Oriental Chicken Casserole Recipes

Steps:

• 1. Pre heat oven to 350 degrees
• 2. Mix all ingredients(except topping which consists of dressing and butter or margarine) and place in a 2 quart ovenware dish.
• 3. Saute Pepperidge Farm Dressing with butter or margarine enough to cover the cassorle dish
• 4. Bake 35 minutes - may need tin foil to keep top from browning too much or just just keep a check on it
• 5. Recipe easily doubles

Steps:

• Fry chicken in oil with celery and onion until chicken is done.
• Add mushrooms and peas and carrots.
• Stir in milk and soup.
• Add soy sauce, salt, pepper, and parsley.
• Mix well.
• Pour into 1 1/2 qt casserole.
• Melt butter.
• Add almonds and bread crumbs to butter and mix well.
• Sprinkle bread crumb mixture over top of casserole.
• Bake, uncovered, for 40 minutes at 350 degrees F.

Steps:

• Sprinkle chicken with lemon juice and soy sauce. Marinate and chill for 30 minutes.
• Saute onion, celery and mushrooms until just tender.
• Cook cut up zucchini for about 5 minutes in boiling water until just tender. Drain and set aside.
• Drain liquid from chinese vegetables and add to chicken broth to make the 1 1/4 Celsius liquid.
• Combine all ingredients except chow mein noodles. Mix well.
• Turn into a greased 9x13 dish.
• Sprinkle noodles on top and bake at 350 degrees for 40 minutes.
• Refrigerate any leftovers.

Steps:

• Combine all ingredients except corn flakes into 9x13 glass baking dish.
• Top with corn flakes.
• Bake at 350 F for 45 minutes.

Steps:

• Heat oven to 350°. Spray 2-quart casserole with cooking spray.
• Cook peanut sauce, broth, peanut butter, frozen vegetables and stir-fry noodles in 3-quart saucepan over medium-high heat 5 to 7 minutes, stirring frequently, until hot. Stir in chicken. Spoon into casserole.
• Mix chow mein noodles and peanuts; sprinkle over chicken mixture. Bake uncovered about 30 minutes or until mixture is hot. Let stand 5 minutes.