Hawaiian Haystacks – Annette Baird Sandberg

Hawaiian Haystacks – Annette Baird

Rice - Cooked 

Chinese Noodles

Tomatoes, chopped

Green onions, chopped

Pineapple chunks

Lettuce, chopped

Cheese, grated

Celery, Chopped

Chicken, Diced

Carrots, shredded

Coconut

Gravy: 

1 can cream of chicken soup

½ - 1 cup sour cream

1 cup milk

Mix and add chicken and heat until warm. Serve over bed of rice, add toppings

Chicken Vegetable Stir-Fry

Chicken Vegetable Stir-Fry

¼ head cauliflower (or can use 3 carrots)

¼ cup fresh mushrooms, sliced (about 10)

1 medium onion, sliced

2 stalks celery, sliced

1 cup uncooked chicken, cubed

3 Tlb butter

1 cube bullion, chicken

½ cup water

1 medium zucchini, sliced

1 can (16 oz.) mixed Chinese vegetables

1 Tlb cornstarch

1 tea seasoned salt

Dash salt, optional

Dissolve bullion cube in water. Chop cauliflower, mushrooms, onion, celery, and zucchini. Sauté chicken and onion and mushroom in butter until chicken is browned. Add celery and cauliflower and cook for 3 minutes, stirring occasionally. Add bullion and steam for 3 minutes. Meanwhile, drain canned Chinese vegetables and reserve liquid. To this liquid, add the cornstarch. Push vegetables to the side of the skillet and add zucchini and steam for 1 ½ minutes. Add liquid to vegetables and stir until thickened. Add seasonings. Serve plain or over rice. Serves 4 - 6.

Hot Chicken Salad

Hot Chicken Salad

2 cups chicken breast, cooked and diced

1 cup celery, chopped

1 can water chestnuts, sliced

1 cup cooked rice

2 Tlb onion, chopped

1 small can mushroom pieces, drained

1 can cream of mushroom soup

¾ cup mayonnaise (not salad dressing)

1 Tlb lemon juice

½ tea salt

Mix together. Put all ingredients in 9x13 casserole dish and top with 1 cup Corn Flakes, crushed and buttered (2 Tlb butter) Bake uncovered at 350˚ for 35 minutes.

Hot Chicken Salad – Annette Baird Sandberg

Hot Chicken Salad – Annette Baird

2 cups diced chicken (turkey is good, too)

2 cups diced celery

½ cup slivered almonds

½ tea salt

1 tea grated onion

1 Tlb lemon juice

1 cup real mayonnaise

Mix together. Place in casserole dish and sprinkle grated cheese on top. Then add ½ cup crushed potato chips. Bake at 400˚ for 10 minutes. If you double this, it will fill a 9x13 inch pan. 

Cast a Spell Over Chicken

Cast a Spell Over Chicken

6 boneless, skinless chicken breasts

2 Tlb margarine, melted

½ cup grated parmesan cheese

¼ cup dry bread crumbs

1 tea each: dried oregano and parsley flakes

¼ tea each: paprika, salt and black pepper

Heat oven to 400˚. Dip chicken in margarine, coat with combined, remaining ingredients. Place in greased 9x13 casserole dish. Bake 20 – 30 minutes or until tender. Makes 6 servings. 

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˚.

Pita Chicken Salad

Pita Chicken Salad

3 cups cooked, diced chicken

1 cup grated carrots

1 cup diced celery

¾ cup whipping cream (do not whip)

1 cup mayonnaise

2 cans shoe-string potatoes or Chinese noodles

1/3 cup grated onion

Mix all ingredients except potatoes or noodles. Let set over night. Right before serving, add potatoes or noodles. Cut pitas in half and fill with chicken mixture. Pockets may open easier if heated for a few seconds in the microwave. 

Chicken Curry – Annette Baird Sandberg

Chicken Curry – Annette Baird

2 Tlb. olive oil

1 onion, chopped fine

1 can cream of mushroom soup

1 Tlb. curry

1 apple, chopped fine (cooking apple, Jonagold or Granny Smith)

1 cup cream

4 – 6 chicken breasts

Sauté onion and apple in oil for about 3 minutes. Add curry and cook 1 minute more. Stir in soup and cream.

Place chicken in baking dish and season with salt and pepper. Pour sauce over and bake uncovered at 350˚ for about 1 hour and 10 minutes.  

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 Dinner – Janet Cook

Chicken and Rice Dinner – Janet Cook

1 can cream of mushroom soup

1 ½ cans milk

¾ cup uncooked rice

1 can mushroom, including juice

1 envelope (1 ½ oz.) dehydrated onion soup mix

3-4 chicken breasts

Heat oven to 350˚. Mix mushroom soup with milk, add rice and mushrooms. And onion soup mix. Pour into a greased 9 x 13 casserole dish. Place chicken on top. Cover and bake for 1 hour. Uncover and bake for 10 – 15 minutes longer. 

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. 

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. 

Chicken and Broccoli Casserole – Annette Baird Sandberg

Chicken and Broccoli Casserole – Annette Baird

1 cup Corn Flakes 

1 Tlb butter or margarine, melted

½ cup flour

1 cup milk

2 cups chicken broth

1 cup mayonnaise

1 tea lemon juice

½ tea. curry powder

2 10 oz. pkgs frozen broccoli

2 ½ cup cubed, cooked chicken

Crush Corn Flakes into fine crumbs. Combine crumbs with melted butter. Reserve or topping. Blend flour and milk to make a smooth paste; stir in chicken broth. Cook until thickened, stirring constantly. Remove from heat. Stir in mayonnaise, lemon juice, and curry powder. 

Cook broccoli according to pkg. directions, only until tender. Drain well, Cut broccoli stalks in half; arrange in 2 quart casserole. Cover broccoli with chicken; pour on sauce. Top with buttered Corn Flake crumbs. 

Bake at 350˚ for 30 minutes or until hot and crumbs are browned. Serves 6. 

Chicken and Broccoli Casserole – Karel Medrano

Chicken and Broccoli Casserole – Karel Medrano

4 chicken breasts, cooked and cubed

1 pkg. frozen broccoli

1 can cream of chicken soup

1 cup mayonnaise

1 Tlb lemon juice

¼ - ½  tea. curry power

Grated cheese

Mix soup, mayonnaise, lemon juice, curry powder. Layer with chicken and broccoli

And cheese in casserole dish. Top with grated cheese. Bake at 350˚ for 30 minutes. 

Easy Chicken pot pie

Easy Chicken pot pie

1 1/3  cups frozen mixed vegetables, thawed

1 cup cut-up, cooked chicken

1 can cream of mushroom soup

1 cup Bisquick 

½ cup milk

1 egg

Heat oven to 400˚. Mix vegetables, chicken and soup in un-greased, 9 inch pie plate. Stir remain ingredients with fokr until blended. Pout into pie plate. Bake 30 minutes or until golden brown. Makes 6 serving

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. 

Chicken Crescents -Tracy Christensen

Chicken Crescents -Tracy Christensen

3 oz. cream cheese

2 Tlb margarine

2 Tlb milk

1 Tlb chives

1 Tlb pimento

¼ tea salt 

1/8 tea. pepper

2 cups cooked chicken, cubed or shredded

Bread crumbs

Crescents in a can or Bisquick rolled into squares. 

Place chicken mixture onto dough squares, fold into triangles and pinch edges closed. Bake at 350˚ 25 minutes.