Poultry Entrees
Quick Chicken Casserole
|
Servings: |
6 |
12 |
18 |
24 |
30 |
36 |
|
Ingredients: |
|
|
|
|
|
|
|
Chicken
breasts; boneless,skinless |
8 |
16 |
24 |
32 |
40 |
48 |
|
Bread;
cubed |
6
slices |
12
slices |
18
slices |
24
slices |
30
slices |
36
slices |
|
Chicken
noodle soup |
21
oz. |
42
oz. |
63
oz. |
84
oz. |
105
oz. |
126
oz. |
|
Cream
of mushroom soup |
10.5
oz. |
21
oz. |
31.5
oz. |
42
oz. |
52.5
oz. |
63
oz. |
|
Onion |
1/2
C. |
1
C. |
1
1/2 C. |
2
C. |
2
1/2 C. |
3
C. |
|
Eggs |
2 |
4 |
6 |
8 |
10 |
12 |
|
Margarine/Butter |
1/2
C. |
1
C. |
1
1/2 C. |
2
C. |
2
1/2 C. |
3
C. |
|
Corn
flakes; crushed |
2
C. |
4
C. |
6
C. |
8
C. |
10
C. |
12
C. |
Assembly
Directions:
For
each recipe, combine soups, onion and eggs. Stir in
bread cubes.
Freezing
and Cooking Directions:
Option
1: For each recipe, put soup, egg and bread
mixture into a one gallon freezer bag.
Put 8 chicken breasts into another one gallon
freezer bag and crushed corn flakes into a one quart
freezer bag. Put
all three bags into a 2 gallon freezer bag. Label and
freeze.
Option
2: For each recipe, pour soup, egg and bread
mixture into a 9x13 baking dish.
Cover with 8 chicken breasts.
Melt butter/margarine and pour over casserole.
Top with corn flakes.
Wrap in freezer paper, foil or place baking
dish in 2 gallon freezer bag.
Label and freeze.
To
serve:
Option
1: Thaw freezer bags.
Pour soup, egg and bread mixture into a 9x13
baking dish. Cover
with chicken breasts. Melt butter/margarine and pour
over casserole. Top
with corn flakes.
Bake at 350 degrees for 1 hour.
Option 2: Thaw casserole. Bake at 350 degrees for 1 hour. To bake frozen casserole, allow 1 1/2 hours.