|And Still I Cook|
|by Leah Chase|
This second cookbook from Leah Chase contains reflections on life, business, family, and friends, with the recipes that bring them all together.
Tip: Try chicken casserole for more results.
1 - 10 of 27 for pre-cooked chicken casserole
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Internal temperatures for various meats. Always use a meat thermometer. Source: USDA
Fry corn tortillas ... the bottom, then chicken, then soup ... top. Bake in 350°F oven for 25 minutes. Then let stand for 10 to 15 minutes before serving.
Layer first 4 ... 9 x 13-inch casserole sprayed with non-stick ... the Cream Of Chicken Soup with sour ... aluminum foil and cook at 375°F for ... stand for 10-15 minutes.
Place unopened package ... end in microwave. Cook on HIGH 4 ... in 3 quart casserole. Combine rice, ... after 5 minutes. Let stand 5 minutes before serving.
Arrange broccoli on ... Mix cream of chicken soup with mayonnaise ... bread crumbs. Drizzle melted butter over bread crumbs. Bake at 350°F for 1/2 hour.
Cook in saucepan, mushrooms, ... from heat. Add chicken and pecans; mix lightly. Pour in 1-1/2 quart casserole and bake at 350 degrees for 30 to 45 minutes.
Microwave recipe. Serves ... rice and water. Cook in microwave oven ... minutes. Stir halfway through cooking time. Let stand 5 to 10 minutes before serving.
Saute butter and onions. Add broccoli, stir until broccoli is tender. Add cubes of cheese and chicken soup. Add rice when ready to serve. Do not bake.
Cook rice, spread in ... broccoli and chopped chicken. Sprinkle with ... with Mozzarella, parsley and Parmesan cheese. Bake at 350 degrees for 30 minutes.
Mix soups and ... over broccoli and chicken halves in a 9x13 ... dish. Spread grated cheese over entire casserole. Bake at 350 degrees for 25 to 30 minutes.
Result Page: 1
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