Chicken and Wild Rice Casserole

Ingredients

• 1 package wild rice (6 oz.)
• 1/4 cup chopped onion
• 1/4 cup butter
• 1/4 cup flour
• 1 can mushrooms, drained
• chicken broth
• 1 can evaporated milk
• 3 cup cooked chicken
• 1/4 cup diced pimento (opt.)
• 1 can water chestnuts, drained and sliced
• 2 Tbsp. snipped parsley
• 1 tsp. salt
• 1 tsp. pepper

Directions

Prepare wild rice according to package directions. Meanwhile, cook onion in butter until tender but not brown. Remove from heat and add flour. Drain mushrooms reserving liquid. Add enough chicken broth to mushroom liquid to measure 1 1/2 cups. Gradually stir into flour mixture. Add milk and cook stirring until thick. Add rice, mushrooms, chicken, pimento, water chestnuts, parsley, salt and pepper. Place in a 2 qt. casserole and bake at 350 degrees F for 25-35 minutes.

Chicken and Stuffing

Ingredients

• 1 package cornbread stuffing mix
• 4 cups cooked chicken
• 1/2 cup butter
• 1/2 cup flour
• 1/4 tsp. salt
• dash pepper
• 4 cups chicken broth
• 6 eggs, slightly beaten

Sauce:

• 1 cup mushroom soup
• 1/4 cup milk
• 1 cup sour cream
• 1/4 cup chopped pimento

Directions

Prepare stuffing according to directions. Spread in a 9x13 inch dish. Top with layer of chicken which has been cut in small pieces. Melt butter in saucepan. Blend in flour and seasonings. Add cool broth and stir until thickened. Stir small amount hot mixture into eggs and return to saucepan. Stir until blended and pour over stuffing and chicken in casserole. Bake at 325 degrees F for 40-45 minutes or until knife comes out clean. Let stand 5 minutes and cut in squares. Serve topped with sauce.

For Sauce: Blend soup, milk and sour cream in saucepan. Heat through and add pimento. Pour over chicken and stuffing squares.

CHICKEN & DRESSING CASSEROLE

1 chicken from the deli or 2-3 Cups cut up cooked chicken
1 can cream of mushroom soup
1 can cream of celery soup
2 cups chicken broth
1/2 cup butter or margarine, melted
1 package herb-seasoned stuffing mix, (8 oz)
1 cup shredded cheese

Cut chicken into bite-size pieces. Mix soups and broth; add chicken to the mixture. Add butter or margarine to dressing mix. Combine chicken mixture with the dressing mixture. Place in a 2 to 2 1/2-quart casserole and bake at 350°F. for 30 minutes. Top with shredded cheese during the last 5 minutes if desired.

Serves 6.

Chinese Chicken
1 cup chopped onion
1 cup chopped celery
2 cups cooked chicken, diced
1 can cream of mushroom soup
1 can mushrooms, stems and pieces, drained and saved
1 can sliced water chestnuts
1/2 pound cashews
salt and pepper to your taste
1 large can chow mein noodles
crushed potato chips

Use water drained from mushrooms to dilute the mushroom soup. Combine onion, celery, chicken, diluted soup, mushrooms, water chestnuts, cashews, salt, and pepper. add chow mein noodles to mixture just before baking. Pour all into a greased casserole dish and top with enough potato chips to cover the top. Bake at 350º for 40 minutes.

Emergency Casserole

Ingredients

3 lb. yellow squash, sliced
2 medium onions, chopped
2 carrots, slivered
1/2 pint sour cream
2 cans cream of chicken soup
1 jar pimentos
1 pkg. herb-seasoned dressing mix
1 stick butter or margarine, melted
1 whole, cooked chicken
salt and pepper to taste

Method

Cook first 3 ingredients in a small amount of salted water and drain.

Remove chicken from bones and cut in small pieces.

Combine cooked vegetables and chicken, sour cream, soup and pimentos. Add butter to dressing mix.

