Recipe: Chicken Casserole
Archived on 10/26/2009
Ingredients
- 1 pkg. wild rice mix
- 3 cups chopped cooked chicken
- 1 can cream of celery soup
- 1 jar diced pimento (4oz.)
- 1 onion, chopped
- 2 cups French cut green beans, drained
- 1 cup mayonnaise
- 1 can water chestnuts
- salt and pepper, to taste
Directions
Cook wild rice mix using package directions. Add remaining ingredients, mixing well. Pour into buttered 3 qt. casserole. Bake at 350 degrees F for 30 minutes.
By Robin from Washington, IA
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Recipe: Chicken Casserole
Archived on 09/01/2009
Ingredients
- 1/2 to 1 stick margarine
- chicken parts, as needed
- 1 pkg. dry onion soup mix
- 1 cup uncooked rice
- 1 can cream of chicken soup
- 2 cups water
- 1/2 tsp. salt
Directions
Preheat oven to 350 degrees F. Place margarine in a 9x13 inch pan, and place in oven until melted. Dip chicken pieces in margarine; then lay aside. Mix the rice (white or brown or Minute rice will all work fine); onion soup mix, cream soup, 2 cups water and 1/2 tsp. salt in the pan. Place pieces of chicken on the top, and bake for 1 1/4 to 1 1/2 hours until pieces of chicken are tender and browned.
By Robin from Washington, IA
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Recipe: Another Chicken Casserole
Archived on 07/07/2009
Ingredients
- 6-8 med. raw potatoes, shoestringed
- 16 oz. mixed vegetables
- 3 cups chopped chicken
- salt and pepper to taste
- 1 pt. chicken broth
- 1 can cream of chicken soup
- 1 tsp. minced onion
- 1 cup shredded cheese
Directions
Put first 3 ingredients in layers in a baking dish. Add salt and pepper. Heat broth, soup and onion. Pour over layers. Bake for 1 hour at 350 degrees F or until potatoes are done. Add the cheese when almost done baking. Also add crushed potato chips, if desired.
By Robin from Washington, IA
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Recipe: Chicken Casserole
Archived on 07/07/2009
Ingredients
- 2 cups boned chicken
- 2 cups macaroni (uncooked)
- 2 cups broth or milk
- 1 can mushroom soup
- 2 Tbsp. chopped pimento
- 1/2 lb. Velveeta cheese
Directions
Mix all ingredients together and put in a covered 9x13 inch baking dish. Let set overnight, then bake for 1 hour at 350 degrees F.
By Robin
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Recipe: Chicken Casserole
Archived on 07/07/2009
My friend gave me this recipe and it is great especially for college students like myself.
Cook chicken then cut it into bite size cubes. Chop celery sticks into bite size cubes, and mix the chicken and celery cubes with a cup of mayonnaise and a cup of shredded cheddar cheese (you will probably use more then a cup for a couple servings). Place the mixture into a baking pan and put another thin layer of shredded cheddar cheese on top and crumble a bag of potato chips and put them on top. bake in the oven at 350 degrees F until the cheese is melted! Then you are ready to eat.
By Mary
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Recipe: Chicken Casserole
Archived on 07/07/2009
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
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Recipe: Chicken Casserole
Archived on 07/07/2009
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 inches.
By Robin from Washington, IA
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Recipe: Chicken Casserole
Archived on 07/07/2009
Ingredients
- 1 1/2 cup minute rice (uncooked)
- 1 package Lipton onion soup mix
- 1 can cream of celery soup
- 1 1/2 cup milk
- 1 can cream of mushroom soup
- 1 chicken, cut up
Directions
Mix together and put in 9x13 inch cake pan. Lay chicken on top. Sprinkle Lipton onion soup mix over top. Cover with foil and bake at 350 degrees F for 1 hour.
By Robin from Washington, IA
Chicken Casserole VI
Ingredients
- 4 cups diced chicken
- 4 cups chicken broth
- 1 1/2 cups diced celery
- 1 1/2 cups diced cheese
- 1 large onion, diced
- 2 eggs
- 1 can mushroom soup
- 4 cups Ritz cracker crumbs
- 1/2 tsp. pepper
- 2 tsp. salt
Directions
Combine all ingredients, except 1 cup crumbs saved to sprinkle on top of casserole. Bake 45 minutes or so in a 350 degrees F oven.
