300 Chicken Recipes
CHICKEN BREAST CASSEROLE
8 chicken breast
1 can cream of chicken soup
1 tbsp. grated onion
1 tbsp. lemon juice
3 tbsp. mayonnaise
1/2 c. slivered almonds (optional)
Cook chicken breast, until tender. Remove skin and bones and cut chicken breast in
half. Mix sauce and arrange breast in a Pyrex dish. Allow room between breasts. Put
sauce on each breast separately. Just before baking put crushed potato chips or Ritz
crackers, or corn flakes on top. Bake at 400 degrees for 20 minutes.
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CHICKEN AND BROCCOLI CASSEROLE
2 c. cooked, chopped chicken
2 (10 oz.) pkgs. frozen broccoli
2 cans cream of chicken soup
3/4 c. mayonnaise
1/2 tsp. lemon juice
1/2 tsp. curry powder
1/2 c. grated cheese or more
1/2 c. Pepperidge Farm stuffing mix or more
Cook broccoli until just tender in salted water. Put in large baking dish. Place cooked,
chopped chicken over broccoli. Combine soup, lemon juice, curry and mayonnaise.
Mix well. Spread over chicken. Top with cheese.
Sprinkle with stuffing mix. Bake at 350 degrees for 25 to 30 minutes.
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