TURKEY TETRAZZINI

This is an easy dish to make with left over turkey or even chicken. It freezes well.

250g box of spaghetti, broken into 2 inch pieces (I use enough for 4 servings)
2 cups cubed cooked turkey
1 cup (4 oz) shredded cheddar cheese
1 1/2 cans condensed cream of mushroom soup, undiluted
1 medium onion, chopped
1 can sliced mushrooms, drained
1/3 cup milk
1/4 cup green or red pepper1/4 tsp. salt
1/8 tsp pepper
Additional shredded cheese, optional
Cook spaghetti according to package directions; drain. Transfer into large bowl; add the rest of the ingredients and mix well. Spoon into a greased 2 1/2 qt. casserole dish; sprinkle with cheese if desired. Bake, uncovered, at 350F for 45 minutes or until heated through.
Yield: 6-8 servings

CHICKEN CHEESE LASAGNA

I found this recipe in a Taste of Home magazine many years ago. I have adapted it to be my own. It is a new twist on a classic dish. It freezes well should you have leftovers.

The sauce
1 medium onion, chopped
2-3 garlic cloves, minced
1/3-1/2 cup margerine or butter
1/2 cup flour
1/2 tsp salt
2 cups chiken broth ( or 2 pkgs chicken boullion & 2 cups water)
1 1/2 cups milk
2 cups  shredded mozzarella cheese
1/2 cup Parmesan cheese, grated
1 tsp dried basil
1 tsp dried oregano
1/2 tsp pepper
Saute onion and garlic in butter in a sauce pan. Stir in flour and salt: cook until bubbly. gradually whisk in broth and milk. Bring to a boil, stirring constantly. Boil 1 minute. Stir in the cheeses, pepper, basil and oregano. Set aside.
The fillings
2 cups ricotta cheese or cottage cheese ( dry or creamed but then I drain off most of the liquid)
2 cups shredded mozzarella cheese
1 tbsp. minsed fresh parsley
9 lasagna noodles, cooked and drained
1 pkg (300gm) frozen chopped spinach, thawed and well drained
2 cups cubed cooked chicken
1/2 cup grated parmesan

In a small bowl mix together the ricotta and mozzaella cheeses with the parsley. Set aside.
Spread one-quarter of the sauce into a greased 13x9x2 pan: cover with one third of noodles. Top with half of the ricotta mixture, half the spinach and half the chicken. Cover with one-quarter of the sauce and one third of noodles. Repeat layers of ricotta, spinach and chicken and another one-quarter on sauce. Follow this by last layer of noodles and rest of sauce. Sprinkle with 1/2 cup Parmesan cheese. Bake at 350F, uncovered, for 35-40 minutes. Let stand 15 minutes before serving.
Yield: 8-10 servings

Russian Chicken

1 250ml Russian dressing
1 pkg onion soup mix
250ml apricot jam
Mix above together and pour over and coat 4-6 chicken breast
 (or your favorite pieces of chicken with or without the bone)
that are in a greased casserole dish.
Bake for 45-50 minutes in 350F
Remove chicken. add: 1-2 Tbsp cornstarch mixed with 1/4 cup water
once thicken return chicken to sauce.
Serve over rice.

Yield 4-6 servings

Chicken a La King

2 Tbsp. butter
1 small onion, chopped
1/3 cup green pepper, diced
1 cup mushrooms, sliced
1/2 cup flour
3 1/2 cups chicken stock
1/2 cup milk
3 cups chicken, cooked and diced
salt and pepper to taste
Saute veggies in butter.
add flour then stock, milk, chicken,  salt and pepper
Simmer for 10 minutes.
Serve over rice.

yield:  8 servings

Chicken Broccoli Braid

2 pkg refridgerated cresent roll (or 1 jumbo)
Spread cresent rolls and join seams to make a rectangle on baking pan
Cut slits on each long side.

2 cups cooked chicken, cubed
1 cup fresh broccoli, chopped fine
1/2 cup red pepper,  chopped
1 clove garlic, minced
1 cup cheddar cheese, shredded
1/2 cup moyonaise
1 tsp dill weed
1/4 tsp. salt
1 egg white
2 Tbsp. slivered almonds
Mix  first 8 ingredients together.
Place in centre of dough.
Taking the strips, braid by folding over the mixture.
brush with egg white and sprinkle with almonds.
Bake in 400F oven for 30-40 minutes or till brown.

Rosemary Cashew Chicken

Place in a slow cooker:
1 whole chicken or your favorite chicken pieces to equal a whole chicken,skin removed and cut into pieces
1 medium onion, thinly sliced
1/3-2/3 cup orage juice concentrate
1 tsp Rosemary
1/2 tsp. salt
1/4 tsp. cayenne pepper
cover and cook on low for 4-5 hours.
Remove chicken
In a sauce pan combine : 2 Tbsp. flour
                                       3 Tbsp. water
add the cooking juices.
cook till thick. pour over chicken
When serving add 1/2 cup chopped cashews.
Serve over hot pasta

Yield 5-6 serving depending on amount of chicken pieces you use

Ruth's Chicken Tortilla Wraps

3 chicken breasts, baked and cubed
1 small onion
1-2 cups fresh mushrooms, sliced
salt and pepper
spices - whatever you like ( Tyme, Parsley, Marjorm, Basil etc)
2 cups cheddar cheese, shredded - divided
1 can mushroom soup - divided
1/2-3/4 cup water
6-7 medium tortilla shells
Saute onion and mushrooms in oil. add chicken and spices
add 1 cup cheese.
"glue" together with 1/2 can ( or less if possible) of soup
Place mixture in centre of tortilla wrap. Roll up.
Place in greased 11x7 or 9x13 pan with end side down.
With remaining soup, mix with water and spread evenly on top of wraps
sprinkle with 1 cup cheese
Bake in 350F oven  for 30-35 minutes

Yield: serves 3-4 people

Mexican Chicken and Rice

1 Tbsp oil
2 boneless/skinless chicken breasts, cubed
Brown in frypan.
Saute 1 small onion, chopped
          1 green pepper, chopped
          1 red pepper, chopped
Add: 1 cup frozen corn, thawed
1/2 cup chicken broth
1/2-3/4 cup salsa
1 cup (dry) rice, cooked as per pkg direction
simmer for 5 minutes.
sprinkle with 1/2 cup sredded cheese
let stand for to minutes to allow cheese to melt.

Yield: 4 servings

Easy Chicken Caccaitore

1 Tbsp. oil
750g chicken pieces
14oz/398ml Italian style stewed tomaotoes
5 1/2 oz/156ml tomato paste
1 cup mushrooms, sliced
1 small zucchini, sliced

Brown chicken in oil. Remove from skillet. Drain off fat.
Saute vegetables. bring to a boil.
Return chicken to mixture.
Cover and simmer 25-30 minutes
Serve over pasta.

Yield: 3 servings