Did you think fall would ever get here? Still feels like summer to this old broad.
You all know how Paula loves chicken — I’ve been chasing them for years. In this issue I give to you some favorite “poultry” chicken recipes that may just put you in the fall spirit.
And here’s a little bite size dessert that’s great for after dinner or to take as a party snack.
Well, it’s time for me to go run my traps. See you in a couple of weeks. Be safe!
CHICKEN ALFREDO BAKE
2 cups coarsely chopped deli rotisserie chicken
2 cups fresh baby spinach, chopped
1 jar (15 ounces) Alfredo pasta sauce
2 cups shredded mozzarella cheese
1 can (8 pieces) buttermilk biscuits
Heat oven to 350 degrees. Spray a 13″ x 9″ glass baking dish with cooking spray. In a large bowl mix chicken, spinach, Alfredo sauce and one cup of cheese. After separating dough, cut each biscuit into six equal pieces. Add to bowl and gently stir. Spoon into baking dish and top with remaining cheese. Bake 35 to 40 minutes until deep golden brown.
CREAMY GARLIC CHICKEN AND RICE
1 pound boneless, skinless chicken breast, cut in bite-size chunks
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
3 garlic cloves, minced
3/4 cup long grain white rice
2-1/2 cups chicken broth
2 cups baby spinach
2 tablespoons heavy cream
In a bowl, toss
1 package (17 ounces) frozen puff pastry, thawed
1/2 pound Brie cheese
1 cup cranberry sauce
Preheat oven to 375 degrees. With