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Reply
| | From:  Genie· (Original Message) | Sent: 5/4/2008 2:45 AM |
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Reply
| | | From: Genie· | Sent: 9/8/2008 2:33 AM |
Chicken Salad Casserole 2 c. chopped cooked chicken
1 c. chopped celery
1 can cream of chicken soup
3/4 c. mayonnaise
1 c. sliced diced water chestnuts
1/2 c. slivered almonds
4 tbsp. Butter
1 c. crushed corn flakes
Mix all ingredients except butter and corn flakes. Place in ungreased 13 x 9 x 2 inch casserole. Melt butter and mix with corn flakes. Spread over casserole and bake at 350 degrees for 45 minutes. All ingredients may be mixed ahead except corn flakes and butter. This should be put on just before baking. Casserole should be eaten as soon as baked. | |
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Reply
| | | From: Genie· | Sent: 9/8/2008 6:45 PM |
| Turkey Cranberry Risotto Casserole
3 TB olive oil
1 onion, diced
1-1/2 cups Arborio rice
Salt and ground black pepper, to taste
1 TB fresh sage leaves, miniced
1/2 cup dried cranberries
5 to 6 cups hot turkey stock
1-1/2 cups cooked dark turkey meat, shredded
3 oz. smoked goat feta or dry Jack cheese, grated
Fresh sage leaves, for garnish
Heat the olive oil in a large, deep sauce pan set over medium heat, add the
onion
and sauté until it is soft and fragrant, about 8 minutes.
Add the rice and sauté for 2 minutes, stirring continuously, until each grain
begins
to turn milky white.
Season with salt and pepper, add the sage and cranberries, and stir. Begin to
add the stock, 1/2 cup at a time, stirring after each addition until all of
the liquid
is absorbed. Continue adding stock and stirring until the rice is just tender
but not at all mushy, about 18 to 20 minutes.
Just before making the final addition of stock, stir in the turkey meat and
the cheese, add the remaining stock, taste and adjust the seasoning.
Ladle into warmed soup plates, garnish with fresh sage leaves.
Serve immediately.
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Reply
| | | From: Genie· | Sent: 9/17/2008 7:34 PM |
Broccoli Chicken Casserole
2 c. cubed, cooked chicken
1 c. chopped, cooked broccoli, drained
1 (10 1/2 oz.) can cream of chicken soup
1/4 c. chopped onion
1/4 c. mayonnaise
1 1/2 tsp. Worcestershire sauce
Dash of curry
1/2 c. grated cheddar cheese
1 (8 oz.) can biscuits
TOPPING
1/4 c. sour cream
1 tsp. celery seed
1 egg
1/2 tsp. Salt
Preheat oven to 375 degrees. In an ungreased 1 1/2 quart casserole dish combine chicken, broccoli, soup, onion, mayonnaise, Worcestershire sauce and curry. Bake for 20 to 25 minutes until bubbly. Sprinkle with cheese. Cut biscuits in halves and place on casserole, cut side down. Combine topping and spread over biscuits. Return to oven and bake for 20 or 25 minutes, or until golden brown. | |
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Reply
| | | From: Genie· | Sent: 9/19/2008 3:34 AM |
| CHICKEN LICKIN�?CASSEROLE
Serves 6 to 8
1 package (10-oz.) Herb Seasoned Cube Stuffing
1/2 cup butter or margarine, melted
1/2 - 3/4 cup chicken broth, heated
2 lbs. skinless and boneless chicken breast, cut into 1-inch cubes
2 cans (10-3/4 oz ea.) condensed cream of mushroom soup
1 package (9-oz.) frozen cut green beans, thawed
8 oz. sharp cheddar cheese, grated
In a bowl, mix stuffing, butter and broth. Pour mixture into a greased 9x13x2-inch baking pan; spread evenly. In a bowl, mix chicken, soup and green beans. Spread mixture evenly over stuffing. Cover and bake mixture in a preheated moderate oven (350 degrees F.) for 1 hour. Remove from oven, uncover and sprinkle with cheese. Place back in oven and bake for an additional 10 minutes. | |
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Reply
| | | From: Genie· | Sent: 9/24/2008 4:39 AM |
Hungry Man Casserole
2 Cups Cooked Diced Chicken
2 Cups Noodles, cooked
2 Cups Milk
1 Can Cream of Mushroom Soup
1 Can Cream of Celery Soup
¼ Cup Chopped Onion
2 Cups Grated Mild Cheddar Cheese
1 tsp. Salt
1 Can Mushrooms
Preheat oven to 350 degrees. Mix together all ingredients. Spoon into a 9 x 13 inch baking dish and bake for 45 minutes, until heated through.
