Casseroles Chicken Cookbook Main Dishes

Bobbie’s Tuna Casserole

Like a soufflé, really. A good luncheon recipe. I got this recipe from Aunt Elaine, who used to babysit these people when she was in nurse’s training.

8 slices bread
1/2 C. mayonnaise
1 green pepper, chopped
3 C. milk
1 can cream of mushroom soup
2 cans tuna
1 onion, chopped
1 C. celery, chopped
4 eggs
American cheese, grated
Salt and pepper, to taste

Dice 1/2 of bread in bottom of pan. Mix tuna, mayonnaise, onion, pepper and celery in a bowl and spread over diced bread. Trim the crust from the remaining bread (more may be needed) and place over tuna mixture. Mix eggs and milk. Add salt, pepper and pour over mixture. Place in refrigerator overnight. Bake at 325º for 15 minutes. Take out of the oven and spoon soup over the top. Sprinkle with cheese and paprika. Bake for 1+ hours.

Chicken Cookbook Main Dishes

Four Cans and a Bottle

I got this recipe from Mabel Holdiman. Her husband, Floyd, Grandpa, Uncle Rag and Uncle Rich fished together. I’m giving you this recipe the way it was sent to me.

“Recipe we gave Roger a sample of. Enjoy.”

1 can chicken a la king
1 small can Swanson’s light and dark chicken (break chunks into small piece)
1 can sliced mushrooms
1 can macaroni and cheese*
1/4 to 1/2 C. stuffed, sliced olives the bottle)

Spray or grease all/2-quart casserole. Put ingredients in. Stir and bake at 350º for 30 to 45 minutes.

*Macaroni and cheese is a Franco American brand. It is not available, I’ve found, everywhere. So at mom’s, we cooked a box of Kraft, made it a bit more creamy by adding more milk and used half of the boxed mix, cooked (in the recipe). Or you could make your own with Cheez Whiz or Velveeta and make it creamy. It is really tasty.

Casseroles Chicken Cookbook Main Dishes

Oriental Chicken Casserole

Note: This recipe has six layers, so place in a greased 9 x 13″ pan in this order:

1ST LAYER: 1 large pkg. oriental blend frozen vegetables, cooked and drained.

2ND LAYER: 3 cups chicken, cooked and cut. Sprinkle with 2 tablespoons grated cheese.

3RD LAYER: 1 can water chestnuts

4TH LAYER: Mix and then pour over 1 tablespoon lemon juice, 1 can cream of mushroom soup, 1 can cream of chicken soup and 1 cup mayonnaise.

5TH LAYER: 1/2 cup grated cheese.

6TH LAYER: 1 1/2 cups soft bread, cubed and browned in 1 tablespoon butter.

Bake at 350º for 1 hour. Last 15 minutes, add 1 can of onion rings.

Casseroles Chicken Cookbook Main Dishes

Jody’s Chicken Rice Casserole

4 to 6 cooked chicken breasts, cubed
2 C. Minute Rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1/4 C. French dressing
1 stick butter, melted
1 to 1 1/2 C. milk

  1. Preheat oven to 350º
  2. Mix soups, rice, butter, dressing,and milk together.  Salt and pepper to taste.
  3. Pour half of mixture in 9X13 greased cake pan.
  4. Layer UNCOOKED skinned chicken breasts on top.
  5. Cover with remaining rice mixture.
  6. Sprinkle on Parmesan cheese.
  7. Cover with foil for 30 min. uncover and bake till golden brown and bubbly.



Casseroles Chicken Cookbook Main Dishes

Heidi’s Chicken Casserole

1 pkg. flour tortillas
3 to 4 cans chicken, or use your own chicken, cooked and cubed
1 – 8 oz. container sour cream
Monterey Jack cheese, shredded

Combine all ingredients and bake 20 minutes at 350º.

VARIATION: Can use crab and cream of shrimp soup.

Casseroles Chicken Cookbook Main Dishes

Chicken Casserole Ala Market Square

Used at St. Luke’s UMC Market Square Bazaar.

