Chicken Casserole Olsen Food

CHICKEN CASSEROLE OLSEN

Steps:

• Combine 4 cups crumbled corn bread, 1/4 cup chopped green pepper, 1/4 cup chopped onion, and 1/4 cup chopped celery; mix well. Place half of this mixture in a 2 quart baking dish. Spread 1 1/2 cups chopped cooked chicken over corn bread layer. Combine 1 can condensed cream of chicken soup and 1 1/2 cups chicken broth; pour over chicken. Place remaining corn bread mixture over chicken; press mixture down. Set aside 20 minutes, then bake at 350* for 45 minutes.

BEST EVER CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large pot, boil the chicken until tender. Cut the breasts into cubes or small pieces.
• In a large bowl, combine the chicken pieces with the water chestnuts, onion, soup, most of the crushed corn flakes and mayonnaise. Mix well.
• Pour mixture into a 9x13 inch baking dish. Sprinkle the rest of the crushed corn flakes on top of the mixture. Bake in the preheated oven for 1 hour.

EASY ONE-POT CHICKEN CASSEROLE

Steps:

• Put the kettle on. Fry 8 bone-in chicken thighs in 1 tbsp oil in a casserole dish or wide pan with a lid to quickly brown.
• Stir in the whites of 5 spring onions with 2 tbsp plain flour and 2 chicken stock cubes until the flour disappears, then gradually stir in 750ml hot water from the kettle.
• Throw in 2 large carrots, in batons and 400g new potatoes, bring to a simmer. Cover and cook for 20 mins.
• Take off the lid and simmer for 15 mins more, then throw in 200g peas for another 5 mins.
• Season, stir in 1 tbsp grainy mustard, the green spring onion bits, a small handful of fresh soft herbs and some seasoning.