Chicken Artichoke Casserole

Here is another recipe from Jess.  I can't wait to try this because I love artichokes!

2 cups uncooked bow tie pasta (She used the mini)

2 cups cubed cooked chicken

1 can (14 oz.) water-packed artichoke hearts, rinsed, drained and chopped

1 can (10 3/4 oz) condensed cream of chicken soup, undiluted

1 cup shredded Parmesan cheese

1 cup mayonnaise

1/3 cup 2% milk

1 garlic clove, minced

1/2 tsp. onion powder

1/2 tsp. pepper

1 cup onion and garlic salad croutons, coarsely crushed

1. Cook pasta according to package directions.

2. Meanwhile, in large bowl, combine the chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper.

3. Drain pasta; add to chicken mixture.

4. Transfer to a greased 2-qt. baking dish.

5. Sprinkle with croutons.

6. Bake, uncovered, at 350 for 25 to 30 minutes or until heated through.

Photo and recipe courtesy of www.tasteofhome.com

White Chicken Chili

My friend Jess sent me this recipe, and it sounds delicious.  I will probably make it in my slow cooker because I make almost everything in it!

1 1/2 cans 12.5 oz. chicken breast - drained

2 cans great northern white beans

1/2 jar salsa  

2 1/2 cans chicken broth

1 tablespoon cumin

Salt and pepper to taste.

2 cups mexican blend cheese

(She says she also adds a can of "Hoppin' John"  - black-eyed pea mix and it is very good!)

1. Combine all ingredients and cook either on top of stove on low or in crock pot on low.  The longer it cooks, the better it is. 

2. Add cheese approximately 15 minutes before serving.

3. If you like, you can garnish with a small dab of sour cream when served.

Photo courtesy of http://homemakingadivinecalling.blogspot.com

Cranberry-Walnut Chicken Salad

I love chicken salad, but I'm very picky about the ingredients.  I make this in my food processor about twice a month.  It is great served on lettuce wraps, pita bread, croissants, whole wheat bread, or even plain. It is best made with "real" chicken, but to save time I use Swan.son's canned chicken (2 large cans)....I know, *gasp*....lol.

4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 lb)
1 cup walnuts, toasted and chopped
1 celery rib, diced into small bits (1 cup)
2 or more tablespoons finely chopped shallot
1 cup dried cranberries
2/3 to 3/4 cup mayonnaise (I use olive oil mayo)
3 tablespoons tarragon vinegar, if you have it, or champagne or white wine vinegar works well, too
2 tablespoons finely chopped fresh tarragon or herb or your choice
1/2 teaspoon salt
1/2 teaspoon black pepper

Photo and recipe courtesy of http://smittenkitchen.com

Toss together all ingredients in a large bowl until combined well.  I use my food processor, but be careful not to purée it.  Add other ingredients if you like.  Enjoy!