Sourdough Chicken Casserole Recipes

Steps:

• Preheat oven to 450 degrees. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside. In a medium pot, heat 1 1/2 teaspoons oil over medium-high. Add spinach; season with salt. Cook, stirring, until wilted, 2 minutes. Transfer to a colander, let cool, then squeeze out water. Coarsely chop.
• Wipe pot clean and heat 1 1/2 teaspoons oil over medium. Add onion, garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes.
• Add wine to pot and cook until almost evaporated, about 5 minutes. Add flour and cook, stirring, 30 seconds. Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high.
• Remove from heat and stir in chopped spinach and chicken; season with salt and pepper. Transfer to a 2-quart baking dish and top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.

Steps:

• 1. In a medium bowl mix bread cubes, 1/4 melted cup butter, cheese, and parsley. Set aside.
• 2. In a large skillet saute onions (stirring most of the time) in remaining butter for about 15 minutes or until caramelized and dark golden brown. Preheat oven to 400 degrees. Add mushrooms to onions and cook for 5 minutes, stirring. Add remaining ingredients and continue to cook for another 5 minutes. Mixture should be hot and bubbly.
• 3. Pour hot mixture into a buttered 9 inch square pan or casserole dish. Top casserole with reserved sourdough bread cubes. Bake, uncovered, for 15-20 minutes or until golden brown and heated throughout.

Steps:

• Preheat oven to 350 degrees F. In an extra-large skillet cook and stir mushrooms, sweet pepper, onion, and garlic in hot butter over medium heat until tender. Stir in flour, salt, thyme, and black pepper. Slowly stir in milk; cook and stir until thickened and bubbly. Stir in spinach, rice, Grilled & Ready® Diced Chicken, and 1/4 cup of the Parmesan cheese.
• Spoon mixture into a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Bake, covered, 20 minutes. Uncover and bake about 10 minutes more or until heated through. Let stand 15 minutes before serving.

Steps:

• Remove and discard crust from bread if desired. Butter bread; cube and place in a greased 13x9-in. baking dish. Sprinkle with the cheese, sausage, red pepper and onions in order given. , In a large bowl, beat eggs. Add the soup, milk, wine, mustard and pepper. Pour over bread mixture; cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Steps:

• Chicken: Over medium heat add flour to melted shortening.
• Stir constantly while adding all other ingredients except chicken.
• Add chicken, pour into a 3-quart casserole dish.
• Dumplings: In large mixing bowl thoroughly stir together flour, salt, baking soda and baking powder.
• Combine milk, egg, sourdough starter, and oil.
• Add to dry ingredients all at once, stirring just till moistened.
• Drop dough from tbsp into boiling water (dip spoon in hot liquid before dropping dumpling each time to help batter slide right off).
• Cover and simmer for 15 minutes.
• Remove with slotted spoon, drain and place on top of cooked chicken.
• Cook, uncovered in over, at 350º for 10 minutes.
• Serve hot.

Steps:

• Whisk together the eggs, sour cream, milk, salt and pepper.
• Add the bread cubes, stir to coat and set aside.
• Defrost the sausage links and chop into pieces or small slices.
• To the bread and egg mixture, add the vegetables, sausage and 1/2 cup of the cheese; mix until everything is combined.
• Pour into greased 2 qt covered casserole dish.
• Bake at 350 for 30 minutes.
• Remove lid and sprinkle the remaining 1/4 cheese over the top; return to oven without the lid and bake an additional 15 minutes.