First Place Chicken Casserole Food

FIRST PLACE CHICKEN CASSEROLE

First Place Chicken Casserole image

Found this recipe in the Recipe Hall of Fame Cookbok II. I have changed it a little to what I have on hand such as turkey instead of chicken and sometimes I have used cream of mushroom and chicken soups for just the mushroom soup. I also have added garlic for our tastebuds.

Provided by mama smurf

Categories One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 -3 cups diced cooked chicken
4 hard-boiled eggs, chopped
2 cups cooked rice
1 garlic clove, minced
1 1/2 cups chopped celery
1 small onion, chopped
1 cup mayonnaise
2 (10 3/4 ounce) cans mushroom soup
1 (3 ounce) package slivered almonds
1 teaspoon salt
1 cup breadcrumbs
2 tablespoons butter

Steps:

Mix all ingredients except bread crumbs and butter. Place mixture in a greased 9 x 12-inch pan or casserole dish.
Brown bread crumbs lightly in butter. Sprinkle ove casserole; refrigerate overnight. Remove from refrigerator 1 hour before cooking.
Bake 40-45 minutes at 350 degrees.

Nutrition Facts : Calories 592.7, Fat 33.6, SaturatedFat 7.4, Cholesterol 179.7, Sodium 1341.4, Carbohydrate 50, Fiber 3.5, Sugar 5.7, Protein 24.1

EASY ONE-POT CHICKEN CASSEROLE

Easy one-pot chicken casserole image

A light and quick spring chicken and vegetable stew that can be whipped up in less than an hour

Provided by Sarah Cook

Categories Dinner, Main course

Time 55m

Number Of Ingredients 10

Ingredients

8 bone-in chicken thighs, skin pulled off and discarded
1 tbsp oil
5 spring onions, sliced
2 tbsp plain flour
2 chicken stock cubes
2 large carrots, cut into batons (no need to peel)
400g new potato, halved if large
200g frozen peas
1 tbsp grainy mustard
small handful fresh soft herbs, like parsley, chives, dill or tarragon, chopped

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.

Nutrition Facts : Calories 386 calories, Fat 9.6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7.6 grams sugar, Fiber 5.9 grams fiber, Protein 42.6 grams protein, Sodium 2.1 milligram of sodium

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