Creamy Italian Chicken Casserole Recipes

Steps:

• Place the chicken in a 3-qt. slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours. Remove chicken. Cool slightly; shred meat with two forks. Return to slow cooker., In a small bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cover and cook until chicken is tender, 1 hour longer. Serve with pasta or rice. If desired, sprinkle with oregano.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix the crackers and melted butter together in a bowl; set aside.
• Bring water and chicken stock to a boil in a pot over high heat. Season with salt and black pepper. Add the chicken. Reduce heat to a simmer, and cook, stirring occasionally, until chicken is no longer pink in the center, 5 to 7 minutes. Drain the chicken; set aside. Whisk together the sour cream and cream of chicken soup in a large bowl. Stir in the chicken, then transfer the mixture to a 9x13-inch baking dish. Sprinkle the cracker mixture on top.
• Bake in the preheated oven until bubbly, 25 to 30 minutes.

Steps:

• Preheat oven to 350 degrees; lightly spray a 9x13-inch baking dish with nonstick spray.
• In large skillet, heat olive oil over medium-high heat.
• Add onion and garlic; cook 3 minutes, or until tender.
• Stir in chicken, tomatoes and cream.
• Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes, or until slightly thickened.
• Add cream cheese and 1 cup mozzarella cheese; cook, stirring constantly until cheeses are melted.
• Add pasta, tossing gently to coat.
• Spoon into prepared baking dish.
• Sprinkle evenly with remaining cheese.
• Bake 30 minutes.

Steps:

• Preheat Oven to 375 deg.F. Spray 11x15 Baking Dish with Cooking Spray.
• In a bowl, mix soups with half and half. Arrange chicken breast halves in the baking dish. Top each breast with handful of cheese. Pour Soup Mixture over chicken. Sprinkle with mushrooms and chopped green onions.
• Bake 30 minutes in the pre-heated ove, or until sauce is bubblie and chicken juices run clear.
• Bring a large pot of lightly salted, oiled water to a boil. Add Pasta and cook for 8 - 10 minutes, just till al dente, drain. Serve chicken and mushroom sauce over the cooked pasta.

Steps:

• Crumble sausage into a skillet; add onion and celery. Cook over medium heat until meat is no longer pink; drain and set aside. Sprinkle chicken with paprika. In the same skillet, cook chicken in oil for 2-3 minutes on each side or until chicken juices run clear; remove and set aside., Return sausage mixture to the skillet. Add the broth, bouillon, garlic, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add chicken and mushrooms; cook 5 minutes longer or until rice is done and chicken is heated through.