Chicken Supreme Casserole Recipes

Steps:

• In a large saucepan, combine the broth, apple and raisins. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until apple is tender. Stir in butter and stuffing mix. Remove from the heat; cover and let stand for 5 minutes., Sprinkle chicken with salt and pepper. In a large skillet, cook the chicken, mushrooms and onion in oil over medium heat until chicken is no longer pink. Add garlic; cook 1 minute longer. Remove from the heat. Stir in sour cream and soup., Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Layer with broccoli and stuffing mixture. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Steps:

• Stew the chicken breasts until meat is falling off bones. Discard bones and chop chicken into bite size pieces.
• Combine prepared chicken with sour cream and soup. Spread into the bottom of a 2 quart casserole dish.
• Mix together stuffing mix, broth and melted butter. Spread on top of chicken. (If you want to freeze this ,stop here and freeze).
• Bake at 350 degrees for 45 minutes or until bubbly.
• Serve warm.
• You can also refrigerate this a day ahead before baking.
• When frozen bake directly from freezer ( do not allow to thaw) at 350 about an hour and 15 minutes, checking for doneness throughout cooking.

Steps:

• Blend butter and flour; add broth, milk and water.
• Cook over low heat until thick, stirring constantly.
• Add salt, rice and other vegetables.
• Pour into a greased baking dish and bake in 350-degree oven for 30 minutes.
• Top with almonds.
• Note: this can be cut in half for a smaller family.

Steps:

• Preheat oven to 350 degrees F.
• Cook rice according to package directions, adding the chopped onion in to the pot during the last few minutes of cooking time.
• In a buttered 13 x 9 inch baking dish, stir together the rice & onion mixture, the chicken, mushrooms, chestnuts, soup, beans, pimiento, pepper, parsley, lemon juice, mayonnaise, and sliced almonds.
• Spoon the topping mixture evenly over the casserole.
• Bake uncovered at 350 degrees for 35 to 45 minutes, until hot and bubbly.
• Note: Also good using 1 1/2 cups shredded sharp cheddar cheese as a topping (in place of the stuffing mixture), add the cheese during the last 15 minutes of baking.

Steps:

• Stew chicken and remove skin and bones.
• Cut chicken into bite size pieces and put into a 9 x13 pan.
• Combine soup, milk and sour cream.
• Pour over chicken.
• Mix stuffing mix with onion, celery and butter.
• season with salt and pepper to taste.
• Put suffing mixture over chicken.
• Let set over night.
• Bake for 1 hour at 350.
• Bake covered in foil for 45 min.uncover for last 15 minute for browning.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Sprinkle the chicken breasts with salt, pepper, and paprika. Melt butter in a large skillet and brown the chicken breasts well on both sides, about 5 minutes per side. Lay the chicken breasts into the bottom of the prepared casserole dish.
• In a saucepan over medium-low heat, mix together the mushroom soup, milk, onion, processed cheese, Worcestershire sauce, and mushrooms. Allow the mixture to heat until the cheese melts, but do not boil. Stir to thoroughly combine; mix in the sour cream until smooth. Pour the sauce over the chicken breasts in the dish and cover with foil.
• Bake in the preheated oven until the chicken is tender and the juices run clear, about 45 minutes. Uncover, baste with sauce, and bake 30 more minutes, basting occasionally.

Steps:

• 1. Simmer chicken until tender. Remove chicken and cool, pull into larger pieces and place in 14 x 10" baking dish. Save broth for last step.
• 2. Saute onion in butter. Pour over bread cubes in large mixing bowl.
• 3. Add eggs, sage and baking powder, mixing well. Put dressing evenly over chicken.
• 4. Combine milk and soup. Pour over dressing.
• 5. Pour chicken broth over all until it becomes visible on top.
• 6. Bake 350° for 1 1/2 hours.

Steps:

• Preheat oven to 350 degrees F. Cook pasta to al dente, according to package directions. Drain well.
• In a large bowl, stir together soup, milk, mayonnaise, and pepper. Stir in cooked pasta, vegetables, and chicken.
• Spoon into an ungreased 3 quart rectangluar glass baking dish. In a medium bowl, toss bread cubes with melted butter and garlic powder; sprinkle over pasta mixture.
• Bake uncovered, 30-35 minutes, until heated through and bread is golden. Let stand 10 minutes before serving.

Steps:

• Boil chicken, pull off the bone into pieces.
• Mix sour cream and soup.
• In a greased casserole dish, layer chicken then soup mixture.
• Melt butter and mix with cracker crumbs. Sprinkle on top of casserole.
• Bake 30 minutes at 350 degrees F.