hodges@gatech.CSNET (Laurie Hodges Reuter) (10/22/85)
Hi Net.Cooks!
I was so happy to see someone post a request for
chicken casserole recipes that I'll submit my
favorite in hopes of starting a trend. My mother
taught me this one a long time ago and we have
had a family tradition of success with it. Hope
you all enjoy it, too!
Chicken Divan
======= =====
bagged frozen broccoli pieces
1 chicken, boiled and cubed
1 can Campbell's Cream of Shrimp soup
1 cup mayonnaise
lemon juice, approx. 2 tablespoons
salt and pepper to taste
curry (very optional)
Colby cheddar cheese, approx. 2 cups, shredded
crushed Ritz crackers
melted butter (optional)
Preheat oven to 400 degrees Fahrenheit. In a large
casserole dish, spread frozen broccoli pieces to cover
bottom of dish. Cover broccoli with a layer of chicken.
Separately, mix soup, mayonnaise, lemon juice, and
spices. Spread mixture over chicken. Cover with a layer
of cheese. Top with crushed crackers. For extra calories,
drizzle butter over crackers. Bake one hour at 400.
Serve with/over rice.
Notes:
o All measures and choice of cheese are relative.
Experiment to taste.
o I usually boil and cube the chicken ahead of time
since this is the part that involves the most work.
Or, if I'm really organized <snicker>, I keep prepared
chicken in the freezer.
o I often make two at one time and freeze one, uncooked,
covered with foil.
o Be sure to make enough so that you can enjoy the left-
overs. Yum.
--
Laurie Hodges Reuter
School of Information & Computer Science, Georgia Tech, Atlanta GA 30332
CSNet: hodges @ GATech ARPA: hodges%GATech.CSNet @ CSNet-Relay.ARPA
uucp: ...!{akgua,allegra,hplabs,ihnp4,linus,seismo,ulysses}!gatech!hodgespeggy@noscvax.UUCP (Peggy B. Gillenwater) (03/14/86)
Following is my favorite chicken casserole. I have never served it to anyone who didn't like it and ask for the recipe. Chicken Ole 4 whole chicken breasts (8 split breasts) 1 4 oz can chopped green chiles 1 can cream of celery soup 1 can cream of chicken or cream of mushroom soup 1 can chicken broth 2 lbs mild cheddar cheese 8-12 tortillas Cook and debone chicken breasts. Chop chicken into small chunks. Mix the chiles, soups and broth with the chicken. Break the tortillas into small pieces. Layer tortillas, chicken mix, and cheese in a 9X13 cassorole dish or pan. Bake 45-60 minutes at 350 degrees until top bubbles. Let set 10-15 minutes before serving. I have tried both flour and corn tortillas. Both work well but I think I prefer corn. This makes a lot but is even better reheated. You can make it in two smaller dishes and freese one. I have also frozen half the soup mixture and used 2 whole breasts and 1 lb cheese to make a half recipe.