recipe : chiken casserole

Lattice-top Chicken Casserole

1 can (10-3/4 oz.) condensed cream of potato soup
1 cup milk
1/2 tsp. seasoned salt
2 cups cubed, cooked chicken or turkey
1 pkg. frozen broccoli, carrots, and cauliflower, thawed and drained
1 cup shredded cheddar cheese
1 can (2-4/5 oz.) Durkee French Fried Onions
1 pkg. (4 oz.) refrigerator crescent rolls
Directions:
Combine soup, milk, seasoned salt, chicken, vegetables, 1/2 cup of cheese and 1/2 can French Fried onions; place in 8x12-inch baking dish. Bake covered, at 375°F for 20 minutes. Unwrap crescent rolls; separate into two rectangles. Press together perforated cuts; cut each rectangle lengthwise into 3 strips.

Place strips on casserole to form lattice top. Bake, uncovered 15 minutes longer. Top lattice with remaining cheese and onions. Bake uncovered, 3 to 5 minutes longer or until onions are golden brown.

Creamy Cheesy Mexican Chicken Casserole

It's not necessary to use the habanero pepper. It's great with out it also.
Enjoy! Debbie
Creamy Cheesy Mexican Chicken Casserole
4 CHICKEN BREASTS; Boneless Skinless.
1 can(s) (10 3/4 ounce) CREAM OF CHICKEN SOUP
1 can(s) (10 ounce) ROTEL DICED TOMATOES AND GREEN CHILIES
1 clove(s) (large) GARLIC; Minced.
1/2 ONION; Chopped.
1 tablespoon(s) BUTTER OR MARGARINE
1/2 GREEN BELL PEPPER; Chopped.
1 HABANERO PEPPER; Finely Chopped, Optional.
8 ounce(s) VELVEETA CHEESE; Cut Into Small Cubes.
8 ounce(s) SPAGHETTI; Cooked And Drained.
Cut up chicken into bite size pieces.
In a large skillet melt butter or margarine.
Add cubed up chicken, garlic, onion, green bell peppers.
Cook over medium-high heat until chicken is no longer pink and no liquid is left in skillet.
Stir in soup, Rotel Tomatoes and finely chopped habanero pepper.
Reduce heat and cook until the cheese melts, stirring constantly.
Place the cooked spaghetti in a greased 2 quart casserole dish.
Pour the cheese/chicken mixture over top spaghetti.
Bake at 350 degrees for 30 minutes or until heated through.
Serves 6.


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Cap Cay (Chinese Chicken casserole)

Cap Cay (Chinese Chicken casserole)

Cap Cay is originally chinese cuisine, but we eat a lot of it in Indonesia. Basically it is vegetable casterole, but you can add chicken or sea food (shrimp or squib). My mother prepares the best cap cay and this is how she cooks cap cay. I miss her cooking .

Here is my mother recipe (I hope I remember well )

Ingredients:
2 garlics (choped)
1 onion (choped)
1/2 tes sp of pepper
1 chicken broth
2 chicken fillets (sliced into cubicles)
1 table sp of soya souce
1 tea sp of salt
3 layers of toffu skin
1 brokoli (small)
1 carrot (sliced thin)
1 tomato (sliced thin)
1 leek (sliced)
1/4 of both red and green paprika
1/4 cup of cooking oil
1 table spoon of sesame oil
1 cup of water

How to cook:
Steam brokoli and carrot for 15 minutes
Leave toffu skin in hot water for 10 minutes
Fried onion until it looks golden with cooking oil and sesame oil. Add garlic and chicken, when the chicken is half cook, add soya souce, papper, salt, tomato, stired until they are well cooked.
Add some water, toffu skin, chicken broth, and all the vegetable.
Cook in a closed wok until the water reduce (stirred once in a while)

Served best with steam rice (for 2 people)