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Chicken Salad, the right way

Does anybody else out there in internet land absolutely hate dry chicken?  I don’t like casseroles, salads, main dishes, etc, with dry chicken.  Moist.  Yesterday was my set aside day to can chicken to last me for at least 6 months. So 40 lbs of chicken was trimmed, crammed into quart and pint jars then pressure canned.  Now I have these lovely jars sitting on my counter. 🙂  100_0889Unfortunately one pint didn’t seal.  First thought in my head was an ingredients list to moist chicken salad.

Canned chicken, Craisens, celery, green onions, Greek yogurt, mayo, white wine vinegar, Italian seasoning, salt and pepper.

Did you know that Mayo is fattening?  I cry about it sometimes.  So to make my chicken salad moist but not incredibly, over the top fattening I do a half and half situation with plain Greek yogurt.  Everybody happy?  The thing I like best about this recipe, is I have never really written it down and so it changes.  Today I didn’t have green onions.  I had a smaller amount of chicken but I added a full 2 stalks of celery.  I also prefer using white pepper instead of freshly ground black because my boys don’t like to see black specs in a mostly white concoction.

2 cups shredded chicken

2 stalks chopped celery

1/4 to 1/2 cups Craisens

1 chopped green onion

2 teaspoons white wine vinegar

1/3 cup Mayo

1/3 cup plain Greek yogurt

1 teaspoon Italian seasoning

salt and pepper to taste

Toss all of your ingredients to taste in a bowl.  Mix it around and put in pita, in a tortilla wrap, or put it with tomato and lettuce on toasted whole wheat bread.  This stuff is addictive.  It also makes a great fancy lunch item for when relatives decide to stop by.  Think about it, make it, eat it, love it.  I do. 🙂100_0877 100_0881 100_0884 100_0886

I also want to apologize for the pictures.  The only working camera in the house is my son’s 1.3 mp camera.  So imagine the lovely green celery slices and purplish red dried cranberries catching your eye automatically making your mouth moisten.  Okay?

Chicken Asparagus Casserole

Back at the time that asparagus entered my realm of edibles I found this recipe http://www.cooks.com/rec/doc/0,168,147183-235197,00.html which has brought me to the dinner table very pleased.  When I was walking in the produce section I found my favorite size asparagus (super thin) and grabbed a moderately sized bundle for a mere $2.99 a lb.  My brain fought over the possibilities in which this casserole won (minus 2 dozen spears for my roasted asparagus recipe).  I thought I would share it with you so that I can pin this as a reminder of one more of my favorite dishes that doesn’t currently have a picture to pin.  So with out much ado, here is the recipe as I do it, to check out the original go to the link.

2 lbs chicken breasts (I prefer tenderloins)
3/4 lb of fresh Asparagus
1/4 c. butter
1/4 c. flour
1 c. chicken broth (low sodium if you have it)
1 c. milk
1 c. cheddar cheese, shredded (sharp is amazing!)
2 tsp. mayonnaise
2 tsp. prepared mustard
Salt & pepper to taste (I leave this out and let individuals add it at the table if needed)
Fry the chicken with some season salt. Melt butter and stir in flour.  Stir constantly for 2-3 minutes to “cook” the flour. Add in additional ingredients except the chicken and asparagus into saucepan and heat until cheese melts. (You can substitute the chicken drippings for the butter if you wish.) Lay long asparagus spears in bottom of casserole dish. Place chicken over asparagus and pour sauce over top. Bake at 325 degrees for one hour. Serve with rice.
This is an amazing meal.  White or brown rice compliments this well.  Even my younger boys love this meal.
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