Chicken Casserole

Marilynn LudwigFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 cans boned chicken6 to 8 oz spaghetti cooked1 can cream of mushroom soup1 can mushrooms1/4 cup Pet® milkCheese3 or 4 tbsp butter Combine all, mixing in some chunks of cheese. Then lay pieces of cheese and butter on top. Place in oven until mixture is hot … Continue reading Chicken Casserole

Chicken Casserole

Terri HintonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Boil 1 chicken. Cut in bite-size pieces. Boil 1 package noodles in broth. Sauté onions, celery, and bell peppers in butter. Add green onions and blades close to the end. Microwave about 3/4 pound Mexican Velveeta® with 1 can cream of mushroom soup. Mix soup and cheese … Continue reading Chicken Casserole

Chicken Casserole

Zoe HartFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 6 chicken breasts1 large Cheez Whiz®1 jalapeno cheese roll2 cans mushroom soup2 boxes frozen broccoli, cookedGreen onions to tasteCarefully season to taste Boil chicken breast and bone. Combine all other ingredients and mix with chicken and broccoli that has been cooked according to package directions. Place in … Continue reading Chicken Casserole

Chicken Casserole

Barbara Jones, SHS 1 1/2 cup chicken, chopped1 cup uncooked elbow macaroni1/2 cup chopped onions1/4 cup pimiento1 bell pepper, chopped1 3/4 cup Cheddar cheese, grated1 can cream of mushroom soup1 cup chicken stock1/2 tsp salt1/2 tsp pepper Mix all together. Bake at 325° for 45 minutes.

Chicken Casserole

Janie Williams, Lillie School 4 cups diced chicken9 slices white bread2 small cans sliced mushrooms1/4 cup butter8 oz can water chestnuts, drained and sliced1/2 cup mayonnaise9 slices Kraft® cheese4 eggs, well beaten2 cup milkSalt1 can cream of mushroom soup1 can cream of celery soup12 oz can chopped pimento1 cup buttered bread crumbs Butter baking dish; … Continue reading Chicken Casserole