xiaoxl/recipe_data huggingface dataset:
Apple Pie-Cinnamon Rolls
Category: bread
By Epper Marshall

I mixed together 3 different recipes to make these apple pie-cinnamon rolls as amazing as possible.

Ingredients:
½ cup warm water (110 degrees F/45 degrees C)
2 tablespoons active dry yeast
1 tablespoon white sugar
½ cup melted butter
½ cup white sugar
2  eggs
2 teaspoons salt
1 ½ cups warm milk
5 cups all-purpose flour, or more as needed
5  apples - peeled, cored, and diced
1 cup white sugar
2 tablespoons quick-cooking tapioca
1 teaspoon lemon juice
½ teaspoon ground cinnamon
6 tablespoons melted butter, divided
½ cup brown sugar, divided
2 cups white sugar
½ cup water
1 teaspoon light corn syrup  (Optional)
1 cup whipping cream
1 tablespoon vanilla extract
1 teaspoon salt

Directions:
Combine warm water, yeast, and 1 tablespoon sugar in a small bowl. Set aside to activate, about 5 minutes. Mix butter, 1/2 cup sugar, eggs, and salt together in a large mixing bowl. Stir in activated yeast mixture. Stir in warm milk. Add flour 1 cup at a time, mixing well. Knead dough on a well-floured surface, adding flour until dough is no longer sticky. Place dough in a well-greased bowl and let rise, 1 1/2 to 2 hours. Meanwhile, combine apples and sugar for filling in a large saucepan. Let stand until juice starts to release. Place over medium-high heat and stir frequently until mixture comes to a boil. Boil hard for 1 minute, stirring frequently. Stir tapioca, lemon juice, and cinnamon into the mixture. Boil hard for 1 minute more; remove from heat. Punch down risen dough and separate into 2 pieces. Roll out 1 piece into a large rectangle, about 9x13 inches and 1-inch thick. Spread 3 tablespoons melted butter all over the dough. Spread 1/2 of the apple mixture as evenly as possible over dough. Sprinkle 1/4 cup brown sugar evenly over apples. Roll dough as tightly as possible and squish seams together. Use a sharp knife or a piece of unflavored dental floss to slice dough into about a dozen 1-inch-thick rolls. Place rolls into a greased 9x13-inch baking dish. Repeat with second piece of dough. Let rise until doubled in size, 30 minutes to 1 hour. Preheat the oven to 350 degrees F (175 degrees C). Bake rolls in the preheated oven until golden, 20 to 22 minutes. Meanwhile, mix sugar, water, and corn syrup together in a medium-large saucepan. Bring to a boil over high heat, whisking until sugar is dissolved. Let mixture boil until it turns caramel-colored, 5 to 12 minutes, watching so that it doesn't burn. Reduce heat to low; slowly stir in cream, vanilla extract, and salt. Continue to simmer caramel topping until thickened, about 1 minute more. Remove cinnamon rolls from the oven and drizzle with caramel while hot.

Prep time: 30 mins
Cook time: 20 mins
Total time: 2 hrs 55 mins
Yields: 24 rolls

Calories: 356.3
Fat: 11.4 g
Saturated fat: 6.9 g
Carbohydrates: 60.4 g
Sugars: 38.1 g
Dietary fiber: 1.6 g
Protein: 4.4 g
Cholesterol: 46.2 mg
Sodium: 356.7 mg
Easy Crabmeat and Corn Soup


Ingredients:
chicken broth, soy sauce, pepper

Directions:
Mix together first 4 ingredients and bring to a boil.
Stir in crabmeat and lower the heat to a simmer. Add more chicken broth if necessary.
Remove from heat and stir in egg whites. Make sure the soup is hot enough to cook the egg whites through.
Serve!
Hibiscus tea


Ingredients:
boiling water, sugar, mint sprig

Directions:
Place blossoms in a teacup Cover with boiling water., When cool enough to taste, add sugar if desired., Garnish with mint.
Slow Cooker Cocktail Wieners
Category: appetizers-and-snacks
By Jewels

Affordable, delicious and easy to make! Perfect for taking to gatherings or for those sports events and little fingers can't get enough of them!