By Robin from Washington, IA
Chicken Casserole VII
Ingredients
- 2 cups chicken, cooked and cut up
- 1 cup chopped celery
- 1/2 cup chopped onion
- 1 can mushroom soup
- 1 cup chicken stock
- 1 cup uncooked rice
- 1 cup water
- 1 Tbsp. soy sauce
Directions
Brown onion and celery in butter. Mix all together and bake 1 1/2 hours at 350 degrees.
By Robin from Washington, IA
Chicken Casserole VIII
Ingredients
- 4 chicken breasts
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 Tbsp. butter
- 1/2 tsp. garlic salt
- 1 can cream of celery soup
- 1 can cream of chicken soup
- 1 can water
- 1 package stuffing mix
Instructions
Add chicken, salt, pepper and garlic salt and butter. Cook until tender. Bone chicken; save 2 cups broth. Mix the soups and water. Place chicken in a 2 1/2 qt. saucepan; add soup mixture. Mix an 8 oz. package of stuffing mix with 2 cups of chicken broth. Spread over chicken and soup mixture. Bake at 350 degrees F for 45 minutes, uncovered.
By Robin from Washington, IA
Chicken Casserole IX
Ingredients
- 1 pkg. frozen chopped broccoli (10 oz.)
- 1 cup instant rice
- 1 cup diced cooked chicken
- 1 can cream of mushroom soup
- 1 cup milk
- 1 cup grated cheddar cheese
- 1 medium onion, chopped
Directions
Place vegetable in 1 1/2 qt. baking dish. Bake at 350 degrees F for 7 minutes to partially thaw. Stir in rice, chicken, soup, milk, half the cheese and all the onion. Then sprinkle with the remaining cheese. Bake for 45 minutes, or until hot and bubbly. Makes 5 cups or 3 servings.
To Prepare in Microwave:
Place frozen vegetable in 1 1/2 qt. nonmetal baking dish. Cook at high power for 2 minutes to partially thaw. Stir in rice, chicken, soup, milk, half the cheese and the onion. Cook 6 minutes. Stir, sprinkle with remaining cheese and cook 5 minutes longer.
By Robin from Washington, IA
Chicken Casserole X
Ingredients
- 4 cups bite-size cooked chicken
- 2 cups chopped celery (bite-size)
- 2 cans sliced water chestnuts (8oz. each)
- 2 cups cooked rice
- 2 cans cream of chicken soup, undiluted
- 1 1/2 cups mayonnaise
- 2 tsp. chopped onion
- 2 tsp. lemon juice
- 2 tsp. salt
Directions
Toss together and spread in 9x13 inch pan. Melt one stick margarine. Add 2 cups whole cornflakes and 1 cup slivered or sliced almonds. Spoon over chicken mixture. Bake 350 degrees F for 45 minutes.
By Robin from Washington, IA
Chicken Casserole XI
Ingredients
- 1 can boned chicken (5 oz.)
- 1 can cream of chicken soup
- 1 can chicken noodle soup
- 1 can chow mein noodles
- 1 can evaporated milk
- 4 slices bread
- 1/2 cup melted butter or margarine
Directions
Mix all ingredients, except bread and margarine. Put in an 8 inch square dish. Top with bread that has been cut in cubes and tossed in the melted margarine. Bake at 350 degrees F for 45 minutes.
By Robin from Washington, IA
Chicken Casserole XII
Ingredients
- 1 whole chicken, stewed, deboned and cut up
- 5 hard boiled eggs, cut up
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 2 cans cream soup (mushroom celery or chicken, your choice!)
- 3 cans milk
- 3 cups dry macaroni
- 1 oz. shredded cheddar cheese
- salt, pepper and poultry seasoning, to taste
Directions
Stew the chicken and debone. Mix all ingredients and refrigerate overnight. Bake at 350 degrees F for 1 hour. Top with crushed potato chips.
By Robin from Washington, IA
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Recipe: Chicken Casserole
Archived on 07/07/2009
Ingredients
- 4 cups diced chicken
- 4 cups chicken broth
- 1 1/2 cups diced celery
- 1 1/2 cups diced cheese
- 1 large onion, diced
- 2 eggs
- 1 can mushroom soup
- 4 cups Ritz cracker crumbs
- 1/2 tsp. pepper
- 2 tsp. salt
Directions
Combine all ingredients, except 1 cup crumbs saved to sprinkle on top of casserole. Bake 45 minutes or so in a 350 degrees F oven.
