Chicken Lazone

2 teaspoons kosher (coarse) salt

2 teaspoons garlic powder

2 teaspoons chili powder

1 lb uncooked chicken breast tenders (not breaded)

4 tablespoons unsalted butter

1 cup whipping cream

In small bowl, stir together 2 teaspoons kosher salt, 2 teaspoons garlic powder and 2 teaspoons chili powder. Sprinkle over 1 lb uncooked chicken breast tenders (not breaded) to completely coat.

In 10-inch skillet, melt 2 tablespoons of the unsalted butter over medium-low or medium heat. Add coated chicken tenders; cook 3 to 4 minutes on each side or until browned and no longer pink in center. Transfer chicken to plate; set aside.

In same skillet, heat 1 cup whipping cream, scraping up any brown bits from bottom of skillet. Increase heat to simmer or until cream comes to a boil. Reduce heat; simmer until cream is reduced by half. Stir in remaining 2 tablespoons unsalted butter. Season to taste with salt. Return chicken to skillet.
Serves 4

Comments:  I forgot to buy the whipping cream so I used 1 1/4 cups of milk and 1 Tbsp. flour, mixed until smooth and I also added 1/4 cup of soft cream cheese with chives & onions.  I added the cream cheese to the frying pan after taking the chicken out, stirring until melted.  I then added the milk with flour cooking until it started to thicken.  Then I replaced the chicken, heating everything and poured over the pasta.  This dish is different.  I took one bite and wasn't sure I liked it but found myself wanting another bite, then another, then another.  It really is good.

Chicken Dijon Pasta

1/2 pkg. (6 oz) gluten free pasta
1 1/2 lb. boneless, skinless chicken breasts, cut into strips
1/4 cup olive oil
1 tsp. minced garlic
1 can (6.5 oz.) sliced mushrooms, drained
1 onion, sliced
1/2 bell pepper, sliced
1/2 tsp. dried oregano leaves
1/2 tsp. dried basil leaves
1/2 tsp. thyme leaves
salt & pepper to taste
1/2 cup heavy cream
2 Tbsp. Dijon mustard
1/4 cup Parmesan cheese

Cook pasta according to package directions.  In a large skillet heat oil on med. high heat.  Add chicken and garlic.  Cook until lightly browned.  Add mushrooms, onion, pepper, oregano, basil, thyme, salt & pepper.  Saute until tender.  Stir in cream and mustard.  Toss in noodles and sprinkle with Parmesan cheese.  Serves 8

Martha:  As you can see, I've really taken a liking to the Dijon mustard!  This dish is original until you get to the cream and mustard which I added.  It didn't have quite enough taste.  Also the Parmesan cheese I used was Kraft's seasoned in a jar.  Delicious dish!!! And again, this would be good done with poultry, I have no doubt.

Cheeze Chicken Pasta Casserole

1 pkg. (8 oz.) pasta noodles (of your choice)
3 boneless, skinless chicken breasts, cooked and chopped
1 can (10.75 oz.) Cream of Mushroom Soup
1 soup can of milk
1/2 cup Ricotta cheese
1 cup Mozzarella Cheese, shredded
1/2 tsp. Grill Mates Montreal Steak seasoning (more or less to taste)
1/4 cup Mozzarella cheese, shredded

French Fried Onions

Preheat oven to 350 degrees.  Cook the noodles according to the packaging.  Drain.  In that same pot, mix in the chicken, mushroom soup, milk, Ricotta and Mozzarella cheeses. Add Steak seasoning to taste.  Transfer mixture to a 3 qt. baking dish sprayed with non-stick. Bake covered for 45 minutes.  Remove cover, sprinkle with 1/4 cup Mozzarella and French Fried Onions, enough to lightly cover dish.   Bake for another 5-10 minutes or until cheese has melted.

Martha:  This has to be one of the best chicken pasta dishes I've ever made.  I used the gluten free pasta which to me has a little firmer texture.  The chicken I baked in my toaster oven until done.  From there on I decided to "Think With My Taste Buds" to come up with the rest of the dish, tasting as I went along.  The real winning addition was the Montreal Steak seasoning and the French fried onions on top.  It's full of flavor and far from being bland like so many chicken pasta dishes.  This is also a dish you can play with.  You might try adding black olives, mushrooms, and/or some almond slivers.  My Food Testers sure loved this one.

