Chicken and Broccoli over Rice

This is one of my very favorite meals. I hope you enjoy it too.

1 bag of frozen broccoli florets (regular sized bag, I sometimes use two bags)
4 cups cooked, chopped chicken
1 10 3/4 can cream of chicken or celery soup ( I use campbell's chicken gravy instead because of MSG)
1/2 cup mayo
1/4 teaspoon curry ( I use a little more)
1/2 cup Parmesan

* Cook broccoli according to package directions. Drain broccoli and spread in 9x13 pan. (I mash it a little with a fork once it's in the pan) In a separate bowl, mix chicken, soup, mayo, curry, and Parmesan cheese. Spread chicken mixture over the broccoli. Bake at 350 degrees. Cover it for 20 minutes and uncover it for the last 10 minutes. We serve this over hot rice.
* I have substituted fresh broccoli many times in this recipe. You just have to judge what you think will fit in the 9x13 pan. The broccoli should be about an inch thick on the bottom of the pan after you mash it a little.

Baked Spaghetti

This dish is a particular favorite at our house. B doesn't like traditional spaghetti, so I fix this often, tonight as a matter of fact. He really likes it. And it's easy.

Baked Spaghetti

12-14 oz. Spaghetti, cooked (salt to taste) (rinse a little with cool water so the eggs won't cook)

1/2 cup Parmesan cheese

2 eggs

1 pt. sour cream

1 lb. ground beef

1 jar prepared spaghetti sauce (I use traditional Ragu)

Mozzarella

*

Preheat oven to 375. Brown ground beef. Mix together cooked spaghetti, Parmesan, and eggs.

Place spaghetti mixture in a 9x13 pan. Spread sour cream over noodles. Mix together ground beef and spaghetti sauce. Spread mixture over top of sour cream. Sprinkle Mozzarella on top-(to taste). Bake 20 minutes.

Notes: Be sure to salt the pasta. I also use some black pepper. This makes a lot and is good for company. Serve with a green salad and garlic bread.

Teriyaki Glazed Chicken

Teriyaki Glazed Chicken 4 boneless skinless chicken breast halves, cut into strips 3 Tablespoons vegetable oil, divided 4 medium carrots, julienned 1 medium sweet onion, julienned 1/2 cup soy sauce 1/4 cup packed brown sugar Hot cooked rice sesame seeds, toasted, optional sliced green onions, optional In a large skillet or wok, stir-fry chicken in 2 tablespoons oil for 6-8 minutes or until juices run clear. Remove chicken and set aside. In the same skillet, stir-fry carrots in remaining oil for 2 minutes. Add onion; stir-fry about 2-4 minutes longer or until vegetables are tender. Combine soy sauce and brown sugar; add to skillet. Bring to a boil. Return chicken to skillet. Boil for 5 minutes or until sauce is slightly thickened. Serve over rice. Sprinkle with sesame seeds and green onions if desired. Yield: 4 servings. I like to increase this recipe by half and use 6 chicken breasts. That makes enough for our family of 5 and a little extra for lunch the next day. We use the sesame seeds, but not the green onion. I do not toast the sesame seeds, but just sprinkle them over the stir-fry. This is especially yummy and very Chinese-y. From: Taste of Home's Contest Winning Annual Recipes 2005