Ingredients:
1 (16 ounce) package weiners, cut into bite-size pieces
¾ cup ketchup
¾ cup brown sugar
2 teaspoons liquid smoke flavoring
1 teaspoon Worcestershire sauce
¼ teaspoon garlic powder

Directions:
Mix wieners, ketchup, brown sugar, liquid smoke, Worcestershire sauce, and garlic powder together in a slow cooker. Cook on Low for 2 to 4 hours.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 2 hrs 10 mins
Yields: 8 servings

Calories: 269.1
Fat: 17.8 g
Saturated fat: 6.7 g
Carbohydrates: 21.5 g
Sugars: 20.3 g
Dietary fiber: 0.1 g
Protein: 6.7 g
Cholesterol: 29.7 mg
Sodium: 899.8 mg
Oatmeal Craisin Cookies
Category: desserts
By Liane McKellar

Oatmeal cookies with raisins and craisins.

Ingredients:
1 cup butter, softened
1 cup packed brown sugar
1 cup white sugar
2  eggs
1 teaspoon vanilla extract
2 cups quick cooking oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup raisins
1 cup dried cranberries

Directions:
Beat butter, sugars, eggs and vanilla for 5 minutes.  In another bowl, combine oats, flour, baking soda, baking powder, and salt. Add to butter mixture 1 cup at a time. Mix in raisins and craisins. Drop by spoonfuls onto greased cookie sheets and bake for 12-14 minutes at 350 degrees F (175 degrees C). These freeze very well.  Enjoy!!

Yields: 4 dozen

Calories: 238
Fat: 8.7 g
Saturated fat: 5.1 g
Carbohydrates: 38.9 g
Sugars: 24.2 g
Dietary fiber: 1.4 g
Protein: 2.8 g
Cholesterol: 35.8 mg
Sodium: 233.8 mg
Abbey Cheese Croquettes With Pear Syrup (Belgium)


Ingredients:
cheese, eggs, flour, sugar, water, lemon zest, pears

Directions:
Boil the water and sugar with the lemon zest for about five minutes.
dd the pears, cut side down, and continue to boil for 8 minutes longer.
Using a slotted spoon, remove the pears and lemon zest and set aside.
Cut the abbey cheese up into little mini wedges, or just in small slices. Then coat each piece completely in flour.
Dip the cheese pieces in the beaten egg, then coat with breadcrumbs.
Repeat until all the cheese wedges are coated.
Heat two inches of oil over a hot stove (the oil is ready when bubbles rise around the non-stirring end of a wooden spoon]. Drop the breaded cheese into the oil, taking care to keep them separate so they don't stick.
Fry until the croquettes are a golden color (this should take less than a minute].
Drain on paper towels and serve with the pear syrup as a dipping sauce (you may need to add a little water to the syrup to thin the syrup].
Poached Turkey Paprika


Ingredients:
olive oil, paprika, black pepper, lemon juice, nonfat yogurt, dill weed

Directions:
In a pie plate, combine the oil, paprika, and pepper. Dip the turkey in the mixture to coat both sides.
Place in a nonstick frying pan. Sprinkle with the lemon juice. Cover and cook over medium-high heat for 8-10 minutes until the turkey is opaque. Do not overcook.
In a small bowl, mix the yogurt and dill. Serve as a sauce for the turkey.
Leftover Mashed Potato & Cheddar Soup


Ingredients:
olive oil, bacon drippings, onion, celery, reduced-sodium chicken broth, vegetable broth, mashed potatoes, corn, cauliflower, broccoli, cheddar cheese, sea salt, white pepper, paprika, bacon

Directions:
Add oil to a large & deep (2-3 inches deep] saucepan or soup pot, set over medium-high heat. Add onion & celery, saute for 3-5 minutes or until softened. Add stock & simmer approximately 6 minutes, then add the left over mashed potatoes and bring to a simmer.
Using a hand blender or regular blender, puree soup until smooth (when using a regular blender, work in batches to prevent messy cleanups!]. Add leftover corn, cauliflower or broccoli, Cheddar Cheese, salt, white pepper, & paprika (crumbled bacon pieces – if you have them]. Stir to combine all well and allow the cheese to melt.  Serve immediately or, allow to completely cool and then store in an airtight container in the Refrigerator for up to 7 days, or – in the Freezer for up to 2-3 months.
Aunt Melody's Vidalia Onion Casserole


