Mom always made this when we had company for Sunday lunch.  The dish gets it’s name from the baking time - 1 1/2 hours - stick it in and forget it!

Forgotten Chicken

1 1/2 cups uncooked rice (not quick cooking)
1/2 cups milk
2 cans cream soup (I use cream of mushroom)
4 ounces sliced mushrooms
4-6 chicken breasts
1/2 envelope dry onion soup mix

In a medium saucepan, heat rice, milk, soup and mushrooms.  Pour into a buttered 9×13 pan.  Arrange chicken over rice mixture, sprinkle with dry soup mix.  Cover and bake at 350 for 1 1/2 hours.

Once again, Mom comes through with a great recipe! 

Chicken Divine

2-3 cups cooked shredded chicken
2 (10 oz) packages frozen broccoli
3/4 cup mayonnaise
2 cans cream soup (I use cream of mushroom)
1 Tbs. lemon juice
1/4 cup dry white wine or chicken broth
1/2 tsp. curry powder

Cook broccoli according to package directions.  Grease (non-stick spray is fine) 9×13 pan, lay broccoli in bottom.  Spread chicken on top.  Combine the rest of the ingredients, pour over broccoli and chicken. 

Mix 1 cup each of shredded cheddar and mozzarella cheeses with 1/2 cup breadcrumbs.  Melt 3-4 Tbs. butter (or enough to moisten mixture), mix in the breadcrumbs and cheese.  Spread over the top of the casserole.

Bake at 350 for about 25 minutes or until cooked through & bubbly around edges.

Serves 6-8. 

This doubles nicely - bake one and freeze one!  Or, if you are just serving 2-4, this can be put in 2 - 9″ square pans (freeze one).

Freezing instructions:  Thaw completely, bake as directed.

I found a variation of this this on the Weight Watchers site years ago.  It has become a winter staple in our house.

Chicken Sweet Potato Soup

1 lb boneless skinless chicken breasts
3 medium sweet potatoes, peeled, cut into 1″ chunks
2 (14.5 oz) cans diced tomatoes with green chiles (undrained) *
2 (14.5 oz) cans chicken broth **
1 tsp oregano
1/2 tsp cumin
1 1/2 cups frozen corn

This can either be done in the crockpot or stovetop.  For crockpot, cut the chicken into 1″ cubes, cook all ingredients but corn  on low setting for about 6 hours.  Stir in frozen corn for the last 30 minutes of cooking.

For stovetop, I simmer everything (except corn) together with the chicken uncut, then shred the meat when it’s cooked through and return it to the pot (we like the texture of shredded chicken vs. cubed).   This takes about 20 - 30 min on a low boil.  Then add the frozen corn and simmer until corn is heated - about 5 minutes.

*You can substitute plain diced tomatoes for the spicy ones to cut down on the heat.  For a mild soup, just use 2 cans plain diced tomatoes, or tomatoes with italian seasoning.

**Depending on the amount of the sweet potatoes, broth can be adjusted. I just add broth until it has a good ratio of liquid to chicken/sweet potatoes.

Ladle into bowls, sprinkle with mozzarella, cheddar or mexican blend shredded cheese. 

Serves 6-8.

Great comfort food, and super easy!

Chicken Pot Pie

1/3 cup butter
1/3 cup flour
1/2 tsp salt
1/4 tsp pepper
1 can chicken broth
1/2 cup milk
2 1/2 cups shredded cooked chicken
2 cups frozen mixed veggies
Refrigerated pie crusts

Heat oven to 425. Prepare pie crust as directed for two-crust pie. Melt butter in medium saucepan, add flour, salt & pepper, stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and veggies, remove from heat. Spoon mixture into crust-lined pan. Top with 2nd crust. Bake at 425 for 30-40 minutes. Cover edge of crust with pie shield for last 20 minutes to prevent burning.

Serves 6.

Freezing instructions: I haven’t tried freezing it yet, but I imagine it would be ok. If you try this and freeze it, let me know how it turns out!

My mom used to make this alot growing up.   She called it “Favorite Casserole” because my dad and sisters really liked it.  I would never eat it because I thought it was a tuna casserole.  I don’t do tuna! 

When my husband and I first started dating, I asked my mom for some recipes that I could make for him.  This was one that she gave me.  My husband now says that I hooked him with this dish.  After making this, he knew I could cook!  It is now one of our favorites.  I can’t believe I missed out all these years just because I never asked Mom if it was chicken or tuna!

Favorite Casserole

1 can cream soup (I use cream of mushroom)
3/4 cup mayo
2 cups cooked chicken, shredded
1 cup cold cooked rice
8 oz fresh sliced mushrooms
3 hardboiled eggs, sliced / diced
2 cans sliced water chestnuts
About 1-2 cups corn flake crumbs
4-6 Tbs butter

Combine all ingredients except butter and corn flake crumbs. Pour in 2 quart casserole dish. Mix cornflake crumbs and melted butter, sprinkle over the top. Bake at 350 for 30 minutes.  You can also add diced celery an/or onions to this. My family doesn’t like them, so I leave them out.

Serves 6-8.

Freezing instructions:  This freezes very well.  Just thaw completely and bake as directed.