Archive for the ‘CASSEROLES’ Category
Chicken & Biscuits
July 12, 2021 Lee
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Chicken & Biscuits

Adapted from a recipe in the Casserole Cook Book, page 21.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Course Main Dish
Cuisine American
Servings 5 servings

Equipment

  • Oven
  • Casserole (1½ quart)

Ingredients
  

  • 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
  • ⅔ cup evaporated milk
  • ¼ teaspoon salt
  • 1½ cups Cheddar cheese, shredded
  • 2 cups cooked chicken, or turkey, diced
  • 1 cup celery, sliced
  • ¼ cup green bell pepper, diced
  • ¼ cup pimento, diced
  • pimento drop biscuits,  Link in Notes

Instructions
 

  • Preheat your oven to 230° C (450° F). Get out and grease a 1½ quart casserole.
  • In a medium sauce pan on medium heat, add the soup, milk, and salt. Mix together and stir constantly.
  • Add the cheese, stirring until melted and mixed in.
  • Add the chicken, celery, bell pepper, and pimento. Mix together and heat through.
  • Pour into the prepared casserole.
  • Top with pimento drop biscuits around the edge of casserole.
  • Bake uncovered for 15 minutes or until biscuits are golden brown.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving.
Additional recipe: Pimento Drop Biscuits.
Shortcut: Condensed Cream of Chicken Soup.
* Best Value $1 or Less per Serving,CASSEROLES
Chicken with Noodles
July 12, 2021 Lee
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Chicken with Noodles

Adapted from a recipe in the Casserole Cook Book, page 21.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • 3 cups dry medium egg noodles, (6 oz / 170 g)
  • 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
  • ⅔ cup evaporated milk
  • ¼ teaspoon salt
  • 1½ cups Cheddar cheese, shredded
  • 2 cups cooked chicken, or turkey, diced
  • 1 cup celery, sliced
  • ¼ cup green bell pepper, diced
  • ¼ cup pimento, diced
  • 1 cup toasted slivered almonds, divided
  • 1 cup soft breadcrumbs
  • 2 tablespoons butter, melted

Instructions
 

  • Cook the noodles in a pot of salted boiling water, drain, place in a greased 2 quart casserole in an even layer.
  • Preheat your oven to 200° C (400° F).
  • In a medium sauce pan on medium heat, add the soup, milk, and salt. Mix together and stir constantly.
  • Add the cheese, stirring until melted and mixed in.
  • Add the chicken, celery, bell pepper, pimento, and ½ the almonds. Mix together and heat through.
  • Pour into the casserole over the noodles.
  • In a small bowl, mix together the breadcrumbs and butter, sprinkle over the casserole, then sprinkle on remaining almonds.
  • Bake uncovered for 20 minutes.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cream of Chicken Soup.
* Best Value $1 or Less per Serving,CASSEROLES
Chicken Dinner Bake
July 11, 2021 Lee
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Chicken Dinner Bake

Adapted from a recipe in the Casserole Cook Book, page 20.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 5 servings

Equipment

  • Oven
  • Casserole (1½ quart)

Ingredients
  

  • 1 can mushrooms, sliced, (4 oz / 113 g / ⅔ cup½)
  • 1 envelope chicken noodle soup mix
  • 1½ cups water
  • ⅔ cup evaporated milk
  • ⅓ cup butter, (⅔ stick / ⅓ block)
  • ⅓ cup all-purpose flour
  • ½ teaspoon salt
  • dash black pepper
  • 3 cans chicken, drained, diced, (5 oz / 142 g each)
  • 1 cup frozen peas
  • ¼ cup onion, diced
  • ¼ cup pimento, diced
  • 2 eggs, beaten
  • ¼ teaspoon salt

