Casseroles

Hot Chicken Salad

2 cups cooked chopped chicken
1 can chopped water chestnuts
3/4 cup mayonaise
3/4 cup onion (I leave this out)
3/4 cup celery
1/2 cup almonds
1 can cream of mushroom soup
1 cup cooked rice

Saute onions and celery
Mix all ingredients together and pour into casserole dish
Crush Ritz crackers and sprinkle on top
Bake at 375 for 30 minutes


Poppy Seed Chicken

3 cups of cubed chicken that has been boiled
2 cans of cream of chicken soup
1 8 oz container of sour cream

1 ½ sleeves of crushed ritz crackers
1 ½ sticks of melted butter
2 tablespoons of poppy seeds

Preheat oven to 350 degrees. Mix together in large bowl cubed chicken, soup and sour cream. In smaller bowl mix together crushed crackers, melted butter and poppy seeds. Spread ¾ of cracker mixture along bottom of a 9x13 casserole dish. Next, place chicken mixtures. Top with remaining cracker mixture. Bake at 350 degrees for 1 hour. Let cool for 5 minutes before serving.


Chicken Spinach Lasagna

16 lasagna noodles, cooked
1 (10 oz) pkg. frozen chopped spinach, thawed and drained well
4 cups diced chicken
4 cups shredded cheddar
2/3 cup finely diced onion
1/2 tsp nutmeg
2 Tbsp flour
1 tsp salt
1/2 tsp pepper
2 Tbsp soy sauce
2 cans cream of mushroom
16 oz. sour cream
2/3 cup mayonnaise

Topping: 2 cups grated parmesan
4 Tbsp butter
2 cups chopped pecans

Combine all ingredients in very large bowl. In a large and deep baking dish, layer chicken mixture, noodles, chicken, noodles, chicken. Sprinkle with parmesan cheese. Melt butter in skillet, add chopped pecans to lightly toast. Sprinkle over cheese. Bake for 1 hour at 350 degrees.

Note: This makes a TON and I usually make 1 9x13 dish with an 8x8 and take one to somebody for a baby, etc. But, if you make it pretty light on the chicken mixture part, it will make 2 9x13 pans. This also freezes really well!

Greek Spaghetti

1 to 2 lbs. chicken breasts, boiled and cubed, reserve broth
1 small onion, chopped
1 small green bell pepper, chopped
1/2 stick of butter or margarine
2 cans Rotel tomatoes (can use original or mild--I use original)
1 to 2 cans sliced black olives
1 jar mushrooms
2 cups of grated cheddar cheese
2 1/2 Tbsp. Cavendar's Greek Seasoning
12 oz. spaghetti noodles, cooked

Saute' onion and bell pepper in butter. In a large bowl, combine all ingredients (except for one cup of cheese) and stir well. Stir in spaghetti noodles. Pour into a greased 9X13 baking dish. Top with remaining one cup of cheese, and add 1/2-1 cup chicken broth. Bake at 350 degrees until bubbly.