Chicken Church Casserole Recipes

Steps:

• In several large bowls, combine the chicken, macaroni, mushrooms, pimientos, onions and peppers. In another large bowl, combine the soups, cheese, milk, basil and lemon-pepper; add to chicken mixture. , Place about 12 cups mixture in each of four greased 13-in. x 9-in. baking dishes. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Combine cornflakes and butter; sprinkle over the casseroles. Cover and bake at 350° for 45 minutes. Uncover and bake 15-20 minutes longer or until bubbly.

Steps:

• Preheat oven to 350 degrees.
• Cook chicken breasts and cut into bite-sized cubes. Place in bottom of a 9x13 inch pan.
• Combine soup and sour cream. Pour on top of chicken.
• Combine crackers, butter and poppy seeds. Layer on top of soup mixture.
• Bake for 30 minutes. Serve over hot rice.

Steps:

• In a large saucepan, saute mushrooms and onion in 3 tablespoons butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in mayonnaise until smooth. Add the chicken, rice, celery, peas, pimientos, lemon juice, salt and pepper. , Transfer to an ungreased 13-in. x 9-in. baking dish. Melt remaining butter; toss with cornflakes. Sprinkle over top. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Steps:

• In several large bowls, combine the chicken, macaroni, mushrooms, pimientos, peppers and onions. In a several other large bowls, combine the soups, cheese, milk, basil and lemon pepper; add to chicken mixture.
• Pour about 12 cups each into four greased 13-in. x 9-in.x 2-in. baking pans. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking.
• Combine cornflakes and butter; sprinkle over the casseroles. Cover and bake at 350 degrees F for 45 minutes. Uncover and bake 15-20 minute longer or until bubbly.

Steps:

• In several large bowls, combine the chicken, macaroni, mushrooms, pimientos, peppers and onions. In a several other large bowls, combine the soups, cheese, milk, basil and lemon pepper; add to chicken mixture.
• Pour about 12 cups each into four greased 13-in. x 9-in.x 2-in. baking pans. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking.
• Combine cornflakes and butter; sprinkle over the casseroles. Cover and bake at 350 degrees F for 45 minutes. Uncover and bake 15-20 minute longer or until bubbly.

Steps:

• Cube chicken into 1 inch pieces, brown and cook until no longer pink over medium high heat in a non-stick skillet. While the chicken cooks pour the potatoes, soup and cheese into a large mixing bowl. Add chicken to the potato mixture.
• Rinse and drain the dried beef slices. Stack the slices and cut into cubes. Add to the potato mixture and stir until well mixed. Pour potato mixture into a casserole dish, cover with foil and bake for 50 minutes then uncover and bake for 10 minutes.