Three Cheese Chicken Bake

1 - 8 oz. pkg. wide egg noodles, cooked
3 cups chicken, cooked and diced (I used 2 boneless skinless breasts)
1 1/2 cups Mid-American Farms Cottage Cheese
2 cups Mid-American Farms American Cheese, shredded

1/2 cup Parmesan cheese
1/3 cup milk
3 Tbsp. butter
2 Tbsp. onion, minced (I used dehydrated)
1 can cream of mushroom soup
1 can cream of chicken soup1/2 cup potato chips, crushed (I used 1 cup crushed chip type onion rings)

Preheat oven to 350 degrees.  In a large bowl mix together chicken, cottage cheese, shredded cheese, butter, onion, soups and milk.  Put noodles in the bottom of a 9 x 13 x 2 baking dish sprayed with non-stick spray.  Top with chicken mix.  Top with crushed potato chips and Parmesan cheese.  Bake 45 minutes.

Martha:  This is another oldie but goodie that I found in a booklet put out by Mid-American Farms.  I have no idea what the date of this booklet might be but I do know that it's full of delicious recipes like this one.  Now everyone knows me by now and know that I have to make changes in just about everything I cook.  This was no exception.  First, I've not been able to find Mid-American Farms so I had to use another brand.  I decided to eliminate the Parmesan and American cheeses and instead use 2 1/2 cups of Colby cheese which gives it a nice texture - stringy.  And finally, while picking up a bag of chips I spotted a bag of Onion Rings and decided to use that instead of the chips.  I have no doubt that this dish is delicious whether you use my recipe or theirs.  This was a great hit with my food testers too.

Lillian:  This is how we used to make things, very tasty and filling and, yet, it was from items that we had in the pantry or refrigerator.  I loved it when the canned soups came out and made it much easier than cooking and stirring the sauces that we made back then.  As always, great recipe, Martha.

Food Tester Carol:  One taste was enough to captivate us and take us back to our favorite foods of years past!  We couldn't stop eating it as though we were the Very Hungry Caterpillar!  Small pieces of chicken rest atop egg noodles in a creamy sauce made with soup, cottage cheese, cheese and a touch of onion.  You might say it's tangy but I think it's better than tangy, like going several steps beyond tangy.  The onion spreads its flavor throughout the sauce.  The crunch topping with a final hint of onion leads a playful feel to the recipe.  This is the kind of meal that lingers in your memory and that your family will request over and over.

Chicken Parmesan

2 cups spaghetti sauce
4 fully cooked breaded chicken cutlets
1 cup shredded mozzarella cheese (4 ounces)
2 Tbsp. grated Parmesan cheese
1/2 lb. spaghetti
1 cube Land O Lake Sauté Express garlic & herb

Preheat oven to 350 degrees.  Spread 1 cup of the sauce in a 13 x 9 x 2-inch baking dish sprayed with non-stick spray. Place the chicken cutlets over the sauce. Top each cutlet with 1/4 cup mozzarella cheese. Spoon 1/4 cup of the remaining sauce down the center of each cutlet. Sprinkle with the Parmesan cheese. Bake at for 10-15 minutes or until the cheese melts and the sauce is hot and bubbling.  While baking cook spaghetti by package directions.  When done, drain.  While still hot add Sauté Express, stirring to melt.  Serve cutlets over spaghetti.  Serves 4

Martha:  This dish is so good.  The Land O Lake Saute Express was a big hit for me when I added it to the spaghetti.  It is strong in the garlic flavor so you can cut it down to maybe ½ a cube.  But my food lovers didn’t appear to have a problem with the added garlic, they wanted seconds.  You can also let it soften and spread it over bread you’re toasting to go with your dish.  For changes in this dish, you can actually use breaded beef instead of the chicken.  This is a really quick and easy dish to make that even the kids will love.

Tips:  to keep pasta warm, return the hot drained pasta to the hot cooking pan and cover it.  To avoid overcooking the pasta and to prevent sticking, hold the hot pasta no longer than 10 minutes and stir it once or twice.

Chicken Cheese Ravioli

4   ounces cream cheese, cut into cubes
1 1/2  cups milk
1  cup grated Parmesan cheese
2  cups cooked chicken, cut into bite size pieces
1  cup frozen broccoli, thawed & drained (chopped or florets)
1  box (7 oz.) Parmesan cheese filled Ravioli, cooked according to package directions

Heat the cream cheese and milk in a 10-inch skillet over medium heat to a boil, stirring constantly. Stir in 1/2 cup Parmesan cheese. Reduce the heat to low. Cook for 5 minutes.  Add the chicken, broccoli and ravioli to the skillet and toss to coat.  Heat through. Sprinkle with the remaining cheese and serve immediately.

