|08-16-2009, 11:59 AM||#1|
Join Date: Aug 2005
Location: The Lone Star State
Need a chicken casserole recipe for a crowd.
I have tons of frozen chicken breasts in my freezer and I need to bring a dish for a teacher luncheon this week. I need something easy to make and easy on the budget.
Four of us are feeding about 50 staff members and the other dishes are red beans and rice, cornbread, salad, fruit and dessert crepes.
I was thinking about making this chicken poppyseed casserole I found on the internet. If I made this would you make 1 or 2 9x13 dishes?
Does anyone have any other easy fool proof chicken casserole dishes?
Early 80s offsite.; Nov 98 OKW ; Dec 2005 CBR ; Aug/Sep 2006 ASMo ; May/June 2007 OKW Grand/ASMu;
Jan 2012 POR
me DH DS12 DS9 DS3
|08-16-2009, 03:36 PM||#2|
Join Date: Mar 2009
Oh goodness yes.
I grew up and the only meat we ate was chicken or turkey, and therefore I have many creative options; this combined with my DFi's love of carbs, will have you cooking in no time!
I would say, the most easy and least expensive way to make chicken that everyone would like is to thaw the chicken, raid your pantry and fridge, and bake every ten to fifteen chicken breasts in a different sauce or dressing, for example, ranch, italian, bbq, etc. It'll cut down on your time, cost and hassle!
|08-16-2009, 06:11 PM||#3|
Enjoying The Ride
Join Date: Jul 2007
Location: punta gorda, fl
My mom used to make a scrumptious chicken casserole that I still make and everyone loves!
Poach your chicken (breasts, thighs, whatever you have) in broth or salt and pepper your water, cool and shred up with forks, reserving the broth.
Saute an onion (and a package of mushrooms ~ optional), chopped or sliced, in about 1/2-1 stick of butter until soft and translucent.
Add a large family size can of cream of chicken (or mushroom) soup (or 2 small cans or a mixture of the two varieties) to the onion mixture along with about 2 cups of broth.
Mix together with shredded chicken and 3/4 of a bag of crunchy chow mein noodles.
Spread in a 9x13 casserole dish (You can add more broth now if the casserole seems too thick in consistancy the noodles will soak up a lot of liquid you want it to start out rather juicy) and bake at 375 for about 20-30 minutes.
Serve with the additional noodles sprinkled on top.
My mom used to add a small jar of chopped pimentoes to the mix, it's pretty, but not neccessary. I know this recipe seems rather sketchy with details, but it works, just wing it and I promise it's delicious!
|08-16-2009, 08:27 PM||#4|
Join Date: Aug 2000
This is a Paula Deen recipe-one of our favorites
2 (14 1/2-ounce) can green beans, drained and rinsed
3 cups diced cooked chicken
1 medium onion, diced and sauteed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) can pimentos, drained
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain and wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Preheat oven to 350 degrees F.
Mix all ingredients together and pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly.
|08-17-2009, 07:13 PM||#5|
Join Date: Sep 2006
I think you recipe looks great but I think you need a lot more than 1 or 2. I would not count more than about 10-12 servings at most from a pan. Four or five pans would feed 50 people.
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