3 chicken casseroles
Baked Chicken and Rice 6 chicken breasts 1 cup white rice uncooked 3 cups water 2 10 3/4-ounce cans cream of chicken soup 2 stalks celery, cut up 1 tablespoon parsley, dried salt & black pepper to taste You can use up to 6 chicken breasts, or you can use just a few chicken tenders, whatever you want to eat. Put chicken in 9x13 pan; mix soup and water in large bowl. Add rice, celery, parsley, and salt and pepper to taste. Pour over chicken in pan. Cover tightly with foil. Bake at 325 for 2 hours. **** Broccoli Chicken Casserole So easy to make. make two and freeze one for later! 2 Packages Frozen Chopped Broccoli -- 10 ounce packages 2 cans Cream of Chicken Soup -- 10 3/4 ounce cans 2 cups Diced Cooked Chicken or Turkey 8 ounce Package Cornbread Stuffing Mix 1/2 cup Parmesan Cheese Cook the broccoli in a large saucepan with boiling salted water until tender. Drain and layer in the bottom of a shallow 12 x 17 inch baking dish. Heat the soup and combine with the chicken (Do not dilute the soup). Layer over the broccoli. Prepare the stuffing according to package directions. Place 3 cups of the prepared stuffing over the top of the casserole. Sprinkle with Parmesan Cheese. Bake in a 350 degree oven for 30 minutes. **** chicken biskit casserole Money Saver Pot Pie 1 2/3 cup frozen vegetables, thawed or 1 (15-oz) can mixed vegetables, drained 1 cup cooked chicken, beef, or pork, diced 1 (10-oz) can condensed cream soup or 1 1/2 cup gravy 1 cup biscuit mix 1/2 cup milk 1 egg In a medium bowl, mix vegetables, meat, and soup or gravy until moistened. Spread into a greased pie plate or casserole dish. In a small bowl, whisk the biscuit mix, milk, and egg until smooth. Pour over vegetable mixture. Bake at 400°F. for 30 minutes (425°F in high altitudes). Smiles from the LR --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
