Chicken Salad

2 Chicken Breasts fully cooked (I just boil mine)
2 Stalks Celery
1 Apple (I prefer Pink Lady apples because they are sweet)
1/4-1/3 of a Large Onion (Red)
1/2 - 1 C. chopped Walnuts (Optional)
1/2 C. Craisins
Lite Mayonnaise to moisten

Chop up Chicken to desired consistency (I use a food processor).
Chop up Apple, Onion, then Celery and add to chicken
Add chopped Walnuts and Craisins

Mix together

Add Mayo to moisten.

Tastes best when refrigerated overnight.

My only friend in Virginia shared this recipe with me and then I changed it up a bit to suit my own tastes. :) I like to spread mine over toasted bread with a slice of colby/jack cheese, lettuce and tomato.

You can also spread over crackers as an appetizer. Yum!

Pot Pie

6 Cups of bite size cooked chicken (or turkey)
3 can cream of celery
2 can of chicken broth
1/2 stick of margarine (or butter)

Topping:
2 C. milk
2 C. Self-rising flour
pepper
1 stick of margarine

Pour 1/2 stick melted margarine in bottom of 9x13 pan. Put broth & soup in pan and bring to a boil. Put cooked meat in pan and pour soup over it.

Mix topping together (to paste) then spread over meat. Bake at 350 degrees for 45 minutes. Broil top of it AFTER baked to make breading a golden brown color. (or you can bake a little bit longer if desired).

Note: This recipe is doubled because it makes great left-overs. If you have a smaller family, feel free to cut the recipe in half! Veggies could also be added if desired!

My friend Melissa B. shared this recipe with me.