Ingredients

• 2 lbs. boneless chicken breasts
• 1/2 C. seasoned bread crumbs
• 1 egg
• 1/2 C. milk
• 8 oz. swiss cheese, cubed
• 8 oz. ham, diced
• 10 oz. can cream of chicken soup
• 1 C. milk

Directions

Cut chicken into chunks. Beat egg with 1/2 milk; dip chicken in egg and milk mixture, then into bread crumbs, coating well.

Brown in a little oil until golden. Place chunks in baking dish, add swiss cheese and ham. Mix cream of chicken soup with 1 cup of milk; mix well and pour over all.

Bake about 30 minutes at 350°F. or until bubbly.

Boil 2 cups of your choice pasta shapes( I like penne pasta for this). Drain and toss with the chicken mixture.

* Garnish with parmesan cheese.

Ingredients

• 2 fresh whole chickens
• 1/4 cup oil
• 2 large onions, chopped
• 1/2 bell pepper, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 1/2 cup chopped fresh parsley
• 1 (10-oz.) can chicken broth
• 1 (15-oz.) can tomato sauce
• 1 (10-oz.) can Ro-tel tomatoes
• 1 (15-oz.) can whole tomatoes
• 1/2 cup roux
• 3 tsps. Season-All
• 2 tsps. onion powder
• 2 tsps. garlic powder
• 3 tsps. salt
• 1 1/2 lbs. spaghetti

Directions

1. Wash and cut up chickens.

2. Heat oil in large roasting pot and brown chickens.

3. Add onions, bell pepper, celery, garlic and parsley and cook until vegetables are translucent.

4. Add chicken broth, tomato sauce, Ro-tel and whole tomatoes.

5. Spoon in roux and add seasonings. Cook on low about 35 minutes, until chicken is tender.

6. Cook spaghetti and drain. Put spaghetti on top of chicken and sauce and stir together.

Serves 15 to 20. Recipe is from Sammy Charlet. You can also use rabbit, squirrel or venison in this recipe.

Sammy Charlet – Prairieville, La
as printed in the Advocate – Baton Rouge, La

Ingredients

• 1 cup tender, fresh snow peas, washed, lightly steamed or blanched
• 1 cup fresh bean sprouts
• 1 cup cooked chicken breast in 1 inch strips
• 15 or more pitted green olives, more to taste, chopped
• 2 tablespoons white wine vinegar or fresh lemon juice
• 6 tablespoons extra virgin olive oil
• optional) 1 tsp mustard (classic French vinaigrette has this)
• (optional) 1 clove of garlic, peeled and minced fine
• (optional) 1 tsp fresh ginger, minced
• salt and freshly ground black pepper to taste
• 8 oz cooked linguine or pasta of your choice

Directions

Cook and drain pasta.

Lightly steam or blanche and refresh snowpeas (plunge briefly in boiling water the rinse immediately with cold water).

Cut the chicken breasts into bite sized pieces.

Make vinaigrette dressing: Measure 2 T vinegar into mixing bowl. Add optional mustard, minced garlic or ginger, salt and pepper and stir will. Add the 6 T olive oil and mix well again. (some do this in a mixing jar, make double or triple the quantity and keep the extra for other salads).

Combine the pasta and the rest of the ingredients in a large bowl and mix well. Add the vinaigrette and stir well again, taste for seasoning.

Serve.

Ingredients

• 1 lb. spaghetti
• 4 cups diced, cooked chicken
• 2 cans cream of chicken soup
• 1 cup chicken broth
• 2 cups peas
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon celery salt
• 1 lb. velveeta cheese
• 1 cup milk

Directions

Cook spaghetti according to directions, and drain well. In large bowl, combine everything except milk and cheese. In saucepan, combine milk and cheese and heat on medium heat until it is melted. Pour melted cheese mixture into other ingredients and stir. Pour into casserole dish and bake at 350-degrees for one hour.

Ingredients

• 1 cup corkscrew pasta
• 1 (7 1/2 oz.) can tuna or salmon, drained, flaked, and skin and bones removed
• 1/2 cup plain low-fat yogurt
• 1/4 cup shredded carrot
• 2 tablespoons light mayonnaise
• 1/4 teaspoon dried dill weed
• salt & pepper (as desired)

Directions

Cook pasta according to package. Drain; set aside. Combine all ingredients together in a bowl. Chill at least 4 hours. Serves 2.