A friend and her family went through a really difficult time, and I felt so awful for them. Bringing over this casserole was the one thing I could think of to help them out in a tiny way and let them know I was thinking of them. —Lin Krankel, Oxford, Michigan
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.