California Chicken Casserole Recipe 385

Steps:

• Preheat oven to 350°. In a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the next 11 ingredients. Add noodles. , Pour into a greased 13x9-in. baking dish. Cover and bake 50 minutes. Sprinkle with cheese; bake 10 minutes longer or until cheese is melted.

Steps:

• 1. Place all ingredients in a greased 9 inch square baking dish. Mix well. Bake, covered, at 350 for 40 minutes. Uncover and bake an additional 10 minutes until brown and bubbly. Enjoy :) This recipe can be easily doubled for a crowd, just be sure to allow for additional cooking time.

Steps:

• Preheat oven to 350'F.
• In greased 9"x13" glass dish, mix together the soup, mayonnaise, spices, onion and lemon juice.Spread evenly in bottom of pan.
• Spread chicken over the soup mixture. Do not stir. Sprinkle the vegetables over top of the chicken. Again, do not stir.
• Lay cheese slices over top of the vegetables breaking several slices in half to cover entire surface.
• Stir together the corn flake crumbs and butter until well blended. Spread the crumb mixture over the cheese, leveling to make an even top.
• Bake uncovered for 30 minutes until heated through and the soup mixture has formed a custard with the chicken and vegetables.

Steps:

• In a large bowl, combine soup and milk. Stir in the vegetables, chicken, 1-1/4 cups cheese, pimientos, salt and pepper. Transfer to a greased 9-in. square baking dish. , Cover and bake at 350° for 40 minutes. Uncover; top with remaining cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 5 minutes. Serve with rice.

Steps:

• Microwave (or otherwise cook) chicken until tender.
• Bone and lay in chunks in a greased large shallow baking dish.
• Break up 1 dozen flour tortillas and lay them on top of the chicken.
• Mix together the soups, onion, chili, milk and salsa.
• Spread this mixture evenly over the top of the chicken and tortillas.
• Sprinkle both cheeses on top of the casserole.
• You can freeze the casserole at this point if you wish.
• Bake the thawed casserole at 350F for 45 minutes.
• This also freezes well after it has been cooked.

Steps:

• FOR CASSEROLEIn small bowl or plastic bag, combine 1/3 cup flour and paprika shake well. Add veal coat well with flour mixture. In large skillet, heat 1/4 cup oil over medium-high heat. Add veal cook until browned. Add 1/2 teaspoon salt, pepper and 1 cup water. Bring to a boil. Reduce heat simmer uncovered 30 minutes or until veal is tender. Transfer veal mixture to ungreased 13 x 9-inch (3-quart) baking dish or 3-quart casserole.In same skillet, combine 1 can cream of chicken soup and 1 1/2 cups water bring to a boil, stirring constantly. Pour over veal mixture in baking dish. Add onions mix well. FOR DUMPLINGSHeat oven to 425°F. In large bowl, combine 2 cups flour, baking powder, poppy seed, minced onion, celery seed, poultry seasoning and 1/4 teaspoon salt mix well. Add 1/4 cup oil and enough milk so that, when stirred, dry ingredients are just moistened.In small bowl, combine margarine and bread crumbs. Drop rounded tablespoons of dough into crumb mixture roll to coat well. Arrange dumplings over warm veal mixture. Bake at 425° F. for 20 to 25 minutes or until dumplings are deep golden brown.FOR SAUCEMeanwhile, in medium saucepan, combine all sauce ingredients. Bring just to a boil. Reduce heat simmer 2 to 3 minutes or until thoroughly heated, stirring frequently. Serve sauce with casserole and dumplings.Nutrition Per Serving: Calories 510 Protein 20g Carbohydrate 42g Fat 29g Sodium 1050mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.