Casserole Recipes For The Chicken Plan

Before you actually can use all that chicken you are going to have to choose some recipes. Go through these and pick those that sound like your family might like them. Make a list of ingredients. I do mine by putting the ingredients in a column as I come across them like this:
onions
green peppers
cheddar cheese

Then if I see the ingredient again, I make a slash next to it, like this:
onions ///
green peppers //
cheddar cheese ////

This means I need enough onions for 3 meals, green peppers for 2 meals, and cheddar cheese for 4 meals. It really helps to make a copy of this grocery list for the next time you do a chicken plan after you make adjustments.
Here’s a tip or two. Look over all your recipes. If you have 3 that need chopped onions; then chop them all at once in the food processor. If you need bell peppers, same thing. Also, if you are just going to freeze the meat; then freeze the broth in jars to use later. 1 1/2 cups fits into a pint jar perfectly. You have to leave head space AND tilt the jar sideways so it does not build up so much pressure that it bursts.
I freeze lots of my dishes in 4 or 5 quart ice cream buckets. These can go straight into a crock pot with removeable liner without thawing first. (The diameter is a bit bigger than a regular crock-pot.) I usually put the dish in the pot in the morning, turn it on low around noon, and have dinner ready for the evening. Some things need to brown to be at their best, so I just stick them under the broiler for a few minutes.
The most economical way to freeze as far as space goes is in zipper bags. Lay them flat on a sheet to freeze; then they will stack close together. Make sure you label before filling the bags. Grease and heat make the bags hard to write on.
Now comes the hard part! Before we begin:

Have you done your shopping for all the ingredients?
Do you have zipper bags ready?
Do you have large containers cleaned and ready?
Do you have a marker to label bags?
Do you have tape to label containers?
Do you have a space ready in your freezer?
Is your kitchen clean?

Yes? Then we’re ready to roll...and chop...and dice... Fill your sink with soapy water, get some dishcloths handy and go break some eggs!

Mexican Cheesecake
2 - 8 oz. packages cream cheese
1 tsp. instant chicken boullion
1 tsp. chili powder
2 eggs
4 Tbs. hot water
1 cup finely chopped chicken
1 - 4 oz. green chiles

Beat together the cheese, boullion, and the chili powder. Beat in the eggs and water; then stir in the chicken and chiles. Bake in a greased casserole for 30 minutes at 350°. This recipe can be doubled and baked in a 9” springform pan like a regular cheesecake. You can freeze the chicken for this and make it later, or it can be made and frozen. Allow to thaw 2 hours before baking.

Creamy Chicken and Rice
1 small onion, chopped
1 stick butter
1/2 cup sliced mushrooms
4 Tbs. flour
1 1/2 cups broth
1 cup prepared wild rice
3 cups cooked chicken
1/4 cup pimento
2 Tbs. fresh parsley, snipped
1 1/2 tsp. salt
1/4 tsp. pepper

Saute onion in butter until they begin to turn transparent. Add mushrooms, and saute for 5 minutes. Stir in flour and broth and continue cooking until thick. Stir in the rest of the ingredients. Bake at 350° for 25-30 minutes. This freezes well in a gallon zipper bag. Top with slivered almonds or buttered bread crumbs before baking if desired.

Chili Con Pollo
1 Tbs. oil
1 green pepper, diced
1 red pepper, diced
1 large onion, diced
1 clove garlic, minced
1 jalapeno pepper, minced
2 tsp. cumin
1 Tbs. chili powder
1 1/2 cups chicken broth
1/2 tsp pepper
16 oz. frozen corn
1 1/2 cups cooked chicken
1 can white kidney beans (or 1 cup cooked leftover white beans)

Saute vegetables in oil until tender. Add the spices and broth and simmer 15 minutes. Stir in the corn and chicken and bring to a boil. Just before serving, stir in the beans. This is easily frozen and reheated. Add the beans after reheating.

Casserole a la King
3 Tbs. butter
1/2 cup onion, chopped
4 oz. mushrooms, sliced
3 Tbs. flour
1 1/2 cups chicken broth
2 cups cooked chicken
1 cup peas
2 carrots, cut in large diagonal slices, and cooked in a small amount of broth
2 Tbs. pimento
1/2 tsp. salt
1 package refrigerated biscuits, cut in quarters
Saute the onion in butter until it just begins to turn soft; add mushrooms and saute until just barely done. Add the flour and broth and continue cooking until thickened. Stir in the rest of the vegetables and the salt; and return to a boil. Turn into a buttered casserole dish. Top with biscuits. Bake at 325° until the biscuits are browned, about 20 minutes. You can freeze this in a bag. To use, reheat it and proceed according to directions for baking.

