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Chicken Casserole
Ingredients:
6 chicken breast halves
Salt and pepper
1 tsp. butter
3 hard-cooked eggs, sliced
1 med. onion, grated
1 Tbs. freshly squeezed lemon juice
1 c. mayonnaise
2 cans condensed cream of chicken soup, undiluted
1/2 c. toasted bread crumbs
6 chicken breast halves
Salt and pepper
1 tsp. butter
3 hard-cooked eggs, sliced
1 med. onion, grated
1 Tbs. freshly squeezed lemon juice
1 c. mayonnaise
2 cans condensed cream of chicken soup, undiluted
1/2 c. toasted bread crumbs
Directions:
In a large skillet or Dutch oven, cover chicken breasts with water. Add salt, pepper and butter to water. Bring to a boil, reduce heat to low and boil gently until chicken is done, about 20 minutes. Drain and cool chicken until safe to handle. Remove and discard skin and bones, then tear chicken into bite-size pieces and place in casserole. Spread hard-cooked eggs over chicken.
In med. bowl, combine grated onion, lemon juice,mayonnaise and soup. Pour mixture over chicken and top with bread crumbs. Bake uncovered, in preheated 375 degree oven for 45 minutes.
Makes 8 Servings
In a large skillet or Dutch oven, cover chicken breasts with water. Add salt, pepper and butter to water. Bring to a boil, reduce heat to low and boil gently until chicken is done, about 20 minutes. Drain and cool chicken until safe to handle. Remove and discard skin and bones, then tear chicken into bite-size pieces and place in casserole. Spread hard-cooked eggs over chicken.
In med. bowl, combine grated onion, lemon juice,mayonnaise and soup. Pour mixture over chicken and top with bread crumbs. Bake uncovered, in preheated 375 degree oven for 45 minutes.
Makes 8 Servings
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