Category: Casseroles

Note: This recipe has six layers, so place in a greased 9 x 13″ pan in this order:

1ST LAYER: 1 large pkg. oriental blend frozen vegetables, cooked and drained.

2ND LAYER: 3 cups chicken, cooked and cut. Sprinkle with 2 tablespoons grated cheese.

3RD LAYER: 1 can water chestnuts

4TH LAYER: Mix and then pour over 1 tablespoon lemon juice, 1 can cream of mushroom soup, 1 can cream of chicken soup and 1 cup mayonnaise.

5TH LAYER: 1/2 cup grated cheese.

6TH LAYER: 1 1/2 cups soft bread, cubed and browned in 1 tablespoon butter.

Bake at 350º for 1 hour. Last 15 minutes, add 1 can of onion rings.

4 to 6 cooked chicken breasts, cubed
2 C. Minute Rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1/4 C. French dressing
1 stick butter, melted
1 to 1 1/2 C. milk

1. Preheat oven to 350º
2. Mix soups, rice, butter, dressing,and milk together.  Salt and pepper to taste.
3. Pour half of mixture in 9X13 greased cake pan.
4. Layer UNCOOKED skinned chicken breasts on top.
5. Cover with remaining rice mixture.
6. Sprinkle on Parmesan cheese.
7. Cover with foil for 30 min. uncover and bake till golden brown and bubbly.

1 pkg. flour tortillas
3 to 4 cans chicken, or use your own chicken, cooked and cubed
1 – 8 oz. container sour cream
Monterey Jack cheese, shredded
Paprika

Combine all ingredients and bake 20 minutes at 350º.

VARIATION: Can use crab and cream of shrimp soup.

Used at St. Luke’s UMC Market Square Bazaar.

4 C. cooked chicken
1/2 C. green or red sweet peppers (red give nice color)
1/2 c. celery, chopped
1/2 C. onion, chopped, or 2 tsp. minced onion
4 eggs, beaten
1 C. mayonnaise (not salad dressing)
1 C. milk
1/2 C. chicken broth
1 can cream of mushroom soup
1 C. Cheddar cheese, grated
6 to 8 thin slices of white bread

Remove crust from bread. Spread the crusts on a cookie sheet and dry in a very low oven. Butter one side of the bread and place buttered-side down in a buttered 9×13″ pan. Cover with chicken and vegetables. Combine mayonnaise, eggs, soup and milk and pour over the ingredients in the pan. Cover with the bread crusts, which have been crumbled. Sprinkle on the cheese. Cover with plastic wrap and refrigerate overnight. Bake at 350º for 1 hour.

2 – 10 oz. pkgs. frozen chopped broccoli
4 C. cooked chicken, cubed (is also good with ham or turkey)
1 1/2 C. instant rice
8 or more slices Velveeta cheese
1 – 10 oz. can cream of chicken soup
1 – 13 oz. can evaporated milk
1 – 3 oz. can onion rings or sauteed bread crumbs

Cook broccoli according to package directions (I just run hot water over to thaw and drain). Arrange in a 9×13″ pan in layers: rice, broccoli, meat and cheese. Combine soup and milk; pour over casserole. Bake at 350º for 35 to 40 minutes. Cover with onion or bread crumbs and bake 5 minutes more. This recipe can be made the day ahead and refrigerated.

This is Elizabeth’s favorite casserole. This recipe was given to me by a church member when she was born and it always amazes me that it became her favorite recipe.

2 – 10 oz. pkgs. frozen broccoli spears
2 cans cream of chicken soup
6 halved chicken breasts, cooked and sliced
1/2 C. milk
1/2 tsp. lemon juice
1/2 C. mayonnaise (not Miracle Whip)
1/4 tsp. curry powder
1 C. sharp cheese, grated
1 C. soft bread crumbs
2 T. margarine, melted

Cook broccoli according to package: drain. Arrange in a greased 7×11″ baking pan. Turn broccoli heads toward outer parts of dish. Place chicken on top of broccoli. Combine soup, milk, lemon juice, mayonnaise and curry powder. Pour over chicken and broccoli. Sprinkle with cheese. Combine bread crumbs and butter and sprinkle on top. Bake at 350º for 40 minutes.

Makes 8 to 10 servings.