Quick Chicken Recipes

Archive for the ‘Chicken Casserole’ Category

1. 1 can (10 3/4 oz.) cream of mushroom soup
2. 1 can (10 3/4 oz.) cream of celery soup
3. 1 c. mayonnaise or milk
4. 1 tsp. lemon juice
5. 1 bag (20 oz.) frozen broccoli cuts (thawed & drained)
6. 3 lb. (8 c.) cooked chicken (in sm. pieces)
7. 1 c. shredded Cheddar cheese (4 oz.)
8. 1 can (2.8 oz.) French fried onions

Heat oven to 350 degrees. Lightly grease 2 (2 quart) shallow baking dishes. Whisk undiluted soups, mayonnaise and lemon juice in bowl until well blended. Place half broccoli in bottom of each baking dish. Top with half the chicken. Pour soup mixture over each; spread to cover; sprinkle with cheese. Bake 25-30 minutes until lightly browned. Scatter onions over tops. Bake 5-7 minutes more. To freeze: Cool, wrap tightly in foil and freeze up to 3 months. To reheat frozen, baked wrapped casserole 1 1/2 hours at 350 degrees. Unwrap and bake 10 minutes longer.

1. 1 chicken (2-3 lb.) cooked & boned
2. 1 med. onion, chopped
3. 1 can cream of mushroom soup
4. 1 can cream of chicken soup
5. 1 c. chicken broth
6. 1 sm. can chopped mild green chilies
7. 1 pkg. corn tortillas (12)
8. 1 lb. long horn cheese, grated
9. 2-3 tbsp. oleo

Brown chopped onion in oleo. Add soups, chicken broth and green chilies. Beat until smooth. Add chopped chicken to sauce. Heat just to boiling. Fill each tortilla with sauce and place in large casserole dish. Top with grated cheese. Bake at 350 degrees for 20-30 minutes or until bubbly. Can be prepared the night before and cooked before serving the next day. Serves 10-12.

1. 1 can boned chicken or 3 chicken breast (cooked)
2. 1 can mushroom soup
3. 1/2 can chopped green chilies
4. 1/4 lb. Cheddar cheese, grated
5. 1/4 lb. longhorn cheese, grated
6. 1 sm. onion, chopped
7. 1 can enchilada sauce
8. 1 pkg. tortillas

Lightly brown chopped onion in oil or margarine. Add chilies, enchilada sauce, soup and chicken. Mix and heat. Place in a greased casserole part of tortillas, then pour a small amount of chicken mixture over them. Cover with grated cheese. Make second  and third layers in same manner, with final layer the chicken mixture and topped with cheese. Bake at 350 degrees for 45 minutes. Serves 4.

1. 1 8oz pkg noodles
2. 3 cups diced cooked chicken
3. Page 36 of 245 Crockpot Recipes
4. 2/16/2003 e-book://Pages/crockpot_recipes.htm
5. 1/2 cup diced celery
6. 1/2 cup diced green pepper
7. 1/2 cup diced onion
8. 1 4 oz can mushrooms
9. 1 4 oz jar pimiento
10. 1/2 cup parmesan cheese
11. 1 1/2 cups cream style cottage cheese
12. 1 cup grated charp process cheese
13. 1 can cream of chicken soup
14. 1/2 cup chicken broth
15. 2 Tbsp. melted butter
16. 1/2 tsp. basil

Cook noodles according to pkg directions and drain and rinse

thoroughly. In a large bowl, combine remaining ingredients with

noodles until well mixed. Pour mixture into greased crockpot. COver

and cook on low for 6-8 hours or high 3-4 hours.

Serves 6

1.  6 chicken breasts
2. 2 onions
3. 8 c. water (approximately)
4. 3/4 loaf bread
5. Celery
6. Poultry seasoning
7. 2 tbsp. melted butter
8. 1 can cream of mushroom soup
9. 1 can cream of chicken soup
10. Sharp cheese, sliced

Boil chicken breasts with 1 onion in approximately 8 cups of water until tender. Remove

skin and bones and separate into pieces. Save chicken stock. Use 13 x 9 inch pan

(sprayed with Pam). Tear small hunks of bread (about 3/4 of a loaf) and lay in bottom

of pan. Slice 1 onion thin and lay on top of bread. Sprinkle celery, poultry seasoning on

top. Lay chicken pieces on top. Melt margarine and pour over chicken pieces.

Combine mushroom soup, cream of chicken soup and pour on top. Cover the top with

sharp cheese sliced all over the top. Bake until done.