Chicken & Rice Casserole
Layered Chicken Casserole
Layered Casserole
Busy Day Chicken Rice Casserole
Creamy Ham Casserole
Ham and Chicken Casserole
Stroganoff Casserole
French Green Bean Casserole
Easy Day Before Casserole
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Chicken & Rice Casserole
1/2 c. butter or margarine
1 1/2 c. raw rice (Uncle Ben's is best)
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 1/2 c. chicken broth
4 c. boiled, boned, cut-up chicken or turkey
cornflake crumbs
Put butter in 2 1/2 quart casserole and melt. Mix all other ingredients together and stir in butter. Top with cornflake crumbs. Bake at 275 degrees for 2 hours. You can fix this
ahead of time and freeze. This freezes well. Make 2 or 3 at a time to have on hand.
(I think I would add some frozen peas for color)
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LAYERED CHICKEN CASSEROLE
1 package (10 oz.) frozen chopped broccoli, partially thawed and drained
1 cup shredded Swiss cheese (about 4 oz.)
1 pound boneless, skinless chicken breasts
1 envelope Lipton Recipe Secrets Onion or Golden Onion Soup Mix
1 cup Bisquick®
1 cup milk
2 eggs
Preheat oven to 375°.
In lightly greased 2-quart shallow casserole, layer broccoli, then cheese. Arrange chicken breasts in one layer over cheese. In blender, process onion recipe soup mix, Bisquick® , milk and eggs 10 seconds or until smooth. Pour into casserole. Bake uncovered 45 minutes or until chicken is done. Makes about 4 servings.
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Layered Casserole
" The taste will remind you of beef stroganoff with the added flavor of tomato sauce. Must be made a day ahead of serving, or may be frozen. Use your choice of pasta shapes! "
Ingredients
8 ounces fresh pasta
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1/2 cup shredded Cheddar cheese
6 green onions, thinly sliced
1 1/2 pounds browned and drained ground beef
2 (8 ounce) cans tomato sauce
1 tablespoon white sugar
2 tablespoons shredded Cheddar cheese
Directions
1 In a large pot of boiling salted water cook pasta until al dente. Drain well.
2 In a greased 13x9 inch casserole dish layer the cooked and drained pasta noodles on the bottom.
3 In a medium size bowl combine the sour cream, cream cheese, shredded Cheddar cheese, and chopped green onions. Spread mixture over cooked pasta in baking dish.
4 In a small bowl combine the sugar, tomato sauce, and cooked ground beef. Layer this on top of the sour cream mixture in the baking dish. Sprinkle with additional shredded Cheddar cheese, if desired.
5 Refrigerate casserole overnight. Remove from refrigerator one hour before baking.
6 Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Allow to stand 10 to 15 minutes before serving.
7 If freezing casserole, allow to come to room temperature for one hour before baking.
Makes 8 to 10 servings
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Busy Day Chicken Rice Casserole
Ingredients:
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 cup water
1 cup uncooked long grain rice (not instant)
1 (4.5 ounce) can mushrooms, well drained
garlic powder to taste
black pepper to taste
1 (1 ounce) envelope dry onion soup mix
6 to 8 chicken pieces
Directions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl combine the mushroom soup, celery soup, water, rice, mushrooms, garlic powder and black pepper. Mix all together. Pour mixture into a 9x13 inch baking dish and spread on bottom.
3. Lay chicken pieces over soup mixture and sprinkle dry onion soup mix over all. Cover tightly with aluminum foil and bake in the preheated oven for 1 to 1 1/2 hours or until chicken is cooked through and no longer pink inside.
Makes 6 to 8 servings
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Creamy Ham Casserole
Chunks of smoky ham, florets of cauliflower (or broccoli), and mushrooms in a smooth creamy sauce flavored with cheddar. Serve on rice for a complete meal.
3 cups cauliflower florets, bite-sized
4 Tbsp butter or margarine
1/3 cup flour
2 cups milk
4 oz cheddar cheese, diced
1/2 cup sour cream
3 cups ham cubes (1/2" cubes)
4 oz can of mushrooms
Steam cauliflower until tender (don't overcook) and rinse with cold water. Melt butter in a large saucepan and stir in the flour until smooth. Add the milk slowly, stirring constantly. Cook and stir until mixture thickens. Add the cheese and sour cream and continue cooking until cheese is melting, stirring constantly. Add ham, mushrooms and cauliflower.