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Reply
| | | From: Genie· | Sent: 9/24/2008 4:40 AM |
Chicken Casserole
5 Cooked Chicken Breasts (about 2 1/2 lbs.)
1 Pkg. Pepperidge Farm Stuffing Mix (herb)
1 Stick Oleo
1 Can Cream of Chicken Soup
1 8 Oz. Sour Cream
1 ½ Cups Chicken Broth
1 Can Drained Mushrooms
Melt butter, mix butter with stuffing mix. Layer 3/4 of mixture in bottom of oblong pan. One layer shredded chicken on top of stuffing mixture. Layer mushrooms on top of this. Mix 1 cup broth, cream of chicken soup, and sour cream, mix well and spread over other layers. Place remaining 1/4 stuffing mix over this and pour 1/2 cup broth over stuffing mix. Cook for 30-40 minutes at 350 degrees.
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Reply
| | | From: Genie· | Sent: 9/24/2008 4:43 AM |
Stuffed Chicken and Mushroom Casserole 1 Whole 3 Lb. Chicken
1 Can Cream of Mushroom Soup
2 Tbsp. Chopped Pimiento
1 13 Oz. Can Evaporated Milk
1 7 Oz. Box Seasoned Stuffing Mix
½ Cup Shredded Swiss Cheese
¼ Cup Parsley, chopped finely Cook chicken in 1 cup water until tender. Cool chicken slightly then remove meat from bones. Arrange chicken meat in a shallow 2 quart casserole dish. Combine soup, pimiento and 2/3 cup evaporated milk. Pour over chicken. Toss together stuffing mix and 1 cup evaporated milk until milk is absorbed by the stuffing. Spread over chicken. Sprinkle cheese and parsley over. Bake at 350 degrees F. for 30 minutes or until bubbly hot. Serves 6. | |
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Reply
| | | From: Genie· | Sent: 10/1/2008 4:04 AM |
| Chicken-Rice Noodle Casserole
2 cups chopped, cooked chicken breast
1-10 oz can cream of mushroom soup
1 can rice noodles, divided
1 cup chopped celery
1/2 cup sliced almonds
1/4 cup onion, chopped
2 T diced pimientos, drained
Vegetable egg rolls and rice, to serve
Preheat oven to 350º.
Combine chicken, soup, 1/2 can noodles, celery, almonds, onions and
pimiento. Mix well and place in 9x9" baking dish. Top with
remaining noodles and bake 30 minutes.
Serve with vegetable egg rolls and rice.
Serves 4-5
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Reply
| | | From: Genie· | Sent: 10/25/2008 8:33 PM |
Hot Turkey Salad Casserole
2 cups diced turkey
1 cup celery, chopped fine
1/2 cup onion, chopped
1/2 cup mayonnaise or salad dressing
1/4 teaspoon salt Spread over the bread. Break 4 more slices of bread on top. Beat 3 eggs, and add 3 cups milk. Pour over casserole. Let stand for 4 to 6 hours, or overnight. Bake one hour at 350°. Add 1 can cream of mushroom soup over the top and sprinkle with grated cheese. Bake 15 minutes more. Serves 6 to 8. | |
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Reply
| | | From: Genie· | Sent: 11/2/2008 4:33 AM |
| Chicken Noodle Casserole
Cook Time: 30 minutes
8 ounces egg noodles, uncooked
1/2 cup butter
1 cup sliced mushrooms, about 4 ounces
I used a 4 ounce can of mushrooms but fresh mushrooms sliced would be really good, I think.
1/3 cup flour
2 cups chicken broth
1 cup milk
1/4 cup pimento, chopped (2 ounce jar, drained), optional
I did use the pimentos and this ingredient does add color.
1/2 cup chopped green onions
2 teaspoons salt
1/2 teaspoon pepper
2 cups cooked diced chicken
1/3 cup grated Parmesan cheese
Cook noodles according to package directions and drain. In large skillet, melt butter over low heat; saute mushrooms. Blend in flour, stirring until smooth. Gradually add chicken broth, milk, pimento, salt and pepper, stirring constantly until sauce is thickened. In a buttered 2 ½ quart casserole, combine noodles, chicken and sauce. Sprinkle Parmesan cheese over top. Bake chicken noodle casserole 20 to 25 minutes in a preheated 350 degree oven. | |
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Reply
| | | From: Genie· | Sent: 11/5/2008 5:26 PM |
CHICKEN DUMPLING CASSEROLE
1/2 cup white onion chopped
1/2 cup celery chopped
2 garlic cloves minced
1/4 cup butter
1/2 cup flour
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
4 cup chicken broth
10 ounce package green peas frozen
4 cups chicken cooked and cubed
2 cups prepackaged buttermilk biscuit mix
2 teaspoons dried basil
2/3 cup milk
In a large saucepan sauté onion, celery and garlic in butter until
tender then add flour, sugar, salt, basil, pepper and broth and bring
to a boil. Cook and stir for one minute then reduce heat. Add peas
and cook for 5 minutes stirring constantly then stir in cubed chicken
and pour into a greased rectangular baking dish. Combine biscuit mix
and basil in a bowl then stir in milk with a fork until moistened.
Drop by tablespoonfuls onto casserole and bake at 350 for 30
minutes. Cover and bake 10 minutes more or until dumplings are done.
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