Quick Chicken Casserole Ii Recipes

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CHICKEN ENCHILADA CASSEROLE II

A great enchilada recipe for a hot summer night, and all you have to do is pair it with a salad and rice! It's best when you let it cool and set for a bit (but my sister likes it best piled on top of tortilla chips). Serve with Mexican rice and a salad if desired.

Provided by Anya

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 12

Number Of Ingredients 8



Chicken Enchilada Casserole II image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.
  • Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.
  • Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done!

Nutrition Facts : Calories 537.3 calories, Carbohydrate 39.9 g, Cholesterol 94.9 mg, Fat 28.1 g, Fiber 3.3 g, Protein 31.4 g, SaturatedFat 14.8 g, Sodium 1130.5 mg, Sugar 3.4 g

1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup diced onion
1 (8 ounce) can chili beans, drained
6 (12 inch) flour tortillas, cut into strips
6 skinless, boneless chicken breast halves - cooked and shredded
4 cups shredded Cheddar cheese

EASY CHICKEN CASSEROLE

Easy chicken casserole that the children will love. Can be made ahead of time and frozen. Great for leftovers.

Provided by Amy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 6



Easy Chicken Casserole image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Boil chicken until cooked through (no longer pink inside), about 20-30 minutes. Chop into bite size pieces and place in a 9x13 inch baking dish.
  • Combine soup, sour cream, onion (optional) and mushrooms (optional). Pour mixture over chicken and top with crumbled crackers. Cover and bake at 350 degrees F (175 degrees C) for 30 minutes (or freeze for baking at another time).

Nutrition Facts : Calories 466.4 calories, Carbohydrate 29 g, Cholesterol 119.8 mg, Fat 23.9 g, Fiber 0.2 g, Protein 33.1 g, SaturatedFat 11.1 g, Sodium 797.2 mg, Sugar 3 g

4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
32 buttery round crackers
¼ cup chopped onion
¼ cup chopped mushrooms

BROCCOLI CHICKEN CASSEROLE II

You will love this recipe and it is easy to cook. My son does not like broccoli, nor did my boyfriend like casserole dishes - but both of them love this one!

Provided by Jennifer

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Yield 8

Number Of Ingredients 7



Broccoli Chicken Casserole II image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken and broccoli in a lightly greased 9x13 inch baking dish. In a medium saucepan combine cream of chicken soup, mayonnaise, curry powder and lemon juice. Bring all to a boil over low heat, stirring constantly. Pour soup mixture over chicken/broccoli mixture and top with shredded cheese.
  • Bake at 350 degrees F (175 degrees C) for about 20 minutes or until cheese is melted.

Nutrition Facts : Calories 525.8 calories, Carbohydrate 15 g, Cholesterol 91.9 mg, Fat 39.8 g, Fiber 2.1 g, Protein 28.2 g, SaturatedFat 11.6 g, Sodium 1141.2 mg, Sugar 2.5 g

6 skinless, boneless chicken breast halves - boiled and cut into bite-size pieces
2 heads fresh broccoli , boiled and cut into pieces
3 (10.75 ounce) cans condensed cream of chicken soup
1 cup mayonnaise
1 teaspoon curry powder
3 tablespoons lemon juice
8 ounces shredded Cheddar cheese

QUICK CHICKEN CASSEROLE

So easy to come home and throw this quick chicken casserole in the oven. Super-fast prep time and kids love it! They ask me to make it all the time!

Provided by SADRETHEILLAFAE

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 50m

Yield 10

Number Of Ingredients 6



Quick Chicken Casserole image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine condensed soup, rice, and milk in a 9x13-inch baking dish. Lay chicken legs on top and sprinkle with pepper and paprika. Cover with aluminum foil.
  • Cook in the preheated oven for 30 minutes. Remove foil and cook until rice is tender and chicken is no longer pink at the bone and the juices run clear, 15 to 30 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 529.9 calories, Carbohydrate 28.6 g, Cholesterol 143.8 mg, Fat 25.1 g, Fiber 0.4 g, Protein 44.1 g, SaturatedFat 7.1 g, Sodium 538.5 mg, Sugar 3.2 g

2 (10.5 ounce) cans condensed cream of mushroom soup
1 ½ cups uncooked white rice
2 cups milk
10 chicken legs
½ teaspoon ground black pepper
½ teaspoon ground paprika

QUICK CHICKEN RICE CASSEROLE

This heartwarming main course with lots of chicken, cheese and rice makes a quick and comforting weeknight meal. "It's a great recipe for people with full-time jobs," notes Donna Burnett from Baileyton, Alabama. "Their families are sure to request it often."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 7



Quick Chicken Rice Casserole image

Steps:

  • Cook rice mix according to package directions. In a large bowl, combine the chicken, soup, mayonnaise, Worcestershire sauce and pepper. Stir in rice. , Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 643 calories, Fat 40g fat (12g saturated fat), Cholesterol 107mg cholesterol, Sodium 1516mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 1g fiber), Protein 32g protein.

1 package (5.6 ounces) instant rice and chicken-flavored sauce mix
2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup mayonnaise
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 cup shredded cheddar cheese

QUICK CHICKEN CASSEROLE

Very fast to mix up and little cook time. Plus you only need 4 ingredients ! I've serve this to guests quite often and I have been asked for the recipe every time!! My sister-in law got this off of the back of a stove top stuffing box.

Provided by Boies

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4



Quick Chicken Casserole image

Steps:

  • Mix first 3 ingredients in a bowl.
  • Put into a greased casserole dish.
  • prepare stuffing mix according to package directions.
  • Spread on top of chicken mixture.
  • Bake at 350 degrees for 25 minutes.

1 cup diced cooked chicken
2 cups frozen mixed vegetables
1 (10 1/2 ounce) can cream of chicken soup, undiluted
1 box Stove Top stuffing mix

QUICK CHICKEN CASSEROLE

Make and share this Quick Chicken Casserole recipe from Food.com.

Provided by Tonkcats

Categories     Chicken

Yield 9 serving(s)

Number Of Ingredients 14



Quick Chicken Casserole image

Steps:

  • Combine diced chicken, chopped celery and walnuts with rice. In separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water.
  • Add to chicken mixture. Gently stir in hard-cooked eggs.
  • Turn mixture into a greased 9-inch casserole dish.
  • Bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **Can be made the day before and kept in refrigerator.
  • Heat thoroughly before adding potato chips.
  • **Leftover turkey can be substituted for chicken.

Nutrition Facts : Calories 231.3, Fat 8.2, SaturatedFat 1.6, Cholesterol 64.9, Sodium 398.4, Carbohydrate 32.8, Fiber 1.5, Sugar 0.9, Protein 6.5

2 cups chicken, cooked
2 teaspoons onions
1 1/2 cups rice, cooked
1/2 teaspoon salt
1 tablespoon lemon juice
1/4 cup water
1 cup celery, chopped
1/2 cup walnuts, chopped
1 can cream of chicken soup
1/4 teaspoon pepper
1/2 cup mayonnaise
3 hard-boiled eggs, boiled, chopped
1 cup potato, crushed
to taste chips

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