Martha:  I found a recipe for Chicken Parmesan that used canned chicken and egg noodles.  I use canned chicken only when I have to so since I had plenty of chicken in the freezer I cooked up a couple breast halves and used that instead.  I had egg noodles but when I spotted a box of ravioli with parmesan cheese I decided to make the change.  The original also called for English peas which I substituted with broccoli.  I didn't cook my broccoli because I like the crunch and taste.  You could use fresh broccoli with this and make it even better but at the time I only had frozen.  This dish turned out wonderful!  The combination of the different flavors was balanced perfectly.  You can, of course, make your own changes or go back to the original recipe using the noodles and peas.    

Food Tester Carol:  Whenever I have eaten Alfredo sauce dishes in the past, I feel discomfort from their richness and heaviness later.  Martha’s Alfredo recipe is lighter than usual.  It is made with milk and cream cheese instead of the traditional heavy cream.  The cheese ravioli rounds out the dish and provides a tangy counterpoint to the cream cheese in the Alfredo sauce.  The broccoli in this dish is not pre-cooked so it  maintains some crunch as it warms in the sauce.  Be prepared for the excitement of following the varying subtlety of flavor.  Eat this dish slowly so that you can appreciate its depth of flavor. 

Lillian:  Wonderful!  I love Alfredo Sauce but limit myself to once or twice a year of indulging because of the richness and high fat content.  This is marvelous and, since I only use the 1/3 fat cream cheese, it is even healthier.  Martha, you have created a real winner.!

Tips:  All olive oils are not the same.  This versatile oil, made form pressed olives, is sold by grade from “pure” (a blend of lower and higher-quality oils) to “extra virgin” (the richest in aroma and flavor).  Color also indicates a flavor difference.  Green to greenish gold olive oil tastes slightly sharp.  Golden olive oil has a more delicate flavor.

Chicken Tetrazzini

5 Tbsp. butter or margarine
1 jar (8 oz.) mushrooms, drained
5 Tbsp. all-purpose flour
2 cups chicken broth
1 cup evaporated milk
salt & pepper to taste
2 cups diced or slivered cooked chicken
1 pkg. (8 oz.) thin spaghetti
1 cup grated Parmesan cheese

Preheat oven to 350 degrees.  Melt butter in med. size saucepan.  Stir in flour.  Add chicken stock and stir till thick.  Add cream.  Add salt & pepper if needed.  Divide sauce in half.  Add chicken and mushrooms to one half of sauce.  Cook spaghetti according to package directions but don't overcook.  Drain spaghetti and stir in other half of cream sauce.  Pour spaghetti mixture into oiled 2 qt. casserole.  Pour chicken mixture over spaghetti.  Sprinkle with Parmesan cheese.  Cover and bake 20 minutes.  Uncover and bake another 15-20 minutes or until bubbly.

Martha:  I love just about any pasta dish but have to admit that in all of my years I have NEVER eaten Chicken Tetrazzini!  Don’t know why, just never tried it.  That is in the past.  This dish is so simple and so delicious that I will be making it often.  I did leave out the English peas from the original recipe but that can be added if you like.  I think it was 1 small can drained.

Food Tester Carol:  This dish is named for an opera singer named Luisa Tetrazzini in the 1900s.  The dish became very popular with Italian-Americans and later, with the American public.  My family was transferred from town to town every few years and one place we lived, my best friend was named Elena Bella.  Her Nonna (grandmother) would make Chicken Tet (as they called it) every weekend and one way or other, I finagled an invitation to dinner for this dish.  When Elena and I would come into the kitchen to check on Nonna’s progress with the cooking, she would kiss the top of our little kid heads and say something in Italian that I always thought was a blessing of some kind.  Martha’s recipe takes me right back to Nonna’s kitchen and tasting it makes me feel a little kiss on the top of my head with its companion blessing.  The flavors of the chicken, mushroom, cheese, cream and spaghetti are silken and oh, so easy to eat, just like Nonna’s.

Tip:  The secret to fresh-tasting pasta salads is to avoid overcooking.  Pasta cooked to just the right stage is called al dente, which means “to the tooth” in Italian.  At this point, the pasta has a firm texture and is slightly chewy.

Chicken Spaghetti

1 cups Cooked Chicken, cut into bite size pieces
2 cups Dry Spaghetti, broken into thirds
1 can Cream Of Mushroom Soup
1 cup Grated Sharp Cheddar Cheese
1/4 cup Finely Diced Green Pepper
1/4 cup Finely Diced Onion
1 cup chicken broth
Salt And Pepper, to taste
1 cup chopped broccoli
1 cup Additional Grated Sharp Cheddar Cheese

Preheat oven to 350 degrees.  Cook spaghetti until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.  Place mixture in casserole dish sprayed with non-stick and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).  Serves 4.

