Cooking With Margaret

   Cashew Curry Chicken Salad Ingredients                   Salad   1 rotisserie chicken   1 large onion, small diced   1/2 the heart of celery, diced   1 bunch of Italian parsley, minced, divided  2 cups of whole roasted salted cashews, roughly chopped                 Dressing  Combine in a bowl 2 1/2 tablespoons curry powder 1 teaspoon turmeric  1 tablespoon of salt  Remaining 1/2 of parsley 2 cups of mayonnaise 1 tablespoon of  white wine vinegar          Directions  In a bowl, shred the chicken Add celery and onions Add 1/2 the parsley Add dressing  Add cashews Stir   Refrigerate for at least 2 hours, or overnight   Serve  Wonderful with toasted bread, in a salad, or by itself Enjoy! 

Wonderful soup that’s great for leftovers, as well!  Cream of Chicken Soup Serves 6-8 Ingredients 3/4 c butter 3/4 c flour  1- 12oz can of evaporated milk  1/3 c milk 6 c chicken broth  1 tablespoon chicken base (I use Better Than Bouillon)  Shredded, cooked chicken (I used a rotisserie chicken, less mess) (about 2 cups) (*make sure you save the bones for homemade broth*) Salt and pepper, to taste Directions In a large saucepan melt butter, adding flour, whisking constantly Once butter mixture has cooked for about 3-5 minutes, gradually add the evaporated milk Continue whisking after adding the milk, adding 2 cups of the chicken broth Bring to a boil Add remaining 4 cups of broth, whisk until combined Add chicken base, whisk Stir in chicken  Season to taste Serve 

This is a great recipe to use your leftovers!!! It’s such a popular way to use up the extra meat when we’ve bought a rotisserie chicken, we love to make this or the Cream of Chicken Soup. Both wonderful ways to reuse leftovers!  Chicken Rice Casserole  Ingredients  4-6c cooked rice 22.6 oz can of cream of mushroom soup  2-3 cups cooked shredded/diced chicken (or turkey)! (Often use a rotisserie chicken or shredded chicken breasts)   3/4 c of each diced onion and diced celery 1 cup green olives with pimentos, diced (optional) 1 c of mayonnaise  1 c of panko breadcrumbs 2-3 tablespoons of melted butter  Salt and pepper to taste  ----> *This is very important because the saltiness and other flavors can vary from everyone's different ingredients, so you MUST taste and season as you go along in preparing the dish* *a vegetarian option can be made by adding 1 pound of mushrooms, sautéed instead of the chicken* Preheat oven to 375 Combine Panko with m...