Chicken Casseroles

• 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

• 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.

• 1 (2-lb.) chicken, cut up
• 1 (10 1/2-oz.) can onion soup
• 1 c. uncooked rice
• 1/4 c. butter
• salt and pepper to taste

Place chopped butter in bottom of 2 quart casserole.

Pour un-cooked rice over butter and add soup.

Place chicken on top. Sprinkle with salt and pepper.

Bake at 325 degrees for 1 hour.

• 3 c. cooked diced chicken
• 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
• No yolk 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.

• 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.

• 2 1/2 cups diced chicken (cooked)
• 16 frozen spinach, thawed and well drained
• 4 green onions, with about 2 inches of green, thinly sliced
• 3/4 cup finely shredded Parmesan cheese
• 1 cup half-and-half
• 3 tablespoons all-purpose flour
• 1/4 teaspoon dried leaf basil
• 4 slices bacon, diced
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup chicken broth

Pre-heat oven to 350*

Lightly oil bottom of a 1 1/2 to 2-quart casserole.

Sprinkle the well-drained spinach over the bottom of dish; put dish to the side.

Fry the bacon until just crisp.

Transfer the bacon to paper towels to drain. When cool crumble bacon.

Melt butter in skillet on med-low heat.

Add the salt, pepper onions, garlic powder and basil; allow about 1 min. to cook.

Stir in the flour until well mixed.

Add the chicken broth and cream, stirring until well mixed.

Stir in the chicken and cook, until thick and bubbly. You will need to continousley stir during this time

Sprinkle the crumbled bacon over the spinach, then pour the hot chicken over mixture. Sprinkle with Parmesan cheese.

Bake for 20 to 30 minutes, or until hot and bubbly, and cheese is lightly browned.

• 2 boneless, skinless chicken breast halves, cut into bite-sized pieces
• 1 cup sliced mushrooms
• 1 (3 ounce) package cream cheese
• 1 tablespoon butter
• 3 green onions, sliced
• 1 garlic clove, minced
• 1 (10.75 ounce) can undiluted, condensed cream of chicken soup
• 1 (10 ounce) package frozen chopped asparagus
• 1 (5 ounce) can evaporated milk
• 1/4 teaspoon dried thyme
• salt and pepper

Saute chicken in butter for about 6 minutes. Stir in onions, garlic and mushrooms until garlic is tender.

Cut cream cheese into cubes and stir into chicken mixture until melted.

Add salt, pepper, thyme, soup and milk; stir well to mix. Simmer, uncovered, for 10 minutes.

Prepare asparagus according to package directions; drain and mix into chicken mixture.

May be served over a bed of rice.