Chicken Salad

Ingredients:

For the dressing,

1/4 cup vinegar

Salt to taste

Pepper to taste

1 1/4 cup Mayonnaise or Salad Dressing

1 1/4 cup Sour Cream

4 stocks of Celery ( chopped)

1 bunch of Green Onions  (chopped)

3 Dill Pickles (chopped)

3 Radishes  (chopped)

1 Rotisserie Chicken ( removed from the bones)

1. I like to take my Rotisserie Chicken let it cool, then pull all the chicken from the bones and put in a container.

2.Make the Dressing, in a large bowl mix together the Vinegar, salt, Pepper, Mayonnaise and the Sour Cream. Mix well. I like to store in a container.

3.If making a huge amount for a crowd, Chop all the chicken into small pieces and in a large bowl mix the dressing, chicken and vegetables together.

4. I like to make small batches so I take alittle of the chicken, I chop it up. I put maybe 2 celery, 2 green onions,2 dill pickles and 2 radishes. In a bowl then I add enough dressing to coat the chicken. Then make your sandwich on your choice of bread. I like white or whole wheat, I butter the bread put baby spinach instead of lettuce, then the chicken salad..Yummy

5. This way you have the remaining chicken in your fridge, and the remaining dressing to make more later. Enjoy :)

Chipotle Cheesy Bacon Penne

Chipotle Cheesy Bacon Penne

Ingredients:

4 cups of uncooked Penne pasta

1 large tomato Diced

1 can of sliced mushrooms drained or fried fresh mushrooms

6 to 8 slices of bacon diced and then fried to make fresh bacon bits ( drain off the fat on a paper towel)

2 cups of Tex Mex shredded cheese

4 green onions chopped

Sauce Ingredients:

2 teaspoons of minced garlic ( i use jarred garlic)

3 tablespoons of margarine or butter

2 tablespoons of flour

1/4 teaspoon of pepper

1/2 teaspoon of Mrs Dash Chipotle Seasoning

2 1/2 cups of 2% milk

2 cups of Tex Mex cheese shredded

1. Cook the pasta according to directions. Set aside. Cook your bacon till crispy, drain on a paper towel.In a big casserole dish mix together your pasta, diced tomato,diced green onions,bacon bits and mushrooms. Now start your sauce

2. In a sauce pan saute garlic and butter till the butter is melted, add flour, pepper and chipotle seasoning. Stir until smooth; now gradually add the milk. Bring to a boil; reduce heat to medium,  cook and stir for 1 to 2 minutes or until thickened.Remove from heat and stir in 2 cups of shredded cheese until all melted.

3. Add sauce to your pasta mixture in casserole dish. Make sure it is well mixed. Top with tex mex shredded cheese. Cook in a 350* oven till cheese is melted, then set to broil to brown the top keep an eye on it doesn't take long.

Goes great with caeser salad and garlic bread.

If you have leftovers reheat in the oven, doesn't reheat well in the microwave.

****also if you want instead of homemade cheese sauce, i have tried a store bought alfredo sauce , its not bad

Enjoy ..this is my families favorite, we have it at least once a week. If my son has friends over for a meal this is my go to meal . Its quick ,easy and feeds a crowd.