Martha:  This recipe is my version of Ree Drummond's (The Pioneer Woman) Chicken Spaghetti.  I cut the recipe in half from hers and made 2 changes.  She used a small jar of pimento, which I eliminated, and I added a cup of chopped broccoli.  I also used an Italian cheese blend instead of the cheddar.  This turned out so good.  Serve it with a salad and toast and you have a great meal.  

Tip:  When freezing chicken, remove the wrapper and tray.  Rinse chicken in cold water and pat dry.  If the chicken is cut up, wrap pieces separately, then bundle together in a plastic freezer bag.  Label and date.  It is easier to defrost the separate pieces and it can be stored at 0 degrees for up to 3 months.

Chicken Alfredo Roll-ups

9 lasagna noodles
1 jar (15 oz.) Alfredo sauce
2 cups cooked, shredded chicken
1/4 cup garlic butter, melted
Italian seasoning
3 cups shredded Mozzarella, divided (2 cups & 1 cup)

Cook noodles according to package. Drain and rinse with cold water to prevent sticking.  Lay out on the counter enough foil to allow you to place each noodle individually to cool.

Preheat oven to 350 degrees.  Spread about 2 Tbsp. Alfredo sauce over each noodle.  Spread chicken evenly over sauce.  Sprinkle chicken with 2 cups of cheese.  Drizzle with melted garlic butter.  Spray a 9 x 13 x 2 baking dish with non-stick spray.  Carefully roll up each noodle and place in baking dish seam-side down.  After all are in the pan pour the remaining Alfredo sauce evenly over the noodles.  Sprinkle with the remaining cheese and Italian seasoning to taste.  Bake about 30 minutes or until the cheese is completely melted.

Martha:  This dish is delicious!  The recipe originally called for homemade garlic Alfredo sauce but I've found that most of the pre-packaged are really good and really save time.  I did change the recipe some.  I used Mushroom Alfredo sauce (which I loved).  The original recipe called for an 8 x 8 pan which I found too small so I used the 9 x 13.  I changed the oregano, which was sprinkled inside the rolls to the Italian seasoning on the outside, I used melted garlic butter instead of the garlic salt and I used Italian blend cheese instead of the Mozzarella.  My Food Testers loved it!

Lillian:  I love Alfredo and this is a real treat.  So easy and I will be making this amount and freezing serving size packages for later use.  I think that basil, instead of the Italian seasonings, will also be a taste pleaser. 

Food Tester Carol:  This is a white lasagna with lots of flavor.  The Alfredo white sauce with Italian seasoning and mushrooms draws out the best savor of chunks of chicken breast.  The thin lasagna noodles reminded us of grandmother’s dumplin’s, a legendary comfort food in our family.  This white chicken lasagna now shares this highly prized “comfort food” title in our home. 

Tip:  Casseroles really taste best when made in advance. Time will allow the flavors to blossom.

Chicken Spaghetti

8 skinless, boneless chicken breasts, cut into bite sized pieces

1 large onion, chopped

1 large can (28 oz.) tomato puree

1/2 lb. fresh mushrooms, sliced (or use a small can of mushrooms)

2 cloves garlic, minced

1 1/2 tsp. Italian Seasonings

1 lb. spaghetti, cooked and kept in warm water.

1 (8 oz.) pkg. cream cheese (I use the 1/3 less fat), room temperature

2 cups ricotta cheese

1/4 cup sour cream

1 Tbsp. parsley

1/2 cup French fried onions, crushed lightly

Brown the chicken in a large skillet sprayed with nonstick spray. Add the mushrooms and onion and cook until onions are transparent. Stir often to prevent burning. Add the tomato puree, garlic, and Italian seasonings. Bring mixture to a boil and then reduce heat. Simmer, uncovered, for 15 to 20 minutes, stirring often.

Drain the spaghetti well. Mix the sour cream with the cream cheese and the ricotta, blending well. Add the parsley and blend well again.

Put half of the spaghetti in a large, greased dish and cover evenly with the cheese mixture. Add the second layer of spaghetti and the chicken, mushroom, onion mixture. Cover with crushed onions and bake for 30 -35 minutes in a 350 degree oven until bubbly.

Lillian: This dish is so versatile and can be changed by topping with mozzarella cheese or Ritz crackers mixed with a bit of melted butter instead of the onions. This freezes well and can be made in two dishes instead of one large one. This makes a huge amount of spaghetti and I make it in my large lasagna pan, if I am making it for a group.

Martha:  This is a delicious dish!  The ricotta, cream cheese and sour cream give it a creamy layer that enhances the taste of the sauce.  Now Sis, I'm going to tell everyone something that I would do if I were making this and was short on ingredients.  I would use a jar of spaghetti sauce in place of the seasonings and tomato puree.  This would also give you the option to add other flavors depending on the sauce you use.  You can also use linguine instead of the spaghetti which is what I did just for the heck of it.  My testers loved it!