Chicken and Stuffing Scallop
1 - 6 oz. package chicken flavored stuffing mix prepared according to package directions**
1 1/2 cups cooked chicken
1/4 cup butter
1/4 cup flour
2 cups chicken broth
salt and pepper to taste
3 eggs

Place prepared stuffing in bottom of 10x6 pan. (** I use broth to prepare the stuffing in place of the water called for in the recipe.) Top with chicken. In a saucepan, melt the butter. Add the flour; then stir in the broth and salt and pepper. Cook until thick. Remove from heat. Add a small amount of the sauce to the eggs; then stir the eggs into the sauce. Pour this over the chicken. Bake at 325° for 35 minutes. This freezes well as a completed casserole.

Chicken Biscuit Bake
filling:
1 can cream of celery soup
1/2 cup milk
1 cup cooked chicken
1 - 8 oz. pkg. peas
2 Tbs. onion, chopped fine
1/2 tsp. basil
salt and pepper to taste

Bring all to a boil in a saucepan. Pour into a 1 quart casserole. Top with:
Biscuit Topper
1 cup flour
2 tsp. baking powder
2 Tbs. oil
1/3 cup milk

Stir flour and baking powder together. Add oil to milk in a cup; stir; then add all at once to flour. Mix only until moistened. Drop onto top of hot filling. Bake at 350° until topping is browned. I freeze the filling and make topper when needed.

Latticed Chicken Bake
1 can cream of celery (or your favorite) soup
1 can milk
2 cups cooked chicken
1/2 cup grated cheddar (or your favorite) cheese
1/2 cup canned french-fried onions
1/2 tsp. seasoned salt
1 tube of crescent dough or homemade bread dough

Mix all the ingredients except dough. Pour into an 8” square casserole dish. Lay out crescent dough side by side to form a square. Seal perforations. Cut into 6 strips and lay across filling. I use homemade bread dough that I keep in the fridge. Twist the strips into spirals for a fancy effect. Freeze the filling alone, or make the casserole and freeze ready to bake.

Party Chicken Lasagne
8 oz. lasagne noodles, cooked
3 cups cooked chicken
1 1/2 cups buttered noodles
Mix together filling one:
1 can cream of mushroom soup
2/3 cup milk
1/2 tsp. salt
1/2 tsp. poultry seasoning
Mix together filling two:
8 oz cream cheese, softened
1 cup cottage cheese
1/3 cup olives, chopped
1/3 cup onions, chopped
1/3 cup green pepper, chopped
1 tsp. dried parsley flakes

Layer 1/3 of filling one, half of the lasagne, half of the chicken, half of filling two, in that order in a greased 9x13 pan. Repeat layers ending with the last third of layer one. Top with buttered crumbs. Bake 375° for 30 minutes. Freezes well fully assembled. (I layer this in a 5-quart ice cream tub. Then freeze. This fits right in a crock-pot with a removeable crock - I think it ‘s a 6-quart model. Put it in frozen in the morning on low, and you have dinner at night when you get home. You can toast the crumbs right in the crock liner under your broiler if desired.)

Chicken Normandy
Prepare stuffing with the following and place half in a 9x13 buttered casserole.
1 - 6 oz. package stuffing mix
1 stick butter
1 cup chicken broth
Top with a mixture of the following.
2 1/2 cups cooked chicken
1 cup green onions, including tops, diced
1/2 cup celery, diced
1/2 tsp. salt
1/2 cup mayonaise
Put the rest of the stuffing over the top. Mix the following and pour over the top.
2 egss, beaten
1 1/2 cups milk
Put this in the refrigerator overnight to use the next evening, or freeze now.
Before baking top with:
1 can of mushroom soup
and sprinkle with:
1/4 cup parmesan cheese

Bake at 325° for 45 minutes.

