hosted by Laverne Diede & Rhonda Fitterer
Chicken Casserole
- 3 cups chopped cooked chicken
- 2 cups finely chopped celery
- 1 cup shredded Cheddar cheese
- 1 cup sour cream
- 1 cup mayonnaise
- 1 (4 oz.) can water chestnuts, drained and chopped
- 1 (10-3/4 oz.) can cream of chicken soup
- 1/2 cup slivered almonds
- 1 (6 oz.) can French-fried onion rings
Preheat oven to 350 degrees. Coat a 9×13-inch baking dish with cooking spray. In a large bowl, stir together chicken, celery, cheese, sour cream, mayonnaise, water chestnuts, soup, and almonds. Spoon in to prepared baking dish. Bake, uncovered, for 30 minutes. Sprinkle onion rings evenly over top and bake 5 more minutes, or until bubbly around edges. Let stand 5-10 minutes before serving.
Carmel Apple Bread Pudding
- 16 oz. French bread, diced into 1 inch pieces
- 1 cup 2% milk
- 1 1/2 cups heavy cream
- 1/2 cup sugar
- 5 large eggs
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 21 oz. apple pie filling
Carmel Sauce
- 1/4 cup butter
- 1/4 cup heavy cream
- 1/2 cup brown sugar
- 1 tsp. vanilla extract
Preheat oven to 350 degrees. Spray a 9×13-inch baking dish with cooking spray and spread bread cubes evenly in the pan; set aside. In a large bowl, whisk together the milk, cream, sugar, eggs, vanilla, cinnamon and nutmeg until combined. Pour this mixture over the diced bread in the pan. Use a spatula to lightly mix the bread and make sure it is completely coated. Spoon the apple pie filling evenly over the bread. Cover the casserole with foil. Bake for 20 minutes then uncover and bake for another 25 minutes or until cooked through and golden brown.
For carmel sauce. In a small saucepan over medium heat, whisk together the butter, cream, and brown sugar; mix and allow the butter to melt. Heat the mixture, stirring often, until it starts to bubble. Remove from heat and stir in vanilla; pour sauce over the bread pudding. Slice and serve.