To freeze, cool and seal in plastic freezer bags in family sized portions. To serve, place in a casserole dish and heat (in oven or microwave) until bubbling. Serve over hot cooked rice.
Yield: 6 - 8 servings.
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Ham and Chicken Casserole
2 c. cooked chicken, diced
1 c. cooked ham, diced
2 Tbsp. butter
1 bunch scallions, chopped
1 green pepper, chopped
1/2 lb. fresh mushrooms
8 oz. medium noodles
8 oz. sour cream
1 tsp. salt
1/4 tsp. garlic salt
1 c. pitted large ripe olives, halved
4 oz. pimentos, chopped (or finely chopped red pepper)
1 can artichoke hearts, drained and quartered
grated Parmesan cheese
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Sauté scallions, green pepper and mushrooms in butter. Cook noodles in chicken broth. Combine noodles with all ingredients except parmesan. Bake in buttered 3 quart
casserole, sprinkle with Parmesan, at 325 degrees for 45 minutes covered,
15 minutes uncovered. Serves 8 for dinner, more for lunch.
Can prepare several days ahead and refrigerate, or even earlier and freeze.
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Stroganoff Casserole
Make this one but don't bake it 'til you are ready to eat....just freeze and then take it
out and bake it. If you bake it frozen it will need more time though...but it is good.
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12 oz wide egg noodles -- cooked and drained
1 lb lean ground beef
1 small onion -- chopped
1 bell pepper -- chopped
2 ribs celery -- chopped
1/2 cup dry red wine
1 (6 oz) can tomato paste
1 (4 oz) can sliced mushrooms -- drained
1/2 tsp oregano
1 (8 oz) carton sour cream
1 (12 oz) container small curd cottage cheese
1 tsp garlic salt
2 cups (8 oz) shredded mozzarella cheese
1/2 cup Parmesan cheese -- divided
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Brown beef, drain and return to skillet. Stir in onion, bell pepper, and celery.
Cook covered, over med-high heat, stirring occasionally, 15 min or till veggies are tender.
Stir in wine and next 3 ingredients.; set aside. Stir together sour cream, cottage cheese,
and garlic salt. Add noodles, tossing to coat.
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Spread half the noodles in a lightly greased 13x9" baking dish. Top with half the
meat mixture, 1 cup mozzarella, and 1/4 cup Parmesan. Repeat with remaining
noodles and meat. Bake, covered, at 350 for 20 min.
Sprinkle with remaining cheeses, and bake, uncovered, 10 min.
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French Green Bean Casserole
1 large onion, thinly sliced
3/4 stick margarine
1 bag or 2 boxes frozen French cut green beans
1 can bean sprouts
1 can water chestnuts
1 can mushroom soup
1 can French fried onion rings
2 c. sharp, grated Cheddar cheese
Sauté onion in margarine. Cook beans by directions.
Drain beans, bean sprouts, water chestnuts; mix well with soup and onions.
Pour mixture into greased 9 x 13-inch baking dish and cover with grated cheese,
then onion rings. Bake at 350 degrees for 35 minutes.
NOTE: This can be made a day ahead or frozen a week ahead,
adding cheese and onion rings when ready to bake.
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Easy Day Before Casserole
7 oz. macaroni (uncooked)
1 can celery soup
1 can mushroom soup
1 small jar pimentos (optional)
4 oz. mushroom pieces
1 small onion, chopped
2 c. milk
1/2 lb Velveeta cheese diced
1/4 c. green pepper diced
2 c. ham, chicken or turkey, cooked and chopped
1 can water chestnuts, sliced
Combine all ingredients. Place in buttered 3 quart or 9x13 inch pan.
Refrigerate overnight or freeze.
Remove from refrigerator 1 hour before baking.
If frozen, thaw before baking.
Preheat oven to 350. Bake one hour, serves 8.
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