Instructions
 

  • In a saucepan, add the soup mix and water, bring to a boil, then reduce heat and simmer 5 minutes.
  • Measure the evaporated milk in a measuring cup, then drain the liquid from the soup into that, and drain the mushrooms into the milk as well, stir to combine, place noodles in a bowl and set aside.
  • Same saucepan, melt the butter, when hot, whisk in the flour, ½ teaspoon salt, and dash of pepper until smooth.
  • Slowly add the broth and milk mixture, whisking until thickened.
  • Add mushrooms, chicken, peas, onion, and pimento, stir together.
  • Pour mixture into a 1½ quart casserole and smooth out evenly.
  • Bake for 25 minutes.
  • In the bowl with the noodles, add the eggs and ¼ teaspoon salt, mix together.
  • Spoon noodle egg mixture onto the casserole.
  • Bake for another 5-10 minutes.
  • Serve with sides of your choice, enjoy.

Notes

Not sure of the cost per serving as I believe canned chicken is only available in high end / Western markets. To make this Low cost per serving, use fresh mushrooms and fresh cooked chicken.
Variant: 1. Use fresh cooked chicken in place of the canned chicken, about 1 1/2 - 2 cups diced would work fine.
* Best Value $1 or Less per Serving,CASSEROLES,Chicken - Canned
Casserole Chicken a la King
July 10, 2021 Lee
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Casserole Chicken a la King

Adapted from a recipe in the Casserole Cook Book, page 20.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Course Main Dish
Cuisine American
Servings 5 servings

Equipment

  • Oven
  • Casserole (1½ quart)

Ingredients
  

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1½ cups chicken broth, Shortcut
  • 2 cups cooked chicken, cubed, Shortcut
  • 1 cup peas, canned or frozen (cooked), drained
  • ⅔ cup mushrooms, sliced, sautéed
  • 2 medium carrots, cooked, cut into thirds
  • ¼ cup onion, diced
  • 2 tablespoons pimento, diced
  • 1 teaspoon salt
  • 1 package refrigerated biscuits

Instructions
 

  • In a medium size saucepan, heat the butter, when melted and hot, whisk in the flour.
  • Slowly add the broth, whisking until thickened.
  • Stir in the chicken, vegetables, and salt. Heat to bubbling, stirring often.
  • Pour into a 1½ quart casserole. Preheat your oven to 220° C (425° F).
  • Open tube of biscuits and separate biscuits. Use scissors or knife and cut each biscuit into quarters.
  • Arrange the biscuit pieces around the edges of the casserole, any remaining biscuits just bake on a baking sheet.
  • Bake the casserole for 8-10 minutes or until the biscuits are golden brown.
  • Serve with sides of your choice. Enjoy.

Notes

Low cost per serving. Using the shortcut will provide both the cooked chicken and the broth.
Shortcut: Chicken Broth (Pressure Cooker).
* Best Value $1 or Less per Serving,CASSEROLES
Creamy Chicken Rice Casserole
July 10, 2021 Lee
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Creamy Chicken Rice Casserole

Adapted from a recipe in the Casserole Cook Book, page 20.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • 1 cup dry wild rice
  • ½ cup onion, diced
  • ½ cup butter, (1 stick / ½ block)
  • ¼ cup all-purpose flour
  • 1⅓ cups mushrooms, sautéed
  • 1½ cups chicken broth, Shortcut
  • 1½ cups half and half cream
  • 3 cups cooked chicken, diced, Shortcut
  • ¼ cup pimento, diced
  • 2 tablespoons fresh parsley, chopped
  • 1½ teaspoons salt
  • ¼ teaspoon black pepper
  • ½ cup slivered almonds

Instructions
 

  • Prepare the wild rice per package instructions, this will take the longest time.
  • Preheat your oven to 180° C (350° F), get out a 2 quart casserole.
  • In a large saucepan on medium heat, melt butter, when hot, cook the onion until tender, remove from heat.
  • Stir in flour.
  • Place back on the heat, slowly stir in the chicken broth, then stir in the cream. Cook and stir until the mixture is thickened.
  • Add the cooked wild rice, mushrooms, chicken, pimento, parsley, salt, and pepper. Mix together.
  • Pour mixture into the casserole. Sprinkle with almonds.
  • Bake for 25-30 minutes.
  • Serve with sides of your choice, enjoy.

