Colorado Chicken Casserole Recipes

Steps:

• In a large skillet, saute the celery, green pepper and onion in butter until tender. Add the broth, corn, peas, salt if desired and pepper; heat through. Stir in chicken and macaroni. , Divide between two 11x7-in. baking dishes coated with cooking spray. Top with mushrooms and cheese. , Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 20 minutes. Uncover and bake 10 minutes longer or until heated through. , To use frozen casserole: Remove from the freezer 30 minutes before baking. Bake at 350° for 35 minutes. Uncover and bake 15 minutes longer or until heated through.

Steps:

• 1. Preheat over to 375 degrees. Grease a 2-quart casserole dish.
• 2. Brown ground meat, drain.
• 3. Add onions, garlic, salt, pepper, and chili powder and heat through. Remove from the stove.
• 4. Add cream of mushroom soup, milk, drained corn, undrained chilis, and 1/2 cup cheese to browned ground beef. Mix well.
• 5. Put into the greased casserole dish. Sprinkle with remaining 1/2 cup shredded cheese.
• 6. Top with tater tots (you may use more or less of the 2 1/2 cups, depending on the shape of your dish.) You can sprinkle more cheese on top if you prefer.
• 7. Bake for 30 minutes at 375 degrees until lightly brown and bubbly. Let rest for 5 minutes and serve.

Steps:

• Dredge chicken breasts in salt and flour.
• Brown chicken in mixture of oil and butter. Remove to a casserole.
• Saute onion, garlic, green pepper and mushrooms.
• Stir in tomatoes, buillon cubes, parsley, seasonins, white wine and 1/2 cup reserved juice.
• Cook a few minutes to blend. Add to chicken in casserole.
• Cook and bake at 350 degrees for 45 minutes or until chicken is almost tender.
• Uncover, add olives and bake 15 to 20 minutes longer.
• Remove chicken and vegetables to a warm platter.
• Rapidly boil liquid until slightly reduced and thickenn. Pour over chicken.
• Sprinkle with Parmesan cheese and serve with noodles.