2 tbs butter OR vegetable oil
3 cups diced cooked chicken
1 medium onion, peeled & diced
1 (8 oz) can water chestnuts, drained & chopped
2 (14 1/2 oz) cans french green beans, rinsed & drained
1 (4 oz) can pimientos, rinsed & drained
1 can cream of celery soup
1 cup mayonnaise
1 (6 oz) box uncle ben’s long grain & wild rice, cooked according to pkg directions
1 cup grated sharp cheddar cheese

preheat oven to 350°.

heat butter or oil in a small skillet over medium heat. add onion & saute until translucent, about 5 minutes. remove from heat & transfer to a lg bowl.

add all ingredients to bowl & mix together until thoroughly combined.

pour into a greased 3 qt casserole. bake for 20-25 minutes or until bubbly. let stand a few minutes before serving.

6 servings

8 cups chopped fresh broccoli
1 cup finely chopped onion
3/4 cup butter OR margarine
12 eggs
2 cups whipping cream
2 cups (8 oz) shredded cheddar cheese, divided
2 tsp salt
1 tsp pepper

in a skillet over medium heat, saute broccoli & onion in butter until crisp-tender, about 5 minutes; set aside. in a bowl, beat eggs. add cream & 1 3/4 cup cheese; mix well. stir in the broccoli mixture, salt & pepper. pour into a greased 3 qt baking dish; set in a larger pan filled with 1″ of hot water. bake, uncovered, at 350° for 45-50 minutes, or until a knife inserted in center comes out clean. sprinkle with remaining cheese. let stand 10 minutes before serving.

12-16 servings

8 cups cubed cooked chicken
2 cans cream of chicken soup
1 cup (8 oz) sour cream
1 cup butter-flavored cracker crumbs (about 25 crackers)
2 tbs butter OR margarine, melted
1 tsp celery seed
fresh parsley & sweet red pepper rings, optional

combine chicken, soup & sour cream; spread into a greased 13″x9″x2″ baking dish. combine cracker crumbs, butter & celery seed; sprinkle over chicken mixture. bake, uncovered, at 350° for 30-35 minutes or until bubbly. garnish with parsley & red pepper rings if desired.

10-12 servings

1 cup chopped green onions
1 cup chopped celery
1 small green OR sweet red pepper, chopped
1/2 cup shredded carrots
2 cloves garlic, minced
2 tbs vegetable oil
2 cups cubed cooked chicken
1 cup (4 oz) shredded cheddar cheese
1 cup (4 oz) shredded mozzarella cheese
1/2 cup mayo
1 tbs minced fresh parsley OR 1 tsp dried parsley flakes
14 slices day-old whole wheat bread, cubed
4 eggs
2 cups milk
1 can cream of chicken soup
1 tbs worcestershire sauce
paprika

in a skillet, saute onions, celery, green pepper, carrots and garlic in oil until crisp-tender. transfer to a large bowl; add chicken, cheeses, mayo and parsley. place half of the bread cubes in a greased 13″x9″x2″ baking dish. top with chicken mixture and remaining bread cubes. in a bowl, beat eggs; add milk, soup and worcestershire sauce. pour over casserole. sprinkle with paprika. bake, uncovered, at 350° for 1 hour and 10 minutes, or until a knife inserted near the center comes out clean.

12-16 servings

4 cups cubed cooked chicken
1 1/2 cups chicken broth
1 1/2 cups frozen peas
3-4 medium carrots, cut into 1/4″ slices
1 can cream of mushroom soup
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups bisquick
1 1/4 cups milk
1 teaspoon garlic powder
1/2 teaspoon celery seed
paprika

in a saucepan, combine chicken, broth, peas, carrots, soup, salt and pepper; bring to a boil, stirring occasionally. meanwhile, combine bisquick, milk, garlic powder and celery seed (mixture will be thin). pour hot chicken mixture into 8 greased ovenproof 10 oz custard cups or casseroles. immediately spoon 1/4 cup of biscuit mixture evenly on top of each. sprinkle with paprika. bake, uncovered, at 325° for 30-35 minutes or until topping is golden brown.

8 servings