Chicken Casserole

6oz. dry corn-rice rotini

Cook the pasta about half way. Rinse in cold water and drain. Chop the vegetables and cut the chicken into bitesize pieces.

12oz. roasted chicken

10oz. asparagus

16oz. mushrooms

1 Vidalia onion

2 big carrots

Combine the pasta with a little raw onion, chicken, the can of soup, some hot water, and 2-3T chicken Better Than Bouillon.

I cooked the vegetables separately this time, but if you're careful to cut them into pieces that require the same cooking time, you can cook them all together.

Once they're about half done, combine them with the chicken and pasta. Check the flavors. I added pepper and garlic salt.

Before serving, heat in a 350° oven for 20-30 minutes. . .Lin

Quick-Easy Chicken Dinner (at the lake)

1# frozen (thawed) chicken tenderloins

1 med. onion

1/2 sm. jar pimentos 

6 baby red potatoes

12-16oz. frozen (thawed) green beans

1c half & half

1c sour cream

1-2T beef or chicken soup base

Layer the first group of ingredients in a nice big glass casserole dish.  Mix the next 3, pour over, cover and bake for 40 minutes at 350°.  A can of diced water chestnuts would have been a really good addition!

It's a grey, windy, day here on the north shore of Lake Superior between Duluth and the Canadian border.  I've never heard the lake so noisy!

I'm expecting company for dinner, so I wanted to put together something hearty and nutritious, yet quick, so I can spend some time out on the deck reading and listening to the sounds of nature.

This turned out well. Any leftovers will keep nicely in the 'fridge for several days. . .Lin