Chicken Casserole Base 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:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange chicken in the bottom of a 2-quart casserole dish.
• Combine cream of chicken soup, sour cream, and milk in a small bowl; mix well. Pour over the chicken.
• Toss stuffing mix with melted butter in a bowl, adding hot water to moisten. Sprinkle stuffing over chicken in the casserole dish.
• Bake in the preheated oven until bubbly, about 30 minutes.

Steps:

• Heat the oil in a large pan and brown the chicken in batches until it's all done.
• Set chicken aside.
• Add onions and garlic to pan and cook until onions are lightly browned.
• Stir in flour and cook, stirring, until browned.
• Gradually stir in the stock and add the bay leaves.
• Return chicken to the pan.
• Simmer, covered, for 45 minutes.
• Remove the bay leaves and cool so you can skim off any fat.
• Divide the mixture into 3 portions.
• They can be frozen for up to 3 months.
• They are used as the base for Mustard and Bacon Casserole, Green Curry and Moroccan Style Casserole (all recipes posted here on Zaar).
• All you do is thaw a portion of Chicken casserole base, add the extra ingredients and you have a fantastic fresh meal in 20 minutes!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Boil chicken until cooked through (no longer pink inside), about 20-30 minutes. Chop into bite size pieces and place in a 9x13 inch baking dish.
• Combine soup, sour cream, onion (optional) and mushrooms (optional). Pour mixture over chicken and top with crumbled crackers. Cover and bake at 350 degrees F (175 degrees C) for 30 minutes (or freeze for baking at another time).