Books: The Perdue Chicken Cookbook
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Mitzi Perdue >> The Perdue Chicken Cookbook
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CHAPTER TEN
CHICKEN PLANNED-OVERS $ A GREAT FAST FOOD
Everyone is so busy nowadays, it's often tempting to
pick up dinner at a fast food carry-out on the way home.
The problem is, these foods not only dent the budget, they
can short-change you nutritionally. Often they're high in
the fat or sodium which many of us are trying to limit.
There are, however, ways to serve speedy meals that
are also good for you. In fact, I like to think of leftover
chicken as a fast food. It gives you a head start on so
many recipes.
Michelle Evans, the eminent cookbook author and travel
authority, likes to say that left over chicken is the
"basic black dress" of the culinary world. It's true. You
can dress it up in so many ways: you can use herbs and
spices, sauces and dips, toppings and crusts. Just as a
basic black dress is handy to have around, so leftover
chicken is wonderful for a fast start on a number of
delicious dishes.
By using leftovers, you can create fast food while
maintaining control over the calories and nutrition. When
you do cook, plan for leftovers by preparing extra
quantities. Serve part of what you prepared immediately,
and save the rest for a "planover". Then, on those days
when you're short on time,
use your microwave to create a meal from your store of
"planovers."
There are a few points to keep in mind when using
leftovers.
_Know how long the food has been held at room
temperature. The Department of Agriculture recommends that
you throw food out if it's of animal origin and if it's
been left unrefrigerated for more than two hours. I've
talked with some food scientists, however, who feel that
the USDA two-hour rule is unnecessarily strict. They say
that except for the at-risk groups, (infants, the elderly
or those in poor health), that you can probably still use
chicken that has been kept at room temperature for a little
longer than two hours, maybe as long as four hours. Still,
they agree that the longer chicken is kept at room
temperature, the bigger the chance you're taking. Harmful
organisms can multiply rapidly on food that's held in the
danger zone between 40 degrees and 140 degrees.
Personally, I'm in favor of being cautious, but I thought
you might like to know that there's more than one view.
_When refrigerating leftovers, break them down into
shallow pans that aren't deeper than a couple of inches.
If you have a deep pan with lots of, for example, leftover
stuffing, it could take too long for the food in the middle
to cool down to 40 degrees.
_If you're not going to eat the leftover chicken
within three days, freeze it.
_Don't store cooked chicken in the freezer for longer
than three months. Label it so you can keep track of it.
A California home economist friend of mine keeps a running
log of what's in her freezer, marking dishes when they are
removed. This reduces the search time with the freezer
open, and keeps her from losing track of what's in there.
_Wrap leftovers tightly in moisture proof wrapping so
as to prevent freezer burn.
_Think of ways of working leftovers into your brown
bag lunches. Cold chicken makes a great lunch. Chicken
soup or stew goes great in a thermos.
If you happen to be browsing in this chapter and find you
want to make one of the recipes but don't have any
leftovers handy, you can make some by:
1. Baking a chicken. Place whole chicken without any
seasonings or coatings, uncovered in a 350oF oven for
approximately 1 hour.
2. Simmering a whole chicken
1 chicken
2 cups water
1 teaspoon salt or to taste
1/4 teaspoon ground pepper
1 onion, peeled and quartered
1 stalk celery, halved
1 bay leaf
Put chicken in kettle or sauce pan. Add water
and remaining ingredients. Cover and simmer 45 minutes or
until cooked through. Save the broth for sauces or soup
bases.
3. Simmering parts of a chicken using the same recipe
as for whole chicken. Boneless parts cook fastest, a small
breast in 15 minutes, a larger roaster-size one in 20 to
25, and boneless roaster thighs in 30 to 40 minutes.
PHOTO: 3 pies and 1 oblong casserole
CHICKEN POTPIES REDISCOVERED
One of the best uses for leftover chicken is chicken pot
pies.
