French tarragon chicken salad

I find French tarragon does it for me when it comes to chicken salad.  I have made chicken salad many ways as I am sure you have as well.  You look in the frig and you see all of these vegetables begging to be used, then you look outside and see all the fresh herbs and you're inspired to put them together making something delicious and usable in many ways.  Even hot chicken salad is wonderful with cheese.  I had a friend who made this hot chicken casserole and topped it with potato chips and it was so good.  She put the shredded cheese in with everything else except the chips and put it in the oven to bubble and it was a very tasty treat. I was afraid at first.  I had been warned about warm mayo causing trouble in potato salad and now I'm asked to put it in the oven?  I lived to enjoy hot chicken salad for many years. But, today I am serving this dish cold.

Writing about chicken, I saw chef in training's Facebook chicken cordon bleu lasagna and I want to make that next with a rotisserie chicken. It's her picture and recipe found on carlsbadcravings.

Note:  I made this recipe today and it was well received by the family.  It's a keeper.

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This Chicken Cordon Bleu Lasagna is a creamy and delicious meal that will become an instant family favorite! It is loaded with chicken, ham, bacon and a tasty cream cheese sauce that will blow your mind!

Ingredients

• 9 lasagna noodles, cooked according to package directions
• 4½ cups cooked and chopped chicken chicken, grilled or rotisserie chopped
• 1½ cups cooked and diced ham
• 1½ - 2 cups cooked and chopped bacon
• 3 cups Swiss cheese, grated

SAUCE

• ½ cup butter
• ½ cup flour
• 4 cups milk
• 1 teaspoon garlic powder
• 1 teaspoon garlic salt
• ½ teaspoon salt
• ¼ teaspoon white pepper
• 16 ounces cream cheese, softened

Instructions

1. In a large saucepan melt butter and add flour. Cook for 1 minute and then slowly add milk. Add garlic powder, garlic salt, salt and pepper. Stir with a whisk and bring to a boil over medium high heat. Stir in cream cheese and continue to stir until smooth. Remove from heat.
2. Preheat oven to 350 degrees F.
3. Spray a 9x13 inch baking dish with cooking spray.

TO ASSEMBLE

1. Place 3 lasagna noodles on the bottom of the pan.
2. Layer ⅓ of the chicken over the noodles.
3. Next layer ⅓ of the ham.
4. Pour ⅓ of the sauce over the ham.
5. Next sprinkle ⅓ of the cheese over the sauce
6. Finally sprinkle ⅓ of the bacon over the cheese.
7. Repeat 2 more times.
8. Bake at 350 degrees F for 45 to 60 minutes.

Count on seeing this over the Labor Day holiday.

FRENCH BREAD PIZZA (Count on seeing this over Labor Day week end)

COOK TIME

12 mins

TOTAL TIME

12 mins

Author: Jen@CarlsbadCravings.com (She has so many great ideas and recipes.  Check it out.)

INGREDIENTS

• 1 loaf French bread, sliced in half lengthwise
• 2 medium uncooked chicken breasts, diced
• 6 slices bacon, cooked and crumbled
• 1 1/2 cups THINLY sliced mushrooms (about 4 mushrooms)
• 12 oz. cream cheese
• 3/4 cup Monterey Jack cheese
• 3/4 cup cheddar cheese
• 3/4 cup mozzarella cheese
• Cilantro garnish (optional)
• 
  Honey Dijon Marinade/Sauce
• 1 tablespoon brown sugar
• 2 tablespoons honey
• 1 1/2 tablespoons Dijon mustard
• 1 1/2 tablespoons yellow mustard
• 1/2 tablespoon soy sauce
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1/2 teaspoon Cajun spice
• 1/4 teaspoon salt

INSTRUCTIONS

1. Whisk Honey Dijon Marinade/Sauce ingredients together in a medium bowl. Add two tablespoons Marinade to a freezer bag along with chicken. Marinate 30 minutes – 8 hours. (optional)* Refrigerate unused Honey Dijon Sauce separately.
2. Preheat oven to 375F degrees.
3. Heat 1 tablespoon olive oil over medium high heat. Add chicken and cook until cooked through. Stir in one tablespoon reserved Honey Dijon Sauce. Set aside.
4. Microwave cream cheese in a microwave safe bowl at 30 second intervals, stirring in between until completely smooth. Whisk in 2 tablespoons Honey Dijon Sauce. Spread this Honey Dijon Cream Cheese evenly over each half of French Bread. Evenly top with mushrooms, followed by chicken, then cheeses and finally top with bacon.
5. Bake at 375F degrees for 12-15 minutes or until cheese is melted and slightly golden.
6. Drizzle each French Bread with any remaining Honey Dijon Sauce. Garnish with cilantro if desired.

If that is not enough, Jen has this one for you. Another French loaf delight.  Thanks, Jen.

INGREDIENTS

• 1 large loaf French bread or 2 smaller loafs
• 8 oz. cream cheese, softened
• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1/4 - 1/2 cup Frank’s Original Hot Sauce (1/2 for quite spicy)
• 1 ½ tablespoons dry ranch dressing seasoning mix
• 1 teaspoon salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 cup blue cheese crumbles (up to 1/2 cup if you LOVE blue cheese)
• 1 cup freshly grated sharp cheddar cheese, separated
• 1 cup mozzarella cheese, separated
• 3 packed cups (about 1 ½ pounds) shredded chicken*

Garnish (optional)

• 6-8 pieces cooked and crumbled bacon
• blue cheese (only if you love it)

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Slice about 2 inches deep through the top of the bread, and continue to cut a large rectangle, being careful not to cut through the bottom of the bread. Remove top of bread and hollow out middle to create a rectangular bread bowl. Set aside.
3. Whisk together cream cheese, sour cream, mayonnaise and hot sauce and all spices/seasonings until well combined.
4. Stir in blue cheese, 3/4 cup cheddar and 3/4 cup mozzarella followed by chicken.
5. Spoon Buffalo Chicken Dip into prepared French bread and top with remaining cheddar and mozzarella cheeses. Bake on a baking tray at 350 degrees F for 25-30 minutes or until cheese is melted and slightly golden.
6. Let bread sit approximately 10 minutes to set and slightly cool then slice. Best served warm.

Jen of carlsbadcravings has quite a story to go along with her wonderful recipes on Facebook and her blog.  Here is her life so far and it is remarkable.

I have been cooking and creating new recipes almost every day of the week for years (and honestly, cooking has gotten me through some tough times), so after being blessed with new-found energy from my kidney transplant in October 2013, I decided I should share my favorite creations with the rest of the world so Carlsbad Cravings was born February 2014.  As I thought about sharing recipes, I decided I also wanted to share more of the blessings and miracles that continue to be part of my life as well –  and being both a lung and kidney transplant recipient (due to cystic fibrosis) – there are many! Jen of carlsbadcravings