Category: Main Dishes

Filling

1 frying chicken
1 can cream of chicken soup
1 can cream of celery soup
2 cup chicken broth
1 can mixed vegetables, drained
Salt and pepper

Cook and debone fryer.  Place chicken chunks in large casserole dish  Bring soups, broth, and vegetable to boil.  Add Salt and pepper,  Pour over chicken and let set 45 minutes or longer.

Crust

1 stick margarine
1 cup self rising flour
1 cup buttermilk

Melt margarine; add flour and buttermilk.  Mix and pour over chicken mixture.  Bake at 400 degrees until crust is brown.

6 chicken breasts, boneless and skinless
1 jar apricot or apricot-pineapple preserves
2 tablespoons lemon juice concentrate
¼ cup soy sauce
½ teaspoon ginger
¼ teaspoon mace
Dash salt

Place all ingedients into slow cooker on low for 4 hours.  Serve over cooked rice.

3 cans cream of chicken soup
1 small can green chilies, diced
2 cans Swanson Chicken Breast
1 cup milk
1 bad Doritos chips
1 (16 ounce) package cheddar cheese, shredded

In a large pot, combine coup, chilies, chicken, and milk.  Cook until warm.  Layer chips, cheese, ad the soup mixture in a 9” x 13” baking dish.  Bake at 350 degrees until heated through and cheese is melted.

3 chicken breasts
½ cup flour
1 teaspoon salt
½ teaspoon pepper
3 tablespoons olive oil
½ medium yellow onion
1 clove garlic, minced
1 (20 ounce) jar tomato sauce
3 medium zucchini, chopped

Dust chicken with flour, salt, and pepper.  Saute in olive oil until cooled.  Shred chicken into small to medium pieces.  Put chicken back into pan adding, onion, garlic, tomato sauce, and zucchini.  Simmer covered for about 20 minutes.  Continue simmering for additional 10 minutes uncovered.

1 can cream of mushroom soup
1 can cream of chicken soup
½ can tomatoes (Rotel) with green chilies
1 dozen flour tortillas, broken in pieces
1 frying chicken, cooked and deboned
1 onion, chopped
2 cups cheddar cheese, grated

Blends soups, tomatoes and broth in blender.  Alternate layers of tortillas, chicken, onion, cheese and soup mixture in large, greased, ovenproof bow.  Ending with cheese.  Bake at 350 degrees for 1 hour.  I never can use all the tortillas,  I stand some up edgewise on top.  Looks pretty when browned.  6 servings.

1 can artichoke hearts in water, drained
3/4 cup mayonnaise
1 dash garlic powder
3/4 cup Parmeasan cheese, grated*
4 chicken breast halves, boneless, skinless

Preheat oven to 375 degrees. Chop artichoke hearts and combine with mayonnaise, garlic powder and cheese in bowl; mix well. Place chicken in an 11″x7″x2″ greased baking dish; cover with artichoke mixture and bake uncovered for 30-35 minutes, or until chicken juices are clear. Serves 4.

Note: I like to cut up the chicken if i need it to bake quickly. *We have found it is tasty even without cheese.

2 pie crusts
1/2 cup frozen carrots, sliced
2 cups chicken, cooked and cubed
1 1/2 cups onion, diced
1 tablespooon fresh parsely, chopped
1/2 cup corn, canned or frozen
1/2 cup celery, cut up
1 cup cream of chicken soup
1 cup sour cream
1 cup chicken broth
Salt and pepper

Place one crust in the bottom of an 8″x8″ or 9″x9″ baking dish. Mix all other ingredients and place in dish. Place second crust over the top. Bake at 350 degrees for 35-45 minutes until crust is golden brown. You can use one crust on top if you don’t want that much pie crust. You can buy pre-made, folded crusts, they work well.

Note: My daughter-in-law has made this for us a couple of times and we just love it.

1 fryer, chicken, cooked & deboned
|1/2 stalk celery
1 bell pepper
1/2 pound onion
1 large package spaghetti
1 can mushrooms
1/2 (32 ounce) can tomato juice
Sprinkle of chili powder

Cook chicken in enough water to cover, save broth. Debone and cut up chicken. Saute onion, pepper and celery. Cook spaghetti in chicken broth. When tender, add sauteed ingredients, chicken, mushrooms, tomato juice, and chili powder. Bring to a boil. Server with a salad and french bread.

4 cups cooked fowl, diced
2 cups cooked rice
2 teaspoons onion, chopped
2 teaspoons salt
2 (8 ounce) cans water chestnuts
2 cups celery, diced
1 1/2 cups mayonnaise
2 teaspoons lemon juice
2 (10 1/4 ounce) cans cream of hicken soup (undiluted)

Toss above together and spread in a 9’x13′ pan.

Topping

1 1/2 sticks margarine
2 cups almonds, sliced
2 cups whole corn flakes

Melt margarine; add almonds and cornflakes. Spoon over casserole. Bake at 350 degrees. This is good with tossed salad and cresent rolls. Cranberry relish also adds its own spark.

1 medium onion, chopped
1 green pepper, chopped
2 tablespoons butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 chicken, cooked and cut into small pieces
2 cups cheddar cheese, grated
1 (8 ounce) pakage spaghetti, cooked according to package
Dash of garli powder

Saute onion and green pepper in butter. In large saucepan heat soups unitl dissolved; add onion and pper mixture, chopped chicken, cheese, cooked spaghetti and garlic. Mix well, pour into 2 quart casserole dish. Bake at 350 degrees for 30 minutes.

Note: I cook the spaghetti in chicken broth. In our family, when all the ingredients are added, “it’s ready to eat”. It never makes it to the oven. Great with garlic toast and green salad.