
My ex husband and I used to bake this Chicken Casserole, but it has been years. Any suggestions on one?
I am friends with his current girlfriend, but I don’t want to ask. It was mostly his dish. Chicken, cheese, I think it had rice in it but I’m not sure… And broccoli. And bake it…. But I don’t know what else or how long to cook it or anything. =/ It was delicious though… Help?
I’ve made this by adding the meat from a rotisserie chicken, chopped up, to the ingredients. And the juice in the little black container the chicken comes in! SO GOOD!
BROCCOLI & TWO CHEESES CASSEROLE
This is the best broccoli casserole that I’v ever eaten. The two types of cheese really make it superb!
2 small bags or one family-size bag broccoli pieces
1 large onion, cut into big pieces
2 cans cream of mushroom soup
1 bag each, shredded mild cheddar and monterrey jack {size opt}
1 sleeve ritz crackers, crushed
1/2 cup melted butter
Boil broccoli and onions together until tender, Drain. In large bowl add broccoli and onions, both cans of soup and both bags of cheese. Mix well. Pour into large casserole dish. In separate bowl, combine crushed crackers and melted butter. Mix until cumbly. Spread over broccoli and bake at 350ºF until cracker crumbs are golden brown.
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Unforgettable Chicken Casserole
3 cups chopped deli-roasted chicken (or other cooked, diced chicken meat)
2 cups finely chopped celery
1 cup (4 ounces) grated Cheddar cheese
1/2 cup slivered almonds
1/2 cup light sour cream
1/2 cup light mayonaisse
1 can reduced-sodium cream of chicken soup
1 (4-ounce) can water chestnuts, drained and chopped
1½ cups French fried onion rings
Stir together first 8 ingredients in a large bowl. Spoon into a lightly greased 11×7” baking dish.
Bake at 350ºF for 40 minutes; sprinkle onion rings evenly over top. Bake 5 more minutes or until bubbly around edges. Let stand 10 minutes before serving. Makes 6 to 8 servings.
–Southern Living, Dec. 2004
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**Look at the Chicken Casserole option towards the end!** It may be what you are looking for!
Invent Your Own Casserole
1 (8 oz) carton sour cream
1 cup milk
1 cup water
1 teaspoon salt
1 teaspoon pepper
CHOOSE ONE FROM EACH CATEGORY:
SAUCE MAKERS:
1 (10 3/4 oz) can cream of mushroom soup, undiluted
1 (10 3/4 oz) can cream of celery soup, undiluted
1 (10 3/4 oz) can cream of chicken soup, undiluted
1 (10 3/4 oz) can Cheddar cheese soup, undiluted
2 (14 1/2 oz) cans Italian-style diced tomatoes, undrained
CHOOSE ONE FISH/MEAT/POULTRY:
2 (6 oz) cans solid white tuna, drained and flaked
2 cups chopped cooked chicken
2 cups chopped cooked ham
2 cups chopped cooked turkey
1 pound ground beef, browned and drained
CHOOSE ONE PASTA/RICE:
2 cups uncooked elbow macaroni
1 cup uncooked rice
4 cups uncooked wide egg noodles
3 cups uncooked medium shells
CHOOSE ONE FROZEN VEGETABLE:
1 (10 oz) pkg frozen chopped spinach, thawed
1 (10 oz) pkg frozen cut broccoli
1 (10 oz) pkg frozen Italian green beans
1 (10 oz) pkg frozen English peas
1 (16 oz) pkg frozen sliced yellow squash
1 (10 oz) pkg frozen whole kernel corn
CHOOSE ONE OR MORE EXTRAS (OPTIONAL):
1 (3 oz) can sliced mushrooms, drained
1/4 cup sliced ripe olives
1/4 cup chopped bell pepper
1/4 cup chopped onion
1/4 cup chopped celery
2 garlic cloves, minced
1 (4.5 oz) can chopped green chiles
1 (1 1/4 oz) envelope taco seasoning mix
TOPPINGS:
1/2 cup (2 ounces) shredded mozzarella cheese
1/2 cup (2 ounces) shredded Swiss cheese
1/2 cup grated Parmesan cheese
1/2 cup fine, dry breadcrumbs
Combine 1 (8 oz) carton sour cream, 1 cup milk, 1 cup water, 1 teaspoon salt and 1 teaspoon pepper with Sauce Maker (omit sour cream and milk when using tomatoes). Stir in Pasta/Rice, Frozen Vegetable, Fish/Meat/Poultry, and if desired, Extras.
Spoon casserole mixture into a lightly greased 13- x 9- x 2-inch baking dish; sprinkle with your choice of toppings.
Cover and bake casserole at 350º for 1 hour and 10 minutes; uncover and bake 10 additional minutes.
**Chicken Casserole**: Cream of chicken soup, broccoli, rice, chicken, Parmesan cheese, and breadcrumbs.
Ham Casserole: Cream of celery soup, Italian green beans, wide egg noodles, ham, garlic, and 2 portions Swiss cheese.
Turkey Casserole: Italian-style diced tomatoes, spinach, medium pasta shells, turkey, onion, garlic, mozzarella cheese, adn breadcrumbs.
Vegetarian Casserole: Italian-style diced tomatoes, yellow squash, rice, olives, 4 portions celery, 4 portions bell pepper, garlic, parmesan cheese, and breadcrumbs.
Yield: 6 servings
–Southern Living, NOVEMBER 1996
Breakfast Casserole
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