Chicken and Corn Casserrole

1 cup of minute rice, cooked
4 chicken breasts, boiled and diced
1 can corn, drained
1 bag tortilla chips
1 can cheddar cheese soup
1/2 cup milk
1 bag shredded cheddar cheese

Cook minute rice as directed on the box.  Cook chicken on stove in water on high for 20 minutes, or until there is no pink in the middle and dice.  Cook cheddar cheese soup with milk until smooth on the stove.

In a 9 by 12 pan, cover bottom of pan with tortilla chips.  Add diced chicken on top of chips.  Add rice on top of chicken.  Add drained corn on top of rice.  Add soup mixture and smooth over all ingredients with spoon.  Sprinkle cheddar cheese on  top of soup mixture.

Bake at 350 degrees for 15 minutes, until warm all the way through.  

Cheesy Bacon Chicken and Rice

8 slices of pre cooked bacon, diced
3 chicken breasts, boiled and diced
1 cup shredded cheese
1 large sour cream
1 can cream of chicken soup
2 cups of corn flakes, crushed
2 tbsp butter, melted
1 cup of minute rice, cooked.

In a buttered baking dish, mix together diced chicken and cooked rice.  Top with diced bacon.  In a separate bowl, mix cream of chicken, sour cream, and cheese.  Spread on top of chicken mixture.  In a separate bowl Combine corn flakes and melted butter.  Sprinkle corn flakes over soup mixture with a spoon.  Bake at 350 degrees for 30 minutes.

Chicken and Veggie Casserole

Chicken and Veggie Casserole

16 oz bag of frozen vegetables

3 chicken breasts, boiled and diced

1 cup shredded cheese

1 large sour cream

1 can cream of chicken soup

1 box stovetop stuffing

Prepare stuffing as directed on the box.  In a buttered baking dish, mix together diced chicken and vegetables.  In a separate bowl, mix cream of chicken, sour cream, and cheese.  Spread on top of chicken/veggie mixture.   Sprinkle stuffing over soup mixture.  Bake at 350 degrees for 30 minutes.

Chicken and Ham Casserole

Chicken and Ham Casserole

3 chicken breasts, boneless
6 pieces of ham
2 cups of minute rice, cooked
1 package of Ritz crackers, smashed
1 can of Cream of Chicken soup
2/3 cup of milk
2 cups of shredded cheddar cheese
1 tablespoon butter, melted

Preheat oven to 350 degrees.  Thaw chicken and boil in water on stove for 25 minutes.  Dice chicken into pieces. Prepare minute rice as directed on box.  In a buttered 9 by 13 pan,  spread out rice at the bottom.  Top with ham slices, evenly spread out.  Spread chicken pieces on top of ham.  Add mixture of Cream of Chicken soup and milk.  Sprinkle cheese over soup mixture. Add mixture of ritz cracker crumbs and melted butter.  Bake for 40 minutes.  

Chicken and Broccoli

Boil 4 to 6 chicken breasts and cool. Cut up into bite size pieces. Cook broccoli for 7 minutes. Put 1/4 can of milk into 2 cans of Cream of Chicken Soup. Put broccoli in bottom of pan, then cover with chicken and soup mixture. Add 2 cups of cooked minute rice if desired. Bake at 350 degrees for 35 minutes.

Squash Casserole

2 lbs yellow squash or zucchini
1/4 cup chopped onion
1 can Cream of Chicken soup
1 cup sour cream
1 cup shredded carrots
1 (8 oz) package stuffing mix
1/2 cup butter or margarine

In a sauce pan, cook diced squash and onion in boiling salted water for 4 to 5 minutes. Drain and combine soup and sour cream, stirring in carrots. Fold in drained squash and onions. Combine stuffing mix and butter. Spread half of stuffing mix in 12 by 7.5 baking dish. Spoon vegetables on stuffing, then add rest of stuffing mix. Bake at 350 degrees for 25 to 30 minutes.

Shepherd's Pie

1 lb hamburger
1 can tomato soup
1 can corn or beans
Mashed potatoes
Grated cheddar cheese

Brown hamburger and put in bottom of greased 9 by 13 pan. Add tomato soup on top. Add corn or bean on top of soup. Spread mashed potatoes on top and sprinkle cheese on top of potatoes. Bake at 350 degrees for 20 to 30 minutes, until warm all the way through.

Breakfast Casserole

This is Sheri Simmons's recipe:

8 eggs, slightly beaten
6 slices of cubed bread crumbs
2 cups milk
1/2 tsp salt
1 cup grated cheddar cheese
1 lb sausage, browned, crumbled, and drained

Mix all together and put in greased 9 by 13 inch pan. Refrigerate overnight. Bake 350 degrees for 35 minutes.

Leftover Turkey Surprise

This is Sheri Simmons's Recipe:

Leftover sliced turkey
Frozen broccoli spears
1 can condensed cheddar cheese soup
1/2 can milk

Mix cheese soup and milk. Arrange turkey and broccoli in a 13 inch baking dish. Pour soup mixture over top. Bake at 350 degrees for 30 minutes to 1 hour, until hot and bubbly.

