Dottie's Chicken A La King

Dottie was my mom. I lost her before I was grown up and have come to know her through recipes she left behind. She was an amazing cook and as a kid, I ignorantly refused her offers to teach me. Since where we live has turned into Narnia, in honor of our latest snow storm here is one of my favorite comfort foods. It is also the go-to dish I make when bringing a meal to someone in need of a dinner. Oh, and of course I morphed this recipe but in my heart, it's still Mom's.

INGREDIENTS
1 pkg of Wide Egg Noodles
2 cans Cream of Chicken Soup
1/2 can Cream of Celery Soup
12 oz can Evaporated Milk
2 big pinches Kosher Salt
4 cups Cooked Chicken (*I like to use my leftover Panko Chicken)
2 cups Shredded Cheddar Cheese
1 1/2 cups chopped celery
1 cup Slivered Almonds
1/2 cup Bread Crumbs

STEPS
1. Cook Egg Noodles al dente in large pot. Drain and place in large baking dish at least 11 x 13 in size.
2. Rinse out pot and add soups, milk, salt and celery. Heat through.
3. Chop chicken into cubes and add to pot. (* You can also use a cooked chicken from your grocer's deli)
4. Add cheese and stir frequently til mixed and melted. Pour over noodles in dish.
5. Sprinkle Bread Crumbs over top, then add the Almonds.
6. Bake at 375 for about 30 minutes or til hot.

Spot gives this 3 paws because the sizzling on the stove is a tad worrisome, but does she ever like it when we toss her some chicken as we're chopping! Reheats really well as a leftover and can be split into two pans and frozen up to 6 weeks. Good, fast and filling.

The New Shepherd's Pie

Our fav comfort meal ever! We were first introduced to a version of this hearty casserole the night we came home from the hospital with our newborn son. Elated and exhausted, we were delighted to receive and eat up this lovely gift from a church friend. Ever since then, this has been a regular winter meal in our house. The way I prepare it makes 2 dinners. More work up front gives you a night off later on! Here's the version we currently enjoy almost 18 years later.

INGREDIENTS:
2 # ground beef 85/15 or 1# 85/15 and 1#ground turkey, browned
2 pkg Lipton's Beef & Mushroom dry soup
1 Family size (26+oz) can of Campbell's Vegetable Soup
2 pkg (10+oz) frozen mixed vegetables (like Bird's Eye Steamfresh)
4 heaping TBSP Wondra
3 cups mashed red potatoes
2 eggs
1/3 cup heavy cream
1/4 cup fresh basil, chopped
1 TBSP paprika
2/3 cup shredded cheddar cheese
Big pinch of Kosher Salt

EASY STEPS:
1. Brown meat in large skillet, stir in Wondra and add soups. Spread meat mixture into two medium sized glass casserole dishes. Sprinkle generously with Kosher salt.
2. While browning: Halve enough large red potatoes to fill a 5 quart stock pot, top with water and bring to boil. Lower heat and cook on med high til you can poke the potos and they are soft. Drain. Keep in pot.
3. While potatoing: Zap frozen veggies to thaw - about 2 minutes. Sprinkle evenly over both pans.
4. Mash potatoes with hand masher, adding enough heavy cream to create a slightly wet mixture. Stir in chopped basil, add eggs then paprika. Be sure this mixture is smooth enough to spread on two casseroles. If too thick, add more cream. Finish with cheddar cheese. Spread this mixture over meat.
5. Bake one casserole at 350 until bubbly - about 35 minutes. Cool the other pan then freeze. Be sure and use within 2 months for freshest taste.

Yummy! And since there no onions are involved, Spot wasn't hiding under the bed. This recipe could be morphed many ways. The way I first made it was with instant potatoes, but since I've become more of a cook I like to use real fresh ingredients and add freshness like basil.