Chicken Casserole

Ingredients

• can cream of chicken soup
• can cream of mushroom soup
• can cream of celery soup
• 1 soup can of water
• 1.5 cups of rice (not instant)
• 1 small onion
• chicken- as many pieces as desired
• 1 stick of margarine

Method

1. 1

   Mix all but last 2 ingredients together and place in large casserole.

2. 2

   Submerge chicken halfway into mixture.

3. 3

   Place margarine, salt and pepper on top and bake at 350 degrees for 2 hours.

Nutrition per serving

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 20. The excerpt below is the record exactly as published.

CHICKEN CASSEROLE 4 Tksp. butter 4 Tbsp. minced onion 2/3 cups chopped green pepper cups chopped celery 1 cup cooked réee cups diced cooked chicken Tbsp. lemon juice tsp. salt. cup mayonnaise cup toasted almonds 1% cups grated cheese 14 cups crushed potato chips Wm BO PR L& dO Saute onions, peppers and celery in butter until tender, Stir in chicken, lemon juice and salt. Cover and place over low heat until hot, Remove and stir in rice, mayonnaise and almonds. Top with cheese and potato chips. Toast until brown, about 5 minutes- Mrs. James C. Dillon 99 CASSEROLES CHICKEN CASSEROLE chicken breasts stewed and removed from bone can mushroom soup-diluted with 1 can chicken broth can celery soup. diluted with 1 can chicken broth cup rice uncooked pkg. corn bread stuffing stick margarine Pee ee Mix stuffing with margarine. Arrange ¥% of stuffing mix in bottom of casserole dish. Place % of chicken on top,pour over celery soup. Sprinkle 1 cup of rice over chicken. Then the rest of chicken, mushroom soup and top with remaining stuffing. Bake 45 minutes at 325 degrees. Cover with foil the first 35 minutes, then remove foil and bake the last 10 minutes uncovered. Ila Brewer CHICKEN CASSEROLE % cup onion chopped l cup celery chopped % cup green peppers 2 Tbsp.butter chopped 2 cups cooked chicken 1 can mushroom soup 1 can chicken broth l large jar pimentos 1 8 oz. pkg. spaghetti, cut up cooked and drained 4hard boiled eggs, chopped Grated cheese(8 oz. Velveeta) Saute onion, celery and pepper in butter until tender. Mix with chicken, soup, broth, pimento, spagketti and eggs. Place in large casserole. Sprinkle cheese over top. Bake for 30 or 40 minutes at 350 degrees. Serves 8 to 10 people. Mrs. Norman Highfill 100 CASSEROLES CHICKEN CASSEROLE can cream of chicken soup can cream of mushroom soup can cream of celery soup 1 soup can of water 1% cups of rice (not instant) 1 small onion chicken- as many pieces as desired 1 stick of margarine

Cook this with the app: pantry check, scaling, and the assistant.