Back in the days of the Roman empire, potpies were banquet
fare, often created with surprises - even live birds --
under the crust. During the time of Elizabeth I, English
cooks made potpies using "chicken peepers," tiny chicks
stuffed with gooseberries. By the mid-eighteenth century,
an English cookbook included a sort of telescoping pie in
which five birds were stuffed one inside another, then
wrapped in dough.
With a past like that, it is not surprising that
immigrants to America brought an appreciation for potpies
with them. When settlers moved West, so did their potpie
recipes, which they adapted to local food styles with new
ingredients and seasonings. By this century, chicken
potpies and "meat and taters" variations had become as
American as corn on the cob. They were thrifty foods,
served at the kitchen table and in "home cooking" diners
along country roads.
Recently, nostalgia for homespun cookery has meant a
change in status for potpies. They not only are considered
respectable, they're even "trendy," often appearing on the
menus of fashionable restaurants. These are perfect
recipes in which to use leftover chicken, and if you run
short of a particular vegetable go ahead and substitute
whatever else looks good. In fact, you can mix and match
and change the ingredients, flavorings and toppings to suit
the mood of the moment. To get you started, here are a few
guidelines.
Tips for Making old-Fashioned Chicken Potpies
_Potpie fillings are actually stews or creamed dishes
inside a crust. If you want you can also serve fillings
over rice, noodles, toast points or party shells.
_To prevent a soggy bottom crust, bake two-crust pies
on the bottom shelf of a preheated oven and slit the top to
allow steam to escape. For decorative slits, use a
favorite hors d'oeuvre or cookie cutter. Also space
dumplings, biscuits and other toppings to allow for
steaming.
_When making individual potpies, eliminating the
bottom crust creates a better proportion of filling to
pastry. One double-crust recipe for a 9-inch pie plate
makes about 8 single-crust, 5-inch tarts. Reduce baking
time by 10 minutes.
_For a different flavor in biscuits, crusts or potato
toppings, crumble in a few tablespoonfuls of herbs or
grated cheese.
_Potpie fillings can be prepared in advance and
refrigerated, but do not pour fillings into pastry shells
until ready to bake. If you plan to freeze a pie for
storage, eliminate the bottom crust, sealing the top one
over cooked filling. Place in a plastic bag or wrap
tightly with heavy foil. Do not defrost before baking.
Preheat the oven and add 15 minutes to cooking time.
CAJUN PIEServes 4
1/4 pound lean bacon
Vegetable oil
3 tablespoons flour
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup fresh ripe or canned chopped tomatoes
2 tablespoons Worcestershire sauce
4 to 12 drops Tabasco
1-1/4 cups water
1 teaspoon salt or to taste
1 package (10 ounces) frozen succotash, thawed
2 cups cooked, chopped chicken
8 to 10 ready to bake buttermilk biscuits
Grease a deep 9-inch pie plate or ovenproof dish. In
large, heavy skillet, over medium-high heat, cook bacon
until crisp. Remove bacon with a slotted spoon to drain;
crumble. Pour drippings into a measuring cup and add oil
to bring to 1/2 cup. Return to skillet and stir in flour.
Cook over medium heat, stirring constantly, for 5 to 10
minutes or until well browned. Add onions and cook 1
minute. Stir in green peppers, tomatoes, sauces, and
water; season to taste with salt. Simmer until slightly
thickened or about 1 to 3 minutes; stir in succotash bacon
and chicken. Pour into prepared dish. Preheat oven to
425oF. Place biscuits on top of filling with edges
touching. Bake for 15 to 20 minutes or until filling is
hot and biscuits are golden brown.
