Chook Me!

What is a simple recipe for chicken casserole?

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1. Cheesy Chicken Casserole 1 (4 - 5 lb.) chicken or 6 chicken breasts 2 10 oz. packages frozen broccoli 2 C. milk 1 (8oz.) package cream cheese 1 t. salt 3/4 t. garlic salt 1 C. grated Parmesan cheese In a stockpot, cover chicken with water. Cook until tender. Drain and let cool. (save broth for another use) When cool remove bones and skin and discard. Chop meat and set aside. Prepare broccoli according to package directions. Drain well and place in a 13 x 9 inch baking dish. In the top of a double boiler, blend milk, cream cheese, salt and garlic salt. Stir in 3/4 C. Parmesan. Pour 1/2 of the sauce over the broccoli. Add chicken and top with remaining broccoli. Pour remaining sauce over the top. Sprinkle with the Parmesan cheese. Bake at 350°F. for 45 minutes.
2. This is YUMMY!!!! I add 3 extra bouillon cubes when I make it. Zesty Chicken and Rice Casserole This casserole is the perfect comfort food. It comes together quickly and will satisfy the whole family. Estimated Times: Preparation Time: 20 mins Cook Time: 60 mins Servings: 4 Ingredients 2 cups water 3 MAGGI Chicken Flavor Bouillon Cubes 3/4 cup long-grain white rice 2 tablespoons butter or margarine 3 cups cooked, chopped chicken breast meat (about 3 boneless, skinless chicken breast halves) 8 ounces Monterey Jack cheese with jalapeños shredded 1 (12 fluid ounces) can NESTLÉ® CARNATION® Evaporated Milk 1/2 cup finely chopped red onion 2 large eggs lightly beaten 3 tablespoons chopped fresh cilantro Directions PREHEAT oven to 350° F. Lightly grease 2-quart casserole dish. BRING water and bouillon to a boil in medium saucepan. Add rice and butter; cover. Reduce heat to low; cook for 15 to 20 minutes or until rice is almost tender and most of liquid is absorbed. COMBINE prepared rice, chicken, cheese, evaporated milk, onion, eggs and cilantro in prepared casserole; stir well. BAKE for 40 to 45 minutes or until bubbly and edges are golden.
3. 1 pound cooked, cubed chicken 1 12 oz bag cooked egg noodles 1 can cream of mushroom condensed soup 1 bag frozen peas Mix all together (do not add water to the soup) in your casserole dish Bake at 350 for about 30 minutes.
4. Egg Noodles cooked and drained Boiled chicken cubed, shredded or chunked season with a bit of season all Mix all together. Add a Lg. Can of Cream of Chicken soup and one can of milk or heavy cream., 1 small can of green chili's diced. Place in casserole dish. Cover with Monterey Jack and Cheddar. Put in oven until soup bubbles and cheese melts. Veggie can be added if desired like corn or peas.
5. Chicken & Stuffing Bake 1.Brown the Chiken Breast in a little oil on the stove and the place in baking dish. 2.Prepare one package of stuffing (Stove Top works good) set to side when done. 3.Pour over top of the Chicken 2 cans of either cream of mushroom or cream of chicken soup so that the chicken is covered. 4. Spoon evenly the stuffing over the chicken and bake @ 350 for abot 35-45min
6. Here is a receipe from an elderly Greek lady and it is delicious. In a pan that goes into the oven, place some chicken legs with pieces of onions, potatoes cut in four sprinkled with lemon juice, garlic powder and oregano. Depending on how many legs and potatoes you wish to bake, you can add a bit of water. Bake on low heat until chicken legs are cooked. ( the potatoes can be added later on when the meat is about half cooked . You can cover the dish at the beginning and remove the cover later. You can put pieces of half lemons in the dish while it bakes. It will give it more taste. Bon appetit!
7. * Exported from MasterCook KAREN'S LAYERED CHICKEN CASSEROLE Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Box Chicken Rice-A-Roni 16 oz Chopped Broccoli -- frozen 4 c Cooked Chicken -- or turkey 2 cn Cream Of Mushroom Soup -- or Any cream soup 1/2 c Milk -- or mayonaisse Cheddar Cheese -- grated Seasoned Bread Crumbs Mushrooms -- optional Prepare rice according to package directions. Pat into a long cake pan. Top rice with broccoli, mushrooms, and chicken or turkey. Blend together soup & milk or mayonnaise. Spread over top of casserole. Sprinkle with cheese and bread crumbs. Bake in a 350 degree oven for 30 to 40 minutes. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ * Exported from MasterCook Poppy Seed Chicken Casserole Recipe By : Jo Anne Merrill Serving Size : 6 Preparation Time :0:30 Categories : Casseroles Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon margarine 8 ounces sliced mushrooms 5 cups cooked chicken -- cubed 1 cream of chicken soup, condensed 1 cup sour cream 2 ounces pimientos -- drain 1/2 cup margarine -- melted 1 1/3 cups crackers -- crushed 2 teaspoons poppy seeds In a skillet, melt margarine. Saute mushrooms until tender. Stir in chicken, soup, sour cream and pimiento; mix well. Spoon mixture into a greased 2-quart casserole. In a small bowl combine topping ingredients (1/2 cup margarine, the crushed crackers and 2 teaspoons poppy seed). Sprinkle over the chicken. Bake at 350 degrees for 20 minutes. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Hot Chicken Salad Categories: Chicken Yield: 1 servings 2 c chicken, cooked, cut up 1 c celery, chopped 1 tb onion 1/2 c salad dressing 1/4 c walnuts 1 salt & pepper 1 c grated cheese Mix all ingredients in saucepan till hot. Top witth cheese.