Ingredients:
butter, sour cream, parmesan cheese

Directions:
Preheat oven to 350 degrees., Melt the butter in a large skillet, add onions and saute until soft., Remove from heat and add sour cream., Mix thoroughly., Scoop half of the onion mixture into a small greased casserole dish., Top with parmesan cheese., Layer with remaining onion mixture and 1/4 cup parmesan cheese., Sprinkle the top with Ritz crackers., Bake for 30 minutes at 350 degrees.
Savory Chicken Bundles With Balsamic Berry Sauce


Ingredients:
olive oil, chicken breasts, salt, pepper, garlic cloves, fresh basil, mascarpone cheese, phyllo pastry sheets, frozen blueberries, frozen cherries

Directions:
Preheat oven to 325°F/165°C/gas mark 3. Prepare a baking sheet large enough to hold your chicken breasts by spraying it with non-stick spray.
Heat olive oil over medium high heat in a large saute pan.
Clean chicken breasts and remove excess fat. Pat dry and season liberally with salt and pepper on both sides.
Once oil is hot, brown chicken breasts, 3-5 minutes per side. I had to do this in two batches, as all six breasts would not fit in at once.
While the chicken is browning, finely mince garlic cloves and chiffonade basil by stacking the leaves together, rolling tightly into a tube, and slicing into very thin ribbons. Place mascarpone in a small bowl.
Once breasts are browned, but not thoroughly cooked, remove from heat and set aside to cool slightly.
There should be a little oil left in the pan. If there is more than a teaspoon or two, drain off some. If you need to, add a little more oil. Use this to quickly saute garlic and basil, no more than a minute or two, until highly fragrant. Add basil and garlic to mascarpone and mix to combine.
Before unrolling your phyllo dough, set up your work area. You will need your chicken breasts, your cheese mixture, and your cooking spray in easy reach. You will also need an area to keep your dough damp, and a rolling area (these should each be the size of an unrolled sheet]. Have a barely damp paper or cloth towel to lay on top of the sheets you aren't working with to prevent them from drying out.
For each bundle, lay three sheets of phyllo dough on top of each other, spraying lightly between each layer. Place a chicken breast near a short edge. Place a spoonful of cheese on top of the breast. Fold up short edge of phyllo, then sides. Then roll bundle up and place on baking sheet. Spray with cooking spray.
Bake for 30 minutes.
While the chicken is baking, prepare the sauce by combining blueberries, cherries, preserves, and vinegar in a small saucepan. Bring to a boil, then turn the heat down to low and simmer. Stir occasionally, squashing the berries slightly.
Once bundles are done, plate and drizzle with sauce. Let bundles rest 5-10 minutes before serving.
Orange Sunshine Cake
Category: desserts
By PERRAULT46

Orange cake with pineapple frosting - perfect for spring!

Ingredients:
1 (18.25 ounce) package yellow cake mix
4  eggs
2 (3.5 ounce) packages instant vanilla pudding mix
½ cup vegetable oil
2 teaspoons orange extract
1 (11 ounce) can mandarin orange segments
1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) can crushed pineapple, drained

Directions:
Combine cake mix, eggs, 1 package of pudding, vegetable oil, orange extract, and mandarin oranges and beat well for about 3 minutes. Bake in 3 - 9 inch greased and floured round cake pans for 20-25 minutes in a pre-heated 350 degree F (175 degrees C) oven. To Make Frosting:   Fold pudding and pineapple into whipped topping and frost cake.  Keep refrigerated.