CHICKEN HASH PIEServes 4
2 pounds (4 large) potatoes, peeled and diced
1 cup (1/2 pint) heavy cream, divided
6 tablespoons butter or margarine, divided
Salt and ground pepper to taste
Pinch ground nutmeg
1 cup thinly sliced scallions, white and tender green
parts only
1/2 cup chopped celery
2 tablespoons flour
1 cup chicken broth
3 cups cooked, chopped chicken
3/4 teaspoon chopped fresh thyme or 1/4 teaspoon dried
4 eggs
2 teaspoons minced, fresh parsley, optional
Preheat oven to 350F. Grease a 9-inch pie plate or 1-1/2-
quart ovenproof casserole. Place potatoes in a large
saucepan with enough water to cover. Salt to taste. Bring
to a boil over high heat. Reduce heat to low and cook
until tender, about 15 minutes. Drain and mash potatoes,
adding 1/4 cup cream, 2 tablespoons butter, 1/4 teaspoon
pepper, nutmeg, and salt to taste. Cover and set aside.
In large skillet over medium-high heat, melt remaining
butter. Saute scallions and celery in butter for 3
minutes. Whisk in flour and cook 3 minutes. Add broth and
remaining 3/4 cup cream and heat to boiling, whisking
constantly. Stir in chicken, thyme, 1 teaspoon salt or to
taste, and 1/8 teaspoon pepper.
Spread chicken mixture on bottom of prepared pie plate.
Pipe 4 potatoes rings on top of pie or spread potatoes over
filling and make four depressions with the back of a spoon.
Bake 15 minutes. Remove from oven and carefully break eggs
into rings or depressions. Sprinkle with salt and pepper,
if desired, and return to oven for 15 minutes or until eggs
are set to desired doneness. Garnish with parsley and
serve immediately.
CHICKEN PIEServes 4
In contrast to the recipe above for Chicken Hash Pie, this
may be one of the easiest chicken pie recipes there is.
Sprinkle grated Cheddar cheese over the biscuits when you
want something different.
2 cups cooked chicken, cut in chunks
2 cans (10-1/2-ounces each) cream of mushroom soup,
undiluted
1/2 cup uncooked frozen peas
2 raw carrots, sliced
2 tablespoons finely chopped onion or 1 teaspoon instant
minced onion
1 tube (7 and 1/2 ounces) prepared biscuits
Preheat oven to 350oF. Mix all ingredients except biscuits
in baking dish. Cover with foil and bake 1 hour. Remove
foil. Place biscuits on top of mixture. Bake, uncovered,
12 minutes longer or until biscuits are brown.
CHICKEN TAMALE PIE (Mexican) Serves 8-10
Don't be alarmed if the cornmeal mixture gets lumpy$just
keep stirring and cooking and the mixture will become
consistently thick.
4 tablespoons butter or margarine, divided
1 cup chopped onion
1 clove garlic, minced
2 cups cooked chicken, cut in cubes
1 can (12-ounces) tomato puree
1 tablespoon chili powder
1 cup pitted and chopped ripe olives
1/2 teaspoon ground coriander seed
3 teaspoons salt, divided
1/2 teaspoon ground pepper
6 cups chicken broth, divided
2 cups cornmeal
In a large skillet over medium heat, melt 1 tablespoon
butter. Add onion and garlic and saute for 1 minute. Add
chicken, tomato puree, chili powder, olives, coriander, 1
teaspoon of the salt, pepper and 1/2 cup chicken broth.
Cover and simmer 15 minutes. Preheat oven to 325oF. Bring
remaining broth to a boil in large saucepan. Add salt and
butter. Stir in cornmeal. Cook at low heat 15 minutes,
stirring constantly. Line a large shallow baking dish with
half of the cornmeal mixture. Pour in chicken mixture.
Cover with remaining cornmeal mixture. Bake for 1 1/2
hours.
EMPANADA PIEServes 4
This is a South American version of chicken pot pie.
