Hot Chicken Salad, Chicken Broccoli Casserole & Chicken Reuben Casserole 

Hot Chicken Salad 

  • 1 cup diced cooked chicken 
  • 1 cup cooked rice* 
  • ½ cup slivered almonds 
  • 2 teas. diced onion 
  • ½ cup water chestnuts 
  • ½ cup sliced ripe olives 
  • 1 can condensed cream of chicken soup 
  • ½ cup mayonnaise 
  • 3 teas. lemon juice 
  • Salt and pepper to taste 
  • Crushed potato chips 

Preheat oven to 350 degrees F.  *Whatever type cooked rice you like may be used.  Place the almonds in the oven on a baking sheet and toast for a few minutes.  Spray a casserole dish with cooking spray.  In a mixing bowl combine the chicken, rice, onion, toasted almonds, water chestnuts, olives, chicken soup, mayonnaise, lemon juice and salt and pepper and mix well.  Place the chicken salad in the prepared casserole dish and top with the crushed potato chips.  Heat casserole dish in preheated oven until chicken salad is bubbly, about 30 minutes. 

Chicken Broccoli Casserole 

  • 5 boneless skinless chicken breasts 
  • 2 boxes frozen chopped broccoli 
  • 1 can condensed cream of chicken soup 
  • 1/3 cup evaporated milk 
  • ½ cup mayonnaise 
  • 1 cup grated cheddar cheese 
  • 1 teas. lemon juice 
  • salt and pepper to taste 
  • 1 Tbsp. olive oil 
  • 1 cup buttered bread crumbs 

In a medium skillet over medium heat brown the chicken breasts in the olive oil and set aside.  Cook the broccoli according to package directions and drain.  Preheat oven to 350 degrees F.  In a mixing bowl combine the chicken soup, mayonnaise, evaporated milk, cheddar cheese, and lemon juice.  Spray a 9×9 baking dish with cooking spray.  Place the cooked chopped broccoli in the bottom of the dish and then place the chicken over the broccoli.  Pour the liquid mixture over the chicken.  Sprinkle bread crumbs over the top of the casserole.  Bake in preheated oven for 25-30 minutes. 

Chicken Reuben Casserole 

  • 4 boneless skinless chicken breasts 
  • 2 cups sauerkraut 
  • 4 slices Swiss cheese 
  • 1 ¼ cups Russian salad dressing 
  • Salt and pepper to taste 

GNP

Preheat oven to 350 degrees F.  Spray a 9×9 baking dish with cooking spray.  Place the chicken breasts in the bottom of the baking dish and season with salt and pepper.  Drain the sauerkraut and spoon the drained sauerkraut over the chicken breasts.  Pour the Russian dressing over the sauerkraut and chicken.  Top the casserole with the Swiss cheese slices.  Cover baking dish with foil and bake in preheated oven for about 1 hour or until chicken is done and fork tender.