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Chicken and vegetable casserole recipe? Trying to make home cooked meals. All recipes appreciated, thanks?

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1. Well you said chicken and vegetable casserole..this is pretty close to that. Broccoli-Rice Casserole 1 pkg Broccoli or California mix, heated thru. 1 can cream of chicken soup (do not add water to the soup) 1 large jar cheese whiz 1 small can water chestnuts (optional) 2 cups cooked Minute Rice ( you can use more rice if you're feeding alot of people) 3 chicken breasts cut into bite size pieces and cooked in a pan beforehand. (same with this, if you're feeding more people/using more rice...use more chicken breasts.) Salt and pepper, as much or as little as you like. My family also likes onions, so I will usually cut up some onion and mix it in. Cook the rice, heat the veggies thru. Cut up the chicken while raw, then put it in a pan with a bit of extra virgin olive oil, or just vegetable oil and cook it, obviously until it is cooked all the way through. Then you basically put all of the ingrediants in a large bowl and mix it up, so that the cheese whiz coats the rice, chicken, etc. After mixing you put it in a pan, like 13 X 9. Bake at 350 (F) degrees for 30 minutes. After the first 20 minutes you can top it with rice noodles, shredded cheese, whatever you want to do. Then let it finish for the last 10 minutes.
2. 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. This is easy and delicious. Stove top Easy Cheesy Chicken Bake 1 pkg (6oz) Stove Top Stuffing Mix for Chicken 3 cups chicken chunks (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 have used cheez whiz and velveeta before) 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
3. Hmm... this is one of my favorite Filipino chicken dish called "Tinola" Ingredients: 1kg Chicken wings Ginger Green papaya Chili leaves Onions 1. sautée onions and ginger 2. add chicken, simmer over low flame until softened... (the longer, the better... extracting chicken flavour will make the soup better. 3. Add 2 cups water and papaya., salt and pepper... 4. boil until papaya is soft 6. turn off the flame and add the chili leaves... 7. serve hot Best with steamed rice... Yum!
4. I had found this chicken and rice casserole online several months ago that is simply and quick and very yummy! here goes: CHICKEN AND RICE CASSEROLE Ingredients: 1 cup instant rice 1 can of Campbell's cream of mushroom soup 5 ounces of chicken tenders (skinless and boneless) ------------------------------------------------------------------------------------ #1} prepare the instant rice just like how you would normally per the package directions. #2} When rice is complete, add your chicken chunks and stir over low heat. #3} Mix in the soup mix and stir until all combined. THAT'S IT!! BASICALLY! Except the next is my favorite part! Serve and enjoy with friends or relativities. God bless! To respond to this: email shado1956@yahoo.com I appreciate your comments on this awesome simply easy reciepe! lol Kimi
5. You can download this free chicken recipe cookbook which contains 300 recipes, hope you will find something you like.
6. MEXICAN CHICKEN AND VEGETABLE CASSEROLE ingredients 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon cinnamon 2 teaspoons white-wine vinegar 3 garlic cloves 3 tablespoons vegetable oil 8 chicken thighs (about 2 pounds) 1 large onion, sliced thin 2 tomatoes, chopped coarse 4 zucchini (about 1 1/2 pounds), scrubbed, quartered lengthwise, and cut crosswise into 3/4-inch pieces 1/4 cup chicken broth 1 to 2 tablespoons drained minced pickled jalapeño pepper (wear rubber gloves) 1 red bell pepper, cut into 1/2-inch pieces 1 cup fresh or thawed frozen corn 1/4 teaspoon dried orégano, crumbled 1/2 cup coarsely grated Monterey Jack preparation In a small bowl whisk together the cumin, the chili powder, the cinnamon, the vinegar, 1 of the garlic cloves, minced and mashed to a paste with a pinch of salt, 1 tablespoon of the oil, salt and pepper to taste, coating the chicken with the spice paste, and grill it on an oiled grill set about 6 inches over glowing coals or in an oiled ridged grill pan set over moderately high heat, turning it once, for 12 to 15 minutes on each side, or until it is cooked through. While the chicken is cooking, in a skillet cook the onion in the remaining 2 tablespoons oil over moderate heat, stirring occasionally, until it is lightly golden, add the remaining 2 garlic cloves, minced, and the tomatoes, and cook the mixture over moderately low heat, stirring occasionally, for 5 minutes. Add the zucchini, the broth, the jalapeño, the bell pepper, the corn, the orégano, salt and pepper to taste and simmer the mixture, stirring occasionally, for 20 minutes, or until the zucchini and bell pepper are tender. In a large flameproof shallow casserole combine the zucchini mixture and the chicken, sprinkle Monterey Jack over the top, and broil the mixture under a preheated broiler about 6 inches from the heat for 1 minute, or until the cheese is bubbling.
7. chicken pasta casserole with mixed veggies: INGREDIENTS 1 cup dry fusilli pasta 3 tablespoons olive oil 6 chicken tenderloins, cut into chunks 1 tablespoon dried minced onion salt and pepper to taste garlic powder to taste 1 tablespoon dried basil 1 tablespoon dried parsley 1 (10.75 ounce) can condensed cream of chicken soup 1 (10.75 ounce) can condensed cream of mushroom soup 2 cups frozen mixed vegetables 1 cup dry bread crumbs 2 tablespoons grated Parmesan cheese 2 tablespoons butter, melted DIRECTIONS Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish. Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish. In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole. Bake 30 minutes in the preheated oven until bubbly and lightly browned. cheesy chicken and potato casserole: INGREDIENTS 1 cup dry fusilli pasta 3 tablespoons olive oil 6 chicken tenderloins, cut into chunks 1 tablespoon dried minced onion salt and pepper to taste garlic powder to taste 1 tablespoon dried basil 1 tablespoon dried parsley 1 (10.75 ounce) can condensed cream of chicken soup 1 (10.75 ounce) can condensed cream of mushroom soup 2 cups frozen mixed vegetables 1 cup dry bread crumbs 2 tablespoons grated Parmesan cheese 2 tablespoons butter, melted DIRECTIONS Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish. Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish. In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole. Bake 30 minutes in the preheated oven until bubbly and lightly browned. fresh asparagus and chicken casserole: INGREDIENTS 1 (8 ounce) package egg noodles 1 1/3 tablespoons olive oil 1 onion, chopped 1 cup chopped, cooked chicken meat 1 red bell pepper, chopped 2 stalks celery, chopped 1 cup chicken stock 1 1/2 cups sour cream 1/2 teaspoon dried oregano 1 pound fresh asparagus, trimmed and cut into 2 inch pieces 8 tablespoons grated Parmesan cheese, divided DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish. Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water. Heat the olive oil in a heavy skillet over medium heat. Cook onion for 4 to 5 minutes, stirring frequently. Add chicken, red bell pepper, celery, and chicken stock. Bring to a boil, and simmer for 5 minutes. Stir in sour cream and oregano. Spread half of the chicken mixture into the prepared dish. Arrange asparagus over chicken, spread cooked noodles evenly over asparagus, and top with the remaining chicken mixture. Sprinkle with Parmesan cheese. Bake 30 minutes in the preheated oven, until lightly brown.