How do you make chicken in a casserole dish with condensed with cream of chicken soup?

Or should I use cream of celery?





But how do I do it?How do you make chicken in a casserole dish with condensed with cream of chicken soup?
mix it with 4 chicken the coup and a half a can of waterHow do you make chicken in a casserole dish with condensed with cream of chicken soup?
Chicken Noodle Casserole





1 (8 ounce) package egg noodles, cooked


2 skinless, boneless chicken breast halves - cut into cubes


1 tablespoon minced onion


1 (10.75 ounce) can condensed cream of chicken soup


1 1/4 cups milk


1 (14.5 ounce) can peas and carrots, drained


salt and pepper to taste


paprika to taste


1 teaspoon chili powder


4 slices Monterey Jack cheese


4 slices soft white bread, cubed





Preheat oven to 350 degrees F (175 degrees C). Spread cooked egg noodles in a 9x13 inch baking dish and set aside.


In a large skillet over medium high heat, saute cubed chicken meat with onion for about 7 to 10 minutes, or until chicken is cooked through and no longer pink inside. Add the soup, milk, peas and carrots and stir together. Season with salt and pepper, paprika and chili powder to taste. Stir until just bubbly and remove from heat.


Stir chicken mixture into noodles in baking dish until well combined; top with cheese slices, then bread cubes.


