Baked Chicken Salad Casserole
Preheat oven to 350 degrees
4-6 Boneless Chicken Breasts
4-6 cups of water
2 Teaspoons salt
1 Teaspoon pepper
1 Teaspoon paprika
1 Teaspoon celery seed
Cook chicken breasts in water with above ingredients until tender. (If
you use an electric frying pan, cook chicken at 300 degrees for about 45
minutes, then turn down to 275). Be sure to check water levels while
cooking, and add water as needed.
Cool chicken (you will need 3 cups of chicken).
ADD TO CHICKEN:
11?2 Tablespoons minced onion
11?2 cups of chopped celery
1 – 8 oz can of water chestnuts
1 pkg. frozen peas
1 Teaspoon salt
1 Tablespoon lemon juice
1 cup (approx) mayonaise
1 – 2 oz jar of diced pimentos
1?2 Teaspoon pepper
1 cup shredded Cheddar cheese (Use good English or Vermont Cheddar, not the orange stuff)
Mix and place in a 9 x 13 baking dish. Cover with shredded cheddar
cheese and bake at 350 degrees until cheese melts. Add large can of
crumbled onion rings and continue baking until onion rings turn golden
brown.
After baking, let set for at least 15 minutes. (May be served cold the
next day).
Bon appetit!
APPLE CRANBERRY CRISP
Ingredients
4 cups apples peeled and sliced
1 Tablespoon lemon juice
1/3 cup flour
1/2 cup brown sugar
1 cup oatmeal
1/2 teaspoon salt
1/2 cup dried cranberries
1/2 cup chopped pecans or walnuts
1 teaspoon cinnamon
1/4 cup melted margarine or butter
Put apples in shallow 8-inch pan. Sprinkle with lemon juice. Combine all dry ingredients with butter and mix until crumbly. Sprinkle all this over apples and bake at 375 degrees for 30 minutes.
I usually put a small dollop of good vanilla ice cream on each serving.
Serves: 8
About John
About John
John Bolinger was born and raised in Northwest Indiana, where he attended Ball State University and Purdue University, receiving his BS and MA from those schools. Then he taught English and French for thirty-five years at Morton High School in Hammond, Indiana before moving to Colorado, where he resided for ten years before moving to Florida. Besides COME SEPTEMBER, Journey of a High School Teacher, John's other books are ALL MY LAZY RIVERS, an Indiana Childhood, and COME ON, FLUFFY, THIS AIN'T NO BALLET, a Novel on Coming of Age, all available on Amazon.com as paperbacks and Kindle books. Alternately funny and touching, COME SEPTEMBER, conveys the story of every high school teacher’s struggle to enlighten both himself and his pupils, encountering along the way, battles with colleagues, administrators, and parents through a parade of characters that include a freshman boy for whom the faculty code name is “Spawn of Satan,” to a senior girl whose water breaks during a pop-quiz over THE LAST OF THE MOHICANS. Through social change and the relentless march of technology, the human element remains constant in the book’s personal, entertaining, and sympathetic portraits of faculty, students, parents, and others. The audience for this book will certainly include school teachers everywhere, teenagers, parents of teens, as well as anyone who appreciates that blend of humor and pathos with which the world of public education is drenched. The drive of the story is the narrator's struggle to become the best teacher he can be. The book is filled with advice for young teachers based upon experience of the writer, advice that will never be found in college methods classes.
Another of John's recent books is Mum's the Word: Secrets of a Family. It is the story of his alcoholic father and the family's efforts to deal with or hide the fact. Though a serious treatment of the horrors of alcoholism, the book also entertains in its descriptions of the father during his best times and the humor of the family's attempts to create a façade for the outside world. All John's books are available as paperbacks and Kindle readers on Amazon, and also as paperbacks at Barnes & Noble. John's sixth book is, Growing Old in America: Notes from a Codger was released on June 15, 2014. John’s most recent book is a novel titled Resisting Gravity, A Ghost Story, published the summer of 2018
View all posts by John →
Preheat oven to 350 degrees
