• Preheat the oven to 325°F (160°C).
• Grease a 9″x12″ baking pan.
• Spread the uncooked rice evenly on the bottom of the baking pan.
• In a mixing bowl, combine the mushroom soup, onion soup, and water.
• Mix slightly.
• Pour the soup mixture over the rice in the baking pan.
• Place the chicken pieces on top of the soup and rice mixture.
• If desired, the chicken can be cut into smaller pieces and stirred into the mixture.
• Season with salt and pepper to taste.
• Bake in the preheated oven for 1 hour and 15 minutes, or until the chicken is cooked through and the rice is tender.
• If using larger chicken pieces, turn them over when they are browned on one side during baking.

• Preheat the oven to 350°F (175°C).
• In a large mixing bowl, combine all the ingredients: cooked chicken, cooked rice, cream of celery soup, chopped onion, drained green beans, mayonnaise, water chestnuts, and sliced pimientos (if using).
• Mix well until everything is evenly incorporated.
• Pour the mixture into a 2 1/2 or 3 quart casserole dish, spreading it out evenly.
• Bake in the preheated oven for 25 to 30 minutes, or until the casserole is heated through and bubbly.

Preheat the Oven:

• Preheat the oven to 400°F (200°C).

Prepare the Baking Dish:

• Grease a 13″x9″ baking dish.

Assemble the Casserole:

• Remove the skin and bones from the stewed chicken and place the meat in the bottom of the baking dish.
• Spread the cream of chicken soup over the chicken in the baking dish.
• Prepare the dressing mix as directed on the package and spread it over the chicken and soup mixture in the baking dish.
• Pour the chicken broth and milk over the top of the casserole.

Bake the Casserole:

• Bake in the preheated oven for about 25 minutes, or until the casserole is heated through and the top is golden brown.

• Preheat the oven to 350°F (175°C).
• Grease a baking dish.
• In a shallow bowl or plate, mix together the crushed Ritz crackers and grated Parmesan cheese.
• Dip each chicken breast into the melted margarine or butter, then coat thoroughly with the crumb mixture, pressing gently to adhere.
• Roll each chicken breast from the wide end to the narrow end, creating a rolled shape.
• Place the rolled chicken breasts seam side down in the greased baking dish.
• Bake in the preheated oven for 30 minutes, covered with foil.
• After 30 minutes, remove the foil and continue baking for an additional 30 minutes, or until the chicken is cooked through and the crust is golden brown.
• Serve hot.

• Preheat the oven to 350°F (175°C).
• Grease a baking dish.
• Spread the cooked and chopped chicken pieces evenly in the bottom of the greased baking dish.
• Sprinkle the dry Stove Top stuffing mix over the chicken to cover it completely.
• In a mixing bowl, combine the chicken broth, condensed celery soup, and the seasoning packet from the Stove Top stuffing mix.
• Mix well.
• Pour the soup mixture evenly over the chicken and stuffing in the baking dish.
• Bake in the preheated oven for 30 minutes, or until the casserole is heated through and the top is golden brown.
• Serve hot.

• Preheat the oven to 350°F (175°C).
• Grease a baking dish.
• In a large mixing bowl, combine the cooked, chopped chicken, cooked wild rice, chopped onion, mayonnaise, cooked French green beans or broccoli, condensed celery soup, water chestnuts (if using), and chopped pimiento (if using).
• Mix well to combine all ingredients.
• Transfer the mixture to the greased baking dish, spreading it out evenly.
• Bake in the preheated oven for 45 minutes to 1 hour, or until the casserole is heated through and bubbly.
• Serve hot.

• Preheat the oven to 350°F (175°C).
• Grease the bottom of a 13″x9″x2″ baking pan.
• Spread the uncooked rice evenly over the bottom of the greased baking pan.
• Arrange the chicken pieces on top of the rice.
• Dot the chicken pieces with butter or margarine.
• Sprinkle the dry onion soup mix evenly over the chicken and rice.
• Season with salt and pepper to taste.
• Pour the boiling water evenly over the chicken and rice.
• Bake in the preheated oven for 1 hour, or until the chicken is cooked through and the rice is tender.
• If desired, for a browner chicken, you can brown the chicken pieces before arranging them on the rice.
• Serve hot.

Preheat the Oven:

• Preheat the oven to 350°F (175°C).

Prepare the Casserole Dish:

• Grease a casserole dish.

Make the White Sauce:

• In a saucepan, melt the margarine over medium heat.
• Stir in the flour to form a roux, cooking for about 2 minutes.
• Gradually add the chicken broth and milk to the roux, stirring constantly until the mixture thickens and becomes smooth.
• Season with salt and pepper to taste, and stir in the chopped onion.
• Set aside.

Combine the Ingredients:

• In a large mixing bowl, combine the cooked, cut-up chicken, drained whole kernel corn, grated sharp cheese, and chopped pimiento.
• Mix well.
• Pour the prepared white sauce over the chicken mixture in the mixing bowl.
• Stir until all ingredients are evenly coated.

Assemble the Casserole:

• Transfer the mixture to the greased casserole dish, spreading it out evenly.
• Sprinkle buttered bread crumbs over the top of the casserole.

Bake:

• Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the bread crumbs are golden brown.

Serve:

• Serve hot.

• Preheat the oven to 350°F (175°C).
• Grease a 9″x13″ baking pan.
• In a large mixing bowl, combine the diced chicken, diced celery, mayonnaise, cream of mushroom soup, chopped pimiento, sliced water chestnuts, salt, chopped onion, and lemon juice.
• Mix well until all ingredients are well-blended.
• Pour the mixture into the prepared baking pan, spreading it evenly.
• Sprinkle the grated cheese evenly over the top.
• Top with the crushed potato chips and slivered almonds.
• Bake in the preheated oven for 30 minutes, or until the casserole is bubbly and the top is golden brown.
• Serve hot.