Bake at 350 degrees F (175 degrees C) for about 30 minutes or until bread is toasted; serve hot.





````````````````````````````````````
nearly any ';white'; cream soup is fine.








Unforgettable Chicken Casserole





3 cups chopped deli-roasted chicken (or other cooked, diced chicken meat)


2 cups finely chopped celery


1 cup (4 ounces) grated Cheddar cheese


1/2 cup slivered almonds


1/2 cup light sour cream


1/2 cup light mayonaisse


1 can reduced-sodium cream of chicken soup


1 (4-ounce) can water chestnuts, drained and chopped


1½ cups French fried onion rings





Stir together first 8 ingredients in a large bowl. Spoon into a lightly greased 11x7” baking dish.





Bake at 350ºF for 40 minutes; sprinkle onion rings evenly over top. Bake 5 more minutes or until bubbly around edges. Let stand 10 minutes before serving. Makes 6 to 8 servings.





--Southern Living, Dec. 2004


------------------------





Creamy Chicken %26amp; Rice Casserole





2 celery ribs, chopped


1 small onion, chopped


1 Tbsp. butter or margarine


1 cup mayonnaise


1 (10.75 oz) can condensed cream of chicken soup, undiluted


1 cup frozen peas


1 tablespoon lemon juice


1 teaspoon salt


3 cups cubed cooked chicken


2 cups cooked rice


1 cup crushed potato chips or crushed Ritz crackers





In a small skillet, saute celery and onion in butter until crisp-tender. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt. Stir in chicken and rice. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350ºF for 25-30 minutes or until heated through.


------------------------





SHERRY ALMOND CHICKEN





1 cut up chicken (or breasts)


1 can cream of chicken soup


1/2 c. sherry


1/2 c. sliced mushrooms


1/4 c. sliced almonds


Parmesan cheese


Paprika


Salt %26amp; pepper





Place chicken in baking dish. Salt and pepper to taste. Mix can of soup and sherry; pour over chicken. Spread mushrooms and almonds on top. Sprinkle top with Parmesan cheese and a little paprika. Bake covered 45 minutes at 350ºF. Uncover and bake 15 minutes longer. Serve with cooked rice and a green vegetable. Spoon sauce over rice.


-------------------------





Invent Your Own Casserole





1 (8-ounce) carton sour cream


1 cup milk


1 cup water


1 teaspoon salt


1 teaspoon pepper





CHOOSE ONE FROM EACH CATEGORY:





SAUCE MAKERS:


1 (10 3/4-ounce) can cream of mushroom soup, undiluted


1 (10 3/4-ounce) can cream of celery soup, undiluted


1 (10 3/4-ounce) can cream of chicken soup, undiluted


1 (10 3/4-ounce) can Cheddar cheese soup, undiluted


2 (14 1/2-ounce) cans Italian-style diced tomatoes, undrained





CHOOSE ONE FISH/MEAT/POULTRY:


2 (6-ounce) cans solid white tuna, drained and flaked


2 cups chopped cooked chicken


2 cups chopped cooked ham


2 cups chopped cooked turkey


1 pound ground beef, browned and drained





CHOOSE ONE PASTA/RICE:


2 cups uncooked elbow macaroni


1 cup uncooked rice


4 cups uncooked wide egg noodles


3 cups uncooked medium shells





CHOOSE ONE FROZEN VEGETABLE:


1 (10-ounce) package frozen chopped spinach, thawed


1 (10-ounce) package frozen cut broccoli


1 (10-ounce) package frozen Italian green beans


1 (10-ounce) package frozen English peas


1 (16-ounce) package frozen sliced yellow squash


1 (10-ounce) package frozen whole kernel corn





CHOOSE ONE OR MORE EXTRAS (OPTIONAL):


1 (3-ounce) can sliced mushrooms, drained


1/4 cup sliced ripe olives


1/4 cup chopped bell pepper


1/4 cup chopped onion


1/4 cup chopped celery


2 garlic cloves, minced


1 (4.5-ounce) can chopped green chiles


1 (1 1/4-ounce) envelope taco seasoning mix





TOPPINGS:


1/2 cup (2 ounces) shredded mozzarella cheese


1/2 cup (2 ounces) shredded Swiss cheese


1/2 cup grated Parmesan cheese


1/2 cup fine, dry breadcrumbs





Combine 1 (8-ounce) carton sour cream, 1 cup milk, 1 cup water, 1 teaspoon salt and 1 teaspoon pepper with Sauce Maker (omit sour cream and milk when using tomatoes). Stir in Pasta/Rice, Frozen Vegetable, Fish/Meat/Poultry, and if desired, Extras.


Spoon casserole mixture into a lightly greased 13- x 9- x 2-inch baking dish; sprinkle with your choice of toppings.





Cover and bake casserole at 350º for 1 hour and 10 minutes; uncover and bake 10 additional minutes.





Chicken Casserole: Cream of chicken soup, broccoli, rice, chicken, Parmesan cheese, and breadcrumbs.





Ham Casserole: Cream of celery soup, Italian green beans, wide egg noodles, ham, garlic, and 2 portions Swiss cheese.





Turkey Casserole: Italian-style diced tomatoes, spinach, medium pasta shells, turkey, onion, garlic, mozzarella cheese, adn breadcrumbs.





Vegetarian Casserole: Italian-style diced tomatoes, yellow squash, rice, olives, 4 portions celery, 4 portions bell pepper, garlic, parmesan cheese, and breadcrumbs.





Yield: 6 servings





--Southern Living, NOVEMBER 1996
Hot Chicken (or Turkey) Salad





There are no hard and fast rules as to how much of each thing, as it is up to you what you have in the house and what you like best. This is a meal I make after a Roast chicken or after Christmas to use the Turkey - but have been known to buy a ready cooked chicken if my son begs me!





Fry some chopped onion, mushrooms, peppers, at least 2 sticks of chopped celery - we like much more!


Add chopped chicken - we use leftovers after a roast usually


Stir in a tin of condensed chicken and one of mushroom, or celery and chicken.


Add the equivalent of a tin of salad dressing (like Heinz).


Stir in one or more peeled and cubed cucumbers.





Pour into a casserole dish and cover with crushed crisps (not sure what you call them? chips?) mixed with grated cheese





Put in the oven for the topping to go golden and crisp - Gas 4, 170; - 30 minutes but can be left longer





Serve with Rice with peas and sweetcorn mixed in.





My oldest son (21) says this is his favourite ever dish.
Spring chicken in a pot





1 tbsp olive oil


1 onion , chopped


500g boneless, skinless chicken thighs


300g small new potatoes


425ml low-salt vegetable stock (such as Kallo low-salt vegetable stock cubes)


350g broccoli , cut into small florets


350g spring greens , shredded


140g petits pois


bunch spring onion , sliced


2 tbsp pesto





Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked. Can be frozen at this point.





Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through
I make a simple casserole by mixing a prepared box of stuffing mix, a can of cream of chicken soup and a can of chicken, and baking it about 35 min. at 350.
Just mix the soup with a can of water and pour over chicken. Bake at 350 for about an hour and a half. It makes good gravy for mashed potatoes. You can put salt and pepper if you want.