Casserole: Baked Chicken Sandwich Casserole

2 c. chicken, cooked and diced fine

3 cooked eggs, chopped

1/2 c. celery, chopped fine

Sm. jar of mushrooms

1/4 c. black olives, sliced

1 T. lemon juice

1/4 c. minced onion

1/2 c. mayonnaise

Mix all the above together.

About 16 slices bread, trimmed, thin sliced

1 can cream of chicken soup

1 c. sour cream

Butter both sides of bread.  Place in 9x13-inch pan in the following order: layer of bread, chicken mixture, layer of bread.  Refrigerate overnight.  Mix together sour cream and soup.  Pour over sandwiches.  Top with grated Cheddar cheese and slivered almonds.  Bake at 350 for 25 minutes, or until hot.  Cut into 12 servings, and garnish with parsley.

Mrs. Lawrence (Mildred) Carman

'Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Chicken Tetrazzini

6 lbs. chicken, cooked, cut into pieces

2 qts. broth from chicken

1 c. chopped celery

1 c. chopped onion

1 12-oz. pkg. thin noodles

1 lb. Velveeta cheese

1 lg. can sliced mushrooms

1 sm. jar pimento, diced

Soy sauce

Worcestershire sauce

Cook chicken, remove from liquid.  Skim excess fat from broth and keep 2 quarts.  Cook celery, onions, and noodles in broth.  Cooked mixture should have some juice remaining.  While warm, add Velveeta, mushrooms, pimento and chicken.  Season to taste with soy sauce and Worcestershire.  Pour into two 2-quart casseroles and sprinkle with paprika.  Bake uncovered for 45 minutes at 350.  May be frozen before baking.

Mrs. Steve (Mary Beth) Huser

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Chicken Tetrazzini

1 sm. onion, chopped

1/4 c. celery, chopped

3 T. margarine

2 c. cooked chicken (in sm. pieces)

1 can cream of chicken soup

6 oz. dry spaghetti (broken)

2 1/2 c. chicken broth or bouillon

1/4 tsp. pepper

1 tsp. lemon juice

1 can sliced mushrooms, drained (optional)

Sprinkling of nutmeg

Saute onion and celery in margarine until crisp and tender.  Arrange chicken in layer over vegetables; add spaghetti in a layer.  Combine soup, broth, lemon juice, pepper, and nutmeg, and pour over spaghetti, making sure that all spaghetti is moist.  Sprinkle mushrooms over top.  Cover; bring to a boil.  Reduce heat, simmer for 15 to 20 minutes, or until spaghetti is tender.  Garnish with Parmesan cheese and paprika.  (Can be served over chow mein noodles.)  Serves 8.

Mrs. Bill (Linda) McKean

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: King Ranch Chicken

1 chicken (boiled and boned)

1 chopped onion

1 chopped bell pepper

1 pkg. tortillas

1 pkg. grated cheese

2 cans cream of mushroom soup

2 cans cream of chicken soup

4 T. chili powder

Cook chicken in water until tender.  Cool and bone.  Saute onion and pepper in butter.  Add all cans of soup and diced chicken.  Place a layer of tortillas in a 9x13-inch pan.  Add a layer (1/2) of chicken mixture.  Sprinkle with half of chili powder and half of grated cheese.  Repeat with the rest of the tortillas, chicken and chili powder.  Bake for 1 hour at 350.

Mrs. Ken (Linda) Harker

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Chicken Supreme

2 c. milk

1 can cream of mushroom soup

1 can cream of celery soup

1/2 lb. Velveeta cheese, cubed (I've used other kinds)

1/4 c. finely chopped green pepper

1 sm. chopped onion

2 c. cooked diced chicken

1 7-oz. pkg. uncooked macaroni

The day before serving, combine all ingredients and put in refrigerator overnight.  Before baking, remove from refrigerator and bring to room temperature (about 1 hour).  Bake for 1 hour at 350.  This is an excellent dish to prepare ahead of time for a quick after church meal.  Bake in a 10x13-inch pan or a large casserole.  Serves 8.

Mrs. Martel (Anna Jane) Fennig

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Chicken-Broccoli Casserole

3 5-oz. cans boned chicken

2 10-oz. pkgs. frozen broccoli

1 c. mayonnaise

2 (10 3/4-oz.) cans cream of chicken soup

1 can water chestnuts

1/2 jar mushrooms

1 T. lemon juice

1/2 c. grated Cheddar cheese

1/2 c. bread crumbs

1 T. melted butter

Steam broccoli until tender, drain.  Grease an 11x17-inch casserole.  Place chicken on bottom.  Top with broccoli, water chestnuts and mushrooms.  Combine mayonnaise, soup and lemon juice.  Pour over above ingredients.  Sprinkle with a mixture of cheese and bread crumbs combined with butter.  Bake for 30 minutes at 350.  Serves 6.

