Chopstick Chicken Casserole Recipe 55

Steps:

• Heat oven to 350°F.
• Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
• In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place chicken breasts in a large pot; cover with water. Season with salt and pepper and bring to a boil; reduce heat, cover, and simmer until chicken is no longer pink in the center, about 15 minutes. Drain and let cool, 5 to 10 minutes. Chop into small pieces.
• Mix chicken, canned vegetables, chicken soup, sour cream, water chestnuts, onion, and Cheddar cheese in a large bowl. Pour into a large baking dish. Sprinkle crushed crackers over the top and dot with butter.
• Bake in the preheated oven until the filling starts to bubble and the topping browns, about 30 minutes.

Steps:

• Freezing: Saute onion, celery, and poultry seasoning in butter.
• Mix in the chicken and cream of mushroom soup.
• Bag the mixture in a gallon bag.
• Bag the cashews.
• Bag the chow mein noodles.
• Put all in a produce bag.
• Preparation: Thaw.
• Spray the bottom of a casserole pan with a non-stick spray.
• Next, mix the chicken mixture and cashews together, then spread in the bottom of the greased casserole pan.
• Top with chow mein noodles.
• Bake in a 350° oven for 30 minutes, or until bubbly.

Steps:

• 1. Combine soup and water. 2. Add 1/2 of chow mein noodle, chicken, celery, cashews, onion, and pepper and toss together. 3. Spoon mixture into casserole. 4. Sprinkle reserved noodles over top. 5. Bake at 375 degrees for 20-25 minutes. 6. Garnish with orange sections. Serve with rice.