Walters Chicken And Mac Food

WALTER'S POTATO SALAD

Walter's Potato Salad image

Make and share this Walter's Potato Salad recipe from Food.com.

Provided by Michelle Figueroa

Categories < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs potatoes, peeled
4 eggs, hard boiled and chopped
1/2 green bell pepper, chopped
1/2 onion, chopped
4 ounces pimientos, drained
1/2 cup mayonnaise (add more to suit your taste)
salt and pepper, to taste

Steps:

Boil potatoes in salted water until tender. Drain.
Add egg, bell pepper, onion and pimientos.
Fold in mayo (do not overmix).
Add pepper to taste.

Nutrition Facts : Calories 334.5, Fat 15.1, SaturatedFat 3.1, Cholesterol 219.1, Sodium 293.9, Carbohydrate 40.7, Fiber 4.7, Sugar 5.4, Protein 10.6

WALTER'S CHICKEN AND MAC

Walter's Chicken and Mac image

This is a delicious macaroni and cheese dish with chicken. Serve with a green salad.

Provided by LaDonna

Categories Chicken Pasta

Time 1h15m

Yield 6

Number Of Ingredients 6

Ingredients

2 cups macaroni
2 cups diced, cooked chicken meat
2 cups shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
1 (4.5 ounce) can sliced mushrooms

Steps:

Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 minutes or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine cooked macaroni, chicken, cheddar cheese, soup, milk and mushrooms. Place mixture in a 9x13 inch baking dish.
Bake uncovered in preheated oven for 50 to 60 minutes; serve.

Nutrition Facts : Calories 424.4 calories, Carbohydrate 33.2 g, Cholesterol 81.9 mg, Fat 18.7 g, Fiber 1.6 g, Protein 29.5 g, SaturatedFat 9.9 g, Sodium 698.7 mg, Sugar 3.7 g

WILD RICE CASSEROLE

Wild Rice Casserole image

Goes great with roast turkey, chicken, salmon, or trout. An impressive dish to have when guests arrive. Very hearty eating.

Provided by PalatablePastime

Categories Rice

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 cup wild rice, uncooked
2 1/2 cups vegetable broth (chicken broth ok)
1/4 teaspoon salt
1 cup sliced mushrooms
1 small onion, chopped
1/4 cup chopped celery
1/4 cup chopped green pepper
2 cloves garlic, minced
1/4 cup butter, melted
1/2 cup slivered almonds, toasted
1/2 cup shredded cheddar cheese
1/4 teaspoon black pepper (or to taste)

Steps:

Place rice in a strainer or sieve and rinse with cold water for about 1 minute, scouring rice with fingers; drain.
Place rice in a saucepan with the broth and salt; bring to a boil, reduce heat, cover, and cook for 40-45 minutes or until tender and most of liquid is absorbed.
If when tender, any liquid remains, drain it.
Cook the mushrooms, onion, celery, green pepper, and garlic in butter in a skillet until the onions are tender, about 5 minutes.
Mix together the rice, vegetables, and cheese, and spread in a greased 2-quart casserole.
Cover the pan and bake at 325F for 35-45 minutes or until the casserole is heated through nicely.
Garnish with toasted almonds before serving.

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