Chicken & Broccoli Casserole

By Jana Brown

• 6 chicken breast halves
• 1 onion, chopped
• 1/2 tsp salt
• Cook together in skillet until chicken is done and onions are tender.
• 2 1/2 lbs broccoli
• Steam broccoli until crisp and tender (not overdone).
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 c mayonnaise
• 1 tsp lemon juice

In a sprayed 9x13 pan put the chicken then broccoli and then the sauce over the broccoli. Put cheese on top of sauce and cover with tinfoil.
Bake for 45 minutes at 350 while covered and then an extra 15 minutes uncovered.
Serve with rice or noodles.

Viva La Chicken Tortilla Casserole

By Rufio

• 4 chicken breasts, boiled
• 1 onion, grated
• 1 can (10 oz) cream of mushroom
• 1 can (10 oz) cream of celery
• 1 c sour cream
• 1 can (7 oz) green chilies
• 1/2 tsp garlic salt
  • Combine all above ingredients.
• 1 pkg (7 oz) tortilla chips, or more
• 1 c sliced olives
• 8 oz grated cheddar cheese
• 8 oz grated monterey jack cheese

Make 2 layers in a 9x13 pan by starting with tortilla chips followed by soup mixture and top soup mixture with olives and cheese.
Chill overnight or make in the morning to cook for dinner so tortilla chips can soften a little.
Bake for 60 minutes at 350 degrees.

Chicken And Wild Rice Casserole

By Market Street

• 2 boxes (6 oz) Uncle Ben’s Wild Rice
• 1 stick butter
• 1 large onion, chopped
• 1 c slivered almonds
• 2/3 c flour
• 1 tsp Creole seasoning
• 4 c chicken broth
• 1 can evaporated milk
• 1 jar (4 oz) diced pimento
• 2 cans canned chicken

Cook rice according to package directions, omitting the butter. Meanwhile, melt the butter in a large heavy pan that can go in the oven (if you don’t have one, at the end put in a buttered 4 quart casserole baking dish) over medium heat. Add onion and almonds and cook until almonds begin to brown lightly, about 4 minutes, stirring often. Stir in flour and Creole seasoning and blend well. Add broth and canned milk and mix well. Cook and stir until thickened and bubbly, about 5 minutes.
Remove from heat and stir in pimento, chicken, and rice. Bled well and spoon into a buttered 2-quart casserole baking dish. Bake for 40 minutes at 375 degrees, or until heated through.

Chicken Tostada Upside Down Bake

Found online somewhere

• 2 Tbs olive oil
• 1 medium onion, finely chopped
• 2 cloves fresh garlic, minced
• 4 small or 3 large boneless skinless chicken breasts, shredded and lightly seasoned with salt and pepper
• 1 can diced tomatoes, fire roasted is great with this recipe
• 1 can corn, drained
• 1 can black beans, drained
• 1 can black olives, chopped
• 1 packet ranch dressing seasoning packet
• 1 1/2 Tbs ground cumin
• pinch of salt and pepper
• 1/2 c fresh chopped cilantro
• 1 can Pillsbury Crescent Rolls, in the sheet form if possible
• 1 Tbs olive oil
• 1/4 tsp garlic salt w/ parsley
• 1 c shredded cheddar cheese

Heat oil in pot over medium heat. Saute onions for 5 minutes then add in garlic; cook for an additional 1 minute. Add chicken, tomatoes, corn, black beans, olives, ranch seasoning, cumin, salt and pepper. Stir and cook for 5 minutes until heated through, then stir in cilantro. Pour into 9x13 inch sprayed pan. Place crescent roll sheet over top of chicken mixture, brush lightly with olive oil and season with garlic salt. (If you are using the regular crescent rolls, unroll and press perforations together with finger then place over chicken). Bake for 20 minutes at 350 degrees. Top with cheese and bake for an additional 15-18 min or until cheese is melted and dough is cooked through. Remove and let cool for 10 minutes before serving. Serve with shredded lettuce and sour cream if desired.

Broccoli Casserole

By Wanda Petropolis

• 2 pkgs frozen chopped broccoli, thawed
• 2 cans (small) cream of celery soup
• 2 c minute rice
• 1 jar (8 oz) Cheeze Whiz
• 3/4 c chopped onion
• 3/4 c chopped celery (optional)
• 1 stick margarine, melted

Combine all ingredients and place in a 9x13 pan.
Bake for 1 hour at 325 degrees.

Breakfast Taters

By Jana Brown

• 1 pkg (26 oz) OreIdaho country style tater tots
• 8 eggs, beaten
• 1 Tbs mustard
• 1/4 c water
• 1 c milk
• 1 onion, finely chopped
• 2 c chopped ham
• Mix together and put in a greased 9x13 pan. Bake for 40 minutes at 350 degrees.
• Top with grated cheese

Easy Tamale Casserole

By RaeLynne Guthrie

• 1 can (large) tamales, take out of paper and cut into bite sized pieces
• 1 can (large) white hominy, drained
• 1 can (large) cream of chicken
• grated cheese

Mix first 3 ingredients (I add the juice from the tamales too) and put in 9x13 baking dish. Top with cheese and bake until bubbly at 350.

Green Rice

By Sandy Johnson

• 3-4 c cooked rice
• 3-4 celery ribs
• 1 chopped onion (or several chopped green onions)
• 1 pkg chopped broccoli, cooked & drained
• 1 jar cheese whiz
• 1 can cream of mushroom soup
• 3 chicken breasts, cooked (save broth)
• slivered almonds

Sautee onions and celery until soft.

Add rice, chopped chicken, onions & celery, soup, cheese whiz, almonds, and enough broth to make it the consistency you want.

Mix well.  Salt & pepper to taste.  Pour into 9x13 pan.  Bake at 350 degrees until warm and bubbly.