4 C. cooked chicken
1/2 C. green or red sweet peppers (red give nice color)
1/2 c. celery, chopped
1/2 C. onion, chopped, or 2 tsp. minced onion
4 eggs, beaten
1 C. mayonnaise (not salad dressing)
1 C. milk
1/2 C. chicken broth
1 can cream of mushroom soup
1 C. Cheddar cheese, grated
6 to 8 thin slices of white bread

Remove crust from bread. Spread the crusts on a cookie sheet and dry in a very low oven. Butter one side of the bread and place buttered-side down in a buttered 9×13″ pan. Cover with chicken and vegetables. Combine mayonnaise, eggs, soup and milk and pour over the ingredients in the pan. Cover with the bread crusts, which have been crumbled. Sprinkle on the cheese. Cover with plastic wrap and refrigerate overnight. Bake at 350º for 1 hour.

Casseroles Chicken Cookbook Main Dishes

Chicken Broccoli Casserole

2 – 10 oz. pkgs. frozen chopped broccoli
4 C. cooked chicken, cubed (is also good with ham or turkey)
1 1/2 C. instant rice
8 or more slices Velveeta cheese
1 – 10 oz. can cream of chicken soup
1 – 13 oz. can evaporated milk
1 – 3 oz. can onion rings or sauteed bread crumbs

Cook broccoli according to package directions (I just run hot water over to thaw and drain). Arrange in a 9×13″ pan in layers: rice, broccoli, meat and cheese. Combine soup and milk; pour over casserole. Bake at 350º for 35 to 40 minutes. Cover with onion or bread crumbs and bake 5 minutes more. This recipe can be made the day ahead and refrigerated.

Casseroles Chicken Cookbook Main Dishes

Chicken-Broccoli Casserole

This is Elizabeth’s favorite casserole. This recipe was given to me by a church member when she was born and it always amazes me that it became her favorite recipe.

2 – 10 oz. pkgs. frozen broccoli spears
2 cans cream of chicken soup
6 halved chicken breasts, cooked and sliced
1/2 C. milk
1/2 tsp. lemon juice
1/2 C. mayonnaise (not Miracle Whip)
1/4 tsp. curry powder
1 C. sharp cheese, grated
1 C. soft bread crumbs
2 T. margarine, melted

Cook broccoli according to package: drain. Arrange in a greased 7×11″ baking pan. Turn broccoli heads toward outer parts of dish. Place chicken on top of broccoli. Combine soup, milk, lemon juice, mayonnaise and curry powder. Pour over chicken and broccoli. Sprinkle with cheese. Combine bread crumbs and butter and sprinkle on top. Bake at 350º for 40 minutes.

Makes 8 to 10 servings.

Beef Chicken Cookbook Miscellaneous Pork Turkey

Niki’s Marinade

1/4 C. lemon juice
1 T. chili sauce
3/4 C. soy sauce
1 T. brown sugar, packed
1 clove garlic, or 1/8 tsp. garlic powder or salt
Meat: pork chops, chicken or turkey

Mix ingredients together. Put meat in plastic bag and marinate in refrigerator, turning frequently, 3 to 6 hours or overnight.

Chicken Cookbook Main Dishes

Spicy Baked Chicken Breasts

1/4 C. orange juice
1/4 C. pineapple juice
1/4 C. lime juice
2 T. vegetable oil
6 chicken breast halves, skinned
1 C. round, buttery cracker crumbs
1/4 tsp. ground white pepper
1/4 tsp. ground ginger
1/8 tsp. ground cumin
Fresh flat leaf parsley sprigs for garnish

Combine the first 5 ingredients in a small bowl, stirring well. Place chicken in a shallow dish. Pour orange juice mixture over chicken. Cover and refrigerate up to 24 hours.


  1. Combine cracker crumbs, pepper, ginger and cumin in a plastic bag; shake to mix.
  2. Remove chicken from marinade; discard marinade.
  3. Place 2 pieces of chicken in bag, and shake to coat. Repeat procedure with remaining chicken.
  4. Place chicken in a lightly-greased 13x9x2″ baking dish.
  5. Cover and bake at 350º for 20 minutes; uncover and bake an additional 30 minutes or until tender.
  6. Garnish, if desired.

Yield: 6 servings.