Food Tester Carol:  A Pyrex dish with a layer of linguine on the bottom, baked in savory flavors and mingled with sour cream form the basis for the layers of tastes in this recipe. The linguine is topped with pieces of chicken breast, a hearty sauce (that is so good it should be a family secret) and then crowned with crispy tidbits of French onions lightly browned at the edges. Why are layered dishes like this such fun, like finding a treasure chest and going through the riches, layer by layer! This is a must-do recipe and one that can be served with a simple green salad when friends are invited to dinner.

Tip:  When reheating casseroles, it's best to defrost them in the refrigerator overnight. If that isn't possible, cover and reheat in a 350°F (175°C) oven, allowing almost double the baking time. To test for doneness, insert a knife or a wooden skewer in the center of the food, if it's hot to the touch when removed trust that it's hot throughout.

Chicken Noodle Casserole

2 boneless, skinless chicken breasts cooked and cut into cubes
1 can condensed cream of mushroom soup
1/2 cup milk
1 jar (2 oz.) pimientos, drained
1 can (8 1/2 oz.) sweet peas, drained
1/2 lb. medium egg noodles, cooked and drained
1/4 cup plain dry bread crumbs
1/4 cup Parmesan cheese
4 Tbsp. butter, melted

Preheat oven to 350 degrees.  In a large bowl mix chicken, soup, milk, pimientos, peas and noodles.  Pour into 2 qt. casserole dish sprayed with non-stick spray.  Mix bread crumbs, cheese and butter together.  Sprinkle over dish.  Bake 20 minutes or until hot and bubbly.  Serves 6.

Martha:  This dish was originally a recipe using tuna that I changed to chicken.  It also called for frozen peas which I substituted with canned and I added the Parmesan cheese for added taste.  Turned out great.  I think the next time I make this I'm going to add some almond slivers to give it another texture.

Lillian: I remember the tuna casserole and made it, or one very similar, many times. I'd like this one even better with the chicken and I don't think that I'll change a thing from how you have made it, Martha. Great dish and so easy on the cook and the budget.

Tip:  Generally a casserole takes anywhere from 20 minutes to 2 hours to bake.  Because of this you might want to consider using dried herbs in the dishes that require cooking time of more than an hour.  Fresh delicate herbs tend to lose their flavor when exposed to extended periods of high heat.

Chicken Chowder

1 large chicken breast, cooked and chopped
4 slices of bacon
2 1/2 cups chopped, peeled potatoes (3 medium)
1 Tbsp. dried onions
1 cup hot water
2 chicken bouillon cubes
1 tsp. Worcestershire sauce
1/4 tsp. dried thyme, crushed
1 tsp. Old Bay Seasoning
2 cups milk
1 cup half-and-half or light cream
2 Tbsp. all-purpose flour
1 cup cheese
salt & pepper to taste

In a large saucepan cook bacon until crisp.  Remove bacon and reserve 1 Tbsp. of drippings in pan.  Dissolve bouillon in hot water.  Pour into pan.  Add potatoes, onions, Worcestershire sauce, thyme and Old Bay.  Bring to a boil.  Reduce heat.  Cover and simmer until potatoes are tender, about 15 minutes.  In a bowl whisk milk, half-and-half and flour.  Add to potato mixture.  Cook and stir constantly until slightly thickened and bubbly.  Stir in chicken, bacon and cheese.  Cook until hot and cheese melts.  Serves 4-6. 

Martha:  I found a recipe for New England Clam Chowder and decided to see how it would work using chicken instead of the clams.  It turned out pretty good but didn't have enough flavor.  That is when I decided to try adding the Old Bay.  I took out a spoonful of the chowder and added just a tiny amount of the Old Bay.  That was exactly what this dish needed.  

Lillian:  I love Chowder and soups.  Chowders are more filling, I think, and this one would supply everything that we need in a meal.  I always thought that the Old Bay Seasonings was for seafoods, but this proves otherwise.  I think, too, that I would add a bit of whole kernel corn as I love Corn Chowder.

Food Tester Maggie:  This Chowder is the best!  It's perfect for a cold day when you want something warming and filling.  And Martha is right, the Old Bay hit the spot.

Tips:  When a recipe calls for boneless, skinless chicken cut into pieces, this is what you do.  For perfect pieces, place the uncooked chicken on a cutting board (used for chicken only).  Using a sharp knife, slice the chicken crosswise across the grain into 1/4 to 1/2" strips.  These strips also make great Buffalo chicken tenders but if the recipe calls for diced, line up the strips on the cutting board, a few at a time and cut them again into chunks.  So simple!

