Heartwarming Casseroles: Part Two

Image by Xuân Tuấn Anh Đặng from Pixabay

Well, thank goodness we got through corned beef casserole. Ug! That was a struggle for me to share. I kept having flashbacks of corned beef smell wafting through the kitchen. I had to think about Tater Tot Casserole just to keep my spirits up. But we have many heartwarming casseroles left to share!

What is your favorite casserole? Food brings back so many childhood memories, doesn’t it? I am hard-pressed to remember many adult food memories about daily eats, unlike what I remember as a kid. Today, I am sharing with you some casserole recipes from friends back home. Enjoy!

Ode to Chicken… casserole

I love chicken! What would be better than some chicken casserole recipes? Some are quick and simple. Others will require a little more fussing.

Chicken Casserole- Michele Bruxvoort

I’m not sure who gave this recipe to me or where I could have gotten it. I want to say it was Sarah Leystra.


  • 3 cups cooked chicken- I prefer chicken breast
  • 1 can chicken noodle soup
  • 1 can cream of chicken soup
  • 1 cup celery- this is optional
  • 1/2 cup minute rice

Mix the above ingredients together. Spray an 8-inch square casserole dish, add mixed ingredients. Bake at 350° for 1 hour.

Chicken Casserole- Audrey Williams

Mrs. Audrey Williams was the quintessential dairy farming wife and mother. Audrey had 3 children and was the milker of the cows. While Audrey milked, her husband Howard watched the babies. When the babies needed a diaper change, Howard would bundle up the whole works and head out to the milk house. Howard would hand Audrey the diapered offender, and Audrey would change that baby right there on the warm milk tank.

When she wasn’t in the barn she enjoyed caring for her children, cooking, and baking, as well as “moonlighting” cutting hair. Audrey took great pride in her milking cows. A sad day for Audrey when she sold her cows.

-This is a yummy recipe!


  • 4 cups cooked chicken
  • 1 pkg. 10 oz. frozen French green beans
  • 1 can chop suey vegetables, drained
  • 1 8 oz. can water chestnuts, chopped up
  • 1 1/2 cups shredded cheddar cheese
  • 1/4 cup onion diced
  • 1 can cream of celery soup
  • 1/2 cup milk
  • 1/2 tsp. salt
  • 1 can of French- fried onions


Mix together the chicken, vegetables, water chestnuts, cheese, and onion. Put into a 9×13 pan. Mix soup, milk, and salt. Pour over chicken and veggies. bake at 350° for 45 minutes. Then top with French- fried onions. Bake an additional 20 minutes.

Chicken Crescents- Mary Paul

Image by laustkehlet from Pixabay

-This makes 8 chicken crescents.

This recipe comes from my good friend Mary. Mary does not fancy herself a cook, but she loves to bake! Mary also is a book store owner; selling fine gifts, Christian books, greeting cards, and much more. When we travel back to Wisconsin, we always find a room at the Paul’s! Their beautiful home is located near Fox Lake. Randy, her husband, used to dairy but hung up the milkers 10 years ago. I’ll have to tell you sometime about Randy getting stuck in the silo for 8 hours overnight.


  • 2 large boneless, skinless chicken breasts
  • 2 tubes crescent rolls
  • 3 oz. cream cheese softened
  • 1 cup of shredded cheddar cheese
  • 1/2 cup melted butter
  • 1 cup seasoned bread crumbs


Bake chicken until tender and easy to flake- cool. Save the chicken juices and make a little gravy; adding chicken broth (if you desire), season to taste. To the chicken gravy, add the softened cream cheese, mixing well, and then add the cooled, shredded baked chicken. Take two crescent rolls and lay one down on top of the other, pinwheel-like fashion- you are going to make a square of sorts (it is a pocket to put the chicken in, and then you fold it up over the dollop of chicken). Take 1 -2 tablespoons of your chicken-cream cheese-gravy mixture and put it in the center of your crescent roll, and add a sprinkle of shredded cheddar cheese. Fold the cresent roll corners over the top of the chicken gravy dollop. Dip then crescent roll into butter , and then roll the buttered crescent roll in seasoned bread crumbs. Place each chicken-filled crescent roll in a sprayed 9x 13 and bake for 375° for 20-25 minutes.

Okay, friends! That was the extent of chicken casserole recipes. Until next time; Here is to good food, good friends and a good life.

About Michele Bruxvoort

Michele Bruxvoort is sure to draw you in with her delightful sense of humor and love for living life.   She enjoys reading, repurposing,  as well as remodeling the family home with her husband. Drawing from her life experience as wife, mom, and follower of Jesus, Michele brings you a very honest and real perspective on life.  When you don't find her writing, you can find her mowing lawns, stocking shelves, taking care of her grandbaby and tackling her latest life adventure. Wisconsin native and empty-nester, she now makes her home with her husband of 27 years in the South West Prairie plains of Minnesota.

View all posts by Michele Bruxvoort

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