Read Home Cooking With Trisha Yearwood: Stories and Recipes to Share With Family and Friends for Free Online Page A

overnight.
    The next day, preheat the oven to 350°F. Remove the casserole from the refrigerator and let stand at room temperature while the oven is heating. Bake for 45 minutes, or until heated through. The dressing should be moist. If it appears to dry out too much overnight, pour another cup of broth over it.
    NOTE: A hen is more flavorful, but if you can’t find one, substitute a roasting chicken.

chicken spinach lasagne
    The mention of spinach in a recipe usually sends a few folks running from the dinner table, but in this twist on lasagne, one taste will have them asking for more. Beth’s friends often gather in each others’ homes for a weekend bring-a-dish, and when it’s her turn to host, she usually makes this lasagne. Even the kids like it! You can put it together ahead of time and bake it just before dinner is to be served. It’s great with some wild rice and a green salad. The spinach can just be your little secret!
    SERVES 12
    1 10-ounce package frozen spinach, thawed and drained
    2 boneless, skinless chicken breast halves, cooked and shredded
    2 cups grated Cheddar cheese (5 ounces)
    1 small onion, finely chopped
    1 tablespoon cornstarch
    ½ teaspoon salt
    ¼ teaspoon black pepper
    1 tablespoon soy sauce
    1 10-ounce can cream of mushroom soup
    1 8-ounce container sour cream
    ½ cup sliced fresh mushrooms
    ⅓ cup mayonnaise
    8 ounces lasagna noodles, cooked according to package directions
    1 cup grated Parmesan cheese
    1 cup pecans, finely chopped
    Preheat the oven to 350°F.
    In a large bowl, combine the spinach, chicken, Cheddar cheese, onion, cornstarch, salt, pepper, soy sauce, soup, sour cream, mushrooms, and mayonnaise. Put a layer of noodles in the bottom of a greased 9 × 13 × 2-inch casserole dish. Spread half of the spinach mixture over the noodles. Put another layer of noodles over the mixture and cover with the remaining spinach mixture. Sprinkle the Parmesan cheese over the casserole. Then sprinkle the pecans on top. Bake for 1 hour. Let the casserole sit for 15 minutes before serving.

chicken and wild rice casserole
    Including the fresh vegetables we grew in our summer garden, Beth and I were raised on basic foods: meat, potatoes, white rice, and gravy. That pretty much covers every meal you’d ever need. My mama was serving up the dishes that her mama, Lizzie, taught her to make. I think we were all slow to try new things, because we knew what we liked, and we didn’t change things that much. This dish is the first “new” recipe I remember trying that had wild rice in it. I thought I was doing something crazy by eating wild rice! This dish has now become a regular at my dinner table. I love to take this casserole to parties or church suppers.
    SERVES 10 TO 12
    2 4½-ounce cans sliced mushrooms, drained (reserve juice), or 16 ounces sliced fresh mushrooms
    1 cup (2 sticks) butter
    1 small onion, chopped
    ½ cup all-purpose flour
    3 cups chicken broth
    3 cups half-and-half
    4 boneless, skinless chicken breast halves, cooked and diced
    2 6-ounce boxes long-grain and wild rice mix, such as Uncle Ben’s, cooked
    1 cup slivered almonds, toasted and coarsely chopped
    ½ cup sliced pimiento
    4 tablespoons chopped fresh parsley
    1 teaspoon salt
    ½ teaspoon pepper
    Preheat the oven to 350°F. Grease a 9 × 13 × 2-inch casserole dish.
    If you use fresh mushrooms, sauté them in a large skillet with 1 tablespoon of butter until tender, about 10 minutes. Drain and reserve the juice.
    In a large skillet, sauté the onion in the remaining butter until tender. Stir in the flour, cooking for 2 to 3 minutes. Combine the mushroom juice with enough broth to make 3 cups of liquid. Slowly stir the juice-broth mixture into the onion mixture. Stir in the half-and-half. Cook until the mixture is thickened. Add the sautéed or canned mushrooms, the chicken, rice, toasted almonds, pimiento, parsley, salt, and pepper. Pour into the prepared casserole dish. Bake, uncovered, for 30 to 45 minutes, until most of