2 cups flour
3/4 teaspoon salt or to taste
8 tablespoons (1 stick) butter or margarine, divided
2 tablespoons lard or shortening
About 1/3 cup ice-cold water
1/2 cup thinly sliced onion
1 cup thinly sliced green pepper
1 hot green chili pepper, chopped (optional)
1/2 cup pitted green olives, sliced into rounds
1 cup raisins
1/4 cup cider vinegar
1 cup chopped fresh or stewed tomatoes
1 tablespoon tomato paste
1/8 teaspoon ground cinnamon
1/2 teaspoon salt or to taste
3 cups cooked, diced chicken
1 egg, beaten
Pastry
In a small bowl, combine flour and salt. With pastry
blender or 2 knives, cut in 6 tablespoons butter and lard
until mixture resembles coarse crumbs. Gradually stir in
water until dough forms a ball; do not overmix.
Preheat oven to 425F and grease a deep 9-inch pie plate or
ovenproof dish. Roll out 2/3 of the pastry and use to line
bottom of pie plate. Pierce well with a fork. Roll
remaining pastry to 1/8-inch thickness for top crust.
(Pastry can be prepared ahead and refrigerated until
filling is ready.)
Filling
In medium-sized saucepan over medium-high heat, melt
remaining butter. Add onion and pepper; saute for 3
minutes or until softened. Add olives, raisins, vinegar,
tomatoes and tomato paste and cook 5 minutes. Season with
cinnamon and salt; stir in chicken. Spread chicken mixture
in prepared pie plate and top with pastry. Flute edges,
cut decorative slits in top, and brush with beaten egg.
Bake on bottom shelf of oven 30 minutes or until browned.
FANCY CHICKEN PUFF PIEServes 4
4 tablespoons butter or margarine
1/4 cup chopped shallots or scallions
1/4 cup flour
1 cup chicken broth
1/4 cup dry sherry
Salt to taste
1/8 teaspoon ground white pepper
Pinch nutmeg
1/4 pound ham, in 1/4-inch by 2-inch strips
3 cups cooked chicken, cut in 1/4-inch by 2-inch strips
1-1/2 cups fresh, or a package (10 ounces) frozen,
asparagus,cooked tender-crisp and cut in 2-inch pieces
1 cup (1/2 pint) heavy cream
Chilled flaky pastry for a 1-crust pie or 1 sheet frozen
puff pastry
1 egg, beaten
In a medium-sized saucepan, oven medium-high heat, melt
butter and saute shallots lightly. Whisk in flour; cook 3
minutes and add broth and sherry. Heat to boiling,
whisking constantly; season to taste with salt, pepper, and
nutmeg. Reduce heat to low and simmer 5 minutes. Stir in
ham, chicken, asparagus, and cream. Pour chicken mixture
in 9-inch pie plate.
Preheat oven to 425F. Cut an 8-inch circle from pastry,
tracing around a plate as pattern. Cut pastry hearts from
extra dough with cookie cutter, if desired. Place circle
of dough on a cookie sheet moistened with cold water.
Pierce with tines of fork, brush with egg and decorate with
cutout hearts; brush hearts with egg.
Place pastry on cookie sheet and the filled pie plate in
oven. Bake 10 minutes; lower heat to 350F and bake 10 to
15 additional minutes or until pastry is golden brown and
filling is hot. With a spatula, carefully place pastry lid
on hot filling and serve immediately.
CHICKEN A LA KING WITH BUTTERMILK BISCUITSServes 3-4
According to food historians, Chicken a la King got its
name, not from some former monarch, but from the E. Clark
King family, proprietors of a fashionable resort near
Manhattan at the turn of the century. The original recipe
used cream and sherry and egg yolks, and was served over
toast points. This is somewhat lighter and a lot easier.
If you have the time and are in the mood, skip the cream of
chicken soup, and instead, use a basic white sauce made
with chicken broth. If you don't have your own favorite
white sauce recipe, here's a quick and simple one: Stir 4
tablespoons of flour into 4 tablespoons of melted butter.
Cook for a couple of minutes, but don't let brown. Slowly
stir in 2 cups chicken broth. Continue stirring until
thickened. Season with salt and pepper to taste.
