Post by carnation037 on Nov 12, 2002 0:22:36 GMT -6
Chicken Cracker Casserole
2 sleeves Ritz type crackers, crushed 6oz. butter, melted 4 - 6 boneless cooked chicken breasts, cut into chunks 1 14 1/2oz. can cream of chicken or celery soup 1 c. (8oz.) sour cream 1/2 - 1 c. chicken broth
Sprinkle half of the crackers in the bottom of a 2 to 2 1/2 quart casserole dish. Drizzle 1/2 of the melted butter over the crackers. Mix chicken with soup, sour cream, and broth. Pour over crackers. Sprinkle remaining crackers over the chicken mixture. Drizzle the remaining melted butter over the crackers. Bake at 300 for 30 to 45 minutes. Serves 6.
Post by carnation037 on Nov 12, 2002 0:27:46 GMT -6
Southern Chicken Casserole
3 lbs. boneless, skinless chicken 3 1/4 c. water few sprigs parsley 1 stalk celery, chopped 1 large onion, chopped pinch dried thyme 1 10oz. pkg. frozen corn, thawed 1 10oz. frozen French cut green beans, thawed 3 tbsp. cornstarch 1/4 c. butter 3 c. coarse bread crumbs 1 egg, beaten 1/2 tsp. ground poultry seasoning pepper, to taste
In a large soup pot combine chicken, water, parsley, celery, 1/2 the onions, and thyme. Stew chicken, covered, until very tender, about 1 1/4 hours. Drain, reserving stock. Cool chicken. Then chop meat. Spread corn and green beans in a buttered 9x13" baking pan. Top with chicken. Combine cornstarch and reserved stock in a medium size saucepan and stir until dissolved. Bring to a boil, stirring constantly. Pour sauce over chicken. Preheat oven to 325. Melt butter in a saucepan. Add remaining onions and cook over low heat until soft. In a medium bowl toss bread crumbs with butter and onions, egg, poultry seasoning, and pepper. Sprinkle this mixture on chicken and bake for 25 minutes, or until sauce is bubbly and top is browned. 4 to 6 servings.
Post by carnation037 on Nov 13, 2002 10:56:24 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Nov 12th, 2002, 7:59pm »<br>..........
Turkey and Pasta Casserole
8 oz uncooked fusilli or pinguine pasta, broken in half 1 1/3 c french fried onions, divided 2 c cubed cooked turkey or chicken (12 oz) 1 can condensed cream of chicken soup (10 3/4 oz) 1 jar picante sauce (8 oz) 1/2 c sour cream 1 c shredded cheddar cheese (4 oz)
Preheat oven to 350 degrees F. Cook pasta according to package directions using shortest cooking time; drain. Mix pasta, 2/3 cup french fried onions and turkey in greased 2 quart shallow baking dish. Combine soup, picante sauce and sour cream. Pour over turkey. Cover; bake 40 minutes or until heated through, stirring halfway during cooking. Sprinkle with cheese and remaining 2/3 cup onions. Bake 5 minutes or until onions are golden. Makes 4 to 6 servings.
Post by carnation037 on Dec 11, 2002 4:26:18 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Nov 16th, 2002, 6:57pm » <br>..... This casserole still features ham and Swiss cheese with chicken, but strays from the original with a sauce of cream soup, sour cream and wine. Stuffing mix tops the entire creation. Prep Time: 15 Minutes Cook Time: 30 Minutes Ready In: 45 Minutes
Different Chicken Cordon Bleu Casserole
8 skinless, boneless chicken breast halves 8 slices ham 8 slices Swiss cheese 1 (10.75 ounce) can condensed cream of chicken soup 1 cup sour cream 1/2 cup white wine 1 teaspoon garlic powder 1 teaspoon dried parsley 1 teaspoon salt 1 teaspoon ground black pepper 1 (6 ounce) package herb-seasoned dry bread stuffing mix
1. Preheat oven to 350 degrees F (175 degrees C). 2. Place chicken breasts in a lightly greased 9x13 inch baking dish. Lay a ham slice, then a cheese slice on top of each breast. 3. In a medium bowl combine the soup, sour cream, wine, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken/ham/cheese pieces. Top all with stuffing mix to cover. 4. Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until chicken is cooked through and juices run clear. Makes 4 servings.
