Need a good chicken casserole recipe??

My mom used to make a chicken casserole and I know I loved it, but I can't remember the ingredients! I only remember that she topped the casserole with Special K cereal..or maybe was it potato chips?? Any ideas or other good recipes?Need a good chicken casserole recipe??
Crunchy Chicken Casserole


Prepare this in advance, place it in the oven and relax while it cooks. It's a delicious way to use left-over chicken and rice. A good potluck or family casserole, as children love it!


CASSEROLE


2-3 cups cooked chicken, chopped


1/2 cup chopped celery


2 tablespoons chopped onions


1/2 cup low-fat mayonnaise or mayonnaise


1/2 cup low-fat sour cream or sour cream


1/4 cup egg substitute or 1 whole egg


1 (8 ounce) can sliced water chestnuts, chopped


2 cups cooked rice (white, brown, wild, or mixture)


1 can 98% fat-free cream of chicken soup, undiluted


1/2 teaspoon salt (optional)


1/2 teaspoon pepper


TOPPING


1 cup crushed corn flakes


5-6 servings 1 two quart casserole





1. Preheat oven to 350 degrees.


2. Spray 2-quart casserole with non-stick cooking spray.


3. Mix all casserole ingredients together and spoon into casserole.


4. Bake 25-30 minutes.


5. Sprinkle cornflakes on top.


6. Spray top with non-stick cooking spray.


7. Return casserole to oven and cook an additional 10-15 minutes until casserole is bubbling hot and topping is lightly browned.


8. VARIATIONS: Add any of the following to the casserole before baking: 16 oz.


9. can peas and carrots, 4 ounce jar sliced mushrooms, 1/4 cup diced red bell pepper, 2 tsp, basil, 2 tsp.


10. Italian seasoning, or 1/2 tsp.


11. garlic powdeNeed a good chicken casserole recipe??
Uncle Bens Chicken Supreme is my favorite.





1 box Uncle Ben's long grain and wild rice (original flavor)


2 cups cooked cubed chicken


1 15oz can of chicken broth


1 cup of half and half


1/4 cup flour


2 tbs. butter


1/2 cup of slivered almonds





Make the rice according to the box directions. Melt the butter in pan and add the flour. Mix well. Add the broth and cream and mix well. Add the chicken and almonds then pour everything into the rice and mix well. Put in a greased 2 quart casserole dish and bake for 25 minutes at 350.





It is the BEST!
Chicken Pot Pie my family loves this one!!!!





Filling


1/2 lb chicken meat (diced into 1/2-inch cubes)


1/2 cup carrots (diced into 1/2-inch cubes)


1/2 cup green peas


1/2 cup mixed vegetables (your preference of type or just add more carrot or peas)


1 large potato (peeled and diced into 1/2-inch cubes)


2 tablespoons cornstarch (or to desired texture)


1 teaspoon salt (or to taste)


2 chicken bouillon cubes (or 1 can chicken stock)


3 cups water (or to desired texture)


Crust


3 cups flour


2/3 cup vegetable shortening (cold)


1/2 cup butter (cold)


1 teaspoon salt (or to taste)


1/2 teaspoon garlic powder (optional)


1 teaspoon dried onion flakes (optional) or onion powder (optional)


4 ice cubes


2 tablespoons virgin olive oil


1/4 cup whole milk





Filling:.


Mix water, bouillion cubes, salt, and potato in a sauce pan and boil over medium heat until the potatoes just start to soften.


Add vegetables to the pan and boil an additional 5 minutes or so, then reduce heat to simmer and very gradually stir in corn starch. Gauge starch until mixture has a medium gravy texture or as you would desire for pie filling.


Finally, add meat and simmer without stirring while you make the crust. Either add water or corn starch to adjust texture if necessary.


Crust:.


In a large mixing bowl, blend flour, salt, and garlic/onion (if used). Dice vegetable shortening and butter to small pieces and distribute evenly in flour. Either cut in or with an electric mixer, mix shortening and butter into flour to obtain a flaky granular mixture.


With a large spoon, break ice cubes in your hand and distribute the chips throughout the flour mixture. Blend ice in until fully incorporated and melted into the flour.


Split the mixture into 2 sections sufficient to make a crust and covering. Flour a flat surface and roll sections with a floured rolling pin until good size for pie pan and cover. For a nice touch, slice the cover section into 1'; strips to make a weave or criss-cross patterned top.


Preheat oven to 350掳F.


Lightly grease a pie tin (or dish) and form the pie crust into the tin, leaving loose edges all the way around the tin. Rub the olive oil inside the entire crust as it sits in the tin.


Recheck the consistency of the filling and adjust as necessary. Pour the filling into the pie crust, leaving enough room to add the covering.


