Hot Chicken Salad #68

I had hot chicken salad for the first time this weekend!  It was very tasty, and I immediately searched the internet for a recipe.  I couldn't decide on one particular recipe, so I pretty much made up my own using parts I liked from each recipe.

The case:

Ingredients:

• 4 cups shredded chicken
• 2 cans cream of chicken
• 3/4 cup light mayo
• 3/4 cup sour cream
• 1 Tablespoon mustard
• 1 Tablespoon Worcestershire 
• 1 Tablespoon lemon juice
• 1/2 cup chopped pecans
• 1/2 teaspoon season salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 cup plus 1/4 cup cheddar cheese
• Optional toppings- crushed potato chips or chow mein noodles
• Crossiants or other bread to serve on if desired.

Directions:

1. Mix all the ingredients, besides the toppings, in a large bowl.
2. Pick a topping and layer it on the bottom of a 9x13 baking dish.  
3. Spoon chicken mixture over bottom and spread more of desired topping on top.
4. Bake at 350 for 25 minutes.

The ruling:
I made this with half of each topping.  It wasn't bad.  In fact Michael really liked it.  The side with the chow mein noodles was definitely better.   There was a funny taste that I couldn't quite place.  I'm not a big fan of mustard, so that was probably it.  I'm going to keep searching on this one.

Broiled Tomato Sandwiches #58

One of my favorite meals in the whole world is the tomato soup and tomato mozzarella and basil sandwich at Panera. The Neely's tomato soup is pretty close.  Tonight I'm going to try the make the sandwich side.  

The case:
Ingredients
2 tablespoons olive oil
2 tablespoons balsamic vinegar
4 ripe tomatoes, sliced
3 tablespoons mayonnaise
1/2 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
3 tablespoons grated Parmesan cheese, divided
4 slices bread, lightly toasted

Directions:
1.  Preheat oven to broil.
2.  In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally.
3.  Meanwhile, in a small bowl, combine mayonnaise, parsley, oregano, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on each slice of toasted bread.

 4.  Place marinated tomatoes on 2 slices and sprinkle with remaining Parmesan cheese.
5.  Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed.

The ruling:
These were SOOOO good!!!  I will make these regularly.  And I forgot to marinate the tomatoes, which I know would have made it better.  I added basil to the mayonnaise mixture, and put fresh mozzarella and bacon on the sandwiches with the tomatoes.