Golden Chicken Casserole Recipes

Steps:

• Preheat oven to 350° Fahrenheit.
• Grease 8x9 casserole dish (I spray mine w/Pam cooking spray).
• Finely chop onion and spread on bottom of casserole dish.
• Pour rice over onion.
• Mix golden mushroom soup with 1/2 can of water (it will be lumpy).
• Pour most of the soup mixture over the rice and onions but save some soup mixture for later.
• Season chicken with pepper.
• Place chicken over rice and pour the rest of the soup mixture on top.
• Cover with foil and bake for approximately 1 hour and 10 minutes or until chicken is done.
• You may need to stir the rice while cooking to make sure the soup mixture is distributed evenly.

Steps:

• Combine the soups, water and salt; mix well. In a greased 13x9-in. baking dish, layer a third of the soup mixture, half of the Tater Tots, half of the vegetables and half of the chicken. Repeat layers. Top with remaining soup mixture. Sprinkle with cheese. , Cover and bake at 350° for 60-70 minutes or until bubbly. Uncover; bake 5-10 minutes longer or until browned and heated through.

Steps:

• Turn a slow cooker to low and coat it with cooking spray.
• Heat the oil and butter in a saute pan or skillet over medium heat. Add the mushrooms and garlic. Increase the heat, cooking them until all the liquid is evaporated and the mushrooms are browned, working in batches if necessary. Add the vegetable broth and cook until the liquid is somewhat reduced. Set aside to cool slightly.
• Place the chicken, mushroom soup, cream cheese, dressing mix, black pepper and the mushroom mixture in the slow cooker and stir lightly to disperse the ingredients. Cover and cook all day, about 8 hours.
• Just before serving: Cook the pasta according to the package directions.
• Serve the chicken with the pasta and garnish with the Parmesan and parsley.

Steps:

• Dice pepper, mushrooms and onion.
• Sauté all vegetable in oil.
• Boil spaghetti for 7 minutes and drain.
• Combine everything except cheese with spaghetti.
• Pour half of mixture into a greased casserole dish.
• Cover with one cup of cheese.
• Pour in the remaining mixture.
• Cover with second cup of cheese.
• Bake at 350°F for 25 minutes.

Steps:

• Heat oil in large skillet. Sauté chicken for 3 - 4 minutes at medium-high heat.
• Add garlic, onion, red pepper and carrots; sauté until chicken is no longer pink. Stir in both soups, peas, mushrooms and milk. Turn heat down; cover and simmer for 10 minutes.
• Meanwhile cook noodles (remove from the water 2 minutes early); drain and toss with butter; set aside.
• Add wine, onion powder, salt and pepper to the chicken and simmer uncovered for 5 minutes. Mix in noodles and heat through. Mixture should be moist and creamy.
• * If you find that the casserole is a bit dry, add equal amounts of milk and water until moist. Start with ½ cup (¼ cup milk & ¼ cup water) mixture adding more if needed.
• * The recipe can be made a day ahead and refrigerated EXCEPT for the noodles which can be quickly cooked and added to the chicken/soup mixture.
• * When doubling the recipe, INSTEAD of one of the cans of Cream of Chicken soup use one can of Creamy Chicken Mushroom soup in it's place.
• * If using fresh mushrooms slice (or quarter) them and add when onion is sautéing.