2 cups cooked chicken, cut in chunks
1/8 teaspoon ground pepper
1/2 cup pimento, chopped
1/4 pound small fresh mushrooms, sliced (1 cup)
2 cans (10-1/2 ounces each) cream of chicken soup,
undiluted
In a saucepan over low heat combine all ingredients and
cook for about 20 minutes or until heated through. Serve
on buttermilk biscuits. You can buy them ready-to-bake in
a tube, or else make them from scratch, following this
recipe:
Buttermilk Biscuits
2 cups flour
1/2 teaspoon salt or to taste
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup shortening or butter
About 3/4 cup buttermilk
Preheat oven to 425F. In large bowl, sift together flour,
salt, baking powder, and baking soda. Cut in shortening
until mixture resembles coarse crumbs. Stir in just enough
buttermilk so dough holds together; turn out onto a floured
surface. Pat to a 1/2-inch thickness and cut into 2-inch
rounds. Bake 15 to 20 minutes, or until golden.
CHICKEN AND CORN SOUP Serves 2
- 3
3 cups chicken broth
1 1/2 cups cooked, diced, chicken
1 can (8 3/4 ounces) cream-style corn
1 tablespoon dry sherry
Salt and pepper to taste
1 1/2 tablespoons cornstarch dissolved in 3 tablespoons
water
1 cup watercress leaves
In a saucepan over medium heat bring broth to a boil. Add
chicken, corn, sherry, salt and pepper. Simmer 2 to 3
minutes. Stir in cornstarch mixture and cook stirring
constantly, 1 to 2 minutes or until slightly thickened.
Stir in watercress and serve immediately.
CHICKEN CHOW MEIN (Chinese) Serves 4-6
Using the cream of mushroom soup puts this recipe in the
category of "fast food." It's good, but if you have the
time and the inclination, you'll get fresher-tasting
results if you substitute your best white sauce recipe for
the canned mushroom soup. Also, if you have a choice
between buying dark soy sauce and light soy sauce, remember
the dark one is sweeter$molasses or caramel is added$and
light soy sauce is saltier.
1-1/2 cups cooked chicken, cut in chunks
1 can (3-ounces) chow mein noodles, divided
1 can (6-1/2-ounces) cashew nuts, divided
1 can (10-1/2-ounces) cream of mushroom soup, undiluted
1/2 cup chicken broth
2 tablespoons soy sauce
Preheat oven to 350oF. In a baking dish combine chicken,
1/2 of noodles, 1/2 of nuts, soup, broth and soy sauce in
baking dish, mixing well. Top with remaining noodles and
cashews. Bake for about 30 minutes.
CHICKEN-IN-EVERY-POT SOUPServes 4-6
For the best flavor, use fresh vegetables, varying them
according to the season. Speaking of fresh vegetables, do
you know how to tell a good carrot? Look at the "crown,"
(that's the stem end). If the crown is turning brown or
black or has regrowth visible where the stem was, you've
got a carrot that's been around awhile. If the crown and
shoulders are a bright orange, you've got a nice, fresh
carrot.
1 cup potatoes, cut in 1/2-inch cubes
4 cups chicken broth
1/4 cup dry sherry
1 teaspoon salt or to taste
1/8 teaspoon ground pepper
1 cup onions, halved and thinly sliced
1 cup carrots, in 1/4-inch by 2-inch sticks
1 cup celery, in 1/4-inch by 2-inch sticks
1 cup fresh or frozen green beans, in 2-inch pieces
2 cups cooked chicken, in 1/4-inch by 2-inch julienne
strips
1 cup zucchini, in 1/4-inch by 2-inch sticks
Place potatoes in a saucepan with enough salted water to
cover. Bring to a boil over medium-high heat. Cook
potatoes 5 minutes; drain, rinse under cold water and set
aside. In large saucepan over medium-high heat, bring
broth and sherry to a boil. Season with salt and pepper.
