Chicken Casserole I
Ingredients:
- 1 chicken cooked, cooled, diced
- 1 package egg noodles, cooked
- 1 small jar pimento (opt.)
- 3 hard boiled eggs
- 1 package peas, cooked
- 1 can cream of chicken soup
- 4 Tbsp. margarine
- 5 Tbsp. flour
- 1 cup cheese - cubed
- 2 cups chicken broth
- bread cubes
Directions:
Cook noodles and combine with chicken, cut up eggs, peas, pimento, soup. Make a white sauce of butter, flour, chicken broth and cheese. Add to chicken noodle mixture. Top with bread cubes that have been coated with melted margarine. Bake in greased casserole or 9x13 pan for 1 hour at 325 degrees F .
By Robin from Washington, IA
Chicken Casserole II
Ingredients:
- 1 cup uncooked macaroni
- 2 cans cream of chicken soup
- 1 cup milk (mix with soup)
- 2 hard cooked eggs
- 1/4 cup grated cheese
- 2 cup cooked and diced chicken
Directions:
Mix all ingredients together; put in a greased casserole. Refrigerate overnight. Take from fridge 2 hours before baking and let set at room temperature. Bake at 325 degrees F for approximately 1 hour. Small recipe - use pan approximately 8x8.
By Robin from Washington, IA
Chicken Casserole III
Ingredients:
- 3 cups diced cooked chicken
- 1/2 cup celery
- 1/2 cup green pepper
- 1/2 cup salad dressing
- 1 tsp. pepper
- 1/2 cup chopped onion
- 1 tsp. salt
- 8 slices bread
- 1/2 cup milk
- 2-3 eggs
- 1 can cream of mushroom soup
- 1/4 cup cheese
Directions:
Mix the first 7 ingredients. Cut bread into cubes and put half of it into a greased 9x13 inch dish. Add chicken mixture. Put remaining bread on top. Mix the milk and eggs well and pour over casserole. Refrigerate overnight. Before baking, top with the cream of mushroom soup and cheese. Bake at 350 degrees F for 30-40 minutes.
By Robin from Washington, IA
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