Wednesday, January 11, 2012

Cashew Chicken Pasta Salad

Now this is a delicious pasta salad.! It has chicken, cashews, grapes, apples . . . mmmmmm, my mouth is watering just thinking about it.  I got the recipe from Sister Turner who I served with at the Columbia South Carolina Temple.   Makes a lot, so great for a big crowd.

Cashew Chicken Pasta Salad

4 chicken breasts
2 packages bowtie pasta
2 cups celery, chopped
4 stalks green onion, chopped
1 (16 oz.) can crushed pineapple, undrained
1 cup mayonnaise
1 bottle cole slaw dressing (Kraft Cole Slaw Dressing or Marzetti Low Fat Cole Slaw Dressing)
2 cups red grapes
2 cups red apples, chopped
1 (10 oz.) can salted cashews

Cook pasta.  Drain, set aside, and let come to room temperature.
Cook chicken and cut into pieces.  (You can use already cooked chicken breasts from Sam's or any store.)

Combine celery, onion, pineapple, mayo, and cole slaw dressing.  Set aside

Chop apples with the skin.  Combine pasta, chicken, apples and dressing mixture.  Add whole or chopped grapes.  Mix until well blended.  Add cashews before serving.

Monday, January 2, 2012

Green Bean and Corn Casserole

Over the holidays I did find a great green bean casserole.  My husband's cousin made this for Thanksgiving and it was a big hit.  So if you're tired of the classic green bean casserole with mushroom soup and fried onions, you have got to try this.  I definitely like this one better.

Green Bean and Corn Casserole

2 cans French style green beans
1 can white shoepeg corn
1 can cream of chicken soup
1/2 cup grated cheddar cheese
1/4 cup chopped onion

Mix all ingredients together and put in a baking dish sprayed with Pam.

1 stick butter, melted
1 roll of Ritz crackers, crushed
1/2 cup toasted almonds

Mix together and put on top of green bean and corn mixture.
Bake at 350 degrees for about 45 minutes.