You can easily double or triple any of these recipes.

Chicken Casserole Del Sol Mix together:
2 cans cream of chicken soup ( undiluted)
1 cup mayonanaise,
2 tsp. lemon juice,
1/2 to 3-4 tsp. curry powder

In large bowl mix:
4 cups cooked chicken, cubed (2 whole cooked chicken breasts)
1 pkg. ( 16oz) frozen mixed vegetables
(combination of broccoli, carrots, peppers & mushrooms)
1 small can water chestnuts, drained & sliced.

Vegetables do not have to be thawed. Mix all together with the sauce.
Put into casserole.

Spread over top:
1 cup grated mild cheddar cheese,
and over all:
mixture of
2 cups cornflake crumbs
1/3 cup melted butter
2 tsp. minced fresh parsely.

Bake at 350 degrees for 30-45 minutes until bubbly. Can be assembled ahead of
time ( even a day) and refrigerated but must be brought to room temperature before baking. Can also be frozen, uncooked. Serves 12.

Note: for very large crowd, it is easier to cook a couple of turkeys and cut them up,
rather than poaching the chicken breasts. We found that two whole breasts of chicken were needed to serve 12.
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Chicken or Turkey Tetrazzini
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Chicken or Turkey Tetrazzini
16 oz. pkg. spaghetti
1/4 c. butter, melted
3 c. cubed cooked turkey/chicken
2 (4 oz) cans sliced mushrooms, drained
4 oz. jar diced pimiento, drained
1/4 c. chopped celery
1/4 c. diced green pepper
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. flour
1/3 c. dry sherry
2 c. chicken broth (canned is fine)
1 c. half-and-half (light cream)
1/8 tsp. garlic powder
1/2 c. grated Parmesan cheese
1/2 tsp. seasoned salt (opt)
2 1/4 oz. pkg. sliced almonds, toasted (opt)
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Cook spaghetti according to directions; drain. Place in large bowl, add melted
butter, tossing gently to mix. Add turkey and next 7 ingredients; toss gently.
Combine flour & sherry in medium bowl, beating well with a wire whisk. Add
broth, half-andhalf, and garlic powder; stir well. Pour over spaghetti mixture;
stir gently. Spoon into 13" x 9" x 2" baking dish. Sprinkle evenly with cheese,
seasoned salt & almonds (Cover and refrigerate until time to bake, a couple
of hours or overnight) and bake at 350 for 45 minutes. Remove cover,
and bake an additional 10-12 minutes or until hot and bubbly. 8-10 servings.
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(To freeze, cut into individual servings. Wrap in plastic wrap and then
put in zip-top freezer bags. Hope you like it, it's the best I've ever tried.)

Chicken & Green Chili Casserole

Serves 24
10 cups diced cooked chicken
10 cups chopped celery
2 bunches green onions with tops sliced
2 cans (4 ounces each) chopped green chilies
1 can (5 3/4 ounces) pitted ripe olives
drained and sliced
2 cups slivered almonds
5 cups (20 ounces) shredded cheddar cheese divided
2 cups mayonnaise
2 cups (16 ounces) sour cream
5 cups crushed potato chips

Combine the first 6 ingredients. Add 2 cups cheese. Mix mayonnaise and sour
cream; add to chicken mixture and toss. Spoon into two greased 13 x 9 inch x
2 inch baking dishes. If making ahead, cover and store in
refridgerator. When ready to bake, sprinkle with chips. Top with remaining cheese.
Bake uncovered at 350 degrees for 20 to 25 minutes or until hot.
Yield 24 servings.


Chicken & Mushroom Casserole serves 18

36 chicken thighs
salt, pepper and paprika
3/4 cup butter or margarine
3/4 lb. sliced mushrooms
6 green onion, sliced thin
1/4 cup all purpose flour
1-1/2 cups chicken broth
6 Tbsp. sherry
3 sprigs rosemary or 1/2 tsp. dried crumbled.

Sprinkle chicken pieces with salt, pepper and paprika. Over medium heat
brown chicken in half the butter 15 minutes; transfer to a shallow baking pan, arranging meat in a
single layer. Add remaining butter to frying pan and sauté mushrooms and green onions until limp and
lightly browned and liquid evaporates. Sprinkle flour over mushrooms and stir in chicken broth, sherry
and rosemary. Cook until thickened, then pour over chicken.
(At this point you can cover and chill the casserole.)

Cover and bake at 350' for 1 hour. If refrigerated, 1 hour and 20 minutes. 18 servings. Sherried Chicken in Patti Shells This recipe doubles, triples and freezes well. 1/2 cup diced White Onion
2 cans (10-1/2 oz. each) chicken broth
4 medium Carrots, sliced 1/2" thick
1 medium head fresh broccoli florets
8 ounces canned sliced mushrooms
6 tablespoons butter or margarine
1/3 cup all-purpose flour
1 teaspoon dried tarragon
1/4 cup Sherry
1/2 cup heavy cream
dash of salt & pepper
2 cups cooked, cubed chicken (sauté chicken in butter to brown)
8 Pepperidge Farm Pastry Shells (cooked according to package directions)

Place onions and 1 can chicken broth in large pot. Over medium heat, bring to slow boil and cook 10 minutes. Add carrots and broccoli,
cook for 20 minutes. Stir in mushrooms, remove from heat
and let stand until needed.

In heavy saucepan, melt butter over low heat. Stir in flour and cook for 1 minute (do not brown).
Add remaining can of chicken broth, tarragon, and sherry. Cook over medium
heat, stirring until mixture thickens, 7 to 10 minutes. Add cream, salt, and pepper, blend well.
Set aside. Drain cooked vegetables and place in greased 1-1/2 quart casserole. Add
chicken cubes and sauce; mix thoroughly.
Cook mixture covered, in 350 degree oven for 40 minutes.

Remove casserole from oven and spoon mixture into and around pastry shells. Chicken & Rice Casserole ---
1/2 c. butter or margarine
1 1/2 c. raw rice (Uncle Ben's is best)
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 1/2 c. chicken broth
4 c. boiled, boned, cut-up chicken or turkey
cornflake crumbs
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Put butter in 2 1/2 quart casserole and melt. Mix all other ingredients together and stir in butter. Top with cornflake crumbs. Bake at 275 degrees
for 2 hours. You can fix this
ahead of time and freeze. This freezes well. Make 2 or 3 at a time to have on hand.
(I think I would add some frozen peas for color) Chicken Divan ---
2 (10 oz.) pkg. frozen
broccoli, cooked
1/2 tsp. Worcestershire sauce
2 Tbsp. dry sherry
2 Tbsp. chopped onion
6 Tbsp. flour
1 c. shredded Parmesan
6 Tbsp. butter
1/2 c. cream
4 tsp. mustard (or to taste)
2 c. cooked chicken
3 c. chicken broth
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Place broccoli in bottom of 3 quart casserole. Place chicken on top.
In saucepan melt butter. Add flour; cook until thick. Add chicken stock, cream, Worcestershire sauce, cheese, mustard, onion and sherry.
Stir until cheese melts. Pour over broccoli and chicken. Refrigerate or freeze.
When ready to serve, return to room temperature; bake at 400 degrees
for 25 to 30 minutes. Before serving, dash with sherry.
Great dish to prepare ahead of time and freeze.
Yields 12 to 16 large servings.