1 10 oz pkg frozen broccoli spears
1 can cream of mushroom soup, undiluted
Dash Worcestershire sauce
Dash lemon juice
Dash pepper
1/2 - 1 # grated cheddar cheese
2 cans chicken (white meat) of 2 cups of cooked chicken, chopped
1 can onion rings
Put broccoli on bottom of casserole dish.
Mix soup with other spices and pour half of this on top of the broccoli
Next, drain the canned chicken and layer it on top of the broccoli - top with the remaining soup and cheese.
Crunch up 1 can onion rings and top casserole with this.
Bake at 350 for 40 - 50 minutes.
Showing posts with label chicken casserole. Show all posts
Showing posts with label chicken casserole. Show all posts
Saturday, April 4, 2009
Sunday, March 22, 2009
Chicken & Wine Casserole
4 half chicken breasts
(or pick up a rotisserie chicken and debone it)
1 6-ounce box Uncle Ben's Original Wild Rice Mix - cooked
1 can condensed cream of celery soup -undiluted
1 8-ounce can water chestnuts, sliced and drained
1/2 cup Hellman's mayonaise (no Miracle Whip)
2 TBSP pimento, chopped
2 TBSP onion, diced
1 tsp. salt
1/4 tsp. pepper
1/2 cup Chablis white wine ( I change this up often) -
Buy enough wine for the sauce and the cook!
paprika for color
Cook chicken breasts, cut in pieces - set aside.
Combine cooked rice, soup, mayonnaise, water chestnuts, pimento, onion, salt, pepper and wine.
Add cooked chicken pieces and mix well. Pour into a casserole dish and sprinkle with paprika for color.
Bake, uncovered, in a preheated 350 degree oven for 25 minutes.
May prepare ahead of time, freezes well.
Enjoy! Serve with wine, salad and loaf of crusty bread just out of the oven.
(or pick up a rotisserie chicken and debone it)
1 6-ounce box Uncle Ben's Original Wild Rice Mix - cooked
1 can condensed cream of celery soup -undiluted
1 8-ounce can water chestnuts, sliced and drained
1/2 cup Hellman's mayonaise (no Miracle Whip)
2 TBSP pimento, chopped
2 TBSP onion, diced
1 tsp. salt
1/4 tsp. pepper
1/2 cup Chablis white wine ( I change this up often) -
Buy enough wine for the sauce and the cook!
paprika for color
Cook chicken breasts, cut in pieces - set aside.
Combine cooked rice, soup, mayonnaise, water chestnuts, pimento, onion, salt, pepper and wine.
Add cooked chicken pieces and mix well. Pour into a casserole dish and sprinkle with paprika for color.
Bake, uncovered, in a preheated 350 degree oven for 25 minutes.
May prepare ahead of time, freezes well.
Enjoy! Serve with wine, salad and loaf of crusty bread just out of the oven.
Wednesday, February 11, 2009
Chicken Florentine Paula Deen
Easy
Serves:6-8 servings
* 2 (10-ounce) packages frozen chopped spinach
* 6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
* 2 (10 3/4-ounce) cans condensed cream of mushroom soup
* 1 cup mayonnaise
* 1 cup sour cream
* 2 cup grated sharp Cheddar
* 2 tablespoons fresh lemon juice
* 1 teaspoon curry powder
* Salt and freshly ground black pepper
* 1/2 cup dry white wine
* 1/2 cup freshly grated Parmesan
* 1/2 cup soft bread crumbs
* 2 tablespoons butter
Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.
Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.
Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.
Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly.
Serves:6-8 servings
* 2 (10-ounce) packages frozen chopped spinach
* 6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
* 2 (10 3/4-ounce) cans condensed cream of mushroom soup
* 1 cup mayonnaise
* 1 cup sour cream
* 2 cup grated sharp Cheddar
* 2 tablespoons fresh lemon juice
* 1 teaspoon curry powder
* Salt and freshly ground black pepper
* 1/2 cup dry white wine
* 1/2 cup freshly grated Parmesan
* 1/2 cup soft bread crumbs
* 2 tablespoons butter
Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.
Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.
Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.
Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly.
