While growing up, I enjoyed cooking for the whole family. So it's no surprise that I'm now a dietitian. This casserole was popular in a cafeteria where I once worked. —Mrs. Troy Hawk, Sheridan, Missouri
When you don't need to cook for a whole crew, try this smaller sized casserole that feeds just a few. "The saucy combination of chicken and rice is one of our favorite suppers," assures Edna Thomas of Warsaw, Indiana.
Field editor Doris Heath of Franklin, North Carolina shares her rich and creamy Hot Chicken Salad. Topped with crunchy potato chips and almonds, the comforting casserole could be made with leftover cooked chicken. —Doris Heath, Franklin, North Carolina
Frozen broccoli and leftover chicken get an easy—but elegant—treatment in a dish from Bertille Cooper of St. Inigoes, Maryland. She dresses them up with a saucy blend of cream soup and mayonnaise, then covers it all with a golden, cheesy crumb topping.
Since my mother went to college in California, she introduced the family to artichokes and we all became fans. My baby sister developed this recipe so we could enjoy artichokes out of season. This recipe pairs well with Gallo® Family Vineyards Barrellli Creek Cabernet Sauvignon.—Taste of Home Cooking School
I first came across this recipe at a restaurant while living in New York City many years ago. This makes a delectable dish for lunch or dinner served with a simple tossed salad. —Jeanne Koelsch, San Rafael, California
"This is such a simple recipe, and leftovers make a great lunch the next day," reports Christine Burk of Tallahassee, Florida. "The best part is that my young daughter, who can be a picky eater, just loves it!"