Aunt Nora’s Chicken Casserole
2 cups cooked chicken
1 - 8 oz carton sour cream
1 can cream of mushroom soup
2 Tbs. butter
1 small onion, chopped
1 rib celery, diced
1 1/2 cups chicken broth
1 package stuffing mix

Stir the chicken, sour cream and soup together and place in the bottom of a buttered 9x13 casserole dish. Saute the onion and celery in the butter until tender, add broth and stuffing mix. Spoon evenly over filling. Bake 350° about 30 minutes. This freezes nicely fully made, or you can just freeze the filling and top it later.

Chicken Loaf
3 cups cooked chicken, chopped
1 1/2 cups celery, chopped fine
1/2 small onion, diced
4 beaten eggs,
2 1/2 cups buttery round crackers
1 can mushroom soup
1 soup-can chicken broth
1/2 cup process cheese

Mix every thing together. Place in a greased loaf pan. Bake at 350° for 45 minutes. Freeze in a bag or in the loaf pan.

Chicken Enchilada Pie
2 cups cooked chicken
1 large can enchilada sauce
1 can cream of mushroom soup
1 small onion, diced
1 tsp. garlic salt
pepper to taste
corn chips
1 cup grated sharp cheddar cheese
2 cups chicken broth

Mix together the sauce, soup, onion, and seasonings. Put a layer of chips in the bottom of a deep casserole dish. Top with chicken, sauce, cheese, then another layer of chips. Pour the broth over the top. Bake at 350° for 30 minutes. I freeze the chicken for this separately and assemble when needed.

Margot's Chicken and Rice
3 cups cooked rice
2 cups cooked chicken
1 1/2 cups grated Montery Jack cheese
1 can cream of chicken soup
1 small can of diced green chilies
8 oz sour cream

Mix everything together and turn into a buttered 9x13 pan. Bake 350° for 30 minutes.

Broccoli and Chicken Deluxe
2 - 10 oz. packages broccoli
1/2 cup shredded parmesan
2 cup cooked chicken
salt and pepper
1 cup cooked rice
2 Tbs. butter
2 Tbs. flour
1 cup milk
1 Tbs. lemon juice
1 cup sour cream

Layer the broccoli, parmesan, chicken, salt, pepper, and rice in an 11x7 casserole. Melt butter in saucepan. Stir in flour until smooth; then add milk. Cook until thick. Fold in lemon juice and sour cream. This freezes well in a bag. Sprinkle with additional parmesan before baking. Bake at 400° for 20 minutes.

Chicken & Biscuits Casserole
1 cup chicken broth
1/4 cup flour
2 cups mixed vegetables
2 cups chicken
1 can refrigerated biscuits or homemade biscuits

Stir flour into broth. Cook until thickened. Add vegetables and chicken. Turn into a 9" square buttered casserole. Freeze filling in a bag. Lay biscuits on top of casserole before baking. Bake at 400° for 20 minutes.

Chicken Sopa
1 can cream of mushroom soup
1 can chicken broth
1 can green chilies
1 carton sour cream
2 cups cooked chicken
8 oz shredded cheese
8 corn tortillas

Make a sauce of the first 4 ingredients. Layer sauce, chicken, cheese, and tortillas. Repeat 2 times and end with sauce. Bake until browned and bubbly at 350° about 30 minutes.

South of the Border Chicken Bake
1 cup sour cream
1/2 cup ricotta cheese
4 oz. cream cheese
3 cups cooked chicken
3 cups cooked rice
1 1/2 cup shredded cheddar cheese
1 can cream of chicken soup
1 can diced green chilies
1/2 cup ripe olives
1/2 tsp. salt
1/2 tsp. garlic powder

Mix all the above and place in a 9x13 casserole. Freeze in a bag. Top with 2 cups crushed tortilla chips before baking. Bake at 350° for 30 minutes.

Smoky Chicken Bake
1/2 cup onion, diced
1/2 cup celery, diced
1/4 cup butter
1/2 cup mushrooms
1/4 cup flour
1 1/2 cups chicken broth
1 1/2 cups light cream (half and half)
1/4 cup imitation bacon bits
3 cups cooked chicken
1/2 tsp. salt
1 tsp. poultry seasoning
1 tube refrigerated biscuits

Saute onion and celery in butter for 5 minutes. Add mushrooms and cook 5 more. Stir in flour, broth and cream. Cook until thick. Remove from heat. Fold in bacon bits, chicken, and seasonings. Pour into greased 9x13 pan. Top with biscuits and bake at 350° for 30 minutes.

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