This would go great with any Italian dish as a side. Stuffed Zucchini, Chicken Parmesan, etc.

I am not usually a fan of pasta salads nor is my husband. We both loved this!

Got this years ago from one of those fancy gourmet cooking magazines. It is very, very good; but you need to have not only good cooking skills but good kitchen/recipe organization skills. Well worth the trouble and an impressive company dish.
Best if made a day ahead and baked prior to serving.

To make a quick chicken soup I use the “Lipton Dry Chicken Noodle Soup Mix”. I follow the basic directions for the soup but will add 1 chicken bouillon cube and 1 extra cup of water. Then I will drizzle my “kapanki” mixture into this soup. Of course you can use your own home made chicken broth.
My son quickly learned to make this when he went off to college…he liked it better than Ramen and it was his “go to” soup when he wasn’t feeling well.

Sneaky way to get those veggies into your kids.

We used regular lasagna noodles once and they just didn’t get done, switched to the “no-boil noodles” and it worked great.

Not a true Chicken Parmesan…but my kids love it!! Oh, so do I.
You can offer the Ragu Sauce as an additional sauce for the garlic pasta…but it is great without it. Personally I like Prego Meat/Mushroom sauce.
Recipe calls for 9 patties, this recipe very easily adjusts to any number of patties.

This is really good. My kids used to request this meal when they came home from a week at camp!
Usually I end up using more chicken and more spaghetti than actually called for; when I do this I add an extra can of cream of mushroom soup.

My grandmother brought this recipe over with her from Czechoslovakia in the late 1800’s.

Mother would make this in larger amounts for “company”. It was a very impressive dish in the ’60’s. I have trouble finding the pretty “ripple” noodles she used.