Chinese Casserole

1 lb ground beef
1/2 cup raw rice
1/2 cup chopped onions
1 can cream of chicken soup
1 1/2 cup warm water
1 can cream of mushroom soup
1/2 cup rice noodles
2 tbsp soy sauce
1/8 tsp pepper

Brown beef and onions. Add soups and rinse cans with warm water. Add rice soy sauce, and pepper. Bake 350 degrees for 30 minutes, covered. Remove cover and bake 20 minutes. Sprinkles noodles on top. Bake 10 minutes.

Mock Enchilada Pie

1 1/2 lb Hamburger
1 diced onion
1 can Chili with beans
1 1/2 cup grated cheddar cheese
1 large bag corn chips

Fry hamburger and onion until done, stirring frequently. Add chili and heat. Alternate layers of meat mixture, cheese, and corn chips in greased baking dish. Top with corn chips. Bake at 350 degrees until thoroughly heated. Serves 6.

Dressing and Chicken Casserole

1 whole Chicken
1/2 cup Chopped Celery
1/2 cup Chopped Onion
6 tbsp Butter or Margarine
6 tbsp Flour
1 loaf Bread
2 1/2 cup Chicken Broth
1 can Milk
1 can Cream of Chicken Soup
Poultry Seasoning
Celery Salt

Boil the chicken: skin, bone, and cut up into bite size pieces. Saute celery and onion in butter unto soft (do not brown). Add flour and hot chicken broth. Add canned milk and cream of chicken soup. Cook until thickened. Cut up 1 loaf of bread into small pieces; season with poultry seasoning and celery salt. Put a layer of dressing in bottom of 9 by 13 inch pan. Cover with chopped chicken. Top with another layer of dressing. Pour gravy over the top. Bake at 350 degrees for 30 Minutes.

Rice and Chicken Casserole

1 1/3 cup Rice
Chicken
1 small onion
1 can cream of chicken soup
1 can water
2 tsp celery flakes
1 tbsp Parsley
Thyme
Mushrooms


Cook rice and fry chicken. Sprinkle chicken with All Spice, salt and pepper. Add onion and simmer. Add cream of chicken, water, celery flakes, thyme, mushrooms, and parsley. Add rice to chicken mixture and cover. Bake at 400- 250 degrees for 1 1/2 to 2 hours.

Chicken Casserole

3 pounds Chicken
1 pint Sour Cream
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 box of Stove Top dressing

Cook chicken for 1 hour at 350 degrees. Debone and put on bottom of 9 by 13 inch pan. Mix sour cream with soups. Place on top of chicken. Mix stove top and cook as directed on the box. Place on top of chicken and soup mixture. Cook 45 to 60 minutes at 325 degrees.

Tuna Casserole

Tuna Casserole

2 cups Egg Noodles, cooked and drained
1 can Cream of Mushroom Soup
1 (7 oz.) can Tuna Fish
Milk


Place one layer of noodles into greased one quart casserole pan. Cover with 1/2 can of tuna, adding another layer of noodles and tuna. Top with noodles. Mix mushroom soup with with one soup can full of milk and pour over noodles and tuna mixture.  Bake at 350 degrees for 30 minutes. Makes 4 servings.

Chicken & Broccoli Casserole

2 whole Chicken breasts, cooked and cubed
1 large bundle Broccoli, cooked
1 can Cream of Chicken soup
1/2 cup Milk
1/4 cup Mayonnaise
1/4 cup Miracle Whip
1 cup Grated Cheddar Cheese
2 tsp Lemon Juice

Combine soup, milk, mayonnaise, and miracle whip in saucepan. Heat, then add cheese and lemon juice. Arrange broccoli and chicken in layers in large casserole or rectangular glass pan. Pour sauce over, cover, & back at 350 degrees for 45 minutes.

Chicken and Rice Casserole

Chicken and Rice Casserole:

1 1/2 cup White Minute Rice
2 cans Chicken
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
1 (16 oz.) Sour Cream
1/2 stick Butter
1 package Ritz Crackers (Individual)

Preheat oven to 350 degrees. Spread rice on bottom of casserole dish. Spread chicken on top of rice. Mix soups and sour cream together and spread over chicken. Melt butter. Crumble crackers and mix into butter. Sprinkle cracker mixture on top. Bake for 30 minutes.

Mexican Lasagna

Mexican Lasagna:

6 Flour or Wheat Tortillas
3 cups Pico de Gallo
1 1/2 cup Shredded Cheddar Cheese
1 Onion Medium, Chopped
1 can of Black Beans
22 oz Green Chile Enchilada Sauce
1 Sour Cream
3 Boneless Skinless Chicken Breasts


Cook chicken and cube. In a bowl, mix Enchilada sauce with sour cream. In a 9 by 13 pan, add a small layer of sauce mixture and spread evenly. Then lay flat two of the tortillas. On top of the tortillas, sprinkle half of pico de gallo, cheese, black beans, and onions. Cover with two more tortillas, then repeat salsa and cheese mixture. Add final two tortillas and cover with remaining enchilada sauce. Sprinkle cheese on the top. Preheat oven to 350 degrees and back for 30 minutes or until hot. Serves 4- 6.