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Hi Judy, WOW, did you ever open up a broad spectrum of recipes. I only have 100's. I'll share a few. I usually combine several recipes with all my favorite ingredients and make it up as I go along. The only downside to my method is I "wind-up" with 'tons' and freeze some! As a result I'll share some accurate recipes with you and you can be your own judge!
CHICKEN CASSEROLE
1 pkg. crackers, crumbled
1 stick (1/2 cup) butter, melted
3 cups chopped cooked chicken
1 (10 3/4 oz.) can condensed cream mushroom soup
1 (10 3/4 oz.) can condensed cream chicken soup
1 (8 oz.) carton sour cream
3 cups cooked rice
In a skillet, brown cracker crumbs in melted butter.
Put rice in casserole dish.
Stir together cooked chicken, (undiluted) soups and sour cream. Cover rice with chicken mixture. Cover the top with cracker crumbs.
Bake at 350 degrees F for 30 minutes.
WILD RICE CHICKEN SUPREME
1 (6-oz.) pkg. Uncle Ben's Long Grain & Wild Rice Mix
1/4 cup (1/2 stick) butter
1/3 cup chopped onion
1/3 cup flour, 1 tsp
salt & dash of pepper
1 cup half-and-half
1 cup chicken broth
2 cups chopped cooked chicken
1/3 cup chopped pimento
1/3 cup chopped fresh parsley
1/4 cup chopped almonds
1/3 cup mushrooms
Prepare rice according to pkg. directions.
Melt butter in large sauce pan. Add onion and cook over low heat until tender. Stir in flour, salt and pepper. Gradually stir in half-and-half and chicken broth. Stir constantly until thickened.
Stir in chicken, pimento, parsley, almonds and cooked rice. Place in a 2 quart casserole.
Bake uncovered at 425 degrees F for 30 minutes.
Now, Dear Judy these are 2 basic recipes and I have plenty more! I have got to run, but here are some basic ingredients that you can work with:
Add any of the following to a basic recipe and adjust the soup, sour cream, mayonnaise, and liquid accordingly. Rule of thumb is equal parts chicken and rice if not very many additives are included.
- Broccoli
- Water chestnuts
- Pecans
- Grated cheddar cheese
- Chopped green and/or red bell pepper
- Cheddar cheese soup along with cream of mushroom or cream of chicken soup
- Substitute cream of celery soup an/or herb cream of chicken soup
- Chopped celery
- Commercial canned fried onion rings (for topping)
- Add mayonnaise in addition to sour cream
- May use 3 oz. Cream cheese with sour cream
The additions are endless. You just have to keep in mind that you need enough moist ingredients to compare with the solid or dry ones. I have probably totally confused you and I apologize in advance before I get a "flaming" message as to what in the world I was trying to tell you? But bottom line is, start with cooked chicken (my suggestion, because you get the broth from cooking it. You can cook a whole chicken with some celery stalks, onion, garlic, carrots, parsley and bay leaves, and/or poultry seasoning.) Strain chicken and debone removing all spices, herbs and vegetables. Reserve broth for casserole. Or canned chicken is ok in a time frame factor.
Good luck and I sincerely hope I didn't confuse you. If you as well as some other friends at work are trying to put a recipe together, maybe everyone can put in their favorite "memory" of an ingredient and you all can create a recipe to share with all of us! Good Luck and Have Fun! Happy Creating and Cooking! :-)
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