CREAMY CHICKEN CASSEROLE

8 ounces egg noodles
½ cup chopped celery
½ cup chopped onion
2 tablespoons butter or margarine
1½ cups sour cream
¾ cup milk
2 large chicken breast, cooked and cubed
1 (4-ounce) can sliced mushrooms, drained
1 cup frozen peas
¼ cup grated Parmesan cheese 
 

Heat oven to 350°F.
Cook noodles according to package directions; drain; set aside.
In saucepan, cook celery and onion in butter until tender.
Stir in sour cream, milk, chicken, mushrooms, peas, and noodles.
Pour into 2-quart casserole.
Sprinkle cheese over the top.
Bake 25 to 30 minutes or until bubbly. 

Makes 6 to 8 servings

Chicken Asparagus Casserole

• 2 cans asparagus -- drained
• 2 to 4 chicken breasts -- cooked, chopped
• 2 cans cream of chicken soup -- (10 3/4 oz)
• 1 cup mayonnaise
• 1 tablespoon lemon juice
• 1 cup shredded Cheddar cheese
• 1 cup bread crumbs, or cracker crumbs

Layer asparagus in buttered 9 x 13-inch pan; layer chicken. Mix soup, mayonnaise, and lemon juice; pour over chicken and asparagus. Top with cheese and bread crumbs. Bake at 350 degrees for 30 to 40 minutes.
Serves 6

Chicken & Herb Stuffing Casserole

8 cooked & boned chicken breasts, cubed
1 pkg. (8 oz.) herb stuffing, crumb type
1 C. chicken broth
1 stick margarine
1 c. chopped onion
3 c. grated cheese
1 can cream of mushroom
1 soup can of milk
8 oz. sour cream

Melt margarine in large skillet. Saute onions and add one cup of broth. Mix stuffing with the broth, margarine and onion mixture. Stir until stuffing is moistened. Butter a 9"x13" Pyrex dish and cover bottom of dish with half of the stuffing. Place cubed chicken on top of stuffing. In a large bowl combine soup, milk, sour cream and grated cheese. Pour this mixture evenly over the chicken. Top with remaing stuffing. Cook at 325 degrees for 30 minutes or until bubbly.

Chicken and Broccoli Casserole---

2 Pkgs. Frozen Broccoli, cook as directed

4 or 5 Boiled Chicken Breasts, cut into bite size pieces

3/4 Cups Cooked Rice

2 Cans Cream of Chicken Soup

2 Cups Grated Cheese

3/4 Cup Mayonnaise

1/4 Cup Bread Crumbs

Mix cream of chicken soup with grated cheese until cheese melts. Add mayonnaise. Then layer broccoli, chicken and rice. Pour some of the mixture over layer and make 3 layers. Sprinkle with bread crumbs and bake at 350 degrees about 30 minutes or until bubbly.

Curried Chicken and Broccoli Casserole -

1 and 1/2 cups cooked rice
5 boneless chicken breasts cooked and cut into bite-sized pieces
1 10-oz. package frozen broccoli spears
1 cup mayonnaise
1 16-oz. container sour cream
1 10-oz. can cream of mushroom soup
2 - 3 Tbsp. curry powder
2 cloves garlic, minced
1/2 tsp. hot sauce
1 cup plain breadcrumbs
1/4 cup butter, melted
1 cup Parmesan cheese, grated

Place rice along the bottom of a 9 x 18 inch-baking dish, followed by the chicken and broccoli. Combine mayonnaise, sour cream, cream of mushroom soup, curry powder, garlic and hot sauce and mix well. Pour this mixture over chicken, rice and broccoli. Bake at 350 degrees for about 45 minutes. Sprinkle the top of the casserole with breadcrumbs and butter and top with Parmesan cheese and bake for an additional 10 minutes.

Chicken Cordon Bleu Casserole

2 pounds skinless chicken breasts, cut into chunks
bread crumbs
1 egg mixed with 1/2 cup milk
8 ounces Swiss cheese, cubed
16 ounces ham, diced
1 can (10oz) cream of chicken soup
1 cup milk

1. Dip chunks of chicken in egg and milk mixture.
2. Roll in bread crumbs, coating well.
3. Brown in a little oil until golden.
4. Place chunks in baking dish.
5. Add cubes of Swiss cheese and small pieces of ham.
6. Mix cream of chicken soup with 1 cup of milk.
7. Mix well.
8. Pour over all.
9. Bake about 30 minutes at 350° or until tender and bubbly.

Tarragon Chicken

 

Butter a pottery or glass casserole lightly.  Arrange 4 or more chicken breasts, dot with butter and sprinkle lightly with crushed tarragon leaves and thyme leaves.

 

Pour 1/4 to 1/2 cup of dry vermouth into bottom of casserole.  Bake covered, in 325 degree oven until brown - 1 h to 1 1/4 h.  Thicken pan juices and serve over rice.

 

Source: Cedar Oaks Plantation Recipes

Chicken and Green Bean Casserole

Cheesy Broccoli, Rice & Chicken Casserole -
I've had many different versions, but this is the absolute best I've
ever had...I even won 1st prize in a cookout with this recipe...

2 chicken breast, boiled in lightly salted water and shredded with a
fork
1 stalk celery, chopped
1/2 green bell pepper chopped
1 small yellow sweet onion, chopped
1/4 cup fleshmans margarine
1 can cream of Campbells cream of mushroom soup
2 cups rice, cooked (I use boil-in-a-bag rice)
1 small block Velvetta cheese - mexican style
1/4 cup shredded cheddar cheese (you can use more if you like)

Preheat oven to 350
Melt margarine in a nonstick heavy skillet, add celery, bell pepper,
and onion, saute for 5 minutes, until veggies are tender crisp
In a large bowl, mix chicken and rice together.  Add celery mixture,
and soup, mixing well.
Melt cheese in microwave, stirring until creamy.  Add to rice mixture.
Pour into a casserole dish, sprinkle with cheddar cheese, place in
oven and bake until cheese melts, about 15 minutes.