Mrs. Bob (Marilyn) Flueckiger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Broccoli-Chicken Casserole

1 chicken, cooked and deboned

1 can onion rings

1 can water chestnuts

2 cans cream of mushroom soup

1 c. mayonnaise (not salad dressing)

1 (16-oz.) pkg. frozen broccoli

6 slices cheese

Place frozen broccoli in bottom of 13x9-inch pan.  Put chicken and water chestnuts on top of broccoli.  Mix 2 cans of soup with mayonnaise and frost the casserole with half of this mixture.  Put six slices of cheese on top and frost with rest of mushroom mixture.  Cover with foil and bake at 350 for 50 minutes.  Uncover and add onion rings, and cook for 5 minutes, until crisp.

Mrs. Irena Sprunger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Convertible Broccoli Chicken Casserole

2 pkg. frozen broccoli spears or chopped

2 cans cream of chicken soup

6 chicken breasts, or 4 c. diced chicken

1 c. mayonnaise

1 tsp. lemon juice

3/4 c. grated Cheddar cheese

3/4 c. buttered bread crumbs

1/4 tsp. onion salt

1/4 tsp. celery salt

Partially cook broccoli; drain.  Stew chicken until tender.  Place broccoli into lightly buttered 9x13-inch baking dish.  Place chicken over top of broccoli, lightly season with celery and onion salt.  Combine soup, lemon juice and mayonnaise, and pour over top of chicken and broccoli.  Spread Cheddar cheese over mixture.  Top with bread crumbs.  Bake for 1 hour at 350.  Makes 8 servings.

Mrs. Orlando (Eula) Sprunger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Chicken Casserole

4 chicken breasts, cooked, boned, and cut up

1 1/2 cans cream of chicken soup (thin with a little broth)

1/2 tsp. curry powder

1/2 c. mayonnaise

1 sm. pkg. broccoli or green beans

1 lg. can sliced water chestnuts

3/4 c. grated cheese

Layer chicken and vegetables in 9x12-inch dish.  Pour soup mixture over.  Add grated cheese over the top.  Bake at 350 for 45 minutes, or until bubbly.  Cover with buttered crumbs and bake a little longer.  Makes 6 to 8 servings.

Mrs. Edith Lehman

Our Swiss Panty II

First Mennonite Church (Berne, IN)

1987

Casserole: Cashew Chicken Casserole

4 lbs. stewing chicken

2 c. chicken broth

2 cans mushroom soup

3/4 c. onion (chopped)

2 c. celery

11 oz. Chinese noodles

8 oz. cashews

Stew chicken and take meat off bones.  Save 2 cups chicken broth.  Combine chicken, broth, celery, onion, mushroom soup and Chinese noodles.  Place in 9x13-inch casserole dish.  Bake covered for 45 minutes at 375.  Sprinkle cashews on top of casserole and bake uncovered for 10 minutes.  Serves 12.

Mrs. Tim (Janine) Rust

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Chicken Casserole

1 can boneless chicken

1 can cream of mushroom soup

1 can cream of chicken soup

1 can evaporated milk

1 med. can chow mein noodles

Potato chips

Mix ingredients (except potato chips) and pour into casserole.  Crumble potato chips and sprinkle on top.  Bake for 40 minutes at 350.

Mrs. Terry (Sue) Lehman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Chicken Casserole

1 can (6 1/2-oz.) chicken

1 5-oz. can water chestnuts

1 3-oz. can chow mein noodles

1 (10 1/2-oz.) can cream of chicken soup

1/4 c. water

1 c. diced celery

A bit of chopped onion

Mix all above and place into buttered 9x13-inch casserole.  Sprinkle with crushed potato chips.  Bake for 45 minutes at 350.  Serves 5 to 6.

Mrs. Ira (Vera) Gerber

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Chicken Casserole

1 pkg. Stove Top stuffing

1/2 stick melted margarine

1 c. water

2 1/2 c. cooked chicken (diced)

1/2 c. chopped onion

1/2 c. Hellmann's mayonnaise

1/4 tsp. salt

1/2 c. celery

Mix dressing, margarine and water.  Place 1/2 mixture into buttered 9x13-inch casserole.  Mix rest of ingredients.  Put this in casserole and put rest of stuffing on top.  Beat 2 eggs and add 1 1/2 cups milk, pour over bread mixture.  Put 1 can mushroom soup on top.  Bake at 350 for 40 minutes, uncovered.  Add layer of shredded Cheddar cheese and bake 10 minutes more.

