Ingredients:

2 cups chopped, cooked chicken meat

1/4 cup dried cranberries, finely chopped

1 stalk celery, finely chopped

1 teaspoon lemon juice

1/4 cup mayonnaise

2 teaspoons dried tarragon

Salt and pepper to taste

Directions:

Poach about 1 1/2 lbs of skinless chicken breasts and thighs, preferably bone-in (for flavor), in a quart of salted (1 teaspoon) water, for about 20 minutes, or until the chicken is cooked through. Remove from water, let cool, remove bones, chop the meat into 1/2-inch to 3/4-inch cubes.

Mix all of the ingredients together. Adjust seasoning. Serve with lettuce for a simple salad, in a tomato that has been cut open for a stuffed tomato, or with slices of bread for a chicken salad sandwich.

Serves 4.

Ingredients:

1/2 pound fresh asparagus

1 (8-ounce) package sliced fresh mushrooms

4 green onions, chopped

1/4 cup butter, melted

1/4 cup all-purpose flour

3 cups chicken broth

1 (8-ounce) carton whipping cream

1/2 cup shredded Parmesan cheese, divided

1 teaspoon salt

1/2 teaspoon ground black pepper

2-1/2 cups chopped cooked chicken

1 (8-ounce) package medium egg noodles, cooked

Directions:

Preheat oven to 350 degrees. Snap off tough ends of asparagus; discard tough ends. Cut asparagus into 2-inch pieces. In a large skillet, saute asparagus, mushrooms, and green onion in melted butter over medium heat for 5 minutes. Whisk in flour until smooth. Cook, stirring constantly, for 1 minute. Gradually stir in broth and cream. Cook for 10 minutes, stirring occasionally.Add 1/4 cup cheese and remaining ingredients; stir. Spoon mixture into a 13-x-9-x-2-inch baking dish. Top with remaining cheese.

Bake for 35 minutes, or until hot and bubbly.