Casserole Recipes...A Meal In Itself

Don't have time to prepare a big meal. Here are some superb casserole dishes that are easy to prepare and your family will love.

One Pot Chicken Rice Dinner

• 2 cups diced cooked chicken
• 1 cup chicken broth
• 1 cup milk
• 4 tablespoons butter, divided
• 3 tablespoons flour
• 1 teaspoon dried leaf thyme
• 2 cups cooked rice
• 1 cup frozen peas, thawed
• 1 tablespoon fine dry bread crumbs
• 1 tablespoon Parmesan cheese, grated
• salt and pepper to taste

Over medium heat melt 3 tablespoons butter in saucepan. Blend in flour and thyme and cook 1 minute. Do not brown. Slowly stir in broth and milk, cooking and stirring constantly until thickened and smooth.

Stir in chicken and add salt and pepper; set aside. Spread rice in greased 1 1/2 quart shallow baking dish. Sprinkle with the peas and pour creamed chicken all over top. Dot with remaining tablespoon of butter then sprinkle with bread crumbs and cheese.

Bake at 400° until hot and bubbly, about 20 minutes. Serves 4

Baked Chicken and Rice

• 1 Large Fryer, cut in pieces, salted and peppered
• 1 pkg. Lipton's onion soup mix
• 1 can cream of chicken soup
• 2 soup cans of water
• 1/2 stick oleo
• 2 c.regular raw rice

Melt oleo in large deep dish or pan, Add chicken soup, onion soup mix and water. Simmer until smooth, Add rice. Place cut up chicken on top of mixture; cover with foil. Bake at 350 about 1 1/2 hours, Remove foil and cook 10 additional minutes.

Chicken and Rice

• 4 boneless skinless chicken breasts
• 1 7 oz. package of Minute Rice
• 4-5 green onions, diced
• 2 c. chicken broth
• 2 Tbsp. butter
• 1 tsp. Season all

Preheat oven to 350 degrees. Rub the chicken with Season all and bake in the oven until done. Cook the rice according to the directions on the box except use the chicken broth instead of water. Once the chicken is cooked, cut or shred which ever you prefer.

Combine the cooked rice with the chicken in a large bowl. Stir in the butter and the onions. Salt and pepper to taste and serve.

Sunday Chicken Casserole

• 1 (10.5 oz.) can cream of mushroom soup
• 1 (10.5 oz.) can cream of celery soup
• 1 (10.5 oz.) can cream of chicken soup
• 1 stick butter
• 1 c. water
• 6 chicken breasts
• 1 c. rice

In a bowl combine soups, butter and rice. Pour in a greased 13x9x2-inch baking dish. Place chicken breasts over rice mixture, season with salt and pepper. Bake at 275 for 2 1/2 hours or until tender.

Chicken Casserole

• 1 (16 oz.) carton sour cream
• 1 c. chicken broth
• 2 cans cream of chicken soup
• 2 sticks butter
• 2 pkg. saltine crackers
• 2 c. diced chicken
• 1 tsp. sugar

Crumble the two stacks of saltines. Pour melted butter over cracker crumbs. Place 1/2 the cracker mixture in baking dish. Mix sour cream, chicken broth, soup and sugar. Place diced chicken over crackers. Pour soup mixture over chicken. Top with remaining cracker crumbs. Bake at 350 for 45 minutes.

Chicken Rotel

• 2-3 c. cooked diced chicken breasts
• 1 can cream of mushroom soup
• 1 onion, chopped
• 1 can cream of chicken soup
• 1 can Ro-Tel tomatoes (hot or extra hot chile peppers)
• 1/2 c. grated Cheddar cheese
• Crushed nachos

Lightly grease a 9x13-inch casserole dish. Spread chicken over the bottom. Mix the soups together and spread over chicken. Layer Ro-Tel, onions, cheese and nachos. Bake until bubbly or lightly brown, about 30 minutes. Bake at 350.

Rotel Chicken

• 4 chicken breasts, boiled, boned and cut up
• 1 can Ro-Tel
• 1 med. pkg. Velveeta, cut up
• 1 med. onion, chopped
• 1 med. bell pepper, chopped
• 1 (12 oz.) pkg. angel hair pasta

Boil pasta in chicken broth. Drain. Add chicken, onion, pepper, Ro-Tel and cheese. Pour into casserole dish. Bake at 350 for 30 minutes or until hot and bubbly.

Chicken Supreme

• 3 c. cooked chopped chicken
• 1 pkg. Uncle Ben's wild rice soup
• 1 can cream of celery soup
• 1 med. onion, chopped
• 1 can French-style green beans, drained
• 1 c. mayonaise
• 1 sm. can sliced water chestnuts, chopped

Preheat oven to 350. Prepare wild rice according to package instructions. Saute onions and water chestnuts in 2 tbsp. of butter. Combine everything in a large casserole dish. Salt and pepper to taste. Cover and bake at 350 for 30-35 minutes.

