Tuesday, March 27, 2012

Chicken Bowtie Salad

Bowtie Pasta Salad

4 Chicken Breasts cooked
1 CupCashews
1 cup grapes halfed
1 cup pineapple tidbits
2 celerystalks
2 pkgs. pasta (bowties and corkscrews) chopped green onions(as much as you like)
I put about 1 cup mayo to a bottle of light house cole slaw dressing (in the
refrigerated part by the produce) chop everything up and add cooked pasta
and cooked and shredded chicken. Add dressing just before serving. serve on
rolls or crossants or by itself!! This serves 10 people easily.

Sunday, March 4, 2012

Chicken Pot Pie

3-4 cut up carrots
5-6 cut up potatoes
1 onion, chopped
1 package peas
4 boneless skinless cooked chicken breasts1 tsp salt2-
2 to 4 pre-made pie crusts
Filling:1 cup butter, melted6 tsp chicken
bullion (with no MSG) 1 Cup flour, ½ tsp salt½ tsp pepper 5 ¼ cups water2 cups
milkINSTRUCTIONSCook carrots, potatoes, and onion
on stovetop until soft but not mushy. Add peas when vegetables are done. Boil
chicken breasts and salt for 1-2 hours. Break up chicken into pieces when done
and set aside. For filling: In a large sauce pan combine melted butter, flour,
chicken bullion, salt and pepper. Let it cook for a little bit to warm up the
flour and then add water and milk. Stir constantly with a wire whisk until
thick. Add chicken and vegetables when thickened to a gravy. Pour mixture into
pie crusts and fill pie full then top with another crust and cut a slit in the
top. Bake pies in oven at 400 degrees for 30 minutes or until crust is golden
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