Mrs. Don (Helen) Lautzenheiser

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Chicken Pot Pie

3 cans chicken

1 tsp. salt

1/4 tsp. pepper

1 onion, chopped

1 lb. carrots, cut up

10-oz. pkg. frozen peas

2 c. chicken broth

1/4 c. butter

1 c. milk

4 T. flour

1 tsp. salt

1/4 tsp. pepper

Cook onion and carrots in broth till tender.  Add frozen peas.  Drain vegetables, reserving 1 cup broth.  Combine vegetables and chicken.  Melt butter, add flour, salt and pepper.  Cook for 1 minute, stir in broth and milk.  Cook till thick and bubbly.  Pour over chicken and vegetables.  Stir to coat.  Spoon into baking dish.  Make pie crust, put on top of filling.  Bake at 400 for 45 minutes if chilled, about 30 minutes if not.

No Attribution

Our Swiss Pantry II

First Mennonite Church

1987

Casserole: Chicken Divan

1 10-oz. pkg. frozen broccoli spears

2 c. diced, cooked chicken

1 can cream of chicken soup

1/3 c. milk

1/2 c. shredded Cheddar cheese

Cook broccoli according to package directions.  Drain.  Arrange broccoli in 8x10-inch shallow baking dish; top with chicken.  Blend soup and milk; pour over top of chicken.  Sprinkle with cheese.  Bake at 450 for 10 minutes, or until slightly browned.  Makes 4 to 6 servings.

Mrs. Gary (Beth) Hart

Our Swiss Pantry II

First Mennonite Church

1987

Casserole: Chicken Divan

3 or 4 cooked chicken breasts

1 20-oz. pkg. broccoli

2 cans cream of mushroom soup

1 c. mayonnaise

2 T. lemon juice

1/2 c. cheese

1/2 tsp. curry powder

1 c. fine cracker crumbs mixed with 1 T. melted butter

Cook broccoli and drain.  Arrange broccoli in bottom of 11x7x2-inch pan.  Put cut chicken on top.  Combine soup, mayonnaise, lemon juice and curry powder.  Pour over top of chicken.  Next sprinkle cheese on top.  Mix melted butter and cracker crumbs, and spread on top.  Bake for 30 to 40 minutes at 350.  Makes 6 servings.

Mrs. Tom (Kerrie) Sprunger

Our Swiss Pantry II

First Mennonite Church

1987

Casserole: Orange Chicken Casserole

1 1/2 lbs. dark meat of chicken without skin or bone

1/2 tsp. black pepper

1 tsp. allspice

2 T. brown sugar

2 cloves garlic, crushed

1 T. grated orange rind

1/2 c. orange juice concentrate

2 T. fresh ginger, grated

6 T. soy sauce

2 c. water

2 T. cornstarch

Dissolve cornstarch in a little water.  Place chicken in 8x10-inch casserole.  Add the rest of the ingredients.  Cover casserole.  Bake for 50 minutes.  Uncover and bake until brown.  Bake at 375.  Serve over rice.  Makes 6 servings.

Evelyn Liechty

Our Swiss Pantry II

First Mennonite Church

1987

Casserole: Hot Chicken Casserole

1 can Grabill boneless chicken

1 c. celery

1 c. cooked rice

3/4 c. mayonnaise

1 tsp. chopped onion

1 tsp. lemon juice

1 tsp. salt

1 can water chestnuts, sliced

1 can cream of chicken soup

3 hard-boiled eggs, chopped

Mix and put into 2-quart dish.  Topping: Mix together and put over top the last 10 minutes, 1 cup cornflakes, potato chips or Ritz crackers, crushed, 1/4 pound melted butter and 1 package sliced almonds.  Bake for 1 hour at 350.  Served 6 to 8.

Betty Steiner

Our Swiss Pantry II

First Mennonite Church

1987

Casserole: Rice-A-Roni Casserole

1 pkg. chicken Rice-A-Roni

2 (5-oz.) cans boned chicken

1 (8-oz.) can water chestnuts, sliced

1 (4-oz.) can sliced mushrooms

Saute rice according to package directions.  Add water and soup mix (included in packaging).  Add remaining ingredients.  Cook in skillet until liquid is absorbed.  Serves 4.

Mrs. Brock (Becky) Zehr

Our Swiss Pantry II

First Mennonite Church

1987

Casserole: Chicken Rice Bake

10 chicken backs, or 1 chicken

2 qts. water

6 boiled eggs

1 c. brown rice

1 c. white rice

1/2 pkg. frozen spinach

1/2 tsp. seasoned salt

1/4 tsp. onion salt

1/4 tsp. celery salt

Boil chicken in water to make broth.  Remove chicken when cooked, add rice and salt, cook for about 30 minutes.  Bone chicken, slice eggs, cut frozen spinach into slices.  Layer rice, chicken, spinach and eggs.  Fill 1 1/2 to 2-quart casserole dish until full.  Some water may need to be added.  Bake for 30 minutes at 350.  Serve with soy sauce.

Mrs. Kelly (Sharon) Wheeler

Our Swiss Pantry II

First Mennonite Church

1987