Chook Me!

Any good Chicken Casserole Recipes Please?

Thanks

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1. I found this link - I don't know if it will help you out http://food.yahoo.com/search?tp=recipe&ds=casserole&p=chicken
2. Chicken and dressing casserole * 3 cups cooked diced chicken * 1 can cream of mushroom soup * 1 can cream of celery soup * 2 cups chicken broth * 1/2 cup melted butter * 1 package herb-seasoned stuffing mix, (6 to 8 oz) * 1 cup shredded cheese, Swiss or Cheddar PREPARATION: Combine soups and chicken broth; add diced chicken to the mixture. Add butter to dressing mix. Combine chicken mixture with the dressing mixture. Place in a 2 to 2 1/2-quart casserole and bake at 350° for 30 minutes. Top with shredded cheese Chicken wild rice casserole * 6 chicken breast halves * 1 1/2 cups water * 1/2 cup dry white wine or sherry * 1 1/2 teaspoons salt * 1/8 teaspoon pepper * 1/2 teaspoon curry powder * 1 medium onion, quartered and sliced * 2 ribs celery, sliced * 12 ounces sliced mushrooms * 4 tablespoons butter * 1 package (6 ounces) Uncle Ben's Long Grain and Wild Rice * 1 cup sour cream * 1 can (10 3/4 ounces) cream of chicken soup or cream of mushroom soup, undiluted * 1/2 cup slivered blanched almonds PREPARATION: Put chicken breast halves in a large skillet with water, wine, salt, pepper, curry powder, onion, and celery. Cover and simmer for 1 hour. Remove from heat and strain, reserving the broth. When cooled enough to handle, remove meat from bones, discarding skin. Cut into bite-size pieces. Heat butter in a large skillet over medium-low heat; sauté mushrooms until lightly browned. Cook rice mixture with seasonings according to package directions, using the reserved broth as part of the liquid for cooking the rice. Combine chicken, mushrooms, and rice in a large 3-quart casserole. Combine sour cream and soup; blend into chicken and rice mixture. Top with the slivered almonds. Cover with lid or foil and bake at 350° for 45 minutes. Uncover and bake for 15 minutes longer. Serves 8.
3. ingredients: eggs,milk,chicken, chicken broth, bread crumbs, salt, pepper, garlic powder,butter, casserole baking dish buttered or use non stick butter spray mix eggs in large bowl add small amount of milk leave in bowl place bread crumbs and all dry ingredients in another bowl dredge chicken thighs/breasts/legs etc. into egg mix then into crumb mix place chicken in baking dish that has been sprayed, or greased with butter add one square on top of each piece of chicken then gently add chicken broth (canned is fine) half way up to chicken then cover with foil bake at 350 pre heated oven for about 40-45 minutes with foil on then remove foil and cook additional 10-15 minutes the broth should be gone and you will have the best chicken and I serve this with white rice and a green vegetable like steamed broccoli etc I get requests for this recipe when I make it and it goes fast
4. 1 cup raw rice (not minute rice) 1 can cream of mushroom soup 1 can cream of celery soup 1 cup shredded Cheddar cheese 1 envelope dry onion soup 1 cup frozen baby peas 1 can water 1/4 cup sherry, optional 8 pieces of skinless, boneless, chicken (dark, white or a combination) Poultry seasoning Freshly ground black pepper PREPARATION: Preheat oven to 350 F. Combine rice, mushroom soup, celery soup, Cheddar cheese, onion soup mix, peas, water, and sherry. Pour into a 3-quart casserole dish Place chicken pieces on top. Sprinkle lightly with poultry seasoning and pepper. Cover tightly with a lid or foil. Bake for 1 hour. Remove from oven, and stir chicken into the rice. If rice seems dry, add up to 1/4 cup of additional water. Cover casserole again and bake 1 additional hour or until rice is tender and chicken is cooked through.
