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Chicken Casserole

Last post 02-21-2007 10:57 AM by candykisses_Oklahoma. 2 replies.
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  • 02-21-2007 10:27 AM

    Chicken Casserole

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    CHICKEN CASSEROLE

    Serves: 4
    Source: LaDonna
    Effort: easy
    Comments: To help lower fat content: refrigerate broth & skim fat off the top of broth & use low fat cream of celery soup. Also take the skin off the chicken before cooking it. I would almost get fired if I didn't fix my homemade white rolls with this. The two of them just go together.

    Ingredients:
    1 chicken cooked, deboned, & cut-up, save broth
    1 cup uncooked rice
    1 can cream of celery soup
    1 can french onion soup
    3 cans chicken broth = 4 cups broth

    Instructions:
    Mix all ing. Bake in greased casserole, uncovered, 350 about 2-1/2 hours, stirring after 1 1/2 hrs. - 2 hrs.


    "A man of words and not of deeds is like a garden full of weeds"

  • 02-21-2007 10:43 AM In reply to

    RE: Chicken Casserole

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    Sounds like another winner, LaDonna!! I always get good ideas from you!! Question: about how much chicken is "yielded" from your whole cooked chicken? 4 cups perhaps??? I sometimes have canned chicken on hand...I think that'd work...???
    TIA!!! :)

  • 02-21-2007 10:57 AM In reply to

    RE: Chicken Casserole

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    Depends on the size of the chicken.

    I'd say around 3-4 c. possibly.
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