Chicken Parmesan

Olive oil
1 med. onion, chopped
1/2 med. green bell pepper, chopped
1/2 cup calamite olives, pitted
1 can (14.5 oz.) Diced tomatoes in sauce
1 jar (24 oz.) 4 cheese spaghetti sauce
6 - 8 boneless, skinless chicken strips
3/4 cup all-purpose flour
salt & pepper
2 large eggs, lightly beaten
1 Tbsp. water
1 cup Panko bread crumbs
2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese
1 lb. Spaghetti, cooked

In a large sauce pan heat oil over medium heat.  Add onions and bell peppers.  Sauté 5 minutes.  Add olives, tomatoes and spaghetti sauce.  Turn heat low enough to simmer. 

Preheat oven to 400 degrees.  In a non-stick frying pan, heat enough olive oil to lightly cover bottom of pan.  In a shallow bowl mix flour, salt & pepper.  In 2nd bowl mix eggs and water.  Place Panko bread crumbs in 3rd bowl.   Dip chicken strips into flour bowl, then into egg mixture, then into panko coating on all sides.  Place into frying pan and brown on both sides.  Spray a 9 x 13 baking dish with non-stick spray.  Place chicken evenly in dish.  Sprinkle with 1 cup mozzarella cheese.  Spoon sauce evenly over chicken and cheese.  Sprinkle with parmesan cheese.  Bake 25 - 30 minutes or until bubbly and cheese has melted.  Sprinkle with 2nd cup of mozzarella cheese and place back in oven to melt remaining cheese - 5 - 10 minutes.  Serve over cooked spaghetti.

Martha:  When I found the original recipe for this dish I thought - OK, I'm going to make it just as it is and no changes - not!  I made several ingredient changes, one being the spaghetti sauce instead of 2 cans of tomatoes.  I changed the bread crumbs to Panko, left out the garlic and bay leaves and basil since the spaghetti sauce had its own seasonings.  The olives and frying the chicken in the olive oil gave the breading and chicken a light, delicate olive taste.  This dish was really a hit with everyone that ate it.  The sauce is a little on the thick side and I thought that wouldn't work well with the spaghetti but boy was I wrong.  You didn't need a lot of sauce to season the pasta. 

Lillian:  I love Parmesan and this sounds so good.  The double layer of Mozzarella cheese, plus the Parmesan, is delicious.  Like you, I don't think that you must drown spaghetti in sauce and actually prefer very little sauce on my pasta.  This works so well and the thickness of the sauce makes it cling even more to the spaghetti.  A watery sauce just won't work well here.  This will please the entire family, or just for a nice dinner for two (with left-overs for another night).  This is a "must try" recipe.

Food Tester Carol:  Did you ever know that the tomatoes in spaghetti sauce could sing? Well they do in this recipe. Mixing a can of tomatoes with a can of pasta sauce makes the tomato component of this dish surprisingly light. They are in perfect harmony with the chicken breasts and finished off in the oven with melted mozzarella and Parmesan! You can come home from work and whip this up in very little time, just as Martha did on a spring evening, delivering it while it was still daylight!

Tips:  A lot of times a recipe will call for your poultry to be placed in a brine, but what exactly is a brine?  Brining is like a marinade.  It keeps the food moist and tender.  It's a way of increasing the moisture holding capacity of meat resulting in a moister product when it's cooked.  Salt changes the structure of the muscle tissue allowing it to swell and absorb water and flavorings making the turkey or chicken tender.

Most brines start with water and salt - 3/4 lb. of salt per gallon of water but since you aren't using the brine to preserve your chicken you can cut back on the salt.  When picking a salt for your brine, you will normally choose either Kosher salt or table salt without iodine.  Sea salt can be used but it's a bit more expensive.  But keep this in mind when measuring out your salt.  Kosher salt and table salt are not equal in weight.  Table salt weighs about 10 oz. per cup where as Kosher salt weights between 5 to 8 ounces per cup depending on the brand.  So if you use Kosher salt you must use more than 1 cup to achieve the same saltiness that you would get form 1 cup of table salt.

Chicken, Wild Rice & Sausage Casserole

2 pkg. Ready to Serve Brown & Wild Rice
4 chicken breasts, cooked, boned, and cut into bite-sized pieces
1 lb. mild bulk sausage
1 can (4 oz.) Shiitake mushrooms, drained
2 cans cream of mushroom soup
1 Tbsp. Worcestershire sauce
1 cup half and half
1/2 cup butter, melted
1 cup Panko bread crumbs (or 1 cup French fried onions)

Cook rice according to package.  In a large frying pan brown sausage, breaking into pieces.  Drain excess grease. Add mushrooms, soup, Worcestershire sauce and milk.  Mix until well blended.  Add rice and chicken.  Mix well.  Place in 9 x 13 baking dish sprayed with non-stick spray.  Cover and refrigerate overnight.

