Emily Hill's Cajun Chicken Pasta

1 lb. Farfalle (bowtie)

3 skinless, boneless chicken breasts, cut into bite-size pieces

4 tsp. Cajun seasoning

4 Tbsp. olive oil

2 red bell peppers, sliced

16-20 mushrooms, sliced

3 green onions, chopped

2 c. heavy cream

1/2 tsp. dried basil

1/2 tsp. lemon pepper

1/2 tsp. salt

1/4 tsp. garlic powder

1/4 tsp. black pepper

1/4 tsp. Cajun seasoning

 

Place the chicken and Cajun seasoning in a plastic  bag.  Shake to coat.

 

Bring a large pot of slightly salted water to boil.  Add pasta and cook until al dente, drain.

 

While pasta is cooking, saute the chicken in olive oil in a large skillet over medium heat until no longer pink (7-10 min.) Add the bell pepper, mushrooms and green onions.  Saute and stir for 4-5 min. Reduce heat.

 

Add the cream and seasonings.  Simmer on low heat for about 3-5 min. until heated through.  Add the cooked pasta and toss to coat thoroughly.  Sprinkle with grated Parmesan cheese and serve.  Serves 6-8.

 

 

Kay Lundquist
Sego Lily

 

 

Chile Chicken Casserole

          Shirley Hendren

Ashley Park

1 dozen corn tortillas torn in small pieces

4 cups grated jack or cheddar cheese

1 cooked chicken, deboned and shredded

In a greased 9 x 13 casserole dish, spread a small amount of sauce (to

prevent bottom from scorching), then layer ½ of he tortillas, ½ chicken, ½ cheese and ½ sauce.

Repeat layers and bake uncovered at 350o for 1 hour or until bubbly.

Sauce:

2 cans of cream of chicken soup

2/3 cup of stock (chicken)

1-2 small cans chopped green chilies (to taste)

½ cup sour cream

4 chopped green onions

Add garlic powder to taste 

Mexican Skillet Supper

Sue Brooks

 Eastdell Ward

1 lb bulk pork sausage

1 can 14 1/2 oz stewed tomatoes, undrained

1 can 16 oz kidney beans, rinsed and drained

1 c. uncooked long grain rice

1 c. water

2/3 c. salsa or picante sauce

In a medium skillet, cook and crumble sausage; drain.  Add remaining ingredients; bring to a boil.  Reduce heat; cover and simmer for 20 - 25 minutes or until rice is tender. Garnish with 3/4 c. Mexican cheese, dollop of sour cream and sliced avocado.

Serves 6-8

Broccoli and Chicken Casserole

         Lois Smith

Ashley Park Ward

1 – 20oz. pkg. chopped broccoli (I use fresh broccoli)

3 cups Chicken, cooked and torn in pieces

1 – 10 oz. chicken mushroom soup

1 – 10oz. cheddar cheese soup

¾ cup mayonnaise

1 tsp. lemon juice

½ cup cheddar cheese (use more)

3 oz. Pepperidge Farm herb seasoning

2 Tbsp. butter

Cook broccoli until tender.  Drain.  Spread in bottom of a 9”x13” pan.  Layer chicken on top.  In a separate bowl, combine the soups, mayonnaise, and lemon juice.  Pour mixture over chicken and broccoli.  Sprinkle cheese over the top.  Melt butter in a fry pan and add crumbs.  Mix on medium heat until crumbs are buttery.  Sprinkle over top of cheese.

Bake at 350 degrees for 30-35 minutes.

Chicken Broccoli Divan

Sandy Tait

Ashley Park Ward 

2 pkg. frozen broccoli

2 cup cubed cooked chicken

2 can cream of chicken

½ cup mayonnaise

1 Tbsp. lemon juice

½ tsp. curry powder

½ cup shredded cheese

½ to 1 cup bread crumbs or crackers

Cook broccoli and place in bottom of 9x13 dish.  Place chicken on top of broccoli.  Combine remaining ingredients (except bread crumbs) and pour over chicken.  Sprinkle with bread crumbs and dot with butter.

Bake at 350o for 30 minutes.