This dish lives up to its name. Basking in a rich, creamy broth and topped with buttery cracker crumbs, the chicken breast pieces melt in your mouth. Elvis himself could not have resisted this heart-warming dish.
Whenever I take this casserole to a potluck or serve it to guests, I get requests for the recipe. It was created by my friend Pat in Kansas City, Missouri, where my husband, Gene, and I lived until 1-1/2 years ago. Our two grown sons still live there. My sister-in-law gave me a gift subscription to CW last Christmas, and I saw the announcement for the zucchini recipe contest—in my very first issue. What a surprise to win!
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.
This heartwarming main course with lots of chicken, cheese and rice makes a quick and comforting weeknight meal. “It's a great recipe for people with full-time jobs,” notes Donna Burnett from Baileyton, Alabama. “Their families are sure to request it often.”
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.
Green chilies and hot pepper sauce bring a little zip to this Southwestern-style supper that makes great use of leftover cooked chicken. Mary Tallman sent the recipe from her Arbor Vitae, Wisconsin kitchen.
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