5. I call this 'Sandy Bay Chicken' cos I sort of adapted it from a cooking segment on TV when I lived in Sandy Bay in Tasmania! 2 x Chicken breast 2 large onions quartered and split 2 sticks of celery 1 x can of chicken soup 2 x carrots (julienned) 1/2 cup of sherry 1 cup grated cheese oil for cooking chicken plain flour (seasoned with s&p) 1. Dice chicken and toss in plastic bag with seasoned flour - fry in oil until golden then set aside 2. Fry onion, celery and carrots just til glistening! 3. Turn heat down to low... 4. Add chicken back into the mix......stir 5. Add can of chicken soup......stir 6. Add sherry.......stir 7. may need to add a little water if too thick.... 8. Add cheese......stir....when cheese has melted.... 9. Serve with rice.....yum
6. Here is a recipe idea and a link to the Healthy Chicken Recipes site it comes from for lots more. Hope it helps!!! Tarragon Chicken and Mushroom Per person for this dish, you will require: 1 skinned, free range chicken breast fillet 1 onion (peeled and sliced) 1 garlic clove (very finely chopped) 2 large closed-cup mushrooms (thickly sliced) Olive oil Generous pinch of dried tarragon Salt/freshly ground black pepper Put oven on to preheat to 200 degrees centigrade. Arrange the onion and mushroom slices intermittently on the bottom of a round casserole dish. Drizzle with olive oil and sprinkle over about one third of the chopped garlic and some tarragon. Place the chicken breasts on top, with the remaining garlic on top of them and a further sprinkling of tarragon. Season with salt and black pepper and drizzle with a little more olive oil. Put the lid on the dish and cook in the oven for about 25 to 30 minutes, depending upon the size of the fillet. Take the dish from the oven and with a metal skewer, check the chicken juices are running clear and that the meat is properly cooked. Serve on a bed of fresh rocket leaves.
7. There are so many to choose from. Here are 2 of my family's favs. Lipton Chicken and Vegetables packet of onion soup mix 1/4 cup oil 1 pound boneless-skinless chicken breasts small bag of baby carrots about 4 large potatoes, diced Mix in a bowl and make sure everything is coated well. Put in a baking dish with chicken laid across the top of the veggies and bake at 375 for about 45 minutes to an hour. Chicken Broccoli Divan 1 1/2 cups cubed cooked chicken 1 pound broccoli fresh or frozen, cooked and drained 1 can cream of broccoli soup (for more flavor I add 1/2 cream of chicken and 1/2 can broccoli and cheese soup) 1/3 cup of milk 1/2 cup shredded cheddar cheese ( so that it is creamier and not oily - I use regular cheese slices- about 6) 1 TBsp butter, melted 2 TBsp dry bread crumbs * arrange broccoli topped with chicken in baking dish. * in a small bowl mix soup and milk; pour over chicken and broccoli * top with cheese * combine butter and bread crumbs; sprinkle over cheese for a crunch topping * Bake at 450 for 15 minutes or until hot.