Saturday, January 31, 2009
Chicken Florentine
Easy
Serves:6-8 servings
* 2 (10-ounce) packages frozen chopped spinach
* 6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
* 2 (10 3/4-ounce) cans condensed cream of mushroom soup
* 1 cup mayonnaise
* 1 cup sour cream
* 2 cup grated sharp Cheddar
* 2 tablespoons fresh lemon juice
* 1 teaspoon curry powder
* Salt and freshly ground black pepper
* 1/2 cup dry white wine
* 1/2 cup freshly grated Parmesan
* 1/2 cup soft bread crumbs
* 2 tablespoons butter
Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.
Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.
Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.
Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly.
Serves:6-8 servings
* 2 (10-ounce) packages frozen chopped spinach
* 6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
* 2 (10 3/4-ounce) cans condensed cream of mushroom soup
* 1 cup mayonnaise
* 1 cup sour cream
* 2 cup grated sharp Cheddar
* 2 tablespoons fresh lemon juice
* 1 teaspoon curry powder
* Salt and freshly ground black pepper
* 1/2 cup dry white wine
* 1/2 cup freshly grated Parmesan
* 1/2 cup soft bread crumbs
* 2 tablespoons butter
Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.
Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.
Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.
Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly.
Paula Deen Hurry UP Chicken Pot Pie
* 2 cups chopped cooked chicken breast
* 2 hard-boiled eggs, sliced
* 1/2 cup thinly sliced carrots
* 1/2 cup frozen green peas
* 1 (10 3/4-ounce) can cream of chicken soup
* 1 cup chicken broth
* Salt and pepper, optional
* 1 1/2 cups instant biscuit mix
* 1 cup milk
* 1 stick melted butter
Preheat oven to 350 degrees F.
In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.
* 2 hard-boiled eggs, sliced
* 1/2 cup thinly sliced carrots
* 1/2 cup frozen green peas
* 1 (10 3/4-ounce) can cream of chicken soup
* 1 cup chicken broth
* Salt and pepper, optional
* 1 1/2 cups instant biscuit mix
* 1 cup milk
* 1 stick melted butter
Preheat oven to 350 degrees F.
In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.
Rachel Ray Chicken Mug Casserole with Biscuits
* 1 tube jumbo bake-off butter biscuits, from the dairy aisle of market
(recommended: Grands by Pillsbury)
* Sweet paprika, for sprinkling
* 1 1/2 pounds chicken breast pieces, diced
* 3 tablespoons butter
* 2 ribs celery and greens from the heart, chopped
* 1 medium yellow onion, chopped
* 1 large carrot, peeled and diced
* Salt and pepper
* 2 teaspoons poultry seasoning
* 3 tablespoons all-purpose flour
* 1 cup shredded potatoes, ready to cook hash browns,
available in sacks on dairy aisle
* 1 pint half-and-half or cream
* 1 quart chicken stock, available in boxes on soup aisle
* 1/4 teaspoon grated nutmeg, a healthy grating
* 1 cup frozen green peas
Preheat oven according to package directions and arrange biscuits on cookie sheet. You will have 4 extra biscuits. Save them for ham and cheese or egg and cheese breakfast sandwiches the next morning. Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes.
In a medium pot over medium to medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt and pepper and poultry seasoning. Cook 5 minutes more, add flour cook another minute. Add potatoes, then whisk in half-and-half or cream and chicken stock. Add nutmeg. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a minute.
Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!
(recommended: Grands by Pillsbury)
* Sweet paprika, for sprinkling
* 1 1/2 pounds chicken breast pieces, diced
* 3 tablespoons butter
* 2 ribs celery and greens from the heart, chopped
* 1 medium yellow onion, chopped
* 1 large carrot, peeled and diced
* Salt and pepper
* 2 teaspoons poultry seasoning
* 3 tablespoons all-purpose flour
* 1 cup shredded potatoes, ready to cook hash browns,
available in sacks on dairy aisle
* 1 pint half-and-half or cream
* 1 quart chicken stock, available in boxes on soup aisle
* 1/4 teaspoon grated nutmeg, a healthy grating
* 1 cup frozen green peas
Preheat oven according to package directions and arrange biscuits on cookie sheet. You will have 4 extra biscuits. Save them for ham and cheese or egg and cheese breakfast sandwiches the next morning. Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes.
In a medium pot over medium to medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt and pepper and poultry seasoning. Cook 5 minutes more, add flour cook another minute. Add potatoes, then whisk in half-and-half or cream and chicken stock. Add nutmeg. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a minute.
Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!
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