Weekly Food Finds – March 12th, 2020 – Rimann Liquors

Weekly Food Finds – March 12th, 2020

March 13, 2020



  • 2 ½ cups uncooked bow tie pasta
  • 2 cups cubed cooked chicken
  • 1 – 14oz. can water-packed artichoke hearts, rinsed, drained and chopped
  • 1 – 10 ¾ oz. can condensed cream of chicken soup, undiluted
  • 1 cup shredded Parmesan cheese
  • 1 cup mayonnaise
  • 1/3 cup milk (whole milk works best, gives it a nice creamy sauce)
  • 1 garlic clove, minced
  • ½ tsp. onion powder
  • ½ tsp. pepper
  • 1 cup onion and garlic salad croutons, coarsely chopped
  • Sprinkle with a few bacon bits 


Preheat oven to 350°.  Cook pasta according to package directions. Meanwhile, in a large bowl, combine chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper.  Drain pasta: add to chicken mixture.  Transfer to a greased 2-qt baking dish (7×11 pan).  Sprinkle with coarsely chopped croutons.  Bake, uncovered, 25-30 minutes or until heated through.  Serve with dinner rolls and the following salad!   ENJOY!!!!

NOTE:  If you use a 9 x 13 pan it just makes it not as deep and you will have to watch and make sure it doesn’t over cook.  



  • Mixed spring greens (I like the organic ones)
  • Granny Smith apple – chopped (not too small)
  • Cranraisins 
  • Red onion – chopped
  • Bacon Bits
  • Feta Cheese 
  • Croutons
  • Ken’s Creamy Vidalia Onion dressing

There are no measurements for this salad.  I just add enough of the greens in a bowl for the number of servings I need, then add some of each of the rest of ingredients.  It depends if you want more or less of the ingredients.


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