Chook Me!

Chicken Casseroles recipes pls..?

Public Comments

1. Cheese Lover's Chicken "This is not a low fat recipe! But great if you love cheese! A lot like Chicken Parmesan." INGREDIENTS: 2 (15 ounce) cans tomato sauce 1 (6 ounce) can tomato paste 1 tablespoon white sugar 1 teaspoon dried parsley 1 teaspoon dried basil 1 teaspoon dried oregano 1 medium garlic clove, chopped 3 pounds skinless, boneless chicken breast halves 1 cup fine dry bread crumbs 1 pound Cheddar cheese, shredded 1 pound mozzarella cheese, shredded 1 teaspoon garlic salt to taste salt and pepper to taste DIRECTIONS: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish that is deep enough to allow at least one inch between the chicken and the top of the dish. In a large pot over medium heat, stir together tomato sauce, tomato paste, sugar, parsley, basil, oregano, and garlic. Meanwhile, in a large bowl, toss chicken with bread crumbs until completely covered. Arrange chicken in baking dish and sprinkle to taste with garlic salt and pepper to taste. Top chicken with half of shredded Cheddar and mozzarella cheeses. Pour tomato sauce evenly over chicken. Reserve half of the remaining Cheddar and mozzarella cheeses, and sprinkle the rest over the chicken and sauce. Cover dish with aluminum foil and bake for about 50 minutes, or until chicken is cooked through. Remove foil, and top with remaining Cheddar and mozzarella cheeses. Return dish to oven and cook, uncovered, until the cheese on top melts. Remove and let sit five minutes before serving.
2. Chicken-Macaroni 1-1/2 cups uncooked macaroni 1 can cream of chicken soup 1 cup milk 1/2 tsp. salt 1/2 tsp. curry powder (don't leave this out) 1-1/2 cups cut-up cooked chicken 1 cup shredded Cheddar cheese (4 oz.) 1 can (4 oz.) mushroom stems and pieces and liquid. Mix everything in 2 Qt casserole. Bake @ 350 for 1 hour.
3. Cowboy Chicken Casserole 2 pounds skinless, boneless chicken breasts 2 1/2 cups chicken stock 1/2 cup dry white wine 1/4 cup coarsely chopped fresh cilantro leaves 1 1/2 tablespoons fresh lime juice 2 garlic cloves, smashed 1 teaspoon black peppercorns 1 1/4 teaspoons salt 1/4 teaspoon dried Mexican oregano 2 bay leaves 6 tablespoons unsalted butter 1 pound white button mushrooms, wiped clean and stems trimmed, quartered Pinch freshly ground black pepper 4 tablespoons all-purpose flour 1 1/2 cups whole milk 12 cups tortilla chips 2 cups finely chopped onions 1 cup finely chopped bell peppers 2 jalapeno peppers, stem and seeds removed, finely chopped, optional 8 ounces grated Pepper Jack 8 ounces grated Cheddar 1 tablespoon Emeril's Southwest Seasoning, recipe follows 2 teaspoons chili powder 1 teaspoon ground cumin 1 cup chopped drained canned tomatoes 1 (4-ounce) can diced green chiles, drained Combine the chicken, chicken stock, wine, cilantro, lime juice, garlic, peppercorns, 1 teaspoon of the salt, the oregano, and bay leaves in a medium saucepan and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Remove from the heat and allow the chicken to cool in the poaching liquid for 45 minutes. Remove the chicken from the cooking liquid and tear or cut into bite-size pieces. Reserve the chicken. Strain the cooking liquid and reserve. Preheat the oven to 350 degrees F. Heat the butter in a large skillet over high heat until foamy. Add the mushrooms, the remaining 1/4 teaspoon salt, and the black pepper and cook, stirring occasionally, until the mushrooms release their liquid. Continue to cook until the mushrooms are golden brown and all the liquid has evaporated, about 6 minutes. Sprinkle the mushrooms with the flour, stir to blend, and cook for 1 minute. Add the milk and stir, scraping up any bits from the bottom of the pan. Cook until the mixture begins to thicken. Add 1 1/2 cups of the reserved chicken cooking liquid, stir, and cook until very thick and flavorful, about 10 minutes. Remove from the heat. Place the tortilla chips in the bottom of a 9 by 13-inch glass casserole. Crush the chips with your hands so they form a thin layer on the bottom of the dish. Pour 1 cup of the reserved cooking liquid over the tortilla chips and allow them to soak up the liquid. Scatter the chicken over the top of the tortilla layer. Spread the chopped onions, bell peppers, and jalapenos evenly