Preheat oven to 375 degrees.  Combine breadcrumbs and butter.  Sprinkle over dish (or use French fried onions, no butter added).  Bake 30-35 minutes or until bubbly and breadcrumbs are slightly browned.  Serves 8

Martha:  I was a little unsure about using the sausage in this dish but from the reviews I've gotten from my food testers, I'm glad I did.  The original recipe called for long grain & wild rice but I decided to speed it up by using the Ready to Serve Minute Rice.  I also changed the fresh mushrooms to the canned Shiitake.  It called for canned milk which I changed to half & half.  And then I did something that I do quite often.  I sprinkled half of the dish with the Panko and butter breadcrumbs and the other half with French fried onions.  That gave me 2 different tastes.  Which did I like best?  Both!

Lillian: This dish is great for a pot luck dinner especially since the bulk of the work can be done the day, or evening, before it is needed. For home, I will have to bake it in two smaller dishes and freeze one for later use. This one is definitely a "try it, you'll like it" recipe.

Food Tester Carol:  If you are just lolling around on a Sunday afternoon and need something to bring you up to a positive spin and make you feel like singing, then try this recipe which will be a quick and easy way to remind yourself of all the great Thanksgiving and Christmas meals with sage dressing. How does Martha get such a nice “bite” in these dishes, that are tender and easy to eat but still have something crunchy to make them feel like a snack!

Poultry Seasoning (this isn't a tip but it's good) - This blend brings out the best flavors of chicken and poultry without adding salt.  It's a good addition to stews, soups, casseroles, stuffings, and dumplings.

1/2 cup dried sage, 1 cup dried parsley, 1/4 cup dried rosemary, 1.4 cup dried summer savory, 1 Tbsp. fresh marjoram or 1/4 cup dried, 1/2 tsp. ground black pepper, 1.2 tsp. onion powder.

Chicken with Wild Rice

1 box Uncle Ben's Long grain and wild rice
     roasted garlic and olive oil
3-4 boneless, skinless chicken breasts, cooked and cut up
2 Tbsp. olive oil
1 leek, rinsed and chopped
1 can (4 oz.) sliced mushrooms, drained
1 cup chicken broth
1/4 cup all-purpose flour
2 cups milk
1/2 cup grated Parmesan cheese
1/2 cup sour cream
salt & pepper to taste
1/2 cup sliced almonds

Cook rice according to package.  In a skillet heat oil.  Add chopped leek.  Sauté stirring occasionally until starting to brown, 2 - 3 minutes.  Add mushrooms and broth.  Cook until most of the liquid has evaporated, 5 - 7 minutes.  Sprinkle with flour and whisk to blend.  Add milk and bring to a simmer.  Cook 1 minute stirring constantly.  Add Parmesan cheese, sour cream, salt and pepper.  Remove from heat. 

Preheat oven to 350 degrees.  Spray a 9 x 13 baking dish with non-stick spray.  Evenly spread rice in bottom of pan.  Top with chicken.  Pour sauce over top of chicken, spreading evenly.  Sprinkle with almonds.  Bake until bubbly and almonds are golden brown, about 30 minutes.  Serves 6.

Martha:  The original recipe called for wild rice.  While looking around in my pantry I spotted a box of Uncle Ben's wild rice with garlic and olive oil and decided this might just work.  I was right!  It also called for sherry which I didn't have so I used chicken broth.  That worked too.  Then it called for fresh mushrooms which I was out of so I used canned mushrooms.  It had one more ingredient that I left out completely - green beans.  I just decided not to add them.  It all worked out perfectly because I simply decided to Think With My Taste Buds.

Lillian: I really like all of the ingredients in this recipe and I love green beans, although I can see that they wouldn't be necessary to make this a delicious meal. Instead of adding the green beans, just add a green salad on the side and a nice hot roll or biscuit. Delicious!!!

Food Tester Carol:  A friend of mine always says that you can tell when someone has loved making a special dish. That is the case with this recipe designed by Martha—with ample pieces of tender, moist white chicken meat, Uncle Ben’s wild rice (and the surprise crunchy petite lentils), a foundation flavor of leeks, garlic and just enough parmesan to pull all of the varied flavors together. Each component on its own is appealing but it was the imagination of one who loves cooking that reached beyond to pull in the unexpected flavor of the parmesan which blends them all together into a perfectly balanced and palate pleasing dish!

