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Chicken Casserole
Chicken Casserole
(From kitchen of Pres. & Sis. Kimball)
2 cups cooked rice (½ cup uncooked)
2 cups cooked chicken
1 cup chopped celery
1 can cream of mushroom soup
1 can cream of chicken soup
2 hard boiled eggs
¼ cup finely chopped onion
(Saute' in butter with celery)
Put in layers in baking dish.
Bake at 350° for 30 Min.
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# Chicken Casserole
*Recipe from the kitchen of Pres. & Sis. Kimball*
## Ingredients
- 2 cups cooked rice (1/2 cup uncooked)
- 2 cups cooked chicken
- 1 cup chopped celery
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 2 hard boiled eggs
- 1/4 cup finely chopped onion
## Instructions
1. Sauté the finely chopped onion in butter together with the chopped celery.
2. Put all ingredients in layers in a baking dish.
3. Bake at 350°F for 30 minutes.
## Editor's Notes
- **"Pres. & Sis. Kimball"** — "Pres." is an abbreviation for "President" and "Sis." for "Sister," titles consistent with LDS (Latter-day Saint) church usage. This likely refers to Spencer W. Kimball and his wife Camilla, who served as LDS Church President from 1973–1985.
- **Egg preparation** — The 2 hard boiled eggs are listed as ingredients but no instruction is given for how they are incorporated (sliced, chopped, layered whole, etc.). The instruction to layer all ingredients in the dish is assumed to include them. Readers may wish to slice or chop them before layering. -
Chicken Dish
Chicken Dish
cube 6 slices bread (crust off
place in bottom of baking dish
cover with 2 cups sliced cut up chicken
1 cup sliced celery
1 small can mushrooms
6 more slices bread cubed
Pour over all
4 eggs beat into 2 cups milk
1 cup mayonaise. Let stand over
night. Spread 1 cup cream of chicken
soup & cheese if desired. Bake 45
350 degrees minutes
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# Chicken Dish
## Ingredients
- 12 slices bread, crusts removed, cubed (divided: 6 + 6)
- 2 cups sliced/cut-up chicken
- 1 cup sliced celery
- 1 small can mushrooms
- 4 eggs
- 2 cups milk
- 1 cup mayonnaise
- 1 cup cream of chicken soup
- Cheese, if desired
## Instructions
1. Cube 6 slices of bread (crusts removed) and place in the bottom of a baking dish.
2. Cover with 2 cups of sliced, cut-up chicken.
3. Add 1 cup sliced celery and 1 small can of mushrooms.
4. Top with 6 more slices of bread, cubed.
5. Beat 4 eggs into 2 cups of milk, then stir in 1 cup of mayonnaise.
6. Pour egg mixture over all.
7. Let stand overnight.
8. Spread 1 cup of cream of chicken soup over the top; add cheese if desired.
9. Bake at 350°F for 45 minutes. -
Chicken Enchilada Casserole
Chicken Enchilada Casserole
1 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons butter
2 cups cooked chicken
chopped.
1 4 oz. can green chili
peppers, rinsed, seeded,
and chopped.
3 tablespoons butter
1/4 cup all purpose flour
1 tsp. ground coriander
seed
3/4 tsp. salt
2 1/2 cups chicken broth
1 cup dairy sour cream
1 1/2 cup shredded
montery jack cheese
12 6 inch tortillas.
In large saucepan cook
onion & green pepper in
the 2 tablespoons butter
till tender. Combine in a
bowl with chopped
chicken and green chili
peppers; set aside.
In same saucepan melt
the 3 tablespoons butter
Blend in flour, coriander,
and salt. Stir in
chicken broth all at
once; cook & stir till
thickened & bubbly. Remove
from heat; stir in sour
cream & 1/2 cup of cheese.
Stir 1/2 cup of the sauce
into chicken. Dip each
tortilla into remaining
hot sauce to soften;
fill each with about
1/4 cup of the chicken
mixture. Roll up. Arrange
rolls in a 13 x 9 x 2
inch baking dish; pour
remaining sauce
over. Sprinkle with
remaining cheese.
Bake uncovered, in
350° oven about
25 minutes or till
bubbly. Serves 6.
