Chicken-Broccoli Casserole a la Lorrie Harris

• In 9 X 13 pan:

• 2 1/2 C Cooked diced chicken (boil in water approximately 20 min)

• 2 pkgs. cooked drained chopped broccoli

• 2 cans cream of chicken soup

• 1/3 cup mayonnaise

• 2 tablespoons lemon juice

• 1 C grated sharp cheese

• bread crumbs

• Layer broccoli and chicken in greased pan Mix soup, mayo, and juice.  Pour over chicken/broccoli .  Bake at 350 for 30 minutes.

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Chicken Italian

• 8 oz fettuccine

• 4 boneless chick breasts, cubed or strips

• 1 C. sliced mushrooms

• 1/4 C. onion, minced

• 2 TBS butter

• 1 C. Marsala wine

• 1C. heavy cream

• 1/4 tsp each salt, pepper, garlic powder

• 1/4 C. Parmesan

• 1 C. mozzarella cheese, shredded

•   sauté chicken, onions and mushrooms in 1 tsp of butter in a large skillet.  If using canned mushrooms, do not sauté, add at the same time as the wine. When chicken is tender and slightly browned, add wine.  Cover skillet and simmer until almost all of the liquid has cooked away.  Meanwhile, scald the cream and add 1 tbsp of butter, salt, pepper and garlic. Stir until blended.  In a 2 quart casserole dish (I use a lasagna pan) sprinkle fettuccine with Parmesan cheese.  Pour cream over fettuccine.  Add chicken mixture.  Sprinkle with mozzarella cheese.  Bake at 350 until cheese is bubbling and slightly browned, approximately 15 - 20 minutes.  Serves 4.

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Chicken Pie from ASF

• 4 chicken breast boneless or with bones

• 1 1/2 C broth (from boiling chicken)

• 1 can cream of chick soup

• 1 stick margarine

• 1 C bisquick

• 1 C milk

• pkg frozen peas and carrots

•  Boil chicken in salted water, then tear into bite sized pieces and lay in the pan.  Add peas and carrots.  Take 1 1/2 C broth and mix with 1 can soup.  Pour over chicken and veggies in pan.  Melt margarine and add flour and milk.  Pour over chicken evenly.  Bake uncovered at 350 for one hour.  Can put all but crust mix together one day and add crust mix and cook the next.

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 Aunt Grace's Chicken Parisian

•  Skinless Chicken breasts, 6 or more

• 1 Can cream of mushroom soup

• 1 can (3 oz) mushrooms, plus liquid

• 1 Cup dairy sour cream

• ½ cup cooking sherry or white wine

• Salt and pepper, Paprika top if wanted

•  Place breasts in baking dish, sprinkle with sat and pepper.  Combine other ingredients and blend thoroughly.  Pour over chicken and sprinkle with paprika.

• Bake in 325 oven for 45 minutes to 1 hour depending on size of chicken pieces.

• Serve with rice.

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Chicken Broccoli Curry Casserole

•  2 C diced cooked chicken

• 1 10 oz frozen broccoli, cooked

• ½ tsp. salt

• 1 can condensed cream of chicken soup

• ½ cup mayonnaise

• 2 tsp. lemon juice

• 1 tsp. curry powder

•  Place chicken and broccoli in bottom of 1 ½ qt casserole.  Sprinkle with salt.  Combine remaining ingredients and spread over top of chicken -broccoli mixture.  Bake, uncovered, 350 until bubbly hot, about 30 minutes.  Makes 4 servings

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Dollye Gnagey's Turkeyghetti

•  1 LB Box spaghetti broken into smaller pieces

• 3 Cups cut up cooked chicken

• 1 large jar diced pimentos

• 1 small chopped green pepper (optional)

• 1 large chopped onion

• 2 Cans cream of mushroom soup

• 1 LB grated cheddar cheese

• Salt and Pepper to taste

•  If the mixture seems too thick, add a little broth or milk .  Cook spaghetti as package directs, drain.  Add chicken, pimentos, green pepper and onion.  Pour in mushroom soup & broth, add salt & pepper.  Toss until all is well mixed.  Sprinkle cheese on top & bake 350 until bubbly throughout (about 30 min.)

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Chicken Parmesan

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Chicken Parmesan 2

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