300 Chicken Recipes
CHICKEN CASSEROLE
2 c. chicken, cooked and cut into small pieces
1/4 lb. egg noodles
1 can cream of chicken soup
4 c. Stove Top Stuffing mix
1 stick butter, melted
1/2 c. milk
Butter 1 1/2-quart casserole dish. Cook noodles according to package, drain and pour
into dish. Top with cooked chicken and chicken soup. Mix butter with stuffing mix and
put on top of soup. Pour milk over the top of casserole. Bake at 350 degrees for 25
minutes. Serves 4 to 6.
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CHICKEN CASSEROLE
1 (1 0 oz.) box Wheat Thins, crushed
2 c. chicken, cooked and diced
1 (15 oz.) can asparagus, cut spears
1 (8 oz.) can water chestnuts, sliced
2 cans cream of chicken soup
1 c. Hellmann's mayonnaise
1 c. cheddar cheese, grated
1 stick butter or margarine
Combine soup and mayonnaise. Place 1/2 of crushed Wheat Thins in the bottom of a
9" x 13" greased baking dish. Place 1/2 of the soup and mayonnaise mixture, then
asparagus, mushrooms, diced chicken, water chestnuts and cheddar cheese. Top with
remaining soup and mayonnaise mixture.
Melt butter and combine with remaining Wheat Thins. Sprinkle evenly over casserole.
Bake at 350 degrees for 35 to 40 minutes, or until hot and bubbly around the edges.
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