Tip:  If you're trying to eat healthier and maybe even lose some weight, remember to remove all the skin and fat from your chicken before freezing.  After removing the skin and fat, lay each piece individually on a baking sheet, cover and place in the freezer.  After my chicken is frozen I place my chicken breasts individually in freezer bags.  This allows me to pick out as much or as little for the dish I'm cooking.  

Swiss Chicken Broccoli Casserole

4-6 boneless, skinless chicken breasts, boiled
4-6 slices Swiss cheese
1 can (10 1/2 oz.) cream of chicken soup
1 can (10 1/2 oz.) cream of mushroom soup
1 cup milk
1/4 tsp. black pepper
1/2 tsp. rubbed sage
1/4 tsp. ground mustard
1 pkg. frozen, chopped broccoli, thawed
2 cups stuffing mix
1/2 stick of butter, melted

Preheat oven to 350 degrees.  Spray a 9 x 13 baking dish with non-stick spray.  Place chicken breasts evenly in dish.  Cover each with a slice of Swiss cheese.  In a large bowl whisk both soups, milk, pepper, sage and mustard.  Stir in broccoli and stuffing mix.  Spoon over chicken.  Pour melted butter over dressing.  Bake 30-35 minutes or until bubbly.  Serves 4 - 6.

Martha:  I found a recipe for this dish on The Southern Lady Cooks site.  I did make a few changes, of course.  I added the mushroom soup and eliminated the canned chicken gravy and can of mushrooms.  I also used pre-cooked chicken making this a much quicker dish.  You can use bone in or boneless but I like using the boneless for this dish.  For my stuffing I used my favorite blue package Pepperidge Farm.  I almost forgot, I added the broccoli too giving it an added flavor.

Lillian: Like you, Martha, I almost always have cooked chicken in the freezer as well as stuffing mix or homemade stuffing. It makes it so easy to put a meal together quickly and yet have a tasty dinner. One of my favorite chicken recipes is the one "My Sister's Chicken Delicious" and it calls for the cooked chicken, stuffing mix and soup. Why not try adding the broccoli to that dish, as well. I think that it would be super delicious. This is a real hit.

Martha:  Sis, that's a great idea and we do have your sisters Chicken Delicious as a recipe in this book.  

Tip:  I've always heard the term poultry but never really paid much attention to its real meaning.  Poultry actually refers to any domesticated bird raised for its eggs or meat... chicken, turkey, capon, game hen, duck, goose, etc.  Interesting.

Butterfly Pasta Chicken

8 oz. Farfalle pasta
1 tsp. garlic, minced
2 Tbsp. olive oil
1 lb. boneless chicken, cooked and cut into bite size pieces
1 tsp. dried basil, crushed
1 tsp. Italian seasoning
1/8 tsp. black pepper
1 cup chicken broth (reserved from boiling chicken)
1/2 cup oil-packed sun dried tomatoes, drained and cut into strips
1/2 cup half & half
1/4 cup grated Parmesan cheese

Cook pasta according to package, drain and set aside.

In a large skillet heat oil.  Add garlic, chicken, basil, Italian seasoning, pepper and broth.  Bring to a boil.  Lower heat to a simmer and cook uncovered for about 10 minutes allowing liquid to reduce and flavors to absorb in chicken.  Add tomatoes, half & half and cheese.  Stir well.  Toss pasta into chicken mixture.  Heat and serve.   Makes 4-6 main dishes.

Martha:  Sis, you know I love to read and now and then I actually learn something.  In one book there was a character that enjoyed cooking.  This make believe character actually taught me the Italian translation for Farfalle.  It means 'butterfly.'  For years I've called this form of pasta, like everyone else, 'bow ties' because that's what they look like.  Now that I know the true meaning of the word they will always be 'butterflies' to me.  My Butterfly Pasta Chicken is so good.  The original recipe called for wine which I substituted with broth, it called for uncooked chicken which I changed because I keep cooked chicken in the freezer for quick dishes.  It called for whipping cream which I didn't have but I did have half & half.  And it also called for crushed red pepper which I changed to black pepper. I also added the extra teaspoon of Italian seasoning giving it the perfect blend of flavor.  This dish was a real hit with my food testers.

Lillian: Having grown up in the "melting pot" area outside Pittsburgh, I knew what Farfalle was and still we called them "bow ties". There are so many types of pasta and this one is so perfect for this recipe and the name tells it all. This dish is sure to be a winner at your table whether for family or guests. It also makes a great dish to take for a potluck dinner or to a shut-in. You've done it again, Martha.