8. Here are a couple of casserole recipes that I make all the time. Oriental Chicken Casserole 3 cups cooked chicken (cubed) 1 ½ cups thinly sliced celery 1 medium onion (chopped to desired size) 1 small can (1/2 C.) sliced mushrooms (chopped) 1 8 oz. can sliced water chestnuts (chopped to desired size) 2 T. butter ½ cup mayonnaise (more if needed) ½ cup sour cream (more if needed) 2 T. Soy sauce 2 T. lemon juice (1 T. if a concentrate) 1 can (3 oz.) Durkee French fried onion rings 1 pkg. pasta egg noodle. Directions Boil chicken until done (don’t overcook) (remove any bones/skin), Set aside Preheat oven 350oF Sauce: Mix mayonnaise, sour cream, soy sauce and lemon juice together in small bowl. Set aside. Sauté in large pan: 2 T. butter, the celery, onions, mushrooms (until onions are a little translucent – do not brown). Add water chestnuts and chicken, and sauce mixture. Mix thoroughly. Pour into ungreased 12 x 8 (?) glass casserole dish. Sprinkle with onion rings. Bake 20 minutes or until hot. Cook egg noodles (per package directions) to be done when casserole is done. Serve over egg noodles (or plain, or over crunchy Chinese noodles) and enjoy! **HINT - I substitute the mushrooms and celery with bamboo shoots (approximately a 1/2 can minced) Chicken Noodle Casserole 3 C. uncooked no-yoke noodles 1 lbs white meat chicken – cut in strips or cubes 1 med. onion – chopped 1 Can whole kernel corn (drained) (small or large depending on what you like) 1 Can fat free cream mushroom soup ½ C. fat free sour cream (may need a little more depending upon consistency) S & P Cook noodles according to directions, drain and set aside. In a large skillet, cook chicken and onions until meat is no longer pink. Stir in noodles, corn, soup, S & P, into chicken mixture. Mix in noodles. Put in casserole dish. Cover and bake 350o for 30 min. Uncover, bake 15 min. more. Note: can use beef, pork or chicken Southwest Chicken 3 Cups cubed cooked chicken (I boiled it) 1 Pkg. Pasta (I used no yoke noodles) 1 T. olive oil 2 red peppers – cut in strips or cubes (as desired) 2 green peppers – cut in strips or cubes (as desired) 1 med-large onion - chopped 3 cloves garlic (mashed or diced) 1 medium jar salsa (I used mild) 2 C. package of shredded cheddar cheese (I used Nacho/Taco flavored shredded cheese 1 sm. Container of sour cream (or more - to desired consistency 1 T. chopped cilantro 4 dashes of Tabasco sauce Sprinkle paprika Sprinkle parsley Pepper Cook pasta according to directions, drain and set aside. Saute pepper, onion, garlic in olive oil until softened (5 – 6 minutes). Add paprika, parsley, pepper, Tabasco, cilantro. Add salsa, chicken, sour cream and cheese. Add desired amount of pasta. Place in 13 x 9 casserole dish and bake 30 minutes (approximately). Or – you could mix all ingredients on stove (except for the pasta), until hot, then pour over pasta and serve.
9. There are several great chicken casserole recipes at: http://www.amishdining.com
10. King Ranch Chicken Casserole Yields: 8 servings INGREDIENTS: 1 (3 pound) chicken, boiled and deboned 1 (14.5 ounce) package tortilla chips 1 (10 ounce) can diced tomatoes with green chile peppers 1 (10.75 ounce) can condensed cream of chicken soup 1 (10.75 ounce) can condensed cream of mushroom soup 1 onion, chopped 3 cups shredded Cheddar cheese DIRECTIONS: 1. Preheat oven to 300 degrees F (150 degrees C.) 2. Layer the chips in a 9x13 inch casserole dish. 3. Combine the tomatoes, chicken soup, mushroom soup and onion. Pour half of mixture over chips. Layer the chicken pieces, half of the cheese and the remaining soup mixture. 4. Bake at 300 degrees F (150 degrees C) for 20 minutes. Top with the remaining cheese and return to the oven until the cheese is melted. Cranberry Chicken Yields: 5 servings Don't be put off by the wierd combination of ingredients...This is absolutely delicious, and one of my family's favorites! INGREDIENTS: 5 skinless, boneless chicken breasts 1 (16 ounce) can whole cranberry sauce 2 (1 ounce) packages dry onion soup mix 1 cup French dressing DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Place chicken in 9x13 inch baking dish. Mix cranberry sauce, soup mix and salad dressing and pour mixture over chicken. Bake in preheated oven for 1 hour.
11. Here is one I like ........ = ) Crunchy Chricken and Rice Casserole 2 tablespoons butter or vegetable oil 1 medium onion, peeled and diced 3 cups diced, cooked chicken 2 (14 1/2-ounce) cans green beans, drained and rinsed 1 (8-ounce) can water chestnuts, drained and chopped 1 (4-ounce) jar pimentos 1 (10 3/4-ounce) can condensed cream of celery soup 1 cup mayonnaise 1 (6-ounce) box long-grain wild rice, cooked according to package directions 1 cup grated sharp Cheddar Pinch salt 1) Preheat oven to 350 degrees F. 2) Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl. 3) Add all remaining ingredients to bowl and mix together until thoroughly combined. 4) Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.