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# Chicken Enchilada Casserole
*Serves 6*
## Ingredients
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 2 Tbsp butter
- 2 cups cooked chicken, chopped
- 1 (4 oz.) can green chili peppers, rinsed, seeded, and chopped
- 3 Tbsp butter
- 1/4 cup all-purpose flour
- 1 tsp ground coriander seed
- 3/4 tsp salt
- 2 1/2 cups chicken broth
- 1 cup dairy sour cream
- 1 1/2 cups shredded Monterey Jack cheese
- 12 (6-inch) tortillas
## Instructions
1. In a large saucepan, cook onion and green pepper in the 2 Tbsp butter till tender.
2. Combine in a bowl with chopped chicken and green chili peppers; set aside.
3. In the same saucepan, melt the 3 Tbsp butter. Blend in flour, coriander, and salt.
4. Stir in chicken broth all at once; cook and stir till thickened and bubbly.
5. Remove from heat; stir in sour cream and 1/2 cup of the cheese.
6. Stir 1/2 cup of the sauce into the chicken mixture.
7. Dip each tortilla into the remaining hot sauce to soften; fill each with about 1/4 cup of the chicken mixture. Roll up.
8. Arrange rolls in a 13 x 9 x 2 inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese.
9. Bake uncovered in a 350° oven about 25 minutes or till bubbly. -
Chicken Jambalaya
CHICKEN JAMBALAYA
*"This is a great dish to serve at parties,"*
*relates Lynn Desjardins of Atkinson,*
*New Hampshire. "It's just as good as, if*
*not tastier than, the high-fat version.*
*And it reheats well."*
3/4 pound boneless skinless
chicken breasts, cubed
3 cups reduced-sodium
chicken broth
1-1/2 cups uncooked brown rice
4 ounces reduced-fat smoked
turkey sausage, diced
1/2 cup thinly sliced celery with
leaves
1/2 cup chopped onion
1/2 cup chopped green pepper
2 to 3 teaspoons Cajun or
Creole seasoning
1 to 2 garlic cloves, minced
1/8 teaspoon hot pepper sauce
1 bay leaf
1 can (14-1/2 ounces)
no-salt-added diced
tomatoes, undrained
In a large nonstick skillet lightly coated
with nonstick cooking spray, saute chick-
en for 2-3 minutes. Stir in the next 10
ingredients. Bring to a boil. Reduce heat;
cover and simmer for 50-60 minutes. Stir
in tomatoes; cover and simmer 10 min-
utes longer or until liquid is absorbed
and rice is tender. Remove from the
heat; let stand for 5 minutes. Discard bay
leaf. Yield: 6 servings.
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# Chicken Jambalaya
## Ingredients
- 3/4 pound boneless skinless chicken breasts, cubed
- 3 cups reduced-sodium chicken broth
- 1-1/2 cups uncooked brown rice
- 4 ounces reduced-fat smoked turkey sausage, diced
- 1/2 cup thinly sliced celery with leaves
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 2 to 3 tsp Cajun or Creole seasoning
- 1 to 2 garlic cloves, minced
- 1/8 tsp hot pepper sauce
- 1 bay leaf
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
## Instructions
1. In a large nonstick skillet lightly coated with nonstick cooking spray, saute chicken for 2–3 minutes.
2. Stir in the next 10 ingredients. Bring to a boil.
3. Reduce heat; cover and simmer for 50–60 minutes.
4. Stir in tomatoes; cover and simmer 10 minutes longer or until liquid is absorbed and rice is tender.
5. Remove from the heat; let stand for 5 minutes.
6. Discard bay leaf.
Yield: 6 servings. -
Chicken Macaroni Casserole
Chicken Macaroni Casserole Serves 4
2 cups diced chicken (cooked)
1-7 oz box elbow Macaroni uncooked
½ lb Grated chedder cheese
2 cans cream of Mushroom soup
2 cups milk - 1 tsp salt
4 hard boiled eggs
1 small onion - 1 can sliced water
chestnuts
Combine & mix all ing. in a large
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bowl, pour into large Casserole dish
and refrigerate over night. Bake at
350° for 1hr. (Good)
This and a salad makes a good meal.
Freezes well too.
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# Chicken Macaroni Casserole
Serves 4
## Ingredients
- 2 cups diced chicken (cooked)
- 1 (7 oz) box elbow macaroni, uncooked
- 1/2 lb grated cheddar cheese
- 2 cans cream of mushroom soup
- 2 cups milk
- 1 tsp salt
- 4 hard boiled eggs
- 1 small onion
- 1 can sliced water chestnuts
## Instructions
1. Combine and mix all ingredients in a large bowl.
2. Pour into a large casserole dish.
3. Refrigerate overnight.
4. Bake at 350° for 1 hour. -
Chicken Pot Pie
Chicken Pot Pie
Serves 6
Ingredients:
2 Ready-To-Bake Pie Crust
2 cups cooked, diced chicken breast
1-15 oz. can mixed vegetables, drained
1-10.75 oz. can condensed cream of
chicken soup
1/2 cup milk
Baking Instructions:
Preheat oven to 350ºF. In a bowl, combine
cooked chicken, vegetables, cream of chicken
soup and milk. Prepare one crust according to
directions for bottom of two crust pie. Place one
pie crust in baking pan and fill with mixture.