Add onions, carrots, and celery and simmer 5 minutes. Stir
in green beans and chicken and heat soup to boiling. Add
zucchini and potatoes and simmer 1 minute longer.
Variation: Chicken Minestrone
Add 1 cup chopped stewed tomatoes in their juice and 2 cups
cooked, drained fusilli or other pasta and 1/2-cup cooked
kidney beans when adding zucchini and potatoes. Stir in
1/2-cup grated Parmesan cheese just before serving. Other
fresh vegetables may be added according to their cooking
times. Minestrone happens to be one of Frank's favorites,
although he skips the cheese because of its cholesterol.
NEW ENGLAND CHICKEN 'N' CORN CHOWDERServes 4-6
Chowders are thick soups which take their name from the
large French pot used in soup-making called a "chaudiere."
You can use fresh corn in this recipe, but I deliberately
suggested frozen corn first because frozen corn can
actually taste sweeter and fresher than the fresh corn you
buy at the supermarket. Corn loses 50% of its sweetness in
just 24 hours at room temperature, and it can take days for
corn to get from the fields to the supermarket to your
house. In contrast, frozen corn is rushed from the fields
to the freezer in just a few hours, and once frozen, it
stops losing its sweetness. Strange as it may seem, with
corn, frozen can taste fresher than fresh.
1/4 pound bacon or salt pork, diced
1 cup chopped onion
1/2 cup chopped celery
4 cups chicken broth
2 cups peeled potatoes, cut in 1/2-inch cubes
1 package (10 ounces) frozen corn or kernels from 2 ears of
corn
1 teaspoon salt or to taste
1/8 teaspoon ground pepper
2 cups cooked, diced chicken
1 cup (1/2-pint) heavy cream
Oyster crackers, for garnish
In large saucepan over medium-high heat, saute bacon for 3
minutes until its fat has been rendered. Add onions and
celery and cook 3 minutes longer. Stir in broth and bring
to a boil, whisking constantly. Add potatoes and corn,
season with salt and pepper and cook 5 to 10 minutes or
until tender. Stir in chicken and cream, simmer 3 minutes
and serve with oyster crackers.
Variation: Shellfish Chowder
Add 1 cup chopped green pepper and 1 cup cooked crab or
shrimp to soup when adding chicken.
HEARTY LANCASTER CHICKEN, VEGETABLE AND DUMPLING SOUP
Serves 4
This is a famous Pennsylvania summer soup made with extra
vegetables for hearty winter eating. You can substitute
noodles for the dumplings, or add crackers, pretzels $ and
some people have told me that even popcorn works. I'm
skeptical about the popcorn, but if you're feeling
adventurous, give it a try.
6 cups chicken broth
2 cups cooked, diced chicken
1 teaspoon salt or to taste
1/8 teaspoon ground pepper
1/2 cup parboiled potatoes, cut in 1/2-inch cubes
1/2 cup parboiled carrots, cut in 1/2-inch pieces
1/2 cup shredded green cabbage
1 cup thinly-sliced leek, white and tender green parts
only, or 1 medium onion, thinly sliced
1 package (10-ounces) frozen corn kernels from 2 ears of
corn
Knepp
In large saucepan over high heat, bring broth to a boil.
Add other ingredients and reduce heat to low. Simmer for 3
minutes while making dumplings.
Knepp (Little Dumplings)
1 egg
3/4 cup flour
1/3 cup water
1/4 teaspoon salt or to taste
1/8 teaspoon baking powder
Pinch ground nutmeg
1 teaspoon minced, fresh parsley, optional garnish
In small bowl, beat egg; stir in flour, water, salt, baking
powder, and nutmeg. Drop batter by half teaspoons into the
simmering soup. When dumplings rise to top, stir in
parsley and serve.
