Chicken and Macaroni Casserole

Chicken and Macaroni Casserole

1 ½ cups macaroni, uncooked

2 cups cooked chicken, cubed

1 lb American cheese, grated or cubed

2 cans of milk, use soup can to measure

3 hard cooked eggs, chopped

1 small green pepper, chopped 

1 small bottle of pimento

Mix and let stand over night. Bake for 1 ½ hours at 350˚.

Chicken Dressing Casserole – Kathryn Christensen

Chicken Dressing Casserole – Kathryn Christensen

4 chicken breasts, cooked and cubed

1 twin pack of Stove Top Stuffing

1 can cream of chicken soup

1 8 oz. container sour cream

Make ½ dressing as directed, substituting chicken broth for water. Spread over bottom of 9 x 13 casserole dish. Spread cut up chicken over dressing. Mix soup and sour cream together and spread over chicken. Continue layering with the ½ of dressing and the rest of the chicken. Top with a layer of soup and sour cream mixture. Bake 20 minutes at 350˚. 

Broccoli or other vegetables can be added just before soup and sour cream.

Chicken and Rice Casserole – Annette Baird Sandberg

Chicken and Rice Casserole – Annette Baird

2 2/3 cups celery, diced

2 2/3 cup cooked rice

2 Tlb. onion

1 Tlb lemon juice

1 can evaporated milk

1 ½ cups real mayonnaise

2 cans cream of mushroom soup

Mix all together and place in a 9 x 13, greased casserole dish. Cover with crushed potato chips. Bake at 350˚ for 1 hour. 

Tuna Crisp – Kenna Christensen

Tuna Crisp – Kenna Christensen

1 can tuna fish

1 cup wide egg noodles

2 Tlb Pimiento, optional

1 can cream of mushroom soup

4 oz potato chips

Cook noodles in salted, boiling water until tender, and drain. Stir in tuna (drained), pimiento, and mushroom soup. Reserve enough large potato chips to top. Crush remaining chips and cover bottom of 1 ½ quart casserole dish. Add tuna mixture. Top with whole potato chips. Bake at 350˚ just long enough to heat thoroughly and crisp potato chips on the top. 

Note: for company, use cooked chicken instead of tuna, and add one can of mushrooms, sliced. THIS CRACKED ME (Annette) UP!!!!

Tuna Macaroni Casserole – Kathryn Christensen

Tuna Macaroni Casserole – Kathryn Christensen

4 oz. small shell macaroni

1 can cream of celery soup

1/3 cup milk

¼ cup mayonnaise or salad dressing

½ tea. dry mustard

1 cup shredded American cheese

1- 6 ½ oz. can tuna

¼ cup chopped pimento

¼ cup fine dry bread crumbs

1 Tlb butter, melted

½ tea. paprika

Cook macaroni and mix together, except bread crumbs, butter and paprika. Mix bread crumbs and butter, spread on top of casserole, Sprinkle on paprika. Bake uncovered at 350˚ for 45-50 minutes. And then 7 minutes on high in the microwave. 

Chicken Cashew Casserole

Chicken Cashew Casserole

1 ½ cup chopped celery

1/3 to ½  cup chopped green pepper

2 – 3 cups diced, cooked chicken

1 can mushroom soup mixed with ½ cup milk

1 Tlb butter

½ cup chopped onion

1 can mushrooms

1 cup cashews

1 can Chinese noodles

Salt and pepper to taste

Layer baking dish with celery, onion, and green pepper. Pour melted butter over the mixture. Put mushrooms and chicken and cashews on top. Salt and pepper and add noodles for crispness and serve. Bake uncovered at 350˚ for 20 minutes or until hot.