Quilters' Recipes Blog : Chicken, Casseroles

Baked Cheesy Chicken

QuiltersRecipes — Thu, 02 Apr 2009 00:49:00 GMT

Submitted by Helen Crawford, Stoney Creek, Ontario

6 chicken breasts, with skin and bones
1 can (10 oz) cream of mushroom soup
1 can (10 0z) cream of celery soup
2 cups grated cheddar cheese

Place chicken in single layer, skin side up, in casserole dish. Mix together the celery and mushroom soup. Add cheese. Spread over the chicken pieces, being sure to cover completely. Cover casserole with lid. Bake at 350 F. for approximatley 1 hour. (Makes own gravy while baking.) Enjoy!!!

Chicken Wrap Casserole

QuiltersRecipes — Thu, 02 Apr 2009 00:22:00 GMT

Submitted by Katherine Malmberg

1 package flour tortillas
1 bunch of fresh spinach
1 bag fajita chicken pieces
1 bottle Peppercorn Ranch dressing
1-2 cups grated cheese, cheddar, monterey jack, or any combination

Take 5-6 flour tortillas and cut them in 1/4 inch wide strips. Place these in bottom of 9 x 13 inch casserole dish. Top with chopped up spinach enough to cover the tortillas. Spread fajita chicken pieces on top of spinach. Pour Peppercorn Ranch dressing on top of chicken. Sprinkle cheese on top. Bake at 350 degrees for about 20-30 minutes till heated through. Enjoy. My family loves this and it takes about 5 minutes to throw together. By the time you heat up the veggies and set the table the casserole is done. Great for days when you just want to sew and not cook a lot.

Salsa Chicken and Rice

QuiltersRecipes — Thu, 02 Apr 2009 00:22:00 GMT

Submitted by Robin Stack

One can of chicken or one large boneless, skinless chicken *** (boiled and cubed)
1 jar salsa
1 cup shredded sharp cheddar cheese
1 cup sour cream
Enough cooked instant rice to serve 6 people
Cook rice according to package directions. Let cool for 10 minutes. Stir in salsa, chicken, cheese, and sour cream. Cover and bake at 350 degrees in a greased casserole dish until cheese is melted completely throughout (approximately 20 minutes). Serve hot.

This dish, along with a toss salad on the side, makes a complete meal. You may vary this recipe by using other meats, and/or adding broccoli or other vegetables if you like. Enjoy!

Salsa Chicken

QuiltersRecipes — Thu, 02 Apr 2009 00:22:00 GMT

Submitted by Wilma Sosa

4-6 boneless, skinless chicken ***
1 jar salsa/picante sauce
frozen green beans
Place chicken in casserole dish. Top with frozen green beans and picante sauce. You can add a little water for more juice. Bake at 350 degrees for 35 - 45 minutes or until chicken is done.

Chicken Doritos Casserole

QuiltersRecipes — Thu, 02 Apr 2009 00:21:00 GMT

Submitted by Laura Cobb, Ashdown, AR

1 chicken, boiled, boned & chopped or 4 chicken breasts, cooked and chopped
2 Tbsp. butter or margarine
1/2 cup onion, chopped
1 can cream of chicken or mushroom soup
1 can Ro-Tel tomatoes with peppers
1 can Ranch Style Beans
2 cups grated cheese
1 medium bag Nacho flavored Doritos

Saute onion in butter or margarine. Line a medium sized casserole dish with crumbled Doritos. Sprinkle chicken over chips Combine soup and tomatoes, along with the onion and beans. Pour over chicken and top with cheese. Bake at 350 until the cheese melts.

The good thing about this recipe is that it is so flexible. It can be adjusted to suit your family’s taste. I have also made it with Swanson’s canned chicken, to speed up the cooking times. I hope you enjoy it as much as my family does!

Chicken Tortilla Casserole

QuiltersRecipes — Thu, 02 Apr 2009 00:20:00 GMT

Submitted by CLIFFSBEAR via email
boneless, skinless chicken breasts
1 dozen corn tortillas
2 cans cream of chicken soup
1 soup can of milk
1 (4 oz.) can diced green chilies
1 (4 oz.) can of green chili salsa
2-3 tablespoons chicken broth or stock
1 lb. Cheddar cheese grated
1 diced onion
2 small cans sliced black olives, drained

Cook chicken breasts and dice or shred. Cut tortillas into quarters. Mix soup, milk, onion, salsa and chilies together. Grease bottom of 9X13 inch baking dish. Put chicken stock in the bottom of dish. In the dish, layer: half of the tortillas, half of the chicken, half of the soup mixture, half of the cheese, and 1 can black olives. Continue layering until all the ingredients are gone and topping with black olives. Let set in the refrigerator for 2-4 hours or overnight to blend the flavors. Bake at 300 degrees for 1-1 1/2 hours. Makes 6-8 Servings.

Chicken Lasagne

QuiltersRecipes — Wed, 01 Apr 2009 23:58:00 GMT

Martha Aschim, Marinette, WI

8 oz. lasagna noodles
1 can cream of mushroom soup
2/3 c. milk
1 tsp. seasoning salt
1 tsp. poultry seasoning or sage
1 ( 8 oz pkg.) softened cream cheese
1 c. cottage cheese
1/3 c. stuffed green olives
1/3 c. chopped onions
1/3 c. chopped green peppers
1/ c. parsley (dry or fresh)
5 c. cooked, cubed chicken meat
1 c. crunchy bread crumbs

Cook noodles. Mix soup, milk, salt, and seasonings together and heat . Beat cheeses together. Stir in rest of ingredients.

Place 3 noodles in greased 9 x 13″ pan. Spread 1/3 cheese, 1/3 chicken, 1/3 soup mixture. Repeat two more times. Top with crumbs. Bake 375 degrees for 30 minutes. Let sit a few minutes before cutting.

Can be made ahead and refrigerated.

Quick Goulash

QuiltersRecipes — Wed, 01 Apr 2009 23:55:00 GMT

Barbara Walock
3/4 to 1 pound ground beef (or turkey or chicken), browned
1 small jar of salsa (mild or hot, brand of your choosing - we like Chi Chi’s but any one will do)
Cooked elbow macaroni noodles (the amount is up to you, some like alot of noodles other only some)

Combine all ingredients, simmer over low heat for about five minutes and serve. With a salad and some rolls or bakery bread you will have a quick, nutritious dinner with very little work.