| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 1432.1 | | KYOA::BEDNARIK | Lynn Bednarik Shannon | Wed Oct 12 1988 18:19 | 19 |
| Chicken/Broccoli/Rice Casserole
1 cup cooked diced chicken
1 cup raw brown (or parboiled) rice
� cup chopped onion
� cup chopped celery
1 large can sliced mushrooms, drained
2 cups chicken broth
1 can condensed cream of mushroom soup
1 package frozen chopped broccoli, cooked
Mix all ingredients but broccoli in a casserole dish. Cover and
cook at 350 degrees for 45 minutes, stirring occasionally. Add
broccoli, mix well, recover and cook another 10-15 minutes. Uncover
and cook for the final 5 minutes.
This recipe has the added benefit of being low-fat, and high in
fiber (if you use the brown rice).
|
| 1432.2 | | CURIE::CREAN | | Thu Oct 13 1988 09:24 | 23 |
| Mrs. Engleman's One-Pan Turkey Encore
1 pkg. (10 oz.) frozen broccoli spears, thawed & drained
3/4 cup Bisquick
3/4 cup milk
1 egg
1 can (10 3/4 oz.) cream of mushroom soup
2 cup cup-up cooked turkey or chicken
1 cup shredded Swiss cheese
1 jar (2 oz.) diced pimentos, rinsed & drained, if desired.
Arrange broccoli crosswise in rectangular dish, 11x7x2. Mix
bisquik, milk, egg, soup; beat 30 strokes with wire wisk.
Pour over broccoli in center of dish.
Bake at 350 degrees until center is almost set, about 30
minutes.
6 servings.
P.S. this is a good way to use up extra turkey after Thanksgiving
|
| 1432.3 | | CURIE::CREAN | | Thu Oct 13 1988 09:25 | 26 |
| Chicken Broccoli Crescent Bake
3 oz. softened cream cheese
10 3/4 oz can condensed cream of chicken soup
2 cups cubed, cooked chicken
9 oz. pkg cut broccoli, cooked, well drained
3 tbsp. chopped ripe olives (optional)
1 tbsp. chopped onion
1/2 tsp. salt, if desired
dash pepper
2 (8 oz) cans refrigerated crescent rolls
2 oz (1/2 cup) shredded sharp cheddar or Swiss cheese
Heat oven to 350 degrees. In large bowl, blend cream cheese
and soup until smooth; stir in chicken, broccoli, olives,
onion, salt, & pepper. Unroll 1 can of dough into 2 long
rectangles. Place on ungreased cookie sheet, 2 inches apart;
firmly press perforations to seal. Place half of chicken
mixture over each rectangle to within 1 inch of edges.
Sprinkle 1/4 cup of cheese over each. Unroll second can of
dough into 2 long rectangles; press to seal perforations.
Place over cheese. Press edges with fork to seal. Bake for
22 to 28 minutes (until golden brown). Cool 5 minutes, slice
to serve.
|
| 1432.12 | here it is... | CIMNET::GLADDING | Exactly the same but different | Thu Jan 12 1989 08:46 | 33 |
| CHICKEN DIVAN
--------------
2 chicken breasts, boneless, skinned
1 onion, minced
1 carrot, minced
1 celery stalk, minced
1 bay leaf
Cook chicken thoroughly with onion, carrot, celery and bay leaf.
1 pkg. broccoli cooked (or about two cups cooked, fresh, chopped)
1 can cream of chicken soup (or celery or mushroom)
1/2 c. mayonnaise
1/2 tsp. lemon juice
1/2 tsp. curry powder
1 c. grated cheddar cheese
1/2 c. bread crumbs, browned in 1 T. butter
Cut cooked chicken into chunks and place into bottom of casserole
dish. Then layer cooked broccoli on top of chicken. Mix together
soup, lemon juice, mayonnaise and curry powder. Pour over chicken/
broccoli. Next, layer on cheese. Top with bread crumbs.
Bake at 350 degrees F for 25 minutes.
Serves: 4
Delicious!!
Pam
|
| 1432.14 | Sinfully delicious chicken | TRACTR::OSBORNE | | Wed Jan 10 1990 12:30 | 20 |
| I wasn't sure whether to post this recipe here or in Note 705,
"Devilishly good chicken."
