After the fire, my heart broke for Michelle and her family. Bringing over this casserole was the one thing I could think of to help her out in a tiny way and let her know I was thinking of her and her family.—Lin Krankel, Oxford, Michigan
I created this recipe over years of preparing meals for hunting camps out in the backcountry. Out there, I'd cook it in a Dutch oven over a fire. It satisfies even the biggest eaters, and it's easy to double or triple the recipe.
We think this savory chicken tastes just as good cold as it does hot. It's perfect for a family dinner at home or to take along on a picnic. The potato-flake coating covers the poultry pieces evenly and bakes to a beautiful golden brown.
-Dorothy Bateman, Carver, Massachusetts
This tender marinated chicken gets a hint of sweetness when drizzled with a fruity sauce. I strain the mashed raspberries since our kids don't like the seeds. It's always a hit with rice pilaf and a salad.
—Amy Ammann of Long Valley, New Jersey
For a unique way to serve chicken salad, these puffs can't be beat! The tasty filling gets color and crunch from the olives and celery. Guests have told me they are delicious and satisfying.
-Marlys Benning, Ackley, Iowa
Though still debated, Tucson is generally credited as the original home of the chimichanga (fried "burro", as we call them, stuffed with meat, onions and chilies). I've combined several recipes into this one, and it's fairly authentic. —Laura Towns, Glendale, Arizona