Chunky Chicken Bake Recipes

Steps:

• In a skillet, saute celery in butter until tender. Remove from the heat; add the next nine ingredients. Spoon into an ungreased 2-1/2-qt. baking dish. , Combine melted butter and cornflakes; sprinkle on top of casserole. Sprinkle with almonds if desired. Bake, uncovered, at 350° for 30 minutes.

Steps:

• Preheat oven to 350. Spray large baking dish or casserole with vegetable cooking spray.
• Cook noodes according to package directions, but do not add salt.
• While noodles are cooking, in a large saucepan, bring a small amount of water to a boil. Place broccoli in a steamer basket over saucepan. Cover and steam just until crisp-tender, about 5 minutes.
• In a medium bowl, gradually whisk together soup and milk. Stir in broccoli, chicken, mushrooms, and paprika. Mix well.
• Drain noodles. Place half of noodles in prepared dish. Spoon half of chicken mixture over noodles. Repeat layering. Sprinkle bread crumbs on top. Bake until golden, about 45 minutes.

Steps:

• In a large skillet over medium-high heat, brown chicken in oil. Transfer to a 5-qt. slow cooker; add the onion, carrots, celery and corn., In a large bowl, whisk the soup, broth and dill until blended; stir into slow cooker. Cover and cook on low until chicken and vegetables are tender, about 4 hours ., Stir in peas and cream. Cover and cook until heated through, about 30 minutes longer.

Steps:

• Preheat oven to 400 degrees.
• Sear and cube chicken.
• Mix together cubed chicken, veggies, cream of chicken soup, egg, red pepper powder, salt and pepper. Heap into pie crust.
• Cover with pie top, pinch sides down as if making a pie. Cut 2 slits in pie top to vent. Foil around edges of pie.
• Bake at 400 degrees for approximately 30 minutes. Check periodically to make sure top of pie isn't getting too brown.