Post by carnation037 on Jan 5, 2003 22:45:02 GMT -6
Layered Turkey Rice Casserole
1 pkg. long grain and wild rice mixture 1 large chopped onion 6 tbsp. butter 6 tbsp. flour 2 10 3/4oz. cans cream of celery or mushroom soup 1 soup can milk 1 14oz. can chicken broth 3 - 4 lbs. leftover chicken or turkey, cut in small pieces 3/4 lb. sharp cheese grated paprika
Cook rice as using package directions. Saute onion in butter until soft. Stir in flour, soup, milk and broth. In a casserole, layer the 1/3 of the sauce, then 1/2 of the rice, then 1/2 of the chicken, and then 1/2 of the cheese. Then layer again in this order: 1/3 of sauce, 1/2 of rice, 1/2 of chicken, the other 1/3 sauce and 1/2 of cheese. Sprinkle with paprika. Bake at 350 30 - 40 minutes. Makes 10 - 12 servings.
Post by carnation037 on Jan 6, 2003 14:55:02 GMT -6
from 1/5's newsletter .....
Turkey Green Bean Casserole
2 c. cooked, diced turkey breast 1 can French green beans, drained 1 c. cooked white rice 1 c. cooked long wild rice 1 can cream of celery soup 1/4 c. mayonnaise 1/2 c. sliced water chestnuts 2 tbsp. chopped pimiento 1/4 tsp. salt
Mix all of ingredients together. Bake at 350 degrees for about 30 minutes.
2/3 cup crushed corn flakes 1/2 cup milk 1/4 cup sour cream 1 can (4-oz.) mushrooms 1/2 tsp. salt 1/4 cup flour 2 tablespoons chopped fresh parsley (optional) 2 cups cut-up cooked or canned chicken or turkey 2 tablespoons butter or margarine 3 to 3 1/2 cups frozen Ore-Ida Southern Style Hash Browns 1 bag (12-oz.) frozen peas and carrots 2 cubes or envelopes chicken bouillon
Preheat oven to 400 degrees. Grease a shallow 2-quart baking dish. Drain mushrooms, reserving liquid in a 1 cup measure; add enough water to make 1 cup. In a 2-1/2 quart saucepan stir flour, salt, liquid and milk until blended. Add bouillon cubes and cook over medium heat, stirring constantly, until mixture is thickened and bouillon cubes are dissolved. Remove from heat; stir in sour cream until smooth. Combine mushrooms, chicken pieces, frozen potatoes and frozen peas and carrots with sour cream sauce; spoon into baking dish. For Topping: Over low heat melt butter in a small saucepan and stir in corn flakes. Sprinkle topping over mixture. Bake 45 minutes or until piping hot and bubbly in the center. Garnish with parsley. Serves 4 - 6.
Post by carnation037 on Jan 11, 2003 10:36:46 GMT -6
Bacon Chicken Bake
6 slices bacon 1 tbsp. butter 5 boneless, skinless chicken breast halves 1 finely chopped onion 5 minced garlic cloves 1/8 tsp. pepper 1/2 cup chopped parsley, if desired 1 c. shredded cheddar cheese
Cook bacon in frying pan until crisp, about 4 - 6 minutes. Crumble and set aside. Add butter to skillet. Saute chicken breasts in this mixture over medium heat, turning once, until chicken is cooked and no longer pink in center. Place chicken in ungreased 12x8" baking dish. Cook onion and garlic in the drippings remaining in the pan. Cook until onion is soft. Then stir in pepper and crumbled bacon. Spoon over chicken breasts. Sprinkle with parsley and cheese. Bake at 350 for 10 - 15 minutes until cheese is melted. Makes 5 servings.
