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Main Dish Recipes


Roll ham around cheese sticks and secure with toothpicks. Marinate all in dressing. Serve with French bread.

Asparagus Chicken Casserole

Recipe By : Cynthia Chitwood

4 large chicken breasts -- cooked and chopped
1 can asparagus -- drained and chopped
1 cup mayonnaise
1 lemon -- squeezed
1 can cream of chicken soup
1 roll Ritz Crackers -- crushed
1/2 cup butter -- melted

Layer in baking dish your chicken. Next layer your asparagus. Now mix the mayonnaise, lemon juice and chicken soup. Add this as your third layer. Next add the crushed Ritz crackers and drizzle with butter. Bake at 350 for 30 minutes.

Aunt Jo's Chicken Rolls

1 8ct. can crescent rolls
1 can Cream of chicken soup
1 cup grated cheese
2 cups chopped cooked chicken
1/2 cup milk
1 3 oz. pkg. cream cheese -- softened
3 tablespoons butter or margarine -- melted
1 tablespoon chopped onion
Salt and pepper -- to taste
2 tablespoons milk

Mix cream cheese and butter until smooth and add 2Tablespoon milk, onion, and salt and pepper. Add chicken to this and mix well. In saucepan mix 1/2 cup milk, 1/2 cup cheese, and soup. Heat until cheese melts but do not boil. Put part of soup mixture in bottom of casserole dish. Roll chicken mixture in crescent rolls and lay on soup in dish. Put rest of soup on rolls. Sprinkle with cheese and bake at 325 for 30 minutes.

Baked Arroz con Pollo

3 cups shredded, cooked chicken
salt -- to taste
olive oil
1 medium onion -- diced
2 cloves garlic -- minced
1 small green pepper -- diced
1/2 cup canned tomatoes
4 cups chicken broth
1 bay leaf
1 10oz. pkg. yellow rice

Saute veggies in oil. Add broth, tomatoes, and bay leaf and bring to a boil. Spread rice in casserole. Pour liquid in a stir well. Add chicken, mix. Bake at 350 for 1 hour.

Cajun Style Shrimp

2 slices bacon
2 Tablespoons flour
1 medium onion -- chopped
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 large garlic clove -- minced
1/2 teaspoon dried, crushed thyme leaves
1/2 cup v-8® vegetable juice
1 tablespoon hot sauce
1 pound large shrimp -- shelled and deveined
4 cups cooked rice

In large skillet cook bacon until crisp. Set aside. In 2T. drippings cook flour 1 minute, stirring constantly. Add veggies and thyme. Cook until veggies are tender, stirring occasionally. Stir in V8 juice, hot sauce and shrimp. Cook until shrimp are pink and opaque. Serve over hot cooked rice. Top with crumbled bacon, if desired.

Chicken and Broccoli Casserole

Recipe By : Penny Wood/ Crestview High School Cookbook

1 1/3 cups instant rice
1 cup grated cheddar cheese
2 cups deboned, chopped chicken
1 1/2 cups cooked, chopped broccoli
1 can cream of mushroom soup
1 1/2 cups chicken broth

Layer in 2 quart cassserole: rice, 1/2 of cheese, chicken, broccoli, soup and broth. Pierce the casserole with fork to let the broth seep down to bottom. Add rest of cheese to top. Bake at 375 for 20 minutes.

Chicken and Dressing in One Dish

·    1 chicken
·    1 can cream of chicken soup
·    1 can cream of celery soup
·    ½ cup milk
·    1 package Pepperidge Farm Dressing
·    ½ stick margarine

Boil chicken until tender.  Reserve broth.  When cool enough, debone and cut
meat in small pieces.  Place chicken in bottom of greased casserole pan. 
Mix soups and milk.  Put this over chicken.  Melt margarine, toss with
dressing and moisten this with broth (I used about a cup and a half). Layer
on top of soup mixture and bake 30 minutes at 350°.

Mom’s Beef Stroganoff

1 lb. Sirloin beef
1 lemon
1 lg. Onion, chopped
1 can mushrooms
½ stick butter
3 tbsp. sherry
¼ cup tomato juice
salt and pepper
1 beef bouillon cube
1 cup hot water(to make beef broth from cube)
1 cup sour cream

Cut beef into small cubes and sprinkle with lemon juice; let stand. Sauté onion and mushrooms in butter. Lightly flour beef. Remove onion and mushrooms. Add sherry to pan and brown beef. Add onions and mushrooms, tomato juice,seasonings, and beef broth. Simmer one hour. Before serving, add sour cream and heat through. Serve over rice.