Chicken Bonanza
Chicken Almondzini
Bean and Pasta Chowder
Chicken Pasta Roll-Ups
Mom.s Spaghetti
Turkey Tetrazzini
Chicken Bonanza
1/4 lb medium noodles
10 oz can mushroom soup
2/3 cup milk
1/4 tsp salt
1/4 tsp poultry seasoning
1/4 lb cream cheese
1 cup cottage cheese
1/3 cup chopped onion
1/3 cup chopped green pepper
1/2 cup chopped parsley
3 cups diced, cooked chicken
1 1/4 cups buttered bread crumbs
Gradually add noodles to lightly salted boiling water so that the water
continues to boil. Cook uncovered, stirring occasionally, about 10
minutes, until slightly tender. Drain in colander. In a saucepan, combine
soup, milk, salt and poultry seasoning. In a bowl, beat cheeses together
and stir in onion, green pepper and parsley Place half of the noodles in a
12 cup casserole, spread with half of the cheese mixture, half of the
chicken, then half of the soup mixture. Repeat the layers. Top with bread
crumbs. Bake in a 375 F oven for 30 minutes until bubbly and crumb topping
is lightly browned.
Serves 4.
Chicken Almondzini
3/4 cup mayonnaise
1/3 cup all purpose flour
2 Tbsp instant minced onions
1 tsp garlic salt
2 1/2 cups milk
1 cup shredded natural swiss cheese
1/3 cup dry white wine
1/4 lb spaghetti, cooked, drained
2 cups chopped, cooked chicken or turkey
1 10 oz package frozen chopped broccoli, thawed, drained
1 1/2 cups sliced almonds
1 4 oz can sliced mushrooms, drained
1/2 cup chopped pimento
In medium saucepan, combine mayonnaise, flour and seasonings. Gradually
add milk, cook over low heat, stirring constantly until thickened. Add
cheese and wine; stir until cheese melts. In a large bowl, combine
mayonnaise mixture, spaghetti, chicken, broccoli, 3/4 cup almonds.
Mushrooms and pimento and toss lightly. Pour mixture into an 11 3/4 x 7
1/4 inch baking dish. Top with remaining almonds. Bake at 350 F, 40 to 50
minutes or until thoroughly heated.
Makes 6 to 8 servings.
Bean and Pasta Chowder
2 cups chicken stock
1/4 cup dried pasta
1 can (19 oz) tomatoes, chopped
1 can (19 oz) chick peas, rinsed and drained
1/4 tsp dried oregano
1/4 tsp chili powder
salt and ground balck pepper
mozzarella cheese, shredded
In a 2 quart casserole, microwave chicken stock at high for 4 minutes or
until boiling. Add pasta and microwave covered at high for 4 minutes.
Add tomatoes including juice, chick peas, oregano and chili powder.
Microwave, covered, at high for 6 to 8 minutes more or until piping hot.
Adjust seasoning with salt and pepper.
Serve in heated bowls and sprinkle with cheese
Chicken Pasta Roll-Ups
Preparation time : 25 minutes
Baking time : 55 minutes
Makes : 4 to 6 servings
9 oven-ready lasagna noodles
2 eggs
475 gram container ricotta cheese
1/4 tsp salt
1/2 tsp ground nutmeg
2 cups finely chopped, skinned cooked chicken
1 1/4 cups grated mozzarella cheese
2 cups spaghetti sauce
1 tsp dried basil
1/4 tsp leaf oregano
1/2 tsp ground black pepper
Place noodles in a dish. Cover with boiling water and let sit until
flexible
about 10 minutes. Drain and spread out on a flat surface. Meanwhile,
whisk eggs in abowl, Stir in ricotta, salt and nutmeg until well blended.
Then, stir in chicken and 1/4 cup mozzarella. Preheat oven to 350 F. Spoon
about 1/3 cup of filling onto each noodle and spread along length of
noodle, leaving 1 inch uncovered. Starting at filling-covered end, roll
up, jelly-roll fashion, and place seam-side down in a 8x8 inch dish. If
spaghetti sauce is not highly seasoned, stir in basil, oregano and pepper
Pour over noodles. Cover with foil and bake for 45 minutes. Uncover and
sprinkle with remaining cheese. Continue heating until center is hot,
about 10 to 15 more minutes. If making ahead, casserole can be covered and
refrigerated for 1 day. A cold casserole will need an additional 10
minutes baking time.
Nutrients per serving : 36.8 gr protein, 27 gr fat, 2.3 mg iron, 44.7 gr
carbohydrates, 378 mg calcium, 572 calories
Mom.s Spaghetti
Lawry.s tomato or Lasagna sauce mix
1 can of tomatoes including juice
1 can of Campbells tomato soup
1 lb lean ground beef
spaghetti (pasta)
Combine the sauce ingredients and set aside. Brown the beef and add to the
sauce mix and cook on low/medium heat while the spaghetti is cooking.
Drain the cooked pasta, add to the cooked sauce, and cook in oven at 325
F
for 1 1/4 hours
Turkey Tetrazzini
2 tablespoons vegetable oil
1 shallot, chopped
1 garlic clove, minced
1 pound mushrooms, sliced
3 tablespoons chopped parsley
2 tablespoons thyme leaves
2 bay leaves
Salt and pepper, to taste
Grated lemon zest
2 cups chicken broth, low sodium
4 tablespoons butter
1/4 cup flour
1 egg yolk, lightly beaten
1 cup milk
4 pounds cooked turkey breast, chunks or tenders
1 pound egg noodles, cooked
1/2 cup bread crumbs
1/2 cup grated Parmesan
1/2 cup sliced almonds, toasted
Coat a skillet with oil and put over medium heat. Add shallot and garlic,
cook, stirring, until translucent, about 3 minutes. Add the mushrooms and
herbs and saute for 3 to 5 minutes until lightly browned. Season with salt
and pepper. Transfer the mushrooms to a glass bowl, grate in the zest of a
lemon, then cover with plastic wrap to infuse the flavor. Set aside.
Heat the chicken broth in a medium saucepan and keep warm over low heat.
Melt butter in the skillet and stir in the flour to make a roux. Cook,
stirring constantly, for 3 minutes. Whisk in the warm stock and stir
vigorously to avoid lumps. Continue for 5 minutes until the sauce is
thickened and smooth. Add the egg, milk, reserved mushrooms, and turkey.
Cook and stir until heated through, do not let boil. Fold in the cooked
noodles and mix to combine.
Spoon the mixture into a buttered 9 by 13-inch baking pan and smooth out
with a spoon. Sprinkle with bread crumbs and Parmesan. Bake in a preheated
350 degrees F until the sauce bubbles and a top crust has formed, 20 to 30
minutes. Garnish with toasted almonds before serving.
Yield: 8 servings
Prep Time: 35 minutes
Cooking Time: 1 hour
Barry Kimelman
Toronto, Ontario, Canada
email : [email hidden] , [email hidden]
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