Looking for: Chicken Casserolle (Freezable) Recipe

[baseballmom94]

A friend and her family are going through a difficult time with her mother dying of cancer and I would like to bring them some type of chicken/pasta casserolle that they can either eat right away or freeze for a later date. Any thoughts on a tried and true recipe? Thank you!

[brownie12]

I'm so sorry to hear about your friend's mother. I love the Creamy Chicken and Rice casserole from CL. I'll search for the recipe and post it.

Here it is:

Creamy Chicken-and-Rice Casserole
From


1 (6.9-ounce) package one-third-less-salt chicken-flavored rice-and-vermicelli mix with chicken broth and herbs
1 tablespoon margarine
2 1/4 cups hot water
Vegetable cooking spray
1 1/2 pounds skinned, boned chicken breasts, cut into bite-sized pieces
1 cup presliced fresh mushrooms
1/2 teaspoon garlic powder
3/4 cup nonfat sour cream
1/4 teaspoon pepper
1 (10 3/4-ounce) can reduced-fat, reduced-sodium condensed cream of mushroom soup, undiluted
1/4 cup crushed multigrain crackers (about 6 crackers)
1 tablespoon margarine, melted
1/2 teaspoon poppy seeds

Cook rice mix in a large nonstick skillet according to package directions, using 1 tablespoon margarine and 2 1/4 cups hot water. Remove mixture from skillet; set aside. Wipe skillet with a paper towel.
Coat the skillet with cooking spray, and place over high heat until hot. Add chicken, mushrooms, and garlic powder; sauté 6 minutes or until chicken loses its pink color. Combine rice mixture, chicken mixture, sour cream, pepper, and soup in a bowl; stir well. Spoon mixture into a 2-quart casserole coated with cooking spray. Combine cracker crumbs, margarine, and poppy seeds; stir well, and sprinkle over chicken mixture. Bake at 350° for 35 minutes or until thoroughly heated.

Make-Ahead Tips: You can assemble the casserole ahead of time, omitting the cracker-crumb mixture; cover and chill in the refrigerator or freeze (thaw frozen casserole overnight in refrigerator). Let stand at room temperature 30 minutes; top with cracker-crumb mixture, and bake as directed.

Yield: 6 servings (serving size: 1 1/3 cups)

NUTRITION PER SERVING
CALORIES 334(18% from fat); FAT 6.8g (sat 1.6g,mono 2.2g,poly 2g); PROTEIN 32.2g; CHOLESTEROL 68mg; CALCIUM 19mg; SODIUM 687mg; FIBER 0.2g; IRON 2mg; CARBOHYDRATE 30g

Cooking Light, JANUARY 1995

[momzoo]

here are two of my favorite recipes that mught help:
* Exported from MasterCook *

Chicken Casserole

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- melted
2 cups Ritz crackers -- crushed
6 skinless boneless chicken breast halves
1 bag broccoli -- (16 ounce) frozen
2 cans cream of chicken soup
8 ounces sour cream
1 cup chicken broth

small bowl, stir together melted butter and crushed Ritz crackers.

Spread in the bottom of a greased 9 x 13" baking pan reserving 1/3 cup for
garnish.

Cook chicken until tender and done; shred over crumb layer.

Garnish with reserved 1/3 cup of buttered Ritz crackers.

Spread broccoli over chicken layer. (If using fresh broccoli, precook
until slightly tender.)

Season with salt and fresh ground pepper.

In a medium bowl, stir together soup, sour cream, and chicken broth; pour
over broccoli layer.

__________________________________________________ _______________

Chicken Macaroni ***

Recipe By :Yolande
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lbs. Cooked macaroni
1/4 cup Chopped onion
1/2 cup Chopped green pepper
2 tbsp. Butter
2 tbsp. Parsley
2 cans Cream of celery soup
14 oz. Tomato sauce
1 tsp. Dry mustard
1/2 tsp. Salt
1/2 tsp. Sweet basil
8 oz. Shredded cheese
1 1/2 cup Cooked chicken


Brown onions, green pepper and parsley. Add celery soup tomato sauce and
all the other ingredients. Add cooked chicken to the cooked macaroni, bake
covered 350 degrees 45 minutes.
You can substitute for cream of mushroom or cream of chicken soups.





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.

[KCSoccer]

Here's a recipe I got from our local newspaper; I used lower fat products to make it a bit healthier. It freezes well, and you can double the recipe to make extra casseroles.


* Exported from MasterCook *

Chicken Noodle Casserole

Recipe By : KCSoccer
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Church Suppers
Main Dishes Pasta
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can cream of chicken soup 98%FF, condensed
1 can cheddar cheese soup, condensed
1/2 cup sour cream, light
3/4 cup skim milk
1 tablespoon dijon mustard
3/4 teaspoon lemon pepper
2 cups cooked chicken breast halves -- shredded
2 cups chopped broccoli -- cooked
12 ounces egg noodles, yolk-free -- cooked
4 ounces cheddar cheese, lowfat -- shredded

Preheat oven to 425ºF. Combine all ingredients in a large roasting pan. Cover the casserole with foil and seal edges tight. Bake 90 minutes or until heated through. You can remove foil the last 15 minutes to let the top of the casserole brown.

Source:
"revised from KC Star Food Section"
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Per Serving (excluding unknown items): 368 Calories; 6g Fat (15.8% calories from fat); 29g Protein; 48g Carbohydrate; 3g Dietary Fiber; 45mg Cholesterol; 217mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : freezes well

[Margie Kamens]

Hi!
Sorry to hear about your friends mother. I'm sending a recipe that I make quite often and always enjoy.

Katrina's Chicken

4-6 boneless chicken breasts
sliced swiss cheese
1 can cream of chicken soup
3/4 C. white wine
2 C. stuffing-dry
1/4 C. melted margarine
Place chicken in casserole dish with slice of cheese over each. Mix soup with wine and pour over chicken. Sprinkle stuffing over all, and drizzle with butter. Bake uncovered for 1 hour at 350.
I usually don't cook it an hour unless the breasts are really thick. Usually about 40-45 minutes. When I say dry stuffing, I mean just the seasoned crumbs. I've never frozen this before cooking, but always freeze leftovers to reheat in the microwave.