12. As you can tell by most of these recipes, that broccoli is my favorite. If you dont like broccoli, you can substitute other veggies. Stove top Easy Cheesy Chicken Bake 1 pkg (6oz) Stove Top Stuffing Mix for Chicken 3 cups cooked chicken, diced (i have used less) 1 (14 oz) frozen broccoli florets, thawed, drained 1 can cream of chicken soup 1/2 c. milk 1 1/2 c. shredded cheddar cheese (i prefer cheez whiz or velveeta) Preheat oven to 400'. Prepare stuffing mix as directed on pkg; set aside. Mix chicken and broccoli in baking dish. Stir in soup, milk and cheese; top with the prepared stuffing. Bake 30 minutes or until cooked through Broccoli Chicken Casserole 2-3 boiled chicken breasts, diced into small chunks (just boil the chicken for at least 10-15 minutes or until no longer pink) Cool and then cut into chunks 1 pkg broccoli 1 can of cream of chicken Pepperidge Farm Stuffing 1/2 c. mayonnaise 1 1/2 tsp. lemon juice 4 oz pkg mild cheddar cheese Boiled the broccoli for 5 minutes, then drain.(Boiling the broccoli speeds up the cooking time). Combine soup, mayonnaise, and lemon juice. Mix with broccoli and diced chicken. Sprinkle with cheese and stuffing mix. Bake at 350' for 35 minutes :0} Chicken Broccoli Casserole 3c. cooked rice (i use success) 1 tbsp. butter or margarine 1 can of cream of chicken 1 soup can of milk 1/2 c. chopped onion (recipe calls for 1 cup, I'm not too crazy about onions so I use 1/2 cup) 1/2 c. chopped celery (recipe calls for 1 cup, I'm not too crazy about celery so I use 1/2 cup) 3 c. chicken, chopped 1 pkg frozen broccoli, cooked 8 oz Cheez Whiz (some times i add more) the cheesier the better Saute onions and celery in butter until clear. Add chicken soup and milk. Add cheez whiz and heat slowly until blended. Mix in broccoli, rice and chicken. Season to taste. Pour into casserole dish, and bake at 350' for 30 minutes. (casserole may be frozen after baking) Crockpot Chicken and Rice Casserole 3 cans condensed cream of chicken soup 2 cups uncooked instant rice (i use sucess rice) 1 cup water 1 pound boneless skinless chicken breasts or chicken breasts tenders 1/2 tsp salt 1/4 tsp. black pepper 1/4 tsp. paprika 1/2 c. diced celery Combine soup, rice and water in crockpot. Add chicken; sprinkle salt, pepper and paprika. Sprinkle celery over chicken. Cover; cook on low 6 to 8 hours or on high 3 to 4 hours. * or use 2 cans cr.of chicken and 1 can cr. of celery or 2 cans cr. of chicken and 1 can cr. of broccoli and add pkg of broccoli to last hour of cooking Chicken and Mushroom Bake with Rice 6 chicken pieces 1 c. water 1 can cream of mushroom or cream of celery soup (i prefer cream of mushroom) 1/2 c. rice 2 medium carrots, sliced (I sometimes omit) celery salt, for seasoning paprika, for seasoning 1/4 tsp. salt, as needed Place rice in bottom of a baking dish. Pour 1/2 c. water over rice. Add 1/2 can mushroom soup. Stir to mix with rice. Place chicken pieces, salted and peppered, on top of rice mix. Sprinkle with celery salt. Add carrots. Add remaining 1/2 c. water to mushroom soup in can. Stir until well blended. Pour over chicken, carrots and rice. Sprinkle paprika on top, sometimes I add a little parsley (nice pretty effect). Cover tightly with foil. Bake at 325' for 1 hour. You can also cook this without the rice and carrots. It makes a nice gravy to pour over cooked rice or noodles.