Chicken and Rice Casserole
1 1/2 cups raw rice
6 boneless, skinless chicken breasts
1 can cream of celery soup
1 can cream of mushroom soup
1 can cream of chicken soup
1 stick (1/2 cup) margarine
1 soup can of water
Place rice in a large, deep casserole. Place chicken on rice. Heat the 3 cans of soup,
margarine and water together. Pour over rice and chicken. Bake, uncovered, at 275
degrees for 2 1/2 hours.
Chicken Casserole
8 chicken breasts, cooked and cubed
1 can water chestnuts, sliced thin
3 cups prepared dry bread stuffing mix
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup mayonnaise
Mix all ingredients together. Place in large ungreased casserole. Bake uncovered 1 hour
at 325 degrees.
Chicken Casserole II
1 package white and wild rice mix, cooked
4 large chicken breasts, cooked and diced
1 cup celery, finely cut
1 medium orange, chopped
2 cans water chestnuts, diced and sliced
3/4 cup mayonnaise
2 cans cream of chicken soup
Potato chips, crushed
Mix and refrigerate overnight. Top with crushed potato chips. Bake at 350 degrees for
45 minutes.
|