Lay a full covering (or weave strips) of crust across the top of the pie. Pinch the edges where the upper and lower crust meet to form a seal all the way around the pie. Once sealed, trim excess crust to edge of pie tin. Knife holes into the crust cover to relieve pressure during cooking.


Brush milk thoroughlly and generously across entire upper crust of pie, then place in oven. Cook for about 30 minutes or until crust is golden brown.
INGREDIENTS:


2 cups chopped, cooked chicken meat


1 cup cooked white rice


1 (10.75 ounce) can condensed cream of chicken soup


2/3 cup mayonnaise


2 tablespoons grated onion


1/2 cup chopped celery


1 (8 ounce) can sliced water chestnuts


1 tablespoon lemon juice


1/2 cup shredded sharp Cheddar cheese


2 cups crushed potato chips


1/4 cup water


salt and pepper to taste





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DIRECTIONS:


Preheat oven to 400 degrees F (200 degrees C).


In a large bowl combine the chicken, rice, soup, mayonnaise, onion, celery, water chestnuts, lemon juice, water, salt and pepper. Mix well. Spread this mixture into a lightly greased 9x13 inch baking dish. Cover with cheese, then potato chips. Bake in the preheated oven for 20 to 25 minutes or until the potato chips are lightly browned.
PENNSYLVANIA POULTRY CASSEROLE





2 c. cut up cooked chicken or turkey


1 c. cream of chicken soup (10 1/2 oz.)


1 c. cooked rice


1 c. diced celery


3/4 c. mayonnaise


1 tsp. lemon juice


1 tsp. minced onion


1/2 tsp. salt


3 hard cooked eggs


1 c. crushed corn flake cereal


2 tbsp. butter





Heat oven to 375 degrees; mix all ingredients except eggs and butter in ungreased 1 1/2 quart casserole dish. Slice eggs over top. Mix cereal and butter; sprinkle over eggs. Bake for 25-30 minutes or until topping is golden brown. Serves 5.
I just made this the other night. OOOOOOOOOOOHHHHHHHHHH SO good!!!! It has cream cheese in it. We omitted the diced tomatoes though. Goodluck!!





Creamy Rice, Chicken %26amp; Spinach Dinner





Prep Time: 10 min


Total Time: 25 min


Makes: 4 servings, 1-1/2 cups each








1/4 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing


1 lb. boneless skinless chicken breasts, cut into thick strips


1-1/2 cups fat-free reduced-sodium chicken broth


2 cups MINUTE Brown Rice, uncooked


4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed


1 pkg. (8 oz.) baby or torn spinach leaves (8 cups packed leaves)


1 medium tomato, chopped (about 1 cup)


2 Tbsp. KRAFT 100% Grated Parmesan Cheese











HEAT dressing in large deep skillet on medium-high heat. Add chicken; cook 3 min. Add broth; bring to boil. Stir in rice; return to boil. Cover. Reduce heat to medium; simmer 5 min.


STIR Neufchatel cheese into rice mixture until melted. Add spinach (skillet will be full); cover. Cook 1 min. or until spinach is wilted. Stir rice mixture gently to mix in spinach. Cover.


REMOVE from heat; let stand 5 min. Stir in tomatoes; sprinkle with Parmesan cheese.














KRAFT KITCHENS TIPS








Make it Easy


Purchase bagged pre-washed fresh baby spinach in your produce section.





Substitute


Prepare as directed, using KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing.
chicken is for wimps.....have a possum casserole and dont put no damn chips on it
Ritzy Chicken Casserole





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2 sleeves Ritz crackers


1 can cream of chicken soup, or cream of mushroom


1 carton sour cream, (8 ounces)


1/2 to 1 cup chicken broth


4 to 6 boneless chicken breasts, cooked


4 ounces margarine, melted





Crumble one sleeve of Ritz crackers in the bottom of a 2 to 2 1/2-quart casserole dish. Drizzle 1/2 of the melted margarine over the crackers. Mix chicken with soup, sour cream, and broth. Pour over crackers. Crush the remaining sleeve of crackers over the chicken mixture. Drizzle the remaining melted margarine over the crackers.





Bake at 300 degrees for 30 to 45 minutes.


Serves 6.
TOO EASY CHICKEN %26amp; RICE CASSEROLE





1 10 oz. package of saffron yellow Spanish rice (Vigo)


1 10 oz. can of canned premium chicken in water


1 can cream of chicken or cream of mushroom soup


1/2 cup milk


paprika


*optional: onions


**optional: fried fried onions


**optional: cheese





Cook rice as directed but simmer for 15 minutes. (When combined with the other ingredients and cooked in the oven, the rice will cook more.)


Drain water from canned chicken. Combine soup and chicken in bowl.





Add cooked rice to soup and chicken. Stir in 1/2 cup of milk, more or less, depending on consistency desired.





Cook uncovered in a casserole dish at 350 degrees for about 20 minutes. No need to grease the dish.