Yields: 3 - 9 inch layer cake

Calories: 156.3
Fat: 7.7 g
Saturated fat: 2.9 g
Carbohydrates: 20.8 g
Sugars: 14.7 g
Dietary fiber: 0.3 g
Protein: 1.5 g
Cholesterol: 21 mg
Sodium: 183.5 mg
Chicken Pate


Ingredients:
chicken breasts, onions, dry sherry, mayonnaise, lemon juice, nutmeg, paprika

Directions:
Combine chicken (which has been finely chopped], Neufchatel, onion, sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of electric blender; process until smooth.
Transfer mixture to a 2 cup mold coated with cooking spray (Pam].
Cover, and chill overnight.
Unmold onto a serving plate.
Sprinkle with paprika.
Garnish with parsley sprigs, if desired.
Serve with Melba toast rounds or unsalted crackers.
Spiced up Vegetable Pasta


Ingredients:
bell pepper, tomatoes, eggplant, garlic cloves, dry white wine, shallot, spaghetti noodles, fresh thyme, fresh rosemary, basil leaves

Directions:
Bring a large pot of salted water to a rolling boil, then add the dry spaghetti noodles. Cook until al dente for 10 minutes.
In a large skillet, sauté the shallots, then add the bell peppers and eggplant. Cook for 3–5 minutes. Deglaze the pan with white wine. Add the garlic and reduce.
Drain the pot of water and add the cooked spaghetti noodles to the skillet.
Sauté the spaghetti noodles, then add the chopped fresh herbs, tomatoes and chili flakes.
Divide the noodles into 6 bowls and serve immediately.
Finishing touches:
This finishing touch is sure to add an artistic flair to your pasta. To make basil crisps, pour vegetable oil (about 1 ½ inches] in a medium Dutch oven. Heat to a temperature of 300°F/149°C and add fresh basil. Using a slotted spoon, flip the basil leaves over to complete frying. Scoop out and drain excess oil on a plate lined with paper towels.
Great Grains Pancakes


Ingredients:
whole wheat flour, all-purpose flour, old fashioned oats, yellow cornmeal, baking powder, baking soda, cinnamon, salt, buttermilk, eggs, unsalted butter, pure maple syrup

Directions:
In a bowl, whisk together the flours, oats, cornmeal, baking powder, baking soda, cinnamon, and salt.
In another bowl, whisk together the buttermilk, eggs, melted butter, and syrup to blend thoroughly.
Pour the liquid ingredients over the dry ingredients and mix with a whisk, stopping when everything is just combined (the batter will be lumpy].
Lightly butter, oil, or spray a griddle or skillet.
Preheat over medium heat, or if using an electric griddle, set to 350°.
If you want to hold the pancakes until serving, preheat your oven to 200°.
Spoon 1/3 cup batter onto the griddle for each pancake, allowing space for spreading.
When the undersides of the pancakes are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown.
Serve immediately, or keep the finished pancakes in the preheated oven while you make the rest of the batch.
Serve with butter and syrup.
Coconut Rice
Category: side-dish
By Emma Maher

Basmati rice is simmered in coconut milk, instead of water, giving it a rich flavor.

Ingredients:
2 ½ cups Basmati rice
4 (10 ounce) cans coconut milk
1 pinch salt

Directions:
In a large saucepan over high heat, combine rice, coconut milk and salt; bring to a boil. Reduce heat, cover and simmer for 20 to 25 minutes, or until liquid is absorbed and rice is tender.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 6 to 8 servings

Calories: 535.4
Fat: 33.2 g
Saturated fat: 29 g
Carbohydrates: 56.8 g
Sugars: 0.2 g
Dietary fiber: 2.1 g
Protein: 8.1 g
Sodium: 19.8 mg
Mini Noodely Subs


Ingredients:
"boiling water"

Directions:
Place noodles in a bowl, without flavour sachet. Pour water over noodles.
Allow to stand for 2 mins, stirring occasionally with a fork.
When noodles are tender, drain off liquid. Return noodles to bowl.
Stir in steak mixture. Spoon mixture generously into rolls.
Arrange on a foil lined baking tray. Sprinkle with cheese.
Bake in a moderate oven 180 C for 5 minutes or until bread is cooked and filling is hot. Serve.
Sweet & Savory Stuffed Bell Pepper Soup


Ingredients:
water, ground turkey, tomato sauce, diced tomatoes, Italian-style diced tomatoes, red bell peppers, green bell peppers, onion, Minute Rice, beef bouillon cubes, Worcestershire sauce, brown sugar, green onion

Directions:
In large soup pot brown turkey and white onion, then add all remaining ingredients except rice and green onion. Bring to a boil then add rice and green onion and reduce heat to low and simmer for 30 minutes stirring about every 5 minutes to keep rice from burning on the bottom.
Serves 10-12.
Salmon in Parchment Paper