Post by carnation037 on Jan 15, 2003 9:14:49 GMT -6
from marlaoh « Thread started on: Today at 09:43am » <br>.....
Chicken and Spinach Alfredo Lasagna
Ingredients 1 (12 ounce) package lasagna noodles 2 (10.75 ounce) cans condensed cream of mushroom soup 3 cups heavy cream 1 cup grated Parmesan cheese 1/4 cup butter 4 tablespoons olive oil 1/2 large onion, diced 4 cloves garlic, sliced 5 mushrooms, diced 1 (3 pound) roasted chicken, shredded salt and ground black pepper to taste 1 cup ricotta cheese 1 bunch fresh spinach, rinsed 3 cups shredded mozzarella cheese
Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain. 3 Combine cream of mushroom soup, heavy cream, parmesan cheese and butter. Simmer slowly until butter is completely melted and mixed well. 4 In a medium sized skillet heat 4 tablespoons olive oil. Saute onion until lightly browned then add garlic and mushrooms. Cook lightly and drain of excess oil. Combine shredded chicken with onion mixture. Season with salt and pepper; mix well. 5 Spoon enough Alfredo sauce in bottom of 9x13 inch baking dish to lightly coat. Place a layer of lasagna noodles, half of ricotta, then enough spinach to cover. Spread half of chicken mixture over spinach and sprinkle 1 cup mozzarella over chicken. Place another layer of noodles, chicken mixture and rest of ricotta with a large amount of Alfredo sauce; leave enough to coat top layer of noodles. Spread remaining ricotta with last layer of spinach and remaining chicken. Cover chicken with 1 cup mozzarella. Coat with final layer of noodles and Alfredo sauce. 6 Bake for 1 hour or until brown and bubbling. Place remaining mozzarella on top; bake until brown. Makes 14 servings.
Post by carnation037 on Jan 17, 2003 21:49:06 GMT -6
Onion Chicken Breast Casserole
2 boneless chicken breast halves 2 tablespoons vegetable oil 2 large red-skinned or Yukon Gold potatoes, peeled and sliced 2 medium-sized Vidalia sweet onions, peeled and sliced 1 can (10 3/4-oz) cream of mushroom soup, undiluted paprika Wash chicken and pat dry. Brown chicken breasts in oil and drain on paper towel. Grease a 1 1/2-quart casserole. Layer sliced potatoes on bottom; follow with a layer of onions and top with a layer of mushroom soup. Gently, place chicken breast over soup and sprinkle with paprika. Cover tightly and bake at 350° for 1 hour. Serves 2.
Post by carnation037 on Jan 18, 2003 0:25:17 GMT -6
Chicken Pita and Yogurt Casserole
1 tablespoon vegetable oil 1 bone-in chicken breast halves, skinless 2 (8 ounce) containers plain yogurt 3 cloves garlic, minced salt to taste 3 pita bread rounds 1 (15.5 ounce) can canned chickpeas, drained (optional) 1/2 cup pine nuts
Heat oil in a large skillet over medium-high heat. Add chicken, and cook on each side until browned. Reduce heat to medium, cover skillet, and cook until chicken is no longer pink, and the juices run clear, about 10 more minutes. Remove from skillet, cool slightly, and slice into strips. In a small bowl, stir together the yogurt and garlic. Season with salt to taste. Tear pita breads into pieces, and place in a 9x13 inch baking dish. Place chicken strips in a layer over the bread. Cover with the yogurt mixture. Sprinkle garbanzo beans and pine nuts over the top. Let stand for about 10 minutes to blend flavors, then serve. No need to heat up. Makes 4 servings.