Cover with second pie crust and crimp the
edges to seal. Poke holes in the top crust. Bake
at 350ºF for 40 - 45 minutes or until crust is
golden brown.
Refrigerate any leftovers.
CAUTION: POT PIE WILL BE HOT
Card 1 Back:
[Kroger brand "Unrolled Pie Crust" packaging label — 15 OZ (425g) — back of card is the reverse side of a product label used as card stock]
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# Chicken Pot Pie
*Serves 6*
## Ingredients
- 2 Ready-To-Bake Pie Crusts
- 2 cups cooked, diced chicken breast
- 1 (15 oz.) can mixed vegetables, drained
- 1 (10.75 oz.) can condensed cream of chicken soup
- 1/2 cup milk
## Instructions
1. Preheat oven to 350°F.
2. In a bowl, combine cooked chicken, vegetables, cream of chicken soup, and milk.
3. Prepare one crust according to directions for bottom of a two-crust pie.
4. Place one pie crust in baking pan and fill with the mixture.
5. Cover with second pie crust and crimp the edges to seal.
6. Poke holes in the top crust.
7. Bake at 350°F for 40–45 minutes or until crust is golden brown.
8. Refrigerate any leftovers.
> **CAUTION: POT PIE WILL BE HOT** -
Chicken Souffle
Chicken Souffle
(serves 16)
1 - 3 lb. hen
3/4 qt. milk
6 eggs
3/4 qt. chicken stock
1 loaf white bread (1 lb.)
Salt & Pepper
Monosodium glutamate
Cook hen add celery carrots & onion.
Let chicken cool in its own juices
Pull bread into pieces taking off crust
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Soak bread in broth 1 hour
Cut meat in small pieces
Beat eggs well & add milk. Pour milk &
eggs over chicken & add to chicken
broth mixture. Season with salt,
pepper & MSG. Mix all well together
Bake in greased pan about 30 min. at
350°, allow to set few minutes then
cut for serving. Serve cut in squares
with cream of mushroom sauce.
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# Chicken Souffle
*(Serves 16)*
## Ingredients
- 1 (3 lb.) hen
- 3/4 qt. milk
- 6 eggs
- 3/4 qt. chicken stock
- 1 loaf white bread (1 lb.)
- Salt and pepper
- Monosodium glutamate (MSG)
- Celery, carrots, and onion (for cooking hen)
- Cream of mushroom sauce (for serving)
## Instructions
1. Cook hen with celery, carrots, and onion. Let chicken cool in its own juices.
2. Pull bread into pieces, taking off crust. Soak bread in broth from the hen.
3. Cut meat into small pieces.
4. Beat eggs well and add milk. Pour milk and eggs over chicken and add to chicken broth mixture.
5. Season with salt, pepper, and MSG. Mix all well together.
6. Bake in a greased pan at 350° for about 30 minutes.
7. Allow to set a few minutes, then cut for serving.
8. Serve cut in squares with cream of mushroom sauce. -
Chicken Tandoori
CHICKEN TANDOORI
8 ounces plain yogurt
2 teaspoons ground coriander
1 teaspoons ground cumin
1 teaspoon salt
Dash pepper
Dash red pepper (cayenne) or to
taste
1 to 2 tablespoons vinegar
1 egg yolk
1 small broiler-fryer, cut up (or
enough chicken pieces to satisfy
2 appetites)
Combine yogurt, coriander, cumin, salt,
pepper, red pepper, vinegar and egg yolk
for marinade. Marinating chicken down to
the bone is essential. To help this process,
chicken should be skinned and cuts made
in thick meat areas. Add chicken to mari-
nade mixture and be sure they are covered
with marinade completely. Marinate in
refrigerator for 3 to 4 days. Bake chicken
in 350-degree oven for an hour, basting
with marinade, until tender. Serves 2.
