Bacon Wrapped Chicken

4 frozen chicken breasts
1 pkg. bacon
2 cans cream of mushroom soup
1 C. sour cream

Preheat oven to 325. Wrap frozen chicken with the bacon. Place in a 9x13 inch pan. Mix sour cream and soup. Pour over chicken. Salt and pepper top. Cook for 3 hours. Serve over rice.

Summer Garden Vegetable Soup

Summer Garden Vegetable Soup

3 medium zucchini, chopped into bite size pieces

4 medium tomatoes, chopped into bite size pieces

2 tablespoons minced fresh parsley

1 teaspoon dried basil (or 1 tbsp fresh basil chopped)

2 tablespoons butter

1 medium onion, chopped

1/4 cup flour

1 tsp salt

1/4 tsp pepper

3 cups chicken broth

1 teaspoon lemon juice

1 (12oz) can evaporated milk

1 1/2 cups frozen or fresh corn kernels

1/4 cup freshly grated parmesan cheese.





In large pot, melt the butter over medium heat. Add the zucchini, basil, parsley and onion and saute, stirring occasionally, for 2 to 3 minutes. Add the flour, salt and pepper and stir and cook for one minute. Gradually add the chicken broth, whisking or stiring constantely. Add the lemon juice; mix well. Bring the soup to a simmer, stirring to prevent sticking, and cook for 2 to 3 minutes, until the zucchini is tender but still has some bite to it (it will continue coooking for a few more minutes). Add thetomatoes, evaporated milk, and corn. Bring the soup to a boil and reduce the heat to medium-low. Cover the soup and simmer until the corn and zucchini are tender. Stir in the cheese just before serving.



Serve with corn bread

Bookclub Chicken Salad

This is my most favorite salad - eat it with or without the chicken, depending on if you want it as a main or side dish. The amounts of lettuce and toppings are easily adjusted, depending on how many people you are serving. The dressing makes a LOT, I keep the remaining amount in a Mason jar in my fridge.

Cooked and diced chicken - add as much or as little as you like

Sugared almonds:
8 ounces slivered almonds
4 Tbsp sugar

In small skillet, sprinkle sugar over almonds and cook over medium heat until almonds are coated and sugar has dissolved.

2 bags European blend salad mix
1 head Iceberg lettuce, torn into pieces
(You can use Spring Mix and/or Romaine in place of either lettuce)
1 lb bacon, cooked and crumbled
1 c craisins
1 c shredded Mozzarella cheese
Feta cheese, optional

Dressing:
1/2 red onion, or less if onion is large
2 c sugar
4 tsp dry mustard
1 tsp salt
1 c red wine vinegar
2 c vegetable oil

For dressing, finely chop red onion in food processor. Add sugar, dry mustard, salt and vinegar and blend until frothy. Slowly add oil. Toss chicken, lettuce, bacon, craisins and cheese together in large salad bowl. Add dressing and toss to coat. Sprinkle sugared almonds on top and serve.