Post by carnation037 on Jan 18, 2003 0:26:10 GMT -6
Chicken Sandwich Casserole
12 slices white bread, lightly toasted 4 cups chopped cooked chicken breast 1/2 cup chopped celery 1/2 cup chopped onion 4 eggs, beaten 1 cup mayonnaise 2 cups milk salt and pepper to taste 1 (10.75 ounce) can condensed cream of chicken soup 1 cup shredded Cheddar cheese
Place 6 slices of the toasted bread in the bottom of a l ightly greased 9x13 inch baking dish. Sprinkle the chicken, celery and onion on top of the bread, then cover with the other 6 slices of toasted bread. In a medium bowl mix together the beaten eggs, mayonnaise, milk and salt and pepper to taste. Pour this mixture over the sandwiches, then top with soup; cover baking dish and refrigerate overnight. Preheat oven to 325 degrees F (165 degrees C). Bake dish, covered, for 45 minutes; remove cover. Sprinkle with cheese, and bake for another 30 minutes, uncovered. Remove from oven and let cool and set for 10 minutes before serving. Makes 4 servings.
Post by carnation037 on Jan 18, 2003 0:27:17 GMT -6
Chicken Souiza Cornbread Bake
1/2 cup margarine 1 onion, finely chopped 1 clove garlic, minced 1 (15.25 ounce) can whole kernel corn 1 (15 ounce) can cream-style corn 1/4 teaspoon salt 1/2 cup egg substitute 1 (8.5 ounce) package corn bread mix
2 1/3 cups chopped cooked chicken breast 2 tablespoons canned green chile peppers, chopped 1 (4 ounce) jar chopped mushrooms, drained 1 1/2 cups nonfat sour cream 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 (8 ounce) package Monterey Jack cheese, shredded
Preheat oven to 375 degrees F (190 degrees C). Grease 9x13 inch baking dish. Melt margarine in a small skillet over med-high heat. Saute onion and garlic until tender, 4 to 6 minutes; set aside. In a large bowl, combine corn, cream style corn, salt and eggs. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish. In a large bowl, combine chicken, green chiles, mushrooms, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese. Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown. Makes 12 servings.
Post by carnation037 on Jan 18, 2003 0:32:11 GMT -6
Pastrami Chicken Bake
1 cup uncooked long-grain white rice 1 1/3 cups chicken broth, divided 1 cup water 4 ounces sliced pastrami 5 skinless, boneless chicken breast halves 10 slices bacon 1 (10.75 ounce) can condensed cream of mushroom soup 1 cup sour cream 1 (4.5 ounce) can mushrooms, drained
In a saucepan bring 1 cup chicken broth and 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until rice is al dente and firm. Press cooked rice into the bottom of a 9x13 inch baking dish. Preheat oven to 325 degrees F (165 degrees C). Place a small piece of pastrami where chicken pieces will be placed on rice. Cut each chicken breast in half lengthwise, wrap each piece in a bacon slice and place atop pastrami and rice. In a medium bowl combine soup, sour cream and mushrooms. Pour over all, then pour 1/3 cup chicken broth around circumference of dish. Bake uncovered in the preheated oven for 30 to 40 minutes, or until fork tender. Makes 7 servings.
Post by carnation037 on Jan 18, 2003 19:11:19 GMT -6
Good for buffet supper.
Chicken Croquelle Casserole
1 6 -8lb. chicken, or your favorite pieces 2 tbsp. butter, plus extra 1 tbsp. flour 2 c. milk (may use half chicken stock) 3 egg yolks 1 can whole mushrooms, or 1 lb fresh, sauteed chopped parsley 1/2 tsp. salt 1/8 tsp. cayenne 1/4 tsp. nutmeg 2 tbsp. onion juice 3 to 4 ounces sherry bread crumbs
Stew the chicken and cut meat into pieces. Set stock aside. Make sauce of butter, flour and milk. Remove from heat and add yolks separately, beating constantly. Let sauce cool, then add chicken, mushrooms, parsley, salt, cayenne, nutmeg, onion juice and sherry. Mix well. Place in long shallow baking dish. Dot with butter, top with crumbs. Bake at 350 until heated and crumbs are browned. Serves 8.
