Chicken Salad - Hmmm Good!

I went to the baby shower yesterday and had just the best time! The food was so tasty! The company was so cordial. The Mommy-to-be was just so happy and excited that she was going to have a baby.

The Grandma of the new baby hosted the event and she included a chicken salad from a local store on her menu. The chicken salad had grapes in it along with the usual, celery, mayo. etc. It is the best chicken salad anywhere! 

So I was looking on the internet this morning and found this recipe. It is the
Helen Corbitt's Chicken Salad. Famed Texas cook, Helen Corbitt, created this rich chicken salad for the café menu at Neiman Marcus department stores in the 1950s. How about that! I printed it down and plan to make it - how about you?

This recipe was posted on the Saveur site.

ENLARGE IMAGECredit: Michael Kraus

MAKES ABOUT 6 CUPS


INGREDIENTS
1 lb. cooked chicken breasts, cut
   into ½″ cubes
1 cup mayonnaise
1 cup thinly sliced celery
1 cup halved purple grapes
½ cup sliced almonds, toasted
1 tbsp. finely chopped parsley
1 tsp. kosher salt, plus more to taste
½ cup whipped cream
Freshly ground black pepper, to taste


INSTRUCTIONS: Combine chicken, mayonnaise, celery, grapes, almonds, parsley, and salt in a bowl. Add whipped cream and pepper; fold to combine.

Cheesy Chicken Lasagna

This is a recipe from the Real Mom Kitchen Blog. I love lasagna and I love chicken. What a great idea to put them both together in one dish! I plan to make the lasagna and will let you know how it turns out. In the mean time, if you try it, let me know your results. Happy cooking!

Cheesy Chicken Lasagna

2 (12 oz) cans evaporated milk (not fat-free)
1 (1 oz) pkg. dry Ranch dressing mix
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)
1 1/2 to 2 C cheddar cheese, grated
1 1/2 to 2 C mozzarella cheese, grated

Cook the chicken and noodles first at the same time. Once noodles are done–rinse in cold water and set aside (it keeps them from sticking together). Combine evaporated milk (don’t use fat-free version) and Ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don’t do any less), stirring frequently. Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.