, and all but 1 tablespoon green onions and combine with the cream cheese mixture.
Place a thin layer of cream cheese mixture into your 9x13 baking dish and place your veggies over top of it.
Then place the chicken breasts over the layer and spread the remaining cream cheese mixture over the chicken breasts.
Bake uncovered for 30 minutes or until the internal temperature of the chicken breasts reached 165 degrees.
Top the baked chicken with the remaining Colby jack cheese and bacon and place it back into the oven for about 5 minutes or until the cheese is melted.
Top with remaining green onion and serve warm with some Jasmine rice or potatoes.
I may not have won millions, but I have million dollar chicken. And time to count the millions of blessings I already have. Like Miss Cindy Snyder working for me at The Weekly! Here she is below, serving the Small Biz Saturday shoppers at the Visitor Center.