GRANDMA'S CHICKEN CASSEROLE
When it comes to weeknight dinner, casseroles are king. This super-simple, five-ingredient chicken casserole recipe comes together quickly and bakes up beautifully. It's sure to be your quick-meal go to for at-home dinners and a reliable favorite for bake-and-take potluck dinners.
Provided by By Jessica Walker
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
- In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.
Nutrition Facts : Calories 520, Carbohydrate 37 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 2 g, TransFat 1 g
SANDY'S CASSEROLE
A chicken casserole that has Cheddar cheese and elbow macaroni as the main ingredients.
Provided by SOONER SANDY
Categories Main Dish Recipes Casserole Recipes Noodles
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl combine the macaroni, chicken, cheese, milk, soup, mushrooms and onion. Mix together and transfer mixture to a 9x13 inch baking dish.
- Bake at 350 degrees F (175 degrees C) for about 45 minutes, or until bubbly and golden brown.
Nutrition Facts : Calories 508 calories, Carbohydrate 40.2 g, Cholesterol 83.5 mg, Fat 24.6 g, Fiber 2.1 g, Protein 30.3 g, SaturatedFat 11.8 g, Sodium 1252.8 mg, Sugar 5.7 g
THAI CHICKEN CASSEROLE
When my family goes out, I can count on someone ordering chicken pad thai. I decided to make an easy version at home. Top it with a sprinkle of peanuts and cilantro. -Sandra Dombek, Camillus, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Whisk together peanut sauce and broth; toss with chicken, coleslaw mix and green onions., Prepare noodles according to package directions; drain and toss immediately with chicken mixture. Transfer to a greased 13x9-in. baking dish. Bake, covered, until heated through, 10-15 minutes. If desired, top with peanuts and cilantro.
Nutrition Facts : Calories 578 calories, Fat 17g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 784mg sodium, Carbohydrate 72g carbohydrate (14g sugars, Fiber 2g fiber), Protein 31g protein.
CHICKEN NOODLE CASSEROLE
Steps:
- Preheat the oven to 350 degrees F. Spray casserole baking dish with cooking spray.
- Melt 2 tablespoons of the whole butter in a saucepan over medium heat. Whisk in the flour and cook while constantly stirring for 2 minutes, to cook out the raw flour taste. Add the milk while whisking, until you have a smooth sauce. Stir in the chicken pot pie filling and bring to a simmer.
- In a small bowl, add the bread crumbs, the 2 tablespoons of remaining melted butter, the parsley, and salt and pepper, to taste. Stir to combine and set aside.
- In a large bowl combine the pot pie mixture and the noodles. Stir in the cheese and pour it into the casserole dish.
- Sprinkle the bread crumb mixture over the top of the casserole and bake until the top is golden brown, about 20 to 30 minutes.
- Prepare the pie crust according to the package directions. Divide it into 4 equal portions, cover with plastic wrap and refrigerate Preheat the oven to 350 degrees F.
- Put the chicken breast in a medium pot and cover with 5 cups of water.
- Bring to a boil over medium heat and add salt, to taste. (Reserve the legs and thighs for another use.)
- Simmer until the chicken is completely cooked through, skimming any fat that rises to the surface, about 20 minutes. Remove chicken, to a cutting board and when cool enough to handle remove the meat and dice into 1/2-inch cubes. Reserve the broth the chicken was cooked in.
- In a medium pot heat the canola oil over medium heat. Add the onions, celery, carrots, salt and pepper, to taste, and cook until the onions are translucent, about 5 minutes. Stir in the flour, poultry seasoning, and thyme and cook for 2 minutes, stirring constantly. Slowly pour in the reserved 4 1/2 cups of chicken broth, whisking to remove any lumps. Add the chicken and peas, bring to a boil, then remove from the heat. (Reserve 2 cups for another use.)
- Divide the remaining mixture between 4 (14-ounce) ramekins. (Alternately, the pot pie can be made in 1 (9-inch) pie pan.)
- Roll out the 4 pieces of pie dough to 1/4-inch thick rounds. Brush the edges of the ramekins with milk. Cover each ramekin with a piece of dough and press around the edges to seal. Cut a steam vent in the top of each piece of dough and brush with milk. Arrange on a baking sheet and bake until the crust is golden brown and the filling is bubbling, about 40 to 45 minutes.
SANDRA'S CHICKEN CASSEROLE
My beautiful sister-in-law's recipe!
Provided by Debra Davis
Categories Casseroles
Time 1h15m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. In a large bowl mix celery soup, chicken broth, and sour cream.
- 3. In 9X13 baking dish add 3/4 package of the stuffing mix.
- 4. Pour 1/2 of the soup/broth/sour cream mixture over the stuffing mix.
- 5. Add cooked chopped chicken and cover wiht remaining 1/4 package of stuffing mix.
- 6. Pour remaining 1/2 of soup/broth/sour cream mixture over all.
- 7. Sprinkle with lemon pepper and bake at 350 for 45 minutes.
- 8. Let stand 5 minutes before serving.
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