Post by carnation037 on Jan 18, 2003 19:20:56 GMT -6
Tennessee Chicken & Noodle Casserole
1, 8 ouonce package thin noodles 1, 4 - 5 pound hen 3 small onions, chopped 2 green peppers, chopped 3 tablespoons butter 1 1/2 tablespoons flour 2 cups chicken broth, from stewing chicken 2 cups chopped tomatoes, (may used canned) 1 teaspoon salt 1 teaspoon pepper 1 pound sharp cheddar cheese, diced 1 cup buttered bread crumbs
Stew hen until tender; remove skin and bones. Then cut meat into 1 1/2 inch pieces. Reserve 2 cups chicken broth. Saute onion and green pepper in in butter until tender. Add flour, stirring until smooth. Add broth and bring to a boil, stirring constantly, until the sauce is thickened. Add tomatoes and mushrooms. Cook noodles and drain well. In a lightly greased 2 1/2 to 3 quart casserole, layer half noodles, chicken, sauce, and cheese; repeat, making another layer. Top with buttered bread crumbs. Bake at 325 degrees for 1 hour. Serves 6.
Post by carnation037 on Jan 18, 2003 19:23:34 GMT -6
Chicken of the Ritz Casserole
2 sleeves Ritz crackers 1 10 3/4oz. can cream of chicken or celery soup 1 c. sour cream 1 c. chicken broth 4 to 6 boneless chicken breasts, cut into cubes 1/2 c. melted butter or margarine
Crumble one sleeve of Ritz crackers in the bottom of a 2 to 2 1/2 quart casserole dish. Drizzle 1/2 of the melted buttrer over the crackers. Mix chicken with soup, sour cream, and broth. Pour over crackers. Crush the remaining sleeve of crackers over the chicken mixture. Drizzle the remaining melted butter over the crackers. Bake at 350 for 30 to 45 minutes. Serves 4 - 6.
Post by carnation037 on Jan 18, 2003 19:24:26 GMT -6
Scalloped Chicken or Turkey Casserole
3 to 4 cups cooked chicken or turkey 1/2 c. butter, (1 stick) + 1/4 c. (1/2 stick) 1/2 cup flour 1/2 to 1 tsp salt, or to taste 1/8 teaspoon pepper 2 1/4 cups chicken broth 1 cup milk 2 cups toasted bread cubes 2 small onions, chopped 1/2 cup chopped celery 1/2 teaspoon salt 1/2 teaspoon sage, crumbled 1 4oz. can sliced mushrooms, optional
Melt 1/2 cup butter or margarine in saucepan. Blend in flour, 1/2 teaspoon salt and pepper. Cook over low heat until bubbly, stirring. Slowly stir in broth and milk; boil 3 minutes, stirring constantly. Taste and add salt, if necessary; set aside. In a mixing bowl, lightly toss bread, onion, celery, 1/2 teaspoon salt, sage and 1/4 cup melted butter. Arrange in lightly buttered 2-quart casserole baking dish. Top with chicken then cover with sauce and mushrooms. Mix well with fork to moisten the dressing. Bake for about 1 hour at 350 degrees. Serves 4 to 6.
Post by carnation037 on Jan 18, 2003 19:25:05 GMT -6
Vidalia Onion + Chicken Casserole
4 boneless chicken breast halves 4 tablespoons vegetable oil 4 large red-skinned or Yukon Gold potatoes, peeled and sliced 4 medium-sized Vidalia sweet onions, peeled and sliced 2 10 3/4oz. cans cream of chicken soup, undiluted paprika
Wash chicken and pat dry. Brown chicken breasts in oil and drain on paper towel. Grease a 1 1/2-quart casserole. Layer sliced potatoes on bottom. Follow with a layer of onions and top with a layer of soup. Gently, place chicken breast over soup and sprinkle with paprika. Cover tightly and bake at 350 for 1 hour. Serves 4.
