Cheesy Chicken Hot Dish Recipes

Steps:

• Heat oven to 350°F.
• Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
• In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.

Steps:

• Combine all 5 ingredients in mixing bowl until well mixed.
• Put into 9x13 glass baking dish and bake @ 350 degrees for 30 minute or until bubbly.
• Serve warm with tortilla chips.

Steps:

• In a large bowl, combine the first nine ingredients. Pour into an ungreased 2-1/2-qt. baking dish; top with cheese. , Cover and bake at 350° for 45 minutes or until bubbly. Let stand for 5 minutes; spoon 1/3 cup onto each bun.

Steps:

• 1. Put water on to cook noodles. and cook them according to package directions. Drain.
• 2. Cook carrots in pan with just enough water to cover them. Put lid on pot and simmer on low until almost done. about 15 minutes.
• 3. Add celery cook about 5 minutes, then add peas. Simmer all for another 5 minutes. Do not drain.
• 4. Dump the veggie mix into a very large bowl. Add the soups undiluted and the sour cream. Stir to combine.
• 5. Add NOODLES, Chicken, bacon and cheese. Stir to combine.
• 6. Pour into a 9x13 in pan. Cover with tin foil and set in the fridge for 1 hour or overnight.
• 7. Heat oven to 350. Bake covered at 350 for 35 minutes
• 8. Mix the topping together and at 35 minutes remove the casserole and sprinkle the mix evenly over the the casserole. I like to sprinkle shredded parmesan to top of this
• 9. Bake uncovered at 350 for another 30 minutes or until browned on top and heated evenly.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
• Spread rice into the bottom of the prepared baking dish. Sprinkle 1 cup Cheddar cheese over the rice; season with black pepper and salt. Arrange chicken breast halves evenly atop the rice and cheese layers. Dot chicken breasts evenly with rounded teaspoons of cream of chicken soup. Pour 3 cups water over the chicken and finish by sprinkling onion soup mix evenly over everything.
• Bake in preheated oven for 1 hour. Check rice for doneness; if water is already completely absorbed, add 1/2 cup more water to keep mixture moist. Continue baking until the chicken breasts are no longer pink in the center and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/2 cup Cheddar cheese over the dish.