Hoosier Home Cookin'
With school and soccer practice in full swing and the holidays looming not in the too distant time of year, this busy time of year calls for hearty simple meals. This week I share some of my favorite chicken casseroles. Happy eating!

Easy Broccoli Chicken Casserole

1 (10-oz.) pkg. broccoli,
chopped
1 C. instant rice
1 C. chicken, cooked and diced
1 (10 ¾ oz.) can cream of
mushroom soup
1 C. milk
1 C. grated cheddar cheese
1 medium onion, chopped

Place broccoli in 1 ½ quart baking dish. Bake at 350 degrees for 7 minutes to partially thaw. Stir in rice, chicken soup, milk, half the cheese and the onion. Sprinkle top with remaining cheese. Bake for 45 minutes or until hot and bubbly.

Chicken Casserole

6 slices white bread
2 C. cooked chicken
1/2 C. chopped green onion
1/2 C. chopped green pepper
1/2 C. chopped celery
1/4 C. chopped pimiento
1/2 C. mayonnaise
2 eggs, beaten
1/2 C. milk
¾ tsp. salt
¾ tsp. pepper
1 can mushroom soup
1/2 C. cheese, grated

Cube 3 slices bread and place in bottom of a 9x13 casserole dish. Combine chicken, vegetables, mayonnaise, salt and pepper. Pour over bread. Place remaining bread on top. Spoon soup on top and bake for 1 hour at 350 degrees. Remove from oven. Top with cheese and heat until melted.

Can Can Chicken

2 C. cooked chicken
1 can cream of mushroom soup
1 can cream of chicken soup
2 cans chicken broth
1 soup can uncooked instant
rice
Chow mein noodles

Chop chicken into bite size pieces. Mix soups, chicken, broth and rice in a deep pot with a lid. Cook over medium heat until rice is done, stirring often. Serve over chow mein noodles or toasted bread.