Variation: Chicken Spinach Straciatella
Omit dumplings. Clean and stem 1/2 pound fresh spinach;
stack and cut into 1/2-inch strips. Whisk together 2 eggs
with 1/2-cup grated Parmesan cheese. Stir in spinach with
chicken, then heat soup just to boiling. Immediately pour
in the egg mixture in a thin stream, while stirring. The
goal is to end up with thread-like strands of cooked egg.
Cook until soup simmers again; stir gently just before
serving.
CHICKEN-BACON SANDWICH Serves 6
Different kinds of bread make interesting variations. You
can serve the sandwiches either open-face or topped with
another slice of bread. I like open-face sandwiches that
the kids can decorate.
1 cup cooked, finely chopped chicken
1/4 cup chopped celery
2 tablespoons minced, fresh parsley
4 tablespoons mayonnaise or salad dressing
2 teaspoons fresh lemon juice
1/4 teaspoon salt or to taste
1/8 teaspoon ground pepper
6 slices crisp cooked bacon
In a mixing bowl combine all ingredients except bacon and
spread on favorite kind of bread. Break slices of cooked
bacon in half and place on top of sandwich.
HOT CHICKENWICHServes 6
If chicken has been chilled, it should be placed in 250oF
oven, uncovered, for about 3 minutes. If you have the
time, substitute a good homemade white sauce made with
chicken broth for the cream of chicken soup. If you don't
have the time, (and I bet that happens to you often!) the
chicken soup shortcut is still very good.
6 slices hot buttered toast
1 can (3-1/2-ounces) deviled ham
1 chicken, cooked and sliced
3 tablespoons minced, fresh parsley
1 can (10-1/2-ounces) cream of chicken soup, undiluted and
heated
Salt to taste (you may not want any since the soup and the
deviled ham are both fairly salty)
Spread deviled ham on buttered toast; sprinkle with
parsley. Place sliced chicken on toast. Pour hot soup
over each sandwich.
QUICK CHICKEN TETRAZZINI Serves 2-3
This is even better after standing to let the flavors
blend. Green beans and broiled tomato go nicely with this.
If you have time, use a good homemade white sauce made with
chicken broth and mushrooms instead of the cream of
mushroom soup.
1 cup cooked, diced chicken
1 can (10-1/2-ounces) cream of mushroom soup, undiluted
1/2 cup cooked spaghetti (1/4 cup uncooked yields 1/2 cup
cooked)
2 tablespoons dry sherry
1/3 cup grated Parmesan cheese
Salt and ground pepper to taste (you may not want any since
the soup is fairly salty)
Preheat oven to 375oF. In a baking dish combine all
ingredients and bake for about 30 minutes until hot and
lightly browned.
SALADS
CHICKEN SPRING SALADServes 6-8
Spinach is an excellent source of Vitamins A and C, as well
as potassium and magnesium. When you eat it uncooked, as
in this recipe, dentists say spinach is a detergent food,
helpful to dental health.
3 cups cooked chicken, cut in chunks
1 package (10-ounces) raw spinach, washed and drained with
stems removed and torn into small pieces
1 small clove garlic, minced
1 tablespoon chives, snipped, fresh or frozen
1 teaspoon salt or to taste
1/8 teaspoon ground pepper
1 teaspoon sugar
3/4 cup chopped pecans
2 apples, chopped
1/2 cup oil
1/4 cup red wine vinegar
In a salad bowl combine all ingredients and toss lightly.
FRENCH DRESSING CHICKEN SALADServes 3-4
This is a real "fast food," perfect for when you've got a
lot of other things to do besides fuss in the kitchen.
It's quick and easy, but the Cayenne pepper gives it a
little perk that lifts it out of the ordinary.
2 cups cooked, diced chicken
1/2 cup finely chopped celery
1/4 cup French dressing
1/4 cup mayonnaise or salad dressing
1/8 teaspoon Cayenne pepper
In a salad bowl toss together all ingredients and serve on
lettuce.
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