8. Chicken Enchilada Casserole: Cooking spray 1 1/4 pounds skinned, boned chicken breast 1 1/2 cups chopped onion 4 garlic cloves, minced 1/2 cup beer 1/4 to 1/2 teaspoon ground red pepper 1 (28-ounce) can whole tomatoes, drained and chopped 1/2 cup thinly sliced green onions 1 (2 1/4-ounce) can sliced ripe olives, drained 2 (4.5-ounce) cans chopped green chiles, drained 5 tablespoons all-purpose flour 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander 2 cups 1% low-fat milk 2 large egg whites, lightly beaten or 6 tablespoons egg substitute 3/4 cup (3 ounces) shredded sharp cheddar cheese 3/4 cup (3 ounces) shredded Monterey Jack cheese 6 (6-inch) corn tortillas, cut in half 1/2 cup fat-free sour cream 1/2 cup salsa Preheat oven to 350°. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; cook 6 minutes on each side or until done. Remove chicken from skillet; let cool. Shred chicken with 2 forks; set aside. Recoat skillet with cooking spray; place over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add shredded chicken, beer, red pepper, and tomatoes; cook 10 minutes or until most of liquid evaporates. Remove from heat. Reserve 1 tablespoon green onions and 1 tablespoon olives for garnish. Stir remaining green onions, remaining olives, and chiles into chicken mixture; set aside. Combine flour, salt, cumin, and coriander in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 7 minutes or until thick, stirring constantly. Gradually add hot milk mixture to egg whites, stirring constantly with whisk. Set aside. Place cheeses in a bowl; toss well. Set aside. Spread 1/2 cup white sauce in bottom of a 2 1/2-quart round casserole or soufflé dish coated with cooking spray. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, 1/2 cup white sauce, and 1/2 cup cheese mixture. Repeat layers twice, ending with sauce. Set remaining 1/2 cup cheese mixture aside. Bake, uncovered, at 350° for 40 minutes or until hot. Sprinkle with remaining 1/2 cup cheese mixture, reserved green onions, and reserved olives; bake an additional 5 minutes. Let stand 10 minutes before serving. Serve with sour cream and salsa. NOTE: You can assemble the casserole ahead of time; cover and chill in the refrigerator overnight, then bake at 350º for 1 hours or until bubbly. Or freeze casserole, thaw in refrigerator 24 hours, then bake for 1 hour or until thoroughly heated. Yield: 8 servings (serving size: 1 wedge, 1 tablespoon sour cream, and 1 tablespoon salsa)
9. EASY CREAMY CHICKEN CASSEROLE 4 cans (5 oz. each) shredded chicken in water 1 can (10.5 oz) cream of chicken soup 1/2 can (5.25 oz) milk 1 box (6 oz) chicken flavored stuffing 7 american cheese slices handful of broccoli chicken seasoning all-purpose seasoning pepper Drain chicken, place in buttered 9x13 covered dish. Sprinkle the chicken with pepper and seasonings. Mix soup and 1/2 the size of the can worth of milk. Pour over chicken. Fix stuffing according to the directions on the box and spoon it over the soup. Sprinkle broccoli on top and arrange slices of cheese to cover all. Cover casserole dish with lid or foil bake at 350 for 1 hour.
10. Mexican Chicken Casserole * 4 boneless chicken breast halves, cooked, cubed * 1 can tomatoes with green chilies * 1 can cream of mushroom soup * 1 can cream of chicken soup * 1 can (4 ounces) taco sauce * 1/2 cup chicken broth * 1 package taco chips or Doritos * 1/2 to 3/4 cup grated American cheese, Mexican blend, or Classic Melts blend In a saucepan, combine and heat tomatoes, soups, taco sauce and broth. Line bottom of casserole dish with taco chips. Add mixture of chicken and sauce. Top with grated cheese. Bake at 350° until bubbly and hot.