Alternately layer vegetable-chicken mixture with dressing, beginning and ending with dressing mix.

Bake at 350° for 30 minutes or until heated through. Serves 8-10.

Chicken Cashew Casserole
1 c. cooked chicken, cut up
1 can undiluted cream of mushroom soup
2 tbsp. tomato paste
1-1/2 c. celery, coarsely cut
1 tbsp. minced onion
1/4 lb. cashew nuts, chopped (salted or unsalted)
30 crumbled crackers (Saltines or Ritz)
Salt & pepper to taste

Mix all ingredients (except crumbs). Place layers of mixture in 1 1/2 quart dish alternating with layers of 2 cups of crumbs, ending with crumbs on top. Bake uncovered for 40 minutes at 325 degrees.
Makes 5 to 6 servings.

Asparagus And Chicken Casserole



1 lb fresh asparagus

5 Tbs butter or margarine

1 1/2 cups chicken broth

5 Tbs flour

1 cup sliced mushrooms (fresh or canned)

2 large chicken breasts, cooked & sliced

1/4 cup dry bread crumbs

2 Tbs melted butter

2 Tbs snipped parsley

2 Tbs slivered almonds, toasted



Cook asparagus until just tender. Make a white sauce

with butter, flour & chicken broth. Add mushrooms &

dash pepper. Place chicken in bottom of 10x6x1 1/2"

baking dish. Layer the asparagus on top of the chicken

and drizzle with the mushroom sauce. Combine crumbs,

parsley, almonds & 2 Tbs melted butter. Sprinkle on

top of casserole. Bake at 375 for 20 min.



Serve 4.

Sour Cream Chicken Casserole

Ingredients



3 cups cooked, diced chicken

1 bag (8 oz.) noodles, cooked al dente to pkg. directions,

drained

1 small can mushrooms

2 cans cream of chicken soup

16 oz. sour cream

8 oz. Swiss cheese

Directions

Heat oven to 350º F. Lightly grease a 9x13" casserole.

Combine chicken, noodles, mushrooms, soup and sour cream together.

Pour into casserole. Sprinkle with cheese. Bake for 45 minutes.

Supreme Chicken Casserole



2 cups chicken, cooked and cubed

1/4 cup mayonnaise

1 cup cooked rice

1 - 4 ounce can mushrooms, sliced and drained

1 cup celery, diced

3 hard boiled eggs, chopped

1 tablespoon lemon juice

1 tablespoon onion, chopped

1 can cream of chicken soup

1 cup corn flakes

2 tablespoon butter, melted



In a large bowl combine the cooked cubed chicken,

mayonnaise, cooked rice, drained mushrooms, diced

celery, chopped hard boiled eggs, lemon juice, chopped

onion and cream of mushroom soup. Mix well and

pour into casserole dish.



Blend the corn flakes with the melted butter. Sprinkle

over top of casserole. Bake in hot oven for the

allotted time.



Oven Temp: 350°

Cooking Time: 40 - 45 minutes

Pan Type: 2 quart casserole dish



Serves: 6 - 8

Broccoli Chicken Roll



2 cups chopped, cooked chicken meat

2 cups fresh chopped broccoli

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1 1/2 cups shredded Cheddar cheese

1/2 cup mayonnaise

2 tbsp Dijon-style prepared mustard

Salt and pepper to taste

1 tbsp minced garlic

1 (8 ounce) package refrigerated crescent rolls



In a large bowl, combine the chicken, broccoli, onions, bell pepper,

cheese, mayonnaise, mustard, salt, pepper and garlic. Mix all

together.

Preheat oven to 400 degrees F.

Cover a cookie sheet with aluminum foil. Place a glass upside down in

the center of the cookie sheet. Roll out crescent rolls around the

base of the glass, with pointy ends away from the glass; when you're

finished, the arrangement will look like the sun. Spoon some of the

chicken mixture onto the thick part of each crescent roll. Fold the

pointy end of each roll over the top of the mixture and tuck in the

middle. Remove glass from cookie sheet. Arrangement of rolls will now

look like a fluted tube cake.

