HOT CHICKEN SALAD CASSEROLE

Mary Jo White

2 cups diced cooked chicken

2 cups diced celery

1/2 cup slivered, blanched almonds

1/2 tsp. salt

1/2 tsp. grated onion

2 Tbsp. freshly squeezed lemon juice 1 cup mayonnaise

1/2 cup shredded, medium sharp, yellow cheese

2/3 cup broken potato chips

 

Mix all ingredients except cheese and potato chips. Turn into shallow buttered casserole. Combine cheese and potato chips and spread over top. Bake uncovered for 20 mins. at 375 degrees. Serves 6.

 

IMPOSSIBLE CHICKEN PIE

      (lower calorie way)

Patricia McGee

2 cups cut up cooked chicken     1 1/2 cups skim milk

1/2 lb. cut up fresh mushrooms   3/4 cup baking mix

3/4 cup chopped onion            3 eggs

8 oz. low calorie Swiss cheese (crumble) .

Heat oven to 400 degrees. Spray a 10 x 1 1/2" or larger pie plate with a vegetable coating. Sprinkle chicken (or turkey), mushrooms, onions, and cheese in pie plate. Beat remaining ingredients until smooth (15 seconds in blender on high).  Pour into plate. Bake until knife inserted between center and edge comes out clean (30 to 35 mins.).  Cool 5 mins. 6 to 8 servings.

 

TURKEY-NOODLE CASSEROLE

Gail Moser

1 1/2 cups cubed turkey roast

10 1/2 oz. cream of mushroom soup

10 oz. peas, thawed

4 oz. fine noodles, cooked and drained

2 Tbsp. diced pimiento

1/2 cup milk

1 cup shredded cheddar cheese

 

Combine all ingredients except cheese.  Arrange half of mixture in a buttered shallow 1 1/2 qt. baking dish. Sprinkle with half the cheese. Add remaining turkey-noodle mixture and top with cheese. Bake 350 degrees for 25-30 minutes.

 

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