Yields 6 Casseroles: 2 Chicken Broccoli Bake, 2 Poppyseed Chicken, 2 Chicken Tettrazzini
6 lbs boneless, skinless chicken breasts (tenders are best)
1 medium onion
1 small bell pepper
2 t lemon juice
Pasta: 12 oz or more spaghetti noodles
Frozen: 3 boxes broccoli florets
Canned: 2 cans cream of mushroom soup
4 cans cream of chicken soup
Dairy: 2 cups sour cream
Stick of margarine
6 cups grated cheddar cheese
1 cup breadcrumbs Y. cup favorite cooking wine
1 cup mayo 4 tsp poppyseeds
1 tsp curry powder
Salt & pepper
2 oz diced pimentos
6 aluminum pans - sprayed with cooking spray
Step One: Prepare and set aside.
Cook and dice chicken. Divide into thirds. Thaw broccoli. Drain and pat dry. Cook spaghetti. Rinse in cool water and drain. Dice bell pepper and onion. Saute' in microwave until crisp-tender - about 3 minutes. Melt 1 stick butter. Crush 2 stacks of Ritz crackers & combine with half of melted margarine.
To Assemble CHICKEN BROCCOLI BAKE:
Place broccoli in a single layer on the bottom of 2 pans. Divide the third of chicken you set aside into 2 equal parts, placing on top of broccoli. Combine 2 cups of grated cheddar cheese, 1 cup mayo, 2 cans cream of chicken soup, 2 t lemon juice and 1 t curry powder. Divide between the 2 pans, spreading on top. Top with breadcrumbs and remaining melted margarine. Cover with heavy foil, label, and freeze. To Serve: Thaw and bake uncovered 35-45 minutes at 350 degrees.
To Assemble POPPYSEED CHICKEN:
Mix the third of chicken with 2 cups of sour cream, 2 cans cream of chicken soup, and 4 Tbsp poppyseeds. Divide between the 2 pans. Divide Ritz cracker crumbs between the 2 pans as a topping. Cover with heavy foil,
I I label, and freeze. To Serve: Thaw and bake loosely covered 30 minutes at 350 degrees.
To Assemble CHICKEN TETTRAZZINI:
Combine the third of chicken with the sauteed onion and bell pepper, 2 oz pimentos, 2 cans cream of mushroom soup, 1 soup can of water, 1 soup can of milk, Y. cup of cooking wine, 4 cups grated cheddar cheese, and salt and pepper to taste. Stir in pasta. Divide between 2 pans. Cover with heavy foil, label, and freeze. To Serve: Thaw and bake loosely covered 30 to 40 minutes at 350 degrees.
• Each casserole makes about 5 or 6 servings.
• You can cut this recipe if you only want to make 4 casseroles. Instead of 6 lbs of chicken, get a 4 lb bag of chicken and choose the ingredients for the 2 kinds of casseroles you'd like to make.