By Robin from Washington, IA
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Recipe: Chicken Casserole
Archived on 07/07/2009
Ingredients
- 2 cups chicken, cooked and cut up
- 1 cup chopped celery
- 1/2 cup chopped onion
- 1 can mushroom soup
- 1 cup chicken stock
- 1 cup uncooked rice
- 1 cup water
- 1 Tbsp. soy sauce
Directions
Brown onion and celery in butter. Mix all together and bake 1 1/2 hours at 350 degrees.
By Robin from Washington, IA
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Recipe: Chicken Casserole
Archived on 07/07/2009
Ingredients
- 4 chicken breasts
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 Tbsp. butter
- 1/2 tsp. garlic salt
- 1 can cream of celery soup
- 1 can cream of chicken soup
- 1 can water
- 1 package stuffing mix
Instructions
Add chicken, salt, pepper and garlic salt and butter. Cook until tender. Bone chicken; save 2 cups broth. Mix the soups and water. Place chicken in a 2 1/2 qt. saucepan; add soup mixture. Mix an 8 oz. package of stuffing mix with 2 cups of chicken broth. Spread over chicken and soup mixture. Bake at 350 degrees F for 45 minutes, uncovered.
By Robin from Washington, IA
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Recipe: Chicken Casserole
Archived on 07/07/2009
Ingredients
- 1 pkg. frozen chopped broccoli (10 oz.)
- 1 cup instant rice
- 1 cup diced cooked chicken
- 1 can cream of mushroom soup
- 1 cup milk
- 1 cup grated cheddar cheese
- 1 medium onion, chopped
Directions
Place vegetable in 1 1/2 qt. baking dish. Bake at 350 degrees F for 7 minutes to partially thaw. Stir in rice, chicken, soup, milk, half the cheese and all the onion. Then sprinkle with the remaining cheese. Bake for 45 minutes, or until hot and bubbly. Makes 5 cups or 3 servings.
To Prepare in Microwave:
Place frozen vegetable in 1 1/2 qt. nonmetal baking dish. Cook at high power for 2 minutes to partially thaw. Stir in rice, chicken, soup, milk, half the cheese and the onion. Cook 6 minutes. Stir, sprinkle with remaining cheese and cook 5 minutes longer.
By Robin from Washington, IA
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Recipe: Chicken Casserole
Archived on 07/07/2009
Ingredients
- 4 cups bite-size cooked chicken
- 2 cups chopped celery (bite-size)
- 2 cans sliced water chestnuts (8oz. each)
- 2 cups cooked rice
- 2 cans cream of chicken soup, undiluted
- 1 1/2 cups mayonnaise
- 2 tsp. chopped onion
- 2 tsp. lemon juice
- 2 tsp. salt
Directions
Toss together and spread in 9x13 inch pan. Melt one stick margarine. Add 2 cups whole cornflakes and 1 cup slivered or sliced almonds. Spoon over chicken mixture. Bake 350 degrees F for 45 minutes.
By Robin from Washington, IA
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Recipe: Chicken Casserole
Archived on 07/07/2009
Ingredients
- 1 can boned chicken (5 oz.)
- 1 can cream of chicken soup
- 1 can chicken noodle soup
- 1 can chow mein noodles
- 1 can evaporated milk
- 4 slices bread
- 1/2 cup melted butter or margarine
Directions
Mix all ingredients, except bread and margarine. Put in an 8 inch square dish. Top with bread that has been cut in cubes and tossed in the melted margarine. Bake at 350 degrees F for 45 minutes.
By Robin from Washington, IA
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Recipe: Chicken Casserole
Archived on 07/07/2009
Ingredients
- 1 whole chicken, stewed, deboned and cut up
- 5 hard boiled eggs, cut up
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 2 cans cream soup (mushroom celery or chicken, your choice!)
- 3 cans milk
- 3 cups dry macaroni
- 1 oz. shredded cheddar cheese
- salt, pepper and poultry seasoning, to taste
Directions
Stew the chicken and debone. Mix all ingredients and refrigerate overnight. Bake at 350 degrees F for 1 hour. Top with crushed potato chips.
By Robin from Washington, IA
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