Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenPoultry - Chicken Casserole - Baked Chicken Salad
Famous Authors (View All Authors)
Poultry - Chicken Casserole -  Baked Chicken Salad Post by :maurypb Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2964

Click below to download : Poultry - Chicken Casserole - Baked Chicken Salad (Format : PDF)

Poultry - Chicken Casserole - Baked Chicken Salad

4 cups cubed, cooked chicken
8 oz. very fine noodles, cooked and drained
2 ( 10 1/2 oz.) cans condensed chicken noodle soup (do not dilute)
1 cup chopped celery
1/4 cup finely chopped onions
1/4-1/2 tsp. garlic powder (to taste)
6 hard cooked eggs, chopped
3/4 to 1 cup mayonnaise

Preheat oven to 350 degrees F.

Mix all ingredients and put in a 9 x 13 inch pan or other casserole dish. Top with crushed potato chips. Bake at 350 degrees 30-45 minutes, or until hot and bubbly.

Note: The soup should not be diluted. Because there is enough sodium in the soup plus the salt on the chips, there is no need to add extra salt.
If you like this book please share to your friends :

Poultry - Chicken Casserole -  Baked Chicken Salad By Becky Poultry - Chicken Casserole - Baked Chicken Salad By Becky

Poultry - Chicken Casserole -  Baked Chicken Salad By Becky
2 to 2 1/2 c. diced, cooked chicken breast meat 1 c. diced celery 1 tsp. minced green onion 1/2 c. chopped almonds or pecans 2 chopped, hard-boiled eggs 1/2 tsp. salt 1 Tbsp. lemon juice 1/4 tsp. Worcestershire sauce 1/4 tsp. pepper 3/4 c. mayonnaise 2 c. crushed potato chips Cream Sauce: 4 Tbsp. flour 4 Tbsp. butter or oleo 1 c. chicken broth Make cream sauce. Add the chicken breast meat, celery, minced green onion, almonds, eggs, salt, lemon juice, Worcestershire sauce, pepper and mayonnaise and mix thoroughly. Line baking dish with 1 cup crushed potato chips. Pour in

Poultry - Au Gratin Chicken Bake Poultry - Au Gratin Chicken Bake

Poultry - Au Gratin Chicken Bake
2 cups chopped cooked chicken or turkey 1 (10 3/4 ounce) can condensed cream of celery soup 1 (8 ounce) can water chestnuts, drained, sliced 4 ounces spaghetti cooked, drained 1 cup (4 ounces) shredded Kraft Sharp Natural Cheddar Cheese®1/2 cup Parmesan cheese, plus extra for garnish 1/2 cup milk 2 tablespoons chopped pimento Preheat oven to 350° F.Combine chicken, soup, water, chestnuts, spaghetti, 1/2 cup cheddar cheese, 1/2 cup Parmesan cheese, milk and pimiento; mix lightly. Spoon into 1 1/2 quart casserole. Bake for 45 minutes. Top with remaining cheddar cheese and additional Parmesan cheese; continue baking until cheddar