Victoria Nielsen

Creamy Chicken Spaghetti Casserole

Ingredients:

-4 whole chicken breasts                                               

-1/4 cup butter           

-8 ounces canned sliced mushrooms

-1/8 cup cooking white wine

-1/8 cup flour

-2 cups canned chicken broth

-3/4 cup whole milk

-1/8 cup cooking white wine

-1/2 cup fresh parmesan cheese

-1/2 cup chopped black olives

-1/2 teaspoon salt (to taste)

-Pepper (to taste)

-Extra fresh parmesan for sprinkling

-1/2 pound thin spaghetti

Preparation Instructions:

Place chicken in a pot of water and boil on medium-low heat for 20 minutes. Remove chicken from pot and allow to cool slightly.  

Melt 2 tablespoons butter in a large skillet. Throw in mushrooms, add 1/8 cup white wine, and sprinkle with salt and pepper. Cook over medium heat for 8 to 10 minutes, or until liquid has totally evaporated. Remove mushrooms from skillet. Set aside.

Bring broth to a boil. Break spaghetti into thirds (shorter pieces). Add spaghetti pieces to boiling broth and cook. Drain when al dente.

Shred chicken.

Return large skillet to medium-low heat. Add 3 tablespoons butter. Sprinkle flour over butter, whisking to combine. Cook for 1 or 2 minutes. Pour in 2 cups broth and whisk to combine. Pour in milk, additional 1/8 cup wine, salt and pepper to taste, then cook and bubble until thick. Turn off heat, add Parmesan cheese, and stir.

Add mushrooms, chicken, and chopped olives. Stir to combine and check seasonings. Add cooked spaghetti and stir.

Turn into a 9 x 9 casserole pan. Bake at 350 degrees or until golden brown and bubbly. Serve with salad and warm, crusty bread.

Crazy Bread

Ingredients:

-1/2 Tablespoon yeast

-3/4 cup warm water

-1 Tablespoon sugar

-1 3/4 cup flour

-1/4 teaspoon salt

-2 Tbsp. butter

-Parmesan cheese (to taste)

-Salad supreme (to taste)

Instructions:

Mix yeast and warm water. Sprinkle sugar on yeast and water mixture. Let sit for 5-10 minutes. Add flour and salt. Beat until it’s all mixed together. Knead dough for 3 minutes. Let dough rise for 10 minutes. In a 9 × 9 Pyrex pan melt 1/4 cup butter. Roll out dough to fit pan. Lay dough in melted butter, then flip so buttered on both sides. Sprinkle with parmesan cheese and salad supreme. Use a pizza cutter to cut the dough. Cut the dough in half long ways and short wise cut into one inch strips. Bake at 350˚ for 10-15 minutes.

Coconut Cream Pie

Crust:

-1 pkg. macaroon cookies

-1/4 cup melted butter

Filling:

-3 cups heavy cream

-1/2 cup powdered sugar

-1 large package instant vanilla pudding

-2 cups milk

-3 cups flaked coconut

Instructions:

Crush up cookies fine. Mix cookies and melted butter. Press into a 9 inch pie plate. Bake at 350 degrees for 10 minutes. Set aside and let cool.

Beat heavy cream until stiff peaks form then add powder sugar. Mix pudding with milk adding 1 1/2 cups flaked coconut. Fold in half of whipped cream. Poor filling into cooled crust. Top with remaining whip cream. Toast remaining coconut in a small frying pan. Sprinkle toasted coconut on top. Refrigerate for at least one hour.