Recipes

Chicken Spaghetti
Lorra Casson

3 T. butter
1/2 c. chopped onion
1/2 c. chopped bell pepper
1/2 c. chopped celery
1 can cream of chicked soup
1 c. chicken broth
1 tsp. worchestershire sauce
1 lb. cooked chicken, diced
1/2 can Rotel tomatoes
dash of lemon juice
8 oz. grated cheddar cheese
8 oz. vemicelli pasta (cooked/drained)

Saute vegetables in butter until tender.  In separate pot, combine soup, broth, and worchestershire, and bring to a simmer.  In large bowl, combine chicken, lemon juice, veggies, and tomatoes. Add heated soup to chicken mixture, fold in cheese, and then add pasta.  Place entire mixture in greased 9x13" casserole dish.  (Can be frozen here.)  Bake at 350 for 40 minutes.

Chicken & Sausage Stew
Lorra Casson

1/2 onion, chopped
1/2 green pepper, chopped
2 stalks celery, chopped
2-3 T. vegetable oil
2-3 T. flour
1/2 - 3/4 c. chicken broth
1 lb. cooked chicken, chopped
1/2 lb. smoked sausage, diced
2 tsp. creole seasoning
2 dashes worchestershire sauce
2 dashes lemon juice
1 bay leaf

Saute vegetables in oil until tender.  Add flour and cook for a few minutes.  Add remaining ingredients and bring to a simmer.  Simmer until it thickens (5-10 minutes).  Serve with rice.