CHICKEN STROGANOFF

Large filled Vol-au-Vent cases just screams 1970s entree to me.  Of course the smaller version were served before dinner or at parties with drinks, but the larger ones filled with chicken or fish mornay were a popular first course.  The good thing about this recipe is that you can dispense with the cases and just make the chicken filling, if you use a rotisserie chicken and serve it with rice it should taste great.

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ASIAN NOODLE SOUP

This is a quick and easy Chicken and Sweet Corn soup.  I usually use Chicken Noodle Soup when I make the easy version, but I like this idea of using 2 minute noodles instead.  The soup looks thicker and chunkier.

Asian Noodle Soup

CHICKEN RISOTTO

What is the difference between a chicken risotto and just chicken and rice?  Is risotto just a modern and must more difficult way to cook a rice dish?  I don’t know the answer, but when you see an old recipe like this which is quick and easy it does make me wonder.

Chicken Risotto