Crispy Creamy Chicken Casserole Recipes

Steps:

• 1. Wash and dry chicken. Cut into pieces which are a little bigger than bite size. Add all spices and mix.
• 2. Toss chicken into large plastic sealed bag. Add one tablespoon olive oil and one tablespoon Worcestershire sauce. Seal bag and work it with your hands, ensuring all the chicken is coated. Marinate in fridge for at least 3 hours.
• 3. Chop broccoli, celery and onion into bite-size pieces. Mince jalapeno. Keep jalapeno seeds and white veins if you want this spicy!
• 4. Chop cauliflower. In batches, pulse in blender or food processor until cauliflower resembles tiny pieces of rice.
• 5. Saute all veggies except for cauliflower, in 2 Tbs olive oil, for 10 minutes or until they are softened but not mushy. When done, transfer to a large bowl.
• 6. In same pan, saute cauliflower in 2 Tbs olive oil until just slightly browned.
• 7. Add cauliflower to bowl with sauteed veggies. Wipe pan clean of any leftover cauliflower bits.
• 8. In the same pan, saute chicken pieces in 2 Tbs olive oil (you may need to add more as you go) until outside of chicken is slightly browned, about 2-3 minutes each side. Don't cook chicken all the way through. Also, do this in batches to not overcrowd the chicken.
• 9. Add chicken to big bowl with veggies. Set heat under same pan to low and deglaze pan with the broth.
• 10. Add all sauce ingredients to the pan and stir to combine. At this point...preheat oven to 375. Cover pan and stir every few minutes until sauce is smooth.
• 11. Stir sauce every few minutes until it is smooth. Turn off heat.
• 12. In a separate, small saucepan, melt butter on low heat.
• 13. Add breadcrumbs and stir to coat them in butter. Leave heat on for about 30 seconds and then turn it off. You want the breadcrumbs coated in butter and just a tad crispy. Set to the side.
• 14. I opted to make this dish in 2 round pans (easier to store in fridge). Mix your chicken and veggies, and then pour into pan(s).
• 15. Equally distribute cheese sauce over the top. Use knife or spatula to cut into chicken and veggies, to ensure cheese has a place to seep into (but don't mix it all together).
• 16. Bake covered for 30 minutes.
• 17. After 30 minutes, take off tops and spread on the panko coating (I forgot to snap a pic when I did this so here is a pic right after I did this, and had already put chicken back in the oven). Bake UNCOVERED for 15-20 minutes until topping is browned.
• 18. Take out of the oven and leave partially uncovered; let stand for 15 minutes to cool. Enjoy!

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:

• Boil your chicken in a pot of water with the chicken broth.
• When the chicken is done let it cool.
• Then debone the chicken and remove the skin.
• Cut chicken meat into bite size pieces.
• Cook the vegetables and drain liquid.
• In a large bowl mix chicken meat, vegetables (optional), sour cream,can of soup, and spices.
• Place chicken mixture in 13x9 casserole dish.
• In another bowl crush Ritz crackers into small pieces and spread over chicken mixture.
• Place Dots of butter all over the crackers.
• Place in oven preheated at 350* for about 45 minutes or until bubbly in the middle.
• If crakers start to get too brown before done place a piece of tin foil over the top of chicken.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer noodles to the prepared casserole dish; top with chicken, ham, and Swiss cheese.
• Mix cream of chicken soup, milk, and sour cream together in a bowl; spoon soup mixture over noodle mixture.
• Melt butter in a skillet over medium heat; cook and stir bread crumbs and Parmesan cheese in the melted butter until crumbs are coated with butter and cheese, 2 to 3 minutes. Sprinkle bread crumb mixture over casserole.
• Bake in the preheated oven until casserole is bubbling and lightly browned, about 30 minutes. Allow casserole to cool for 10 minutes before serving.

Steps:

• Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture., Transfer to 2 greased 8-in. square baking dishes. Cover and bake 30 minutes. Uncover and bake 10-15 minutes longer or until heated through. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and microwave on high for 10-12 minutes or until heated through and a thermometer inserted in center reads 165°, stirring twice.