300 Chicken Recipes
CHICKEN - BROCCOLI CASSEROLE
1 can (10 3/4 oz.) cream of mushroom soup
1 can (10 3/4 oz.) cream of celery soup
1 c. mayonnaise or milk
1 tsp. lemon juice
1 bag (20 oz.) frozen broccoli cuts (thawed & drained)
3 lb. (8 c.) cooked chicken (in sm. pieces)
1 c. shredded Cheddar cheese (4 oz.)
1 can (2.8 oz.) French fried onions
Heat oven to 350 degrees. Lightly grease 2 (2 quart) shallow baking dishes. Whisk
undiluted soups, mayonnaise and lemon juice in bowl until well blended. Place half
broccoli in bottom of each baking dish. Top with half the chicken. Pour soup mixture
over each; spread to cover; sprinkle with cheese. Bake 25-30 minutes until lightly
browned. Scatter onions over tops. Bake 5-7 minutes more. To freeze: Cool, wrap
tightly in foil and freeze up to 3 months. To reheat frozen, baked wrapped casserole 1
1/2 hours at 350 degrees. Unwrap and bake 10 minutes longer. Chapter KQ, IL
Submitted by Colleen Wise
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CHICKEN CASSEROLE
2 c. cooked diced chicken
1 can water chestnuts
1 can mushrooms
1 can cream of mushroom soup
3/4 c. mayonnaise
1 c. cooked rice
1 c. chopped celery
1/2 c. slivered almonds
1 c. crushed Ritz crackers
Mixed with 1/2 stick melted margarine
Toss all ingredients, except Ritz crackers. Place in 9 x 11 inch casserole. Sprinkle with
cracker crumbs. Bake for 45 minutes at 350 degrees. Bubbly and brown. 6-8 servings.
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