Notes

Fair cost per serving based on the cost of wild rice, as it is available through Lazada. Using the shortcut will provide both the cooked chicken and the broth.
Shortcut: Chicken Broth (Pressure Cooker).
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Club Chicken
July 10, 2021 Lee
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Club Chicken

Adapted from a recipe in the Casserole Cook Book, page 20.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • ¼ cup butter, (½ stick / ¼ block)
  • ¼ cup all-purpose flour
  • 1 cup chicken broth, Shortcut
  • 1⅔ cup evaporated milk
  • ½ cup water
  • 1½ teaspoons salt
  • 2½ cups cooked chicken, diced, Shortcut
  • 3 cups cooked rice
  • ⅔ cup mushrooms, sliced, sautéed
  • ¼ cup pimento, diced
  • ⅓ cup green bell pepper, diced
  • ½ cup toasted almonds

Instructions
 

  • In a medium saucepan on medium heat, melt butter, when hot, whisk in flour, whisk until smooth.
  • Slowly whisk in milk, broth, and water. Whisk constantly until thickened. Stir in salt.
  • Stir in chicken, rice, mushrooms, pimento, and bell pepper.
  • Preheat your oven to 180° C (350° F), get out and grease a 7x11 baking dish with butter.
  • Pour chicken mixture into the prepared pan, spread out evenly.
  • Bake for 30 minutes or until hot.
  • Sprinkle with toasted almonds, serve with sides of your choice, enjoy.

Notes

Low cost per serving. Using the shortcut will provide both the cooked chicken and the broth.
Shortcut: Chicken Broth (Pressure Cooker).
* Best Value $1 or Less per Serving,CASSEROLES
Curried Chicken Casserole
July 10, 2021 Lee
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Curried Chicken Casserole

Adapted from a recipe in the Casserole Cook Book, page 19.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 1 package frozen broccoli, (283 g / 10 oz), or 1 head fresh
  • 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
  • 1 can chicken a la king, (10½ oz / 298 g, Swanson brand)
  • 1 teaspoon yellow curry powder
  • 1 teaspoon dry mustard
  • ½ teaspoon Worcestershire sauce
  • ¾ cup sharp Cheddar cheese, shredded
  • 2 cups cooked rice

Instructions
 

  • Cook frozen broccoli according to package instructions, drain. If using fresh, cook in boiling salted water until tender, drain.
  • Preheat your oven to 180° C (350° F), get out and grease a 7x11 inch baking pan with butter.
  • In a medium saucepan on medium heat, add the soup, chicken a la king, curry powder, mustard, and Worcestershire sauce, stir together and heat through.
  • Add the cheese and stir until cheese is melted in. Remove from heat.
  • Add ½ the rice to the prepared baking pan in an even layer.
  • Add ½ the broccoli on top of the rice in an even layer.
  • Add ½ the sauce on top of the broccoli in an even layer.
  • Repeat in the same order ending with the sauce.
  • Bake for 25-30 minutes or until heated through.
  • Serve with sides of your choice, enjoy.

