Ingredients

• 2 tablespoons olive oil
• 4 chicken breast fillets, cut in 2cm cubes
• 4 rashers smoked back bacon, cut into strips
• 1 onion, finely chopped
• 1 clove garlic, peeled and finely chopped
• 125g pack baby button mushrooms, wiped
• 295g can condensed cream of mushroom soup
• 200ml milk
• To serve: fresh parmesan shavings

Directions

Chicken and bacon in a creamy mushroom sauce, ideal served with rice or pasta.

1. Heat the oil in a large frying pan, add the cubes of chicken and cook for approximately 5-7 minutes.

2. Add the bacon, onion, garlic and mushrooms and continue stir-frying for a further 5 minutes.

3. Stir in the soup and milk and simmer gently for 15 minutes or until the chicken is tender, stirring occasionally.

4. Serve with fresh vegetables, rice or pasta and sprinkle with fresh parmesan shavings.

Ingredients

• 4 cups cooked, cubed chicken
• 1 cup small, raw macaroni shells
• 1/2 cup sliced celery
• 1 large (8 oz) can mushrooms, drained
• 1 onion, minced
• 1 1/2 sticks (3/4 cup) butter
• 1/2 cup flour
• 1 cup milk
• 1 cup chicken broth
• 4 ounces grated Cheddar cheese
• 1/2 cup dry sherry
• 1 small can evaporated milk

Directions

Melt butter and add flour. When smooth, add can evaporated milk. Then add regular milk, chicken broth and cheese. Cook until thickened; salt and pepper to taste. Add sherry. Mix in remaining ingredients and pour into buttered casserole. Bake uncovered in preheated 350 degree oven for 45 minutes.

Ingredients

• 4 cups mayonnaise
• 3/4 cup sugar
• 1/2 cup champagne
• 1/2 cup white vinegar
• 4 cups diced cooked chicken
• 2 cups chopped unpeeled red apples
• 2 cups chopped peeled pears
• Field greens
• Toasted walnuts
• Crumbled bleu cheese

Directions

1. Make the dressing by combining the mayonnaise, sugar, champagne and vinegar in a blender. Process until blended.

2. For the salad, combine the salad dressing, chicken, apples and pears in a bowl and mix well.

3. Put field greens into a serving bowl. Mound chicken salad on top of greens. Sprinkle with walnuts and bleu cheese.

Serves about 8

Source: The Advocate – Baton Rouge, La (Sharon Detlef)

Ingredients

• 1 can cream of chicken soup
• 1 – 2 cans crescent rolls
• 1/4 C shredded cheddar
• 4 chicken breasts
• 1 C milk
• 1/2 C shredded cheddar

Directions

Cook chicken and debone. In sauce pan , heat milk, cream of chicken and 1/4 C cheese. Chop chicken into bite size pieces. Add enough sauce to moisten. Unroll the crescent rolls. Take each roll and fill with some chicken and remainging cheese. Roll up and place in a 9 x 13 inch baking dish. Pour sauce over top. Bake at 350 til brown and rolls are done.

Ingredients

• 1 medium onion
• 2 tsp veg oil
• 1/4 cup all-purpose flour
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 1/4 tsp pepper
• 2 1/2 cups skim milks
• 1 tbl Worcestershire
• 1 pkg (16 ounces) frozen mixed vegetables
• 2 cups cubed cooked chicken
• 2 tbl grated Parmesan cheese

Directions

Biscuits:
1 cup all purpose flour
1 tbl sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/3 cup milk
3 tbl vegetable oil
1 tbl minced fresh parsley

In a saucepan, saute onion in oil until tender. Stir in flour, basil, thyme and pepper until blended. Gradually stir in milk and Worcestershire sauce until smooth. Bring to a boil; boil and stir for 2 minutes. Stir in vegetables, chicken and Parmesan cheese; rduce heat to low. Meanwhile combing flour, sugar, baking powder and salt in a bowl. Combine milk, oil and parsley; stir into dry ingredients just until combined. Transfer hot chicken mixture to greased 2 1/2qt baking dish. Drop biscuit batter by rounded tablespoonfuls onto chicken misture. Bake uncomvered at 375 f for 30 – 40 minutes or until biscuits are lightly browned.

8 servings