Mom Moms Chicken Casserole Food

MOM'S CHICKEN CASSEROLE

Steps:

• Mix soups and meat, mayonnaise and mushrooms in a saucepan.
• Heat thoroughly, but do not boil.
• Butter a 9 x 13 casserole dish.
• Layer in this order: noodles, broccoli, cheese, and meat.
• Sprinkle the top with almonds.
• Bake at 350 40-45 minutes.

MOM'S CHICKEN CASSEROLE

Steps:

• Combine the chicken, pimento, chili powder, green pepper, onion, celery, mushrooms, mushroom soup, chicken broth and 2-1/2 cups cheddar cheese in a caserole dish.
• Sprinkle the top of the casserole with the remaining 1 cup cheese.
• Bake in 350 oven for 1 hour.

ALMOST LIKE MOM'S CHICKEN CASSEROLE

Steps:

• Heat oven to 350.
• Combine all in an 8 x 8 pan and bake, covered, about 45 minutes. Make sure to stir half way through!
• Remove foil and bake 10-15 minutes more, long enough to let remaining liquid soak inches.

MOM'S CHICKEN

Steps:

• In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
• Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
• Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.

MOM'S HAMBURGER CHICKEN NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Spray 5 quart, oven proof dutch oven with non-stick spray.
• Crumble ground beef into dutch oven, add chopped onion and salt and pepper.
• Brown ground beef and drain grease well.
• Return ground beef to dutch oven.
• Stir in soup, water and rice.
• Cover and bake for 30 minutes.
• May need to remove lid at end of baking time and bake for an additional 10 minutes to absorb liquid.
• If doubling this recipe to serve a crowd, brown the beef and onion and seasoning, and place in large roaster sprayed with non-stick cooking spray.
• Recipe as posted serves 8.

MOM'S CHICKEN AND RICE CASSEROLE

Steps:

• Sprinkle a layer of uncooked rice at the bottom of a baking dish.
• Wash and cut up whole chicken (or use whatever pieces you like -- a pack of thighs would be suitable.
• Slice onion and celery stalks and toss these with some baby carrots over the rice.
• Season the veggies with salt and pepper.
• Place the chicken over the veggies and season with salt, pepper, garlic powder, and paprika.
• Add water, cover tightly and bake about an hour at about 375.

MOM'S CHICKEN TORTILLA CASSEROLE

Steps:

• Cover chicken breasts with water, add 1/2 tsp salt, bring to a boil. Turn down to simmer and cook for 20-40 minutes (depending on the thickness) until white in center. Reserve 8 oz broth. Cool chicken and cut into small cubes.
• Preheat oven to 350 degrees. Lightly grease 9" X 13" casserole dish.
• Cut tortillas into 1" square pieces, set aside.
• Grate cheese, set aside.
• Mix broth, soup, milk or sour cream, chilies, olives, onion, cilantro and remaining salt. Set mixture aside.
• Layer into pan as follows: half the tortilla squares, half chicken, almost half broth mixture, remainder of tortilla squares, remainder of chicken, remainder of broth mixture. Top with cheese.
• Okay to refrigerate overnight at this point, or even freeze for a week.
• Bake at 350 degrees for 60 minutes or until bubbly in center.