Notes

High cost per serving since I have not seen chicken a la king in a can but a way to make this low cost is to use some leftover chicken a la king you have previously prepared.
Shortcut: Condensed Cream of Chicken Soup.
* High Cost $1.51+ per Serving,CASSEROLES
Easy Chicken Divan
July 10, 2021 Lee
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Easy Chicken Divan

Adapted from a recipe in the Casserole Cook Book, page 19.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 2 packages frozen broccoli, (283 g / 10 oz each), or 2 heads fresh
  • 3 chicken breasts, cooked, diced
  • 2 cans condensed cream of chicken soup, (10½ oz / 298 g each), Shortcut
  • 1 cup mayo
  • 1 teaspoon lemon juice
  • ½ teaspoon yellow curry powder
  • ½ cup Cheddar cheese, shredded
  • ½ cup soft bread crumbs
  • 1 tablespoon butter, melted

Instructions
 

  • Preheat your oven to 180° C (350° F), get out and grease a 7x11 baking pan with butter.
  • Cook frozen broccoli according to package instructions, drain. If using fresh, cook in boiling salted water until tender, drain.
  • Arrange the broccoli in the prepared baking pan, place chicken on top.
  • In a mixing bowl, add the soup, mayo, lemon juice, and curry powder. Stir to mix together.
  • Pour soup mixture over the chicken, sprinkle with Cheddar cheese.
  • In a small bowl, mix together breadcrumbs and melted butter, sprinkle on casserole.
  • Bake for 25-30 minutes or until heated through.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cream of Chicken Soup.
* Best Value $1 or Less per Serving,CASSEROLES
Classic Chicken Divan
July 10, 2021 Lee
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Classic Chicken Divan

Adapted from a recipe in the Casserole Cook Book, page 18.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 2 heads fresh broccoli
  • ¼ cup butter, (½ stick / ¼ block)
  • ¼ cup all-purpose flour
  • 2 cups chicken broth, Shortcut
  • ½ cup heavy cream
  • 3 tablespoons dry sherry
  • ½ teaspoon salt
  • 3 chicken breasts, cooked, sliced lengthwise, Shortcut
  • Parmesan cheese, shredded, as needed

Instructions
 

  • Cook broccoli in a pot of salted water until tender. Drain.
  • Place large stalks of broccoli in a 9x13 baking pan, crosswise - the heads towards the sides, the stems towards the center.
  • Preheat your oven to 180° C (350° F).
  • In a saucepan on medium heat, melt the butter, when hot, whisk in the flour until smooth.
  • Pour the broth in all at once and whisk until sauce is thickened.
  • Stir in the cream, sherry, salt, and dash of black pepper.
  • Pour 1⅔ cups sauce in over the broccoli.
  • Top with the sliced chicken.
  • To the remaining sauce, stir in ¼ cup Parmesan.
  • Pour the sauce over the chicken and top with additional Parmesan as desired.
  • Bake for 20 minutes or until hot.
  • serve with sides of your choice, enjoy.

Notes

Low cost per serving. Using the shortcut will provide both the cooked chicken and the broth.
Shortcut: Chicken Broth (Pressure Cooker).
* Best Value $1 or Less per Serving,CASSEROLES
Chicken Biscuit Pie
July 10, 2021 Lee
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Chicken Biscuit Pie

Adapted from a recipe in the Casserole Cook Book, page 18.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Casserole (1 quart)

Ingredients
  

  • 1 can condensed cream of celery soup, (10½ oz / 298 g), Shortcut
  • ½ cup milk
  • ⅔ cup cooked chicken, diced
  • 1 cup peas
  • 2 tablespoons onion, finely diced
  • ½ teaspoon dried basil
  • dash black pepper
  • 1 cup biscuit mix, Shortcut
  • ⅓ cup milk

Instructions
 

  • Preheat your oven 230° C (450° F), get out a 1 quart casserole.
  • In a large non stick pan on medium heat, mix together the soup and ½ cup of milk.
  • Add the chicken, peas, onion, basil, and pepper. Mix together and bring to a boil.
  • Pour mixture into the casserole.
  • In a small bowl, mix together the biscuit mix and ⅓ cup of milk to make the biscuit dough.
  • Drop dough by spoonfuls onto the casserole.
  • Bake for 10-15 minutes or until the biscuits are lightly browned.
  • Serve with sides of your choice. Enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Celery Soup, Biscuit Mix.
* Best Value $1 or Less per Serving,CASSEROLES