Bake in preheated oven for 25 to 30 minutes, or until rolls are

golden brown.



serves 4

Chicken and Asparagus Bake

From Country Woman









You can greet guests with a taste of springtime when this chicken and

asparagus casserole is on the menu. It bakes in just half an hour.

People savor the rich cheesy sauce, and it freezes well, too.





INGREDIENTS



1 medium onion, chopped



1/4 cup butter or margarine



1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted



1 can (8 ounces) mushroom stems and pieces, drained



1 can (5 ounces) evaporated milk



2 tablespoons chopped pimientos



2 teaspoons soy sauce



1/2 teaspoon pepper



1/4 teaspoon hot pepper sauce



2 cups (8 ounces) shredded cheddar cheese



5 to 5-1/2 cups cubed cooked chicken



1 package (10 ounces) frozen cut asparagus, thawed



3 tablespoons chopped almonds



SERVINGS 8-10



CATEGORY Main Dish



METHOD Baked



PREP 20 min.



COOK 25 min.



TOTAL 45 min.







DIRECTIONS



In a large saucepan, saute onion in butter until tender. Stir in the

soup, mushrooms, milk, pimientos, soy sauce, pepper and pepper sauce.

Stir in cheese until melted.

In a greased shallow 2-1/2-qt. baking dish, layer half of the

chicken, asparagus and cheese sauce. Repeat layers. Sprinkle with

almonds. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Yield: 8-10 servings.

Fresh Asparagus and Chicken Casserole



1 (8 ounce) package egg noodles

1-1/3 tablespoons olive oil

1 onion, chopped

1 cup chopped, cooked chicken meat

1 red bell pepper, chopped

2 stalks celery, chopped

1 cup chicken stock

1 1/2 cups sour cream

1/2 teaspoon dried oregano

1 pound fresh asparagus, trimmed and cut into 2 inch

pieces

8 tablespoons grated Parmesan cheese, divided



Preheat oven to 350 degrees F (175 degrees C). Lightly

grease a 1 1/2 quart casserole dish. Cook noodles in a

large pot of boiling water for 5 minutes, or until

almost tender. Drain, and rinse under cold water. Heat

the olive oil in a heavy skillet over medium heat.

Cook onion for 4 to 5 minutes, stirring frequently.

Add chicken, red bell pepper, celery, and chicken

stock. Bring to a boil, and simmer for 5 minutes. Stir

in sour cream and oregano.



Spread half of the chicken mixture into the prepared

dish. Arrange asparagus over chicken, spread cooked

noodles evenly over asparagus, and top with the

remaining chicken mixture. Sprinkle with Parmesan

cheese. Bake 30 minutes in the preheated oven, until

lightly brown.

Chicken and Stuffing

Ingredients

• 1 package cornbread stuffing mix
• 4 cups cooked chicken
• 1/2 cup butter
• 1/2 cup flour
• 1/4 tsp. salt
• dash pepper
• 4 cups chicken broth
• 6 eggs, slightly beaten

Sauce:

• 1 cup mushroom soup
• 1/4 cup milk
• 1 cup sour cream
• 1/4 cup chopped pimento

Directions

Prepare stuffing according to directions. Spread in a 9x13 inch dish. Top with layer of chicken which has been cut in small pieces. Melt butter in saucepan. Blend in flour and seasonings. Add cool broth and stir until thickened. Stir small amount hot mixture into eggs and return to saucepan. Stir until blended and pour over stuffing and chicken in casserole. Bake at 325 degrees F for 40-45 minutes or until knife comes out clean. Let stand 5 minutes and cut in squares. Serve topped with sauce.

For Sauce: Blend soup, milk and sour cream in saucepan. Heat through and add pimento. Pour over chicken and stuffing squares.