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# Chicken Tandoori
*Serves 2*
## Ingredients
- 8 oz plain yogurt
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt
- Dash pepper
- Dash red pepper (cayenne), or to taste
- 1 to 2 Tbsp vinegar
- 1 egg yolk
- 1 small broiler-fryer, cut up (or enough chicken pieces to satisfy 2 appetites)
## Instructions
1. Combine yogurt, coriander, cumin, salt, pepper, red pepper, vinegar, and egg yolk to make the marinade.
2. Skin the chicken and make cuts in the thick meat areas to help the marinade penetrate to the bone.
3. Add chicken to the marinade mixture and be sure the pieces are covered with marinade completely.
4. Marinate in the refrigerator for 3 to 4 days.
5. Bake chicken in a 350°F oven for an hour, basting with marinade, until tender. -
Chile Con Carne
Chile Con Carne (8)
2 tbsp fat 3 cups tomatoes
1 lb chopped beef 2 cups cooked kidney beans
1 onion sliced 1 cup cooked spaghetti
1 green pepper or rice
3/4 teaspoon salt
1 teaspoon chile powder
Method:
1) Melt fat in large heavy frying pan
2) add beef and cook until
partially brown. (add onion with beef)
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3) Remove seeds of green pepper and cut
into small pieces and add it to the
3 cups of tomatoes, beans, spaghetti:
4) cook 5 min
5) add meat and onion mixture to veg.
6) season with salt and chile
powder
7) cook for 10 min and serve
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# Chile Con Carne
## Ingredients
- 2 Tbsp fat
- 1 lb chopped beef
- 1 onion, sliced
- 1 green pepper
- 3 cups tomatoes
- 2 cups cooked kidney beans
- 1 cup cooked spaghetti or rice
- 3/4 tsp salt
- 1 tsp chile powder
## Instructions
1. Melt fat in large heavy frying pan.
2. Add beef and onion and cook until partially brown.
3. Remove seeds of green pepper and cut into small pieces; add to the 3 cups of tomatoes, beans, and spaghetti.
4. Cook 5 minutes.
5. Add meat and onion mixture to vegetable mixture.
6. Season with salt and chile powder.
7. Cook for 10 minutes and serve. -
Chile Sauce
Chile Sauce
Lena's 1973
1 gal. ripe Tomatoes peeled + party cooked
(Drain of most liquid for juice)
2/3 c. copped onions 2c. vinegar
1 1/2 c. white sugar 5 tsp. Salt
1 tsp. nutmeg 2 tsp. ginger
3/4 tsp Tabasco Sauce 1 tsp. cinnamon
1/2 tsp. curry powder 1 tsp. Mustard
Stir all together and boil
2 hrs. or until thick enough.
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# Chile Sauce
*Recipe from the kitchen of Lena — 1973*
## Ingredients
- 1 gallon ripe tomatoes, peeled and partly cooked (drain off most liquid for juice)
- 2/3 cup chopped onions
- 2 cups vinegar
- 1 1/2 cups white sugar
- 5 tsp salt
- 1 tsp nutmeg
- 2 tsp ginger
- 3/4 tsp Tabasco Sauce
- 1 tsp cinnamon
- 1/2 tsp curry powder
- 1 tsp mustard
## Instructions
1. Peel and partly cook tomatoes; drain off most of the liquid (reserve for juice if desired).
2. Stir all ingredients together.
3. Boil for 2 hours or until thick enough. -
Chili Chicken Casserole
Chili Chicken Casserole
1 whole Chicken
1 Bag noodles
green onions
2 cans tomato soup
1 can Cream of Chicken soup
Chili powder, salt to taste.
Boil & Bone Chicken. Boil
noodles. Combine in lg. Bowl.
Saute onions & add to mixture
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and Soup & Seasonings.
mix well. pour into 9x13 pan
& bake at 350° 35-40°
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# Chili Chicken Casserole
## Ingredients
- 1 whole chicken
- 1 bag noodles
- Green onions
- 2 cans tomato soup
- 1 can cream of chicken soup
- Chili powder, to taste
- Salt, to taste
## Instructions
1. Boil and bone the chicken.
2. Boil the noodles.
3. Combine chicken and noodles in a large bowl.
4. Sauté onions and add to mixture.
5. Add soups and seasonings.
6. Mix well.
7. Pour into a 9x13 pan and bake at 350° for 35–40 minutes. -
Chili Sauce
Chili Sauce.
12 large ripe tomatoes
2 large onions (chop & mix)
4 medium sized green peppers
2 tbs salt 1tbs ground
1 tbs sugar cinnamon
3 c vinegar,
boil 1½ hrs. stir
frequently
Mrs. Selmser recipe
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# Chili Sauce
*Recipe from the kitchen of Mrs. Selmser*
## Ingredients
- 12 large ripe tomatoes
- 2 large onions, chopped and mixed
- 4 medium-sized green peppers
- 2 Tbsp salt
- 1 Tbsp ground cinnamon
- 1 Tbsp sugar
- 3 cups vinegar
## Instructions
1. Chop tomatoes, onions, and green peppers and combine.
2. Add salt, ground cinnamon, sugar, and vinegar.
3. Boil for 1 1/2 hours, stirring frequently.