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Full Online Book HomeLearning KitchenCasseroles - Chicken Baked Chicken Salad
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Casseroles - Chicken Baked Chicken Salad Post by :PLaboon Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2053

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

Casseroles - Chicken Baked Chicken Salad

2 cooked chicken breasts, cubed
3/4 cup mayonnaise
1 cup cooked rice
1 (10 ¾ oz) can Cream of Chicken soup
1 cup celery chopped fine
1 tablespoon lemon juice
1/2 teaspoon salt
3 hard boiled eggs, sliced
1 can water chestnuts drained and sliced

1 cup corn flakes, lightly crushed
1 cup slivered almonds
1 stick butter or margarine (1/2 cup), melted

Preheat oven to 350° F.

Combine all ingredients except corn flakes, almonds and butter or margarine in casserole.

Prepare topping: Saute corn flake crumbs and almonds in melted butter over moderate heat.

Sprinkle topping over casserole and bake in preheated 350 oven for 25 minutes.

Note: This can be made in advance and top with crumbs and almonds just before baking.
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Casseroles - Chicken Broccoli And Chicken Casserole
4-6 boneless chicken breast 2 pkgs. (10oz) frozen broccoli 2 (10 3/4 oz.) cans cream of chicken soup 3/4 cup mayonnaise 1/2 cup milk 2 tsp. lemon juice 8oz pkg. Pepperidge stuffing mix 1/4 cup melted margarineBoil chicken. Cook broccoli according to pkg. directions. Preheat oven to 350° F. Layer chicken, then broccoli. Mix soup ,milk, mayo, and lemon juice, mix well. Spread over chicken and broccoli. Add stuffing over this. Pour melted margarine on top. Bake 40 minutes at 350 degrees. Serves 6

Casseroles - Chicken Au Gratin Chicken Bake Casseroles - Chicken Au Gratin Chicken Bake

Casseroles - Chicken 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