Post by carnation037 on Jan 19, 2003 15:20:55 GMT -6
Chicken + Stuffing Shells Casserole
1 pkg. stuffing mix 3/4 c. cooked, shredded chicken, or 1 can chicken, drained 1 16oz. box jumbo pasta shells, cooked al dente, drained 1 10 3/4oz. can condensed cream of chicken soup 1 10 3/4oz. can condensed cream of celery soup 1 soup can water 1 soup can milk 1/2 c. shredded Cheddar cheese
Coat an oblong baking dish with cooking spray. Prepare stuffing to package instructions, except add chicken while cooking. Fill shells with stuffing. Layer shells in baking dish. Combine soups, water, and milk and pour over shells. Sprinkle cheese over top. Bake at 350 for 30 - 35 minutes. Serves 4 - 6.
Post by carnation037 on Jan 23, 2003 12:42:36 GMT -6
Sweet + Sour Chicken + Rice Casserole
3 boneless skinless chicken breasts, cut into chunks 2 cups cooked rice 1 14 1/2 ounce can of cut green beans 1 8 ounce can pineapple chunks 2 cups sweet and sour sauce 1/2 c. plain bread crumbs 1/4 c. grated Parmesan cheese
Preheat oven to 350. Coat a casserole dish with cooking spray. Mix all ingredients together. Place in casserole dish. Sprinkle with bread crumbs and cheese. Bake for 30 - 40 minutes or until chicken is done.
Post by carnation037 on Jan 27, 2003 0:41:21 GMT -6
1 28-oz. jar spaghetti sauce 1 tsp. garlic salt 1-1/2 pounds chicken breast tenders 14 uncooked manicotti shells 1/4 cup water 2 cups shredded mozzarella cheese
Preheat oven to 350 degrees. In a 13x9" glass baking pan, pour 1/3 of the spaghetti sauce. Sprinkle chicken tenders with garlic salt. Place chicken tenders into each manicotti noodle, using more than one to fill each shell if needed. Place in baking dish. Pour water into remaining spaghetti sauce in jar, close jar and shake well. Pour this mixture over filled manicotti shells in baking dish, making sure to cover pasta completely. Cover with mozzarella cheese. Cover tightly with foil and bake at 350 degrees for 80-90 minutes until pasta is tender when pierced with a fork. 6 servings
Post by carnation037 on Jan 27, 2003 0:46:05 GMT -6
Chicken Tortellini Casserole
9-oz. pkg. refrigerated tortellini 2 cups frozen broccoli, thawed and drained 10-oz. container refrigerated four cheese alfredo sauce 10-oz. pkg. refrigerated grilled chicken breast strips 1/3 cup soft bread crumbs
Preheat oven to 350 degrees. Cook tortellini according to package directions and drain. Combine with broccoli, sauce and chicken in large bowl. Transfer to 1-1/2 quart casserole dish and top with bread crumbs. Bake at 350 degrees for 25-35 minutes or until casserole is bubbling and bread crumbs are browned. Serves 4
Post by carnation037 on Feb 7, 2003 14:46:20 GMT -6
from Baking Bud « Thread started on: 02/05/03 at 9:36pm »<br>.....
Company Chicken Casserole
8 - 10 pieces of chicken 1, 14ounce bottle ketchup 1/2 c. chopped celery 2 tablespoons brown sugar 2 tablespoons Worcestershire sauce 1/2 chopped onion 2 tablespoons butter 1/2 cup water 2 tablespoons vinegar 1 tablespoon mustard
Mix the ketchup, celery, sugar, Worcestershire, onion, butter, water, vinegar and mustard together in a pan and simmer for 15 minutes. Brown chicken and pour sauce over the top. Bake at 325 for 1 1/2 hours.