This freezes well. Be sure to allow extra cooking time to thaw. I usually put in the refrigerator three days in advance to thaw. If the casserole has been refrigerated before cooking, cook the casserole 45 minutes or until hot and bubbly in the center.

Chicken Tetrazzini

• 1 lg. (fryer) chicken
• 1 med. onion, chopped
• 1/2 c. chopped celery
• 1/2 c. bell pepper
• 1 can cream of mushroom soup
• 1 sm. jar pimiento
• 3/4 lb. Velveeta cheese
• 1 (8 oz) pkg. spaghetti
• Salt and pepper to taste
• 1 tsp. parsley (optional)

Cut up and boil chicken until tender. Remove from the broth and remove chicken from the bone. Add celery, onion and bell pepper to broth. Cook until tender. Then add soup, pimiento, cut up chicken and cheese and cooked spaghetti. Bake in oven at 325 for 20-25 minutes. Cheese can be sprinkled on top.

Chicken Vegetable Casserole

• 2 (15 oz.) cans mixed vegetables
• 1 (15 1/4 oz.) can corn
• 2 (10.5 oz.) cans cream of chicken soup
• 2 c. shredded cheese
• 3 c. cooked diced chicken
• No yolks cholesterol free egg noodles substitute 6 oz.

Cook noodles as directed. Drain mixed vegetables and corn. Mix all ingredients together. Put into a oven dish and bake 30 minutes at 350.

Cheeseburger Pie

• 1 lb. ground beef
• 1 sm. onion
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 c. milk
• 3 eggs
• 3/4 c. Bisquick baking mix
• 4 oz. or more of Cheddar or American Cheese

Heat oven to 4oo. Grease pie plate, 10 x 1 1/2 inches. Cook ground beef and onions in skillet, stirring frequently, until beef is brown; drain. Stir in salt and pepper. Spread in pie plate. Beat eggs, milk and Bisquick in bowl until smooth. Pour over beef mixture.

Bake 25 minutes. Top with cheese and bake 5 to 8 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes.

Chili Bake

• 1pkg. yellow corn mix
• 1 1/2 c. Cheddar Cheese, shredded
• 1 can all meat chili no beans not juice

Mix corn bread according to directions on package. Pour into buttered and floured casserole dish. Spoon over chili. Do not stir. Sprinkle cheese over and bake approximately 20 minutes or until cornbread is done.

Hamburger Casserole with Potatoes

• 1/4 cup fine dry bread crumbs
• 1/2 cup milk
• 1 pound ground round
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons minced onion (1/2 small onion)
• 1 large egg
• prepared mashed potatoes, about 2 to 4 cups
• 3/4 cup shredded sharp Cheddar cheese
• paprika, optional

Soak bread crumbs in milk. Mix ground beef, salt, pepper, onion, bread crumb-milk mixture, and egg. Spread in a 9-inch pie plate. Bake at 350° for 35 minutes. Top with mashed potatoes; sprinkle with cheese.

Return to oven for 10 minutes longer, or until cheese is melted and potatoes are thoroughly heated. If desired, sprinkle hamburger casserole with paprika. Hamburger casserole serves 4.

Pork Chop and Potato Bake

• 6 Pork chops
• 1 can Cream of celery, or mushroom
• 1/2 cup Milk
• 1/2 cup Sour cream
• Salt and pepper
• 24 ounces O'brien potatoes, or hash browns
• 1 cup shredded Cheddar cheese
• 1 can Durkee onions

Brown pork chops in a small amount of oil. Sprinkle with salt and pepper. In a large bowl combine potatoes, soup, milk, sour cream, 1/2 cup shredded cheese, and half of the fried onions. Spoon into 13x9 baking dish. Arrange pork chops and cover.

Bake at 350 for 40 minutes. Top with remaining cheese and onions and bake 5 minutes longer, uncovered. Serves 6.

Rabbit Supreme Casserole

• 1 medium rabbit
• 1 rib celery, chopped
• 3/4 stick oleo melted
• 1 can consomme
• salt and pepper to taste
• 1 large onion chopped
• 1/4 c. chopped parsley
• 1 can mushroom soup
• 1 c. raw rice

Boil rabbit for 1 hour, debone and cut. Brown cubed rabbit in oleo. Remove; saute onion and celery in drippings for 10 minutes. Add soups, rabbit, parsley and rice. Mix and pour into 2-quart greased casserole. Cover with foil. Bake at 350 for 45 minutes. Serves 6

Vegetarian Cassoroles Page

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