Thursday, February 11, 2010

Oriental Chicken Salad & Broccoli Casserole

Sorry I haven't posted since last week...I had a huge DAD (Drugs & Diseases) test this Wednesday, which I spent most of my time studying for (not that that helped). Anyways, tonight I made two recipes from Mary Etta Neiland (often known as "ME"). ME and her family have lived around the corner from my grandmother for years--in fact, my mom grew up playing with her sons. ME and her family also attend the church I grew up at, so suffice it to say she and her family have always been dear to mine. So it was no surprise that she was one of the hostesses of my Bridesmaid's Luncheon, where two of her delicious recipes--Oriental Chicken Salad and Broccoli Casserole--were served (as well as other yummy things). Those two dishes are what I made tonight...thanks ME!:

Oriental Chicken Salad



· 4 TBS Sugar

· 1 tsp Salt

· ½ tsp pepper

· 5 TBS Vinegar

· ½ cup oil


· 4 Chicken Breasts, cooked and chopped

· 3 green onions, chopped

· 3 oz package sliced Almonds, toasted

· 1/8 cup poppy seeds

  • 1 can Chinese Chow Mein Noodles


Day 1

Mix together dressing ingredients and refrigerate overnight.

Day 2

1. Mix together other ingredients

2. 4 to 5 hours before serving, mix dressing with chicken mixture and refrigerate

3. Just before serving add 1 can Chinese Chow Mein Noodles

Broccoli Casserole


· 2 (10 oz) package frozen, chopped broccoli

· 2 beaten eggs

· dried minced onion

· 1 can cream of mushroom soup

· ¾ cup mayo

· 1 cup grated cheddar cheese

· Ritz, crushed

· Butter, melted


1. Preheat oven to 350

2. Cook and drain broccoli, and then put into a casserole dish sprayed w/cooking spray.

3. Mix together other ingredients, and then top the broccoli with the mixture

4. Mix Ritz with melted butter, and sprinkle on top of casserole

5. Bake for 30 minutes

Ever since my Bridesmaid's Luncheon I've been wanting to make these, and I am glad I did! Soooo delicious!

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