Ingredients:
salmon fillet, butter, lemon, fresh dill

Directions:
Set your oven to 350. While it is heating up place a piece of parchment big enough for your fish on a cookie sheet.
Place the fish on the parchment and then slice your butter into small pads and place on fish. Slice the lemon and place a 2-3 plices on fish and then lay dill on top.
close up the parchment and place in oven.
Cook for 25-30 minutes.
Dilled Pasta Salad


Ingredients:
shell pasta, cheddar cheese, celery, green peppers, Miracle Whip, vinegar, dill weed

Directions:
Cook pasta according to directions., Add the next three ingredients., Combine the mayo, vinegar and dill and add to other ingredients., Stir, and refrigerate until chilled.
Mandi's Cauliflower Casserole


Ingredients:
cauliflower, mayonnaise, mustard, cheddar cheese, bacon bits, salt, pepper

Directions:
Steam cauliflower., In a bowl combine mayo, mustard, bacon bits, salt and pepper., Pour mayo mixture over cooked cauliflower., Sprinkle cheese over mixture., Bake 375°F for 10 minutes or until bubbly.
A Simple Chicken Satay


Ingredients:
onion, garlic clove, soya sauce, peanut butter, brown sugar, lemon juice, cayenne, chicken

Directions:
In a food processor, blend all ingredients, except chicken, until smooth.
Marinate chicken pieces in the mixture for at least 2 hours-- I usually cover and leave in the fridge overnight.
Uncover and bake at 350*F for 30 to 45 minutes, basting every now and then.
Serves 4.
Simple and Good Sloppy Joes


Ingredients:
water, pepper, salt, onion powder, msg, Heinz ketchup, granulated sugar

Directions:
Cook the meat with the water., When the meat is about 90 % cooked add the seasonings., Add the catsup and the sugar., Cook until the juices are about 95% absorbed., Serve., Makes 8 sandwiches on 8 hamburger buns.
Croque-Monsieur
Category: breakfast-and-brunch
By Sneakyteaky

Easily adaptable into a Monte Cristo by just adding chicken, this wonderful battered then fried sandwich makes a great lunch with a tossed salad.

Ingredients:
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
4 tablespoons butter or margarine, softened
6 slices white bread
6 slices Swiss cheese
12 slices thinly sliced deli ham
4 tablespoons all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
2  eggs
¼ cup water
1 tablespoon vegetable oil

Directions:
Use 2 tablespoons of the butter to spread over one side of each slice of bread. On three of the slices, spread a layer of Dijon mustard over the butter, and top each with 4 slices of ham. On the other three, spread mayonnaise, and top each one with 2 slices of Swiss cheese. Press ham and cheese sides of sandwiches together. In a flat bottomed dish, whisk together the flour, baking powder, salt, eggs, and water until blended. Set aside. Heat remaining butter and vegetable oil in a large skillet over medium heat. Dip both sides of each sandwich in the egg mixture, and fry in the oil and butter until browned, flipping to brown on each side.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 3 servings

Calories: 960.5
Fat: 69 g
Saturated fat: 30.5 g
Carbohydrates: 38.1 g
Sugars: 3.3 g
Dietary fiber: 1.5 g
Protein: 45.6 g
Cholesterol: 283.9 mg
Sodium: 2492.3 mg
French Vanilla Butter Bar


Ingredients:
character(0]

Directions:
Combine beeswax, sweet almond oil, and cocoa butter in a double boiler and stir gently till wax is liquefied.
Remove from heat and stir in jojoba oil and blend well.
Pour mixture into a 3 oz soap or candle mold; let set for 2 hours, then remove from mold and wrap in cellophane.
Store in cool dry place.
Wrap with red ribbon and give as a gift.
** candle mold and cellophane are needed for recipe**.
Saffron Bread (Abm)


Ingredients:
water, white bread flour, sugar, salt, egg, olive oil, saffron thread

Directions:
Place the egg in warm water for 5 to 10 minutes in order to safely reach room temperature.
Using a mortar and pestle grind the saffron threads into fine powder.
Place the ingredients into the bread machine in order given.
Turn bread machine to white bread cycle and press start.
When bread is done, remove from machine and place on wire rack to cool.
Irish Bacon And Cabbage Soup
Category: soups-stews-and-chili
By Ita

This is a wonderfully simple chunky soup. I use good quality Irish back bacon but if you can't get this, it tastes equally good made with pancetta. The dark green colour of the cabbage alongside the tomatoes gives the soup a beautiful colour.

