Sunday Chicken Casserole Recipes

Steps:

• Saute onions and celery in butter.
• Mix together the broth and soups. Heat and pour over cornbread.
• Add onions and celery and mix well.
• Season with salt and pepper to taste.
• Pour 1/2 dressing mixture in 3-quart casserole dish.
• Top with chopped chicken.
• Pour on rest of dressing.
• Bake at 350 degrees for 50-60 minutes.

Steps:

• Cook the rice according to the package instructions.
• While the rice cooks, dissolve the tablespoon of salt in the 3 cups of water in a bowl large enough to hold the chicken.
• Wash the chicken breasts, fillet them in half to make them thinner and soak them in the bowl of salt water for about 15 minutes. After soaking, pat them dry with a paper towel.
• In a large skillet, melt the butter over medium-high heat and cook the chicken turning once until both sides appear to be cooked, about 5 minutes each side. When done, remove from pan and set aside.
• Preheat oven to 350 now.
• Stir in flour and sour cream, whisking to remove any lumps. Stir in the 3/4 cup water and bouillon cube, mixing well to combine (I usually dissolve the cube in the water before I add these). Add the mushrooms and cook, stirring until sauce thickens, about 8 minutes.
• Spread the cooked rice in the bottom of a 13x9 baking dish, lay the chicken on top, pour the mushroom sauce over the top and sprinkle the mozzarella cheese evenly over top. Sprinkle lightly with paprika.
• Bake 30 minutes. Yum!

Steps:

• Preheat oven to 350°. In a large bowl, combine soups, 1/4 cup butter and rice. Pour into a greased 13x9-in. baking dish. Top with chicken pieces. Drizzle chicken with remaining butter. Sprinkle with salt, pepper and paprika. , Bake, uncovered, 2 hours or until chicken juices run clear and rice is tender.

Steps:

• 1. PREP/PREPARE
• 2. Cook the rice, according to package directions, but use 20 percent less liquid, and reserve.
• 3. Chef's Note: To get the best rice, place it in a saucepan with a tablespoon or two of sweet butter, then turn the heat up to high, and make sure the rice is cooked with the butter. Finally, pour in the liquid while it is scalding hot, cover, reduce to low, and allow to simmer. BOOM... excellent rice every time.
• 4. Add the bacon to a sauté pan over medium heat.
• 5. Cook the bacon until the fat renders, and it begins to brown.
• 6. Remove the bacon with a slotted spoon, drain on paper towels, and reserve.
• 7. Drain all but 2 tablespoons of bacon fat from the pan, and add the onions.
• 8. Chef's Note: If you don't have a full 2 tablespoons of bacon fat, make it up by adding unsalted butter.
• 9. Sauté over medium heat until the onions begin to soften, about 5 - 7 minutes.
• 10. Add the garlic and continue to cook until fragrant, about 60 seconds.
• 11. Add the flour, and stir into the onion/garlic mixture.
• 12. Continue to stir for an additional 2 minutes.
• 13. Add the chicken stock.
• 14. Let the mixture simmer and thicken for 5 - 7 minutes.
• 15. Place a rack in the middle position, and preheat the oven to 375f (190c).
• 16. Chef's Note: While the mixture is simmering, add salt and pepper, to taste.
• 17. Add in the chicken, artichokes, reserved bacon, and precooked rice.
• 18. Bring the mixture up to a light simmer.
• 19. Add the hot mixture to an oven-proof baking dish.
• 20. Chef's Tip: If you want to, you could just use the pan that the mixture was cooked in.
• 21. Add the shredded cheese to the top.
• 22. Combine the topping ingredients together in a small bowl, and then add to the top of the casserole.
• 23. Place in the preheated oven, and bake until bubbly hot, about 18 - 22 minutes.
• 24. Chef's Tip: If you desire a crispy top, finish by placing it under a broiler for a minute or so.
• 25. PLATE/PRESENT
• 26. Serve while still nice and warm, with some nice homemade rolls. Enjoy.
• 27. Keep the faith, and keep cooking.