wilkes

Chicken Casserole

1/2 cup butter, melted

1/2 package pepperridge farms cornbread stuffing mix

1/2 package pepperridge farms herb stuffing mix

1 small onion, chopped

1 can cream of mushroom or celery soup

1 can cream of chicken soup

1 whole chicken or 4 large chicken breast halves (bone in)

2 cans chicken stock (saved from cooked chicken)

Boil chicken and debone, save broth.

Preheat oven to 325 degrees and grease 9x13 pan.

Mix stuffing, onion, and melted butter together in large bowl.

Layer some stuffing mixture into pan, then layer of chicken.

Mix 1 can of soup with a can of broth.

Pour over the layer of chicken.

Repeat layer of stuffing, and chicken.

Mix the other can of soup with 1 can of broth.

Pour over chicken.

Sprinkle a small amount of stuffing on top of dish.

Bake at 325 degrees for 45-1 hour

Here's one I make for my son when he comes to visit. I always send home with him the frozen remainders in Glad Freezer Containers and usually have enough for 6 containers plus what he eats while he is home.

Chicken and Rice

Ingredients for rice base

2 cups Comet Rice
2 tbsp smart balance margarine
1/2 tsp salt
4 cups cold water

Combine above ingredients in thick bottomed pot and bring to a boil,
Lower heat to 2, Stir and cover with tight lid
Do not remove lid for 15 minutes
Remove lid and stir rice until separated and not sticking to bottom of pan. Cover and remove from heat.


Boil 4 large chicken breasts in enough water to cover. Cover pot while cooking. Cook until tender, usually about 30 minutes. Remove chicken and remove skin and bones. Shred or dice chicken. I like to shred it..

Reserve chicken water. You should have about 1-1/2 cups. To this whisk 1 package Pioneer Gravy mix and bring to a boil.
Add 1/2 cup evaporated milk. This will be your gravy base.

Add shredded chicken back to gravy base along with
1 can cream of mushroom soup

Combine the following in microwavable bowl:

1 large rib celery, de-stringed and thinly sliced on the bias
1/4 cup each, cooked green peas cubed or shredded carrots, and a scant 1/4 cup corn.
1/2 tsp each, table salt and ground black pepper.

Mix the vegetables into the shredded chicken and gravy.
Mix all of the rice to this mixture. Stir well. This will thicken as it sets.

Again, this freezes beautifully and can be thawed in refrigerator or in microwave at low thaw temperature setting (4 on my microwave.)

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A quick crust if you need one is a premixed Double Pet Pie Crust.
I wouldn't try to use the Bisquik pour and bake "Impossible Crust" or you will end up with a pone of chicken and rice cake.

HEY :) Would appreciate a really good chicken casserole recipe. . any ideas? Thanks in advance