Chicken Ala 10 Casserole (Hawaiian Haystacks)

COOK chicken and de-bone. Make gravy from broth.
LAYER:  Seasoned steamed rice
                Chicken pieces
                LaChoy noodles
                Chopped onions
                Chopped celery
                Chopped tomato
                Grated cheese
                Crushed pineapple
                Coconut

POUR gravy on top.  It's delicious!

Chicken Pot Pie

This takes awhile to make but it is so good!

3 celery stalks, diced
3 carrots, diced
1 onion, diced
1/2 c. frozen peas
1/4 c. butter
2 c. cooked chicken pieces
3/4 c. flour
2 c. chicken broth
1 chicken bouillon cube
1 c. evaporated milk
1 t. thyme
salt and pepper

In a large pot, saute vegetables in butter until translucent.  Add chicken and stir, cooking a few minutes. Sprinkle flour evenly over vegetables and chicken, stir and cook for a few more minutes. Add broth and bouillon cube. Pour in milk and allow to thicken, stirring gently. Add seasonings. Pour in a large pie pan or casserole dish. Top with pastry (homemade or store bought). Vent crust. Bake at 400° for 30 minutes.  Let stand for 10 minutes before serving. 

Dixie's White Chili

2 c. chicken or turkey, cooked and diced
1 large onion, diced
1 green pepper, diced
1 can tomatoes, diced
1 can corn
1 can chicken broth
2 c. water
2 bouillon cubes
3 cans beans, drained and rinsed OR 1 pound beans cooked tender
1 1/2 t. ground cumin
1/2 t. salt
1 t. garlic, minced
1 can green chilis, drained (optional)

Let all this simmer until onion and green pepper are cooked. Amazingly yummy. Serve with tortilla chips and shredded cheese.

Turkey Tetrazzina

12 oz. wide wavy pasta (6 - 8 cups)
2 cans mushrooms
2 - 3 c. turkey or chicken broth
3/4 c. half and half, sour cream, or yogurt
2 cans cream of mushroom or chicken soup
2 T. butter
3 T. flour
2 c. cubed cooked turkey or chicken
2 c. shredded cheese, any kind

Cook noodles. Make roux from soups, butter, and flour. Add all ingredients but meat and cheese. Mix well.  Add meat. Pour in 9x13 pan and sprinkle cheese on top. Cook at 350° for 30 minutes. 

You can also put in the fridge before cooking, pull out the amount you need and microwave it to heat.  Stir in cheese. 

Enchilada Casserole (Ann Lundquist)

1 1/2 lbs. hamburger or chicken
1 c. chopped olives
1 can cream of chicken soup
1 can enchilada sauce
1 lb. grated cheese
1 c. green chilies
1 dozen corn tortillas

Brown hamburger with onion, then salt and pepper. Pour in soup and sauce. Simmer for 15 minutes. In a large casserole dish, alternate layers of tortillas, cheese, olives, chilies and sauce (about 2 layers). Top with cheese and bake at 350° for 30 minutes. Let set for a few minutes before serving.

Chicken Enchiladas

1 chicken boiled and cut up (or use leftover turkey torn in small pieces)
1 lb. (or so) Monterey Jack cheese, grated (Cheddar can be used also)
1 onion, chopped
1 can diced green chilis

Mix above together, place in about 12 enchiladas. Place in baking pan.

SAUCE:  2 cans cream of chicken soup
                1 pint half and half
                1 c. broth

Pour sauce over enchiladas. Grate some cheese on top. Bake at 350° for 30 minutes.

Baked Chicken

12 half chicken breasts (skinned and boned)
2 c. sour cream
1 T. Worcestershire Sauce
2 t. Tabasco
1/8 t. garlic powder (or 1 clove)
2 t. salt
1 1/4 t. paprika
bread crumbs

Mix sour cream and seasonings and pour over chicken. Turn each piece so it becomes well-coated. Cover well and refrigerate overnight. In the morning drop chicken one piece at a time in a shallow dish of bread crumbs, shaking more on top. When all are dipped, cover pan well and return to refrigerator to chill for at least 1 1/2 hours. Then uncover and bake in 325° oven for 1 hr. 15 min. (more or less)

Chicken Cordon Bleu

4 boneless chicken breasts (skinned)
1 pkg. Swiss cheese
1 pkg. sandwich ham
2 c. cornflakes crumbs
1 can cream of chicken soup
1 egg, beaten
Toothpicks

Beat chicken breasts with mallet or hammer to death. Lay one piece of ham over top and also same with cheese (amount depends on how much you want in the middle); fold together and close edges with toothpicks. Dip in the egg then cover with smashed cornflakes. Place on ungreased sheet or glass pan and cook in oven at 400° for 45 minutes, or until chicken is tender. Dilute soup with milk or water to the point of a saucy consistency. When chicken is fully cooked, pour the soup mixture over the chicken and serve.

Mary and Jed's Chicken Roll-Ups

2 Tbsp butter or margarine
1 8-oz package low-fat cream cheese
2 cups chopped mushrooms (optional)
5-6 cut up chicken thighs (or other parts)
8-12 Pillsbury crescent rolls (unbaked)

Melt butter and cream cheese, stirring constantly. Add mushrooms and chicken, stirring until chicken is warmed through. Gently roll out rolls. Fill with 2 Tbsp of the mixture (more or less to come out even). Roll up and place in baking dish. Bake at 350 degrees until rolls are golden brown (15-20 minutes).

Sauce:
1 can cream of mushroom soup
Milk to make gravy consistency

Pour over roll-ups and sprinkle with slivered almonds. Return to oven for 10 minutes. Or serve sauce on side.