Chickensaladsandwichesencasserole Recipes

Steps:

• Place 6 slices of the toasted bread in the bottom of a lightly greased 9x13 inch baking dish. Sprinkle the chicken, celery and onion on top of the bread, then cover with the other 6 slices of toasted bread.
• In a medium bowl mix together the beaten eggs, mayonnaise, milk and salt and pepper to taste. Pour this mixture over the sandwiches, then top with soup; cover baking dish and refrigerate overnight.
• Preheat oven to 325 degrees F (165 degrees C).
• Bake dish, covered, at 325 degrees F (165 degrees C) for 45 minutes; remove cover, sprinkle with cheese, and bake for another 30 minutes, uncovered. Remove from oven and let cool and set for 10 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.
• When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.
• To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.

Steps:

• Preheat oven to 350 degrees. Trim crusts from bread.
• Blend the margarine and mustard. Spread on one side of each bread slice.
• Put 6 slices of bread, buttered side up, in an 11x2x2 baking dish.
• Combine chicken, cheese, red pepper, salt and pepper. Spread over bread slices in baking dish.
• Cut remaining 6 slices of bread diagonally. Arrange over chicken in baking dish, buttered side up.
• Combine soup and peas. Spoon over and around "sandwiches".
• Bake at 350 degrees for 25-30 minutes until center is hot. Lift out sandwiches to serve.

Steps:

• Combine the chicken, celery, carrot, red onion, mayonnaise, mustard, celery salt, granulated garlic, paprika and 1 teaspoon pepper in a bowl. Mix until combined.
• Serve the chicken salad on the toasted rolls with lettuce and tomato.

Steps:

• In a large bowl, combine the chicken, soup, celery, mayonnaise, mushrooms and onion. Stir in cracker crumbs. Spoon into a greased 1-1/2-qt. baking dish. , Bake, uncovered, at 375° for 15 minutes. Sprinkle with potato chips and almonds. Bake 15 minutes longer or until bubbly and lightly browned.

Steps:

• Mix all ingredients, except corn flakes, and pour into buttered casserole dish.
• Mix corn flakes with small amount of melted butter.
• Spread evenly over top of mixture.
• Bake@ 300 degrees F for 45 to 60 minutes.
• Can be prepared and frozen for later use.

Steps:

• In medium bowl, mix all ingredients except bread. Spread mixture on 4 bread slices. Top with remaining bread.

Steps:

• In a medium bowl, stir together the chicken, celery, parsley, salt, pepper, and lemon juice. Stir in the mayonnaise, little by little, to achieve the desired consistency. The chicken salad can be kept, refrigerated, for 1 day.
• Spread butter on each slice of bread. Sandwich with chicken salad and a leaf of lettuce. Serve with salty potato chips.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl mix the chicken, celery, water chestnuts, mushrooms, mayonnaise, lemon juice, salt, onion, and almonds. Transfer to the baking dish, and top with Cheddar cheese and crushed potato chips.
• Bake in the preheated oven for 30 minutes, until lightly browned

Steps:

• Combine all ingredients except bread, and mix well. Refrigerate to blend flavors, if desired, for several hours or up to a day. Spread equally on 2 slices of bread; top with 2 remaining slices, and serve.