Chicken Buffet Casserole Moms Recipes

Steps:

• In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
• Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
• Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.

Steps:

• Mix soups and meat, mayonnaise and mushrooms in a saucepan.
• Heat thoroughly, but do not boil.
• Butter a 9 x 13 casserole dish.
• Layer in this order: noodles, broccoli, cheese, and meat.
• Sprinkle the top with almonds.
• Bake at 350 40-45 minutes.

Steps:

• Oven to 350 degrees. Cook noodles and broccoli until tender. Melt butter, stir in flour, salt, mustard, pepper and milk. Cook, stirring constantly, until thickened, remove from heat. Stir in cheese until melted. Drain noodles and broccoli, dice broccoli stems but leave florets whole. Arrange noodles, broccoli and meat in shallow casserole dish, pour cheese sauce over all. Arrange florets on top, press them lightly into sauce. Sprinkle with almonds. Bake uncovered 15 min or until hot.
• Note: Mom didn't mention what to do with the bacon. You could put it in before adding the cheese sauce, or sprinkle on top when you remove from the oven.