This is real easy and very tasty.
4 cups Diced chicken
1 can Cream of Chicken soup
1 can Cream of Celery soup
8 oz Sour cream
1 Box (small) stove top stuffing
Mix the cream of chicken, cream of celery, and sour cream together.
In a casserole dish, place the chicken then pour the mixture of
soups and sour cream over the top. Prepare the stove top stuffing
per directions on the box then sprinkle over the top of everything
else. Leave uncovered and bake at 350 for 45 minutes.
Definitely lives up to its name.
Stu
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| 1432.15 | COOKED OR UNCOOKED | DELNI::SAMRA | | Thu Jan 11 1990 12:07 | 5 |
| This sounds like a real nice receipe. One question though. Do you use
cooked chicken or diced raw chicken.
Thanks
Debbie
|
| 1432.16 | OOOOOOPS | TRACTR::OSBORNE | | Thu Jan 11 1990 16:01 | 5 |
| Sorry. This is cooked chicken. any left over and it doesn't matter
how it was originally cooked, ie: baked, broiled, boiled, etc.
I'm not sure I'd include B-B-Q'd though.
Enjoy...........Stu
|
| 1432.17 | CHICKEN DIVAN | SALEM::BEAULIEU_T | | Fri Sep 06 1991 12:50 | 9 |
| I KNOW ONE THAT I USE ALL THE TIME IT'S CALLED CHICKEN DIVAN. FIRST
YOU PAR BOIL YOUR CHICKEN, CHOP IT UP IN SMALL BITE SIZE PIECES.
TAKE A CASSEROLE DISH, PUT YOUR COOKED BROCCOLI AT THE BOTTOM OF THE
DISH, PUT YOUR PAR BOILED CHICKEN ON TOP OF THAT. SET ASIDE FOR NOW.
MIX 2 TABLESPOONS OF MAYONNAISE, 2 CANS OF CREAM OF CHICKEN SOUP, SALT
AND PEPPER, A COUPLE OF DASHES OF CURRY POWDER, A TEASPOON OF LIME
JUICE. MIX THAT ALTOGETHER AND ADD ON TOP OF THE CHICKEN. TAKE A
PKG. OF SHREDDED MAZZERORELLA CHEESE AND SPRINKLE ON TOP. BAKE IN THE
OVER FOR ABOUT 20-30 MIN. AND IT'S "TERRIFIC".
|
| 1432.18 | CHICKEN DIVAN | CAPITN::LOWERY_SH | | Thu Sep 12 1991 15:42 | 27 |
| I think the cassarole your family had was actually Chicken Divan.
Here's a good recipe for it.
1 bunch fresh broccoli, washed and cut into flowerettes
1 whole chicken, parboil and deboned or use leftovers; or left over turkey
1 lb. cheese, 1/2 monterey and 1/2 cheddar, grated coursely
1 can cream of mushroom soup
1 cup mayonnaise
1 TBSP lemon juice
1/4 cup parmesan cheese
Make a sauce of the soup, mayonnaise and lemon juice.
In a cassarole, layer ingredients as follows: (several times)
Pieces of chicken
Broccoli flowerettes
Sauce
Cheeses
Repeat 2 or 3 times and sprinkle parmesan on top.
Bake in 350 degree oven 30 to 40 minutes.
ENJOY!
|
| 1432.19 | The REAL broccoli/chicken recipe! | INET09::KRUEGER | | Wed Oct 09 1991 14:40 | 14 |
| This recipe is the BEST! and it DOES have curry. Very simply.
Take two small or one large boxes of frozen broccoli spears, unthawed
and uncooked. Put on the bottom of a 9x12 casserole or baking dish.
Sprinkle chicken (8 pieces, any kind ... I prefer split breasts, and
you don't have to skin or bone them) with finely ground bread crumbs (I
use the kind in the can) and place on top of broccoli spears.
Meanwhile, mix one can of cream of chicken soup with a can of water;
add one teaspoon of curry powder and mix well. Pour over
chicken/broccoli. Cover with shredded cheddar, then sprinkle with more
bread crumbs. Bake at 350 for 1-1/2 hours. This is my entire family's
favorite chicken recipe. I serve it with Near East Rice Pilaf.
Yum!
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