Ingredients:
½ pound Irish bacon, diced
2 large potatoes, peeled and cubed
1 (15 ounce) can diced tomatoes with juice
1 cup chicken stock, or as needed
Salt and black pepper to taste
2 cups thinly sliced dark green Savoy cabbage leaves

Directions:
Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat. Stir in potatoes, tomatoes, and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender. Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 276.2
Fat: 8.1 g
Saturated fat: 2.6 g
Carbohydrates: 38.4 g
Sugars: 5 g
Dietary fiber: 6 g
Protein: 12.3 g
Cholesterol: 20.5 mg
Sodium: 825.3 mg
Teriyaki Chicken


Ingredients:
chicken breasts, soy sauce, sugar, red wine vinegar, garlic, cornstarch

Directions:
Cut chicken into bite sized pieces. Arrange in greased baking dish.  Bake 15 minutes at 350. Pour off liquid.
In saucepan, combine soy sauce, sugar, vinegar, oil, garlic, ginger and cornstarch. Cook and stir until thick and glossy. Pour over chicken in baking dish.
Bake uncovered for 20 minutes at 350. Remove from oven and allow to cool. Place in freezer bag. Label and freeze.
To serve: thaw and heat. Serve with rice and egg rolls.
Vanilla Wafers


Ingredients:
unsalted butter, sugar, salt, vanilla extract, all-purpose flour

Directions:
In a stand mixer, combine the butter, sugar, and salt.  Beat on medium speed until smooth.
Add the egg yolks and vanilla and beat on low speed until blended.
Add the flour and mix until incorporated and a smooth dough forms.
Divide the dough into 4 equal portions.  Roll each portion into a log 7 inches long and about 1 1/2 inches in diameter.  Wrap the logs in plastic and refrigerate at least 2 hours.
Position a rack in the middle of the oven, and preheat to 350 degrees.  Line baking sheets with parchment paper.
Using a sharp knife, cut each unwrapped log crosswise into slices 1/4 inch thick.  Place the cookies 1 inch apart on the baking sheets.
Bake 12-15 minutes until the edges and bottoms are golden.  Let cool on baking sheets for 5 minutes, then transfer to wire racks.  Store in an airtight container at room temperature for up to 5 days.
Wow That was Easy Chocolate Mousse!


Ingredients:
sugar, instant espresso powder

Directions:
Combine the milk, sugar, and espresso powder in a small sauce pan.
Heat until the milk is hot but do not to a boiling.
Place the chocolate in a blender and pour in the hot milk and blend for 10 seconds.
Add the egg whites and blend for 1 minute.
Pour into 4 small serving dishes and chill for at least 3 hours before serving.
Blueberry Muffins


Ingredients:
flour, sugar, baking powder, salt, lemon, rind of, egg, milk, butter, fresh blueberries, butter, white sugar

Directions:
Mix flour, sugar, Baking powder, salt and lemon rind into a large bowl., Beat egg in a med sized bowl, add milk and butter., Add egg mixture to dry ingredients., Stir until just mixed., Batter will be lumpy., Stir in blueberries., Fill pans and bake at 425 for 15 minutes., Take slightly cooled muffins and dunk tops into butter and then the sugar.
Hood Reunion Casserole


Ingredients:
chicken, sour cream, mozzarella cheese, butter

Directions:
Mix the the first four ingredients together.
Crush the crackers.
Melt butter, pour onto crackers and mix.
Place a layer of crackers, layer of chicken mixture, layer of crackers, layer of chicken, layer of crackers in a casserole dish (I usually spray it with non-stick spray first].
Bake at 350 degrees for 40 minutes.
To make a low fat version use the yogurt instead of sour cream, use skim mozzarella and leave off the butter.
You can also add cooked vegetables to this and make a one dish meal.