Chicken Casserole Recipes

Chicken and Rice Casserole

• 1 (7 oz.) pkg. herb rice mix
• 1 (lO 1/2 oz.) can onion soup
• 1 (10 1/2 oz.) can cream of chicken soup
• 1 (1O 1/2 oz.) can cream of mushroom soup
• 1/2 c.water
• 1 fryer

Sprinkle rice over lightly greased 9x13 inch baking dish. Mix soups and water and pour over rice. Salt and pepper chicken pieces and arrange on top. Bake, uncovered, at 450° for 45 minutes, until chicken is brown and rice is done.

Chicken and Rice Casserole II

• 1 fryer chicken
• 1 can golden mushroom soup
• 1 pkg. Lipton onion soup
• 1 1/2 c. rice

• 1/2 c. chopped celery
• 2 c. water
• 1/4 tsp. salt
• 1/4 tsp. pepper

Cut up and fry chicken to golden brown. Place all ingredients in buttered casserole dish and bake 1 hour at 300°.

Chicken and Sweet Potato Casserole

• 1 fryer
• 2 medium sweet potatoes
• 1 small can sliced pineapple
• 1/2 tsp. brown sugar
• Pat of butter

Season chicken with salt. Place layers of chicken, potatoes and pineapple slices in a casserole dish. Pour pineapple juice over this. Top with brown sugar and butter. Cover with foil. Bake at 400° for 1 hour.

Hot Chicken Casserole Salad

• 4 c. diced chicken
• 2 (101/2 oz.) cans creamed chicken soup
• 2 c. diced celery
• 4 tsp. minced onion
• 2 c. slivered almonds

• 3/4 C. chicken stock
• 1 tsp. salt
• 1/2 tsp. pepper
• 6 finely chopped boiled eggs
• 4 tsp. fresh lemon juice
• 1 c. cracker crumbs

Combine all ingredients except cracker crumbs and place in buttered casserole. Cover with cracker crumbs. Bake at 350° for 40 minutes. Yield: 10 to 12 servings.

Chicken Casserole

• 1 (2 1/2 to 3 lb.) chicken
• 1 stick margarine
• 1 tsp. salt
• 1 cup flour

• 1 cup milk
• 1 can cream of celery soup
• 1 cup chicken broth
• 3 tsp. baking powder

Cook the chicken until very tender. Pull the meat from the bones and shred it with your fingers, spread evenly in the bottom of a casserole dish.

Melt the margarine and pour over the chicken. Sift the salt, baking powder, and flour together into a mixing bowl and blend in the milk until smooth. Spread this flour mixture evenly over the chicken.

In a sauce pan, blend the soup with a cup of the chicken broth and heat slowly to a boil. Pour this over the flour mixture.

Bake at 425 for one hour, casserole should be lightly brown when done.

Chicken Casserole II

• 1 6 lb hen, cooked
• 1 stick butter
• 1 cup heavy cream
• 1 lb. ripe olives, sliced
• 1 3 oz can slivered almonds, toasted
• 3 tablespoons minced onion
• 3 tablespoons minced green pepper

• salt and pepper to taste
• 4 cups broth
• 8 tablespoons flour
• 3/4 lb. processed cheese
• 1 4 oz. can mushrooms
• 1 can slice water chestnuts
• 3 tablespoons minced celery
• 8 oz pkg thin egg noodles, cooked and drained

Heat butter, add flour; add broth and cream. Stir over low heat til thick. Add cheese and stir til melted. Add chicken and vegetables and seasonings. Bake at 350 degrees until bubbly. Serves 12.

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