1 package carved chicken breasts 
1 tablespoon olive oil (alternate: vegetable oil)
1 medium onion, chopped
1 box (6.8 ounces) Spanish rice mix
1 can (14.5 ounces) diced tomatoes, undrained
1 cup frozen peas, thawed

Preparation Steps

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Directions:

1. Heat oven to 350 degrees. Lightly grease 2 (2 quart) shallow baking dishes. 
2. Whisk undiluted soups, mayonnaise and lemon juice in bowl until well blended.
3.  Place half broccoli in bottom of each baking dish. Top with half the chicken.
4.  Pour soup mixture over each; spread to cover; sprinkle with cheese. Bake 25-30 minutes until lightly browned.
5.  Scatter onions over tops. Bake 5-7 minutes more.

To freeze: Cool, wrap tightly in foil and freeze up to 3 months. To reheat frozen, baked wrapped casserole 1 1/2 hours at 350 degrees. Unwrap and bake 10 minutes longer.Similar Posts:

• Chicken Florentine Casserole
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Preparation

1. Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
2. Increase the oven temperature to 400 degrees F (200 degrees C).
3. Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
4. Arrange the spinach over the bottom of a 9×9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
5. Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

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• 4 large chicken breasts
• 1 small can cream of chicken soup
• 1 small can cream of celery soup
• 1 small can cream of mushroom soup
• 1/2 cup diced celery
• 1 cup Minute rice

Preparation:

• Mix the 3 cans of soup and rice in the crock pot
• Place the chicken on top of the mixture.
• Add the diced celery
• Cook for 3 hours on high or 4 hours on low.

More rice (about 1/2 cup) and 2 other chicken breasts may be added to make 6 servings

Some good herbs to add to this recipe would be bay leaves, sage, or tarragon.Similar Posts:

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• 1 (8 ounce) package spaghetti, broken into pieces
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup chicken broth
• 1 cup heavy cream
• 2 tablespoons sherry
• 1 (4.5 ounce) can sliced mushrooms, drained
• 2 cups chopped cooked chicken
• 1/2 cup grated Parmesan cheese

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
2. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
3. Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.
4. Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
5. Bake 30 minutes in the preheated oven, until bubbly and lightly browned.

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• Chicken Florentine Casserole
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