No-Peek Chicken Casserole

Preparation time: 15 minutes
Serves: 6

Ingredients:

6 boneless, skinless chicken breasts 2 cans cream of mushroom soup 1 ½ soup cans of water 2 cups uncooked rice 1 package onion soup mix (dry)

Instructions:

Mix all ingredients except chicken and onion soup mix. Put in a 9x12 baking dish sprayed with non-stick cooking spray. Place raw chicken on top of mixtures. Sprinkle the package of onion soup mix on top. Cover tightly with foil and bake in a 300° oven for 2 hours without opening. Remove foil and cook for 30 minutes more.

Enchilada Casserole

Serves: 6

Ingredients:

1.5 pounds of hamburger 1 small onion, chopped 1 can cheddar cheese soup 2 cans cream of mushroom soup 1/4 cup milk 1/2 can mild enchilada sauce 1 large bag Fritos Corn Chips, crushed 2 cups grated cheese

Instructions:

Brown hamburger and onions. Add soups, milk and enchilada sauce. Cover bottom of 9x13 baking dish with 1/2 of corn chips and spoon meat mixture on top. Cover with the other 1/2 of the corn chips and top with grated cheese. Bake at 350° until cheese melts. Great served with picante sauce.

Chicken Casserole

From the kitchen of: Gerri Borughman, KY - Feb '81
Serves: 6

Ingredients:

1 1/2 can cream of mushroom soup 2 cups chicken broth 3/4 cup water 1 1/2 stick butter 6 cups stuffing. dry 2 cans french style green beans, drained 5 cups cubed chicken

Instructions:

Mix soup and broth. Set aside. Melt butter in water and add dry dressing. Cover bottom of greased 9x13 baking dish with 2/3 of the stuffing mixture. Add drained green beans as a second layer to pan. Mix chicken and almonds. Place over green beans as the 3rd layer. Add the rest of the dressing mixture as topping. Pour soup and broth mixture over the top. Bake uncovered at 350° for 30-40 minutes.

Chicken and Rice Casserole

From the kitchen of: Rachel Hubbard
Serves: 6

Ingredients:

6 chicken breast 1 small can cream of chicken soup 1 small can cream of celery soup 1 ½ cups milk 2 cups uncooked rice season salt

Instructions:

Place chicken breast in 9x13 baking dish. Mix other ingredients together except the season salt. Sprinkle the top with the season salt. Bake at 350° for 1 ½ hours. May also bake in the crockpot.

Curry Chicken Casserole

Curry Chicken Casserole
Diane Peterson

Prepare ahead:
1 C. (6 oz.) uncooked rice - follow instructions to fully cook
2 C. cooked cubed chicken (cooked with herbs/salt for good flavor)
1/4 C. chopped unsalted cashews (optional)

Cook until soft and golden in butter in a skillet:
1/2 C. chopped onion
1/2 C. chopper celery
1 T. finely chopped carrot
2 T. frozen peas
Stir into vegetables in the skillet and cook until hot:
1 can mushroom soup
1/2 C. sour cream
1/2 t. curry powder
1/2 C. chicken broth

Remove from stove and gently add:
cooked rice
cubed chicken

Turn all into a buttered casserole (9x13) and bake uncovered 350 degrees for 35 minutes.

Serves 6