Post by carnation037 on Feb 7, 2003 14:48:07 GMT -6
from April « Thread started on: 01/29/03 at 10:17am »<br>.....
Chicken, Leek and Broccoli Casserole
4 chicken breasts 1 pound fresh leeks 1 pound broccoli 1 cup chicken stock or soup 1/2 to 3/4 c. breadcrumbs
Preheat the oven to 350 F degrees, (160 C). Cook the chicken separately in a microwave oven. Then cut into bite size pieces. Partially cook the leeks and broccoli in the stock for about 5 minutes. Add the chicken. Season to taste. Sprinkle with breadcrumbs. Cover. Bake for about 1 hour. Remove cover and broil until top is brown. Serve straight from the casserole dish.
Post by carnation037 on Feb 11, 2003 19:40:23 GMT -6
Chicken + Asparagus Casserole #2
2 c. diced chicken 1/2 lb. asparagus, cooked and diced 1 c. cheddar cheese, grated (optional) 1/2 package noodles, cooked 1/2 c. cashews (optional) 1 small can mushroom stems and pieces 1 can cream of chicken soup 1 can cream of mushroom soup 1 c. diced celery 1/4 c. diced onion 1/2 c. diced green peppers (optional) 1 small can minced ripe olives (optional) 1/2 c. mayonnaise
Combine all ingredients and place in a large casserole dish. Bake for 1 hour at 325 degrees.
Preheat oven to 350 degrees F. Cook tortellini according to package directions. Drain. Combine with broccoli, cheese sauce and chicken in large bowl. Transfer to a 1 1/2 quart casserole dish. Top with bread crumbs. Bake for 25 - 35 minutes, or until bubbling and crumbs are browned. Makes 4 servings.
1 1/2 pounds skinless, boneless chicken breast meat 1 cup chicken broth 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 1/2 cups milk 3 tablespoons butter 1 onion, chopped 1 cup chopped celery 1/3 cup all-purpose flour 2 cups frozen mixed vegetables, thawed 1 tablespoon chopped fresh parsley 1/2 teaspoon dried thyme 1 (9 inch) pastry for a 9 inch single crust pie 1 egg, lightly beaten
1 In a large saucepan over medium high heat, combine the chicken meat, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
2 Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough milk to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
3 In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture. Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken, vegetables, parsley and thyme. Pour mixture into a 1 1/2 quart deep casserole dish.
4 Preheat oven to 400 degrees F (200 degrees C).
5 Roll out pastry 1 inch larger than the diameter of the casserole dish on a lightly floured surface. Cut slits in the pastry for venting air. Place pastry on top of casserole. Roll edges and cut away extra pastry; flute edges by pinching together. Reroll scraps to cut into decorative designs. Place on top of pastry. Brush pastry with beaten egg and bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.
1 sm. can boned chicken breast 1 can cream mushroom soup 1 sm. can diced green chilies - as hot as you want! 1 sm. can evaporated milk 1/2 c. grated cheddar cheese 1 onion, chopped 1 Tbl. cooking oil Frito chips
Cook onions in oil in skillet. Add soup and peppers and mix well. Add milk and chicken and cook until mixture begins to bubble. Line a 9 x 13" baking dish with Frito chips. Pour 1./2 mixture over chips and sprinkle with 1/2 cheese. Add another layer of each, ending with the cheese. Bake at 350 degrees for 30 minutes.
6 - 8 boneless chicken breasts 1 package dry ranch dip mix 1 cup fine unseasoned bread crumbs 1 cup Monterey Jack cheese, shredded 1/2 cup milk
Directions: Combine ranch dip mix, bread crumbs and cheese and toss. Dip chicken breasts in milk and then into bread crumb mixture. Place in a 13 x 9 inch baking dish and bake at 350 degrees for 40 - 45 minutes.