Creamy Chicken Soup

From the kitchen of: Julee Willis

Ingredients:

2 quarts boiling water 8 chicken bouillon cubes 6 cups noodles 4 cups chicken 2 cans cream of chicken soup 1 cups sour cream frozen peas (optional)

Instructions:

Boil noodles in the water with bouillon cubes for 10 minutes. Add the chicken and soup (and peas if desired). Heat thoroughly and then remove from heat. Stir in sour cream. Yields 3 quarts.

Parmesan Chicken Bake

Preparation time: 20 minutes
Serves: 6

Ingredients:

1 cup dry bread crumbs 1/2 cup grated Parmesan cheese 1/2 tsp paprika 1/2 tsp garlic salt 1/4 tsp pepper 3 pounds chicken, cut into portions 4 tbsp butters, melted

Instructions:

Combine bread crumbs, cheese, paprika, salt and pepper. Dip chicken in butter then roll in crumb mixture. Bake uncovered at 350° for 1 hour or until chicken is done. Alteration: In place of bread crumbs, use flavored croutons. May also use powdered Parmesan in place of grated cheese.

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.

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 Cacciatore

From the kitchen of: Rachel Hubbard
Serves: 6

Ingredients:

4 chicken breasts; shredded or cubed 2 small cans of cream of chicken soup 1 cup or sour cream 1 lb cooked spaghetti noodles Parmesan cheese

Instructions:

Cook chicken. Mix all ingredients except cheese. Put into 9x13 pan. Sprinkle with the cheese. Bake at 350° for 45 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