over the chicken. Top with half of the grated cheeses. Sprinkle with the Southwest Seasoning, chili powder and ground cumin. Spoon the reserved mushroom mixture evenly over the top of the spices, then top with the tomatoes and green chiles. Cover with the remainder of the cheeses. Bake uncovered for 40 to 45 minutes, or until the cheese is bubbly and the casserole is heated through. Let sit for 5 minutes before serving. Tip: This casserole may be prepared in advance and frozen until ready to use. Simply allow it to thaw 1 day in the refrigerator and come to room temperature before baking. Emeril's Southwest Seasoning: 2 tablespoons chili powder 2 teaspoons ground cumin 2 tablespoons paprika 1 teaspoon black pepper 1 tablespoon ground coriander 1 teaspoon cayenne pepper 1 tablespoon garlic powder 1 teaspoon crushed red pepper 1 tablespoon salt 1 tablespoon dried oregano Combine all ingredients thoroughly. Yield: 1/2 cup Makes 8-10 servings
4. TOO EASY CHICKEN & RICE CASSEROLE 1 10 oz. package of saffron yellow Spanish rice (Vigo) 1 10 oz. can of canned premium chicken in water 1 can cream of chicken or cream of mushroom soup 1/2 cup milk paprika *optional: onions **optional: fried fried onions **optional: cheese Cook rice as directed but simmer for 15 minutes. (When combined with the other ingredients and cooked in the oven, the rice will cook more.) Drain water from canned chicken. Combine soup and chicken in bowl. Add cooked rice to soup and chicken. Stir in 1/2 cup of milk, more or less, depending on consistency desired. Cook uncovered in a casserole dish at 350 degrees for about 20 minutes. No need to grease the dish. That's it! Serve with vegetables for a complete and quick meal. *If using onions simmer onions in butter for about ten minutes then add to bottom of casserole dish. (I leave them out when I cook it for my kids) **If you desire, you can top it with cheese or fried onions and broil for about 5 minutes
5. Cut 2 chicken breasts up and fry them in a pan with butter. Dump some frozen vegetables into the bottom of a baking dish. I use California mix, broccoli, cauliflower and carrots. Place the chicken pieces on top. Mix 3 cans cream of chicken soup with one cup mayonnaise. Spread over chicken Sprinkle with shredded cheddar and top with bread crumbs. Bake 350° covered for 20 minutes, uncovered for about 15. Until it's bubbly. Serve over rice. Great left over too!
6. go to allrecipes.com
7. 8 oz cooked & drained elbow macaroni 3 cups cooked and diced chicken 1 can cream of chicken soup 1 can cheddar cheese soup 1 4oz. can drained and sliced mushrooms Combine well, may have to thin out a bit with milk, bake in casserole dish for 30-40 minutes at 350 degrees until bubbling.
8. Chicken-Veggie Casserole Turn leftover chicken into a creamy casserole with a delicious, golden crumb topping. 1 can (10 3/4 ounces) condensed Cheddar cheese soup 1 cup milk 2 tablespoons instant minced onion 2 cups Green Giant® frozen mixed vegetables, thawed 1 1/2 cups cut-up cooked chicken 2 cups Original Bisquick® mix 1/4 cup sliced green onion 2 tablespoons mayonnaise or salad dressing 1 egg 1. Heat oven to 400ºF. Heat soup, milk and instant minced onion to boiling in 3-quart saucepan, stirring constantly. Stir in vegetables and chicken. Pour into ungreased rectangular baking dish, 11x7x1 1/2 inches. 2. Mix remaining ingredients until crumbly; sprinkle over chicken mixture. 3. Bake uncovered about 25 minutes or until topping is golden brown and soup is bubbly.
9. The recipe calls for linguine, but this can be served over rice, mashed potatoes, etc. Cucumbers & Chicken 2 tbsp. olive oil 1 tbsp butter 3 boneless, skinless chicken or turkey breasts 1 large cucumber 1/2 an onion, sliced thin 1/2 tsp. ground cumin 1/2 tsp. ground mustard 2 cloves garlic, minced 1/2 cup chicken stock ( 1/2 cup water and 1 chicken boullion cube works too) 3 tbsp. sour cream 1 lb. linguine pasta, cooked and kept warm Heat oil and butter in skillet. Cube chicken and add to pan, cook thoroughly. Take cucumber and peel, slice in half, seed with a spoon and dice small. When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes. Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender. Return chicken to skillet. Stir in sour cream. Serve over linguine.