Chook Me!

anyone know any easy chicken casserole recipies?

deffinately in the mood for it but dk how to make it

Public Comments

1. this is a simple but delicious recipe that everyone i know loves! http://www.campbellkitchen.com/SpecialtySiteRecipeDetail.aspx?recipeSource=MealIdeas&recipeID=27173&rc=585&specialty=casserole
2. Here you go, hope this helps. Easy Chicken Casserole INGREDIENTS 4 skinless, boneless chicken breast halves 1 (10.75 ounce) can condensed cream of chicken soup 1 cup sour cream 32 buttery round crackers 1/4 cup chopped onion (optional) 1/4 cup chopped mushrooms (optional) DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Boil chicken until cooked through (no longer pink inside), about 20-30 minutes. Chop into bite size pieces and place in a 9x13 inch baking dish. Combine soup, sour cream, onion (optional) and mushrooms (optional). Pour mixture over chicken and top with crumbled crackers. Cover and bake at 350 degrees F (175 degrees C) for 30 minutes (or freeze for baking at another time).
3. Dice up the chicken, add 1 cup rice and 1 can undiluted Cream of mushroom soup. Put into a casserole dish and cover. Put in 400 degree oven for 45 min. Let stand for 5 min then enjoy. Substitude for mushroom soup can be cream of brocali
4. Easy recipe...takes about 30 minutes...hey I could be Rachel Ray. Ingredients: Grilled chicken Ziti Cheddar cheese 2 cans Golden Mushroom soup (Campbell's) Frozen mixed vegetables small onion garlic - roasted if you have it, if not, minced basil parsley seasoned salt pepper Saute the onion and garlic, and all spices in olive oil until tender add veggies and soup. when hot add cooked chicken and cooked ziti. Add Cheddar cheese...as much or as little as you want. Stir well
5. Easy Basic Chicken Casserole 1/4 c margarine 4 Chicken breasts, cooked and deboned 1 package of stuffing mix (6 oz) of your choice 1 can Cream of Mushroom soup (I prefer low-sodium) 1 can Cream of Chicken soup (I prefer low-sodium) 2 cups (low sodium) Chicken broth Melt margarine, combine with stuffing mix and mushroom soup that has been diluted with 1 cup of the chicken broth. Place 1/2 of this mixture in 9 X 13 baking dish. Layer chicken. Pour mushroom soup that has been diluted with other cup of chicken broth over top. Bake at 350 degrees for about 1 hour,
6. There is an absolutely FABULOUS recipe on the back of a stove top stuffing box that I made the other day. It was VERY simple and so tangy and delicious. Bruchetta chicken. 2 cups stove top stuffing mix 1 lb chicken cut into bite sized pieces. 1 14 oz can of diced tomatoes 1/3 cup hot water 2 cloves garlic minced. 1 tbs chopped basil. 1 cup shredded mozzarella cheese Mix the can of tomatoes (do not drain) with the garlic, the water and add in the stuffing mix. until all mix is moist. put the cut up chicken into a 13 x 9 baking dish and sprinkle the basil on top as well as the mozz cheese. spread the mixture of stuffing mix on top of that and bake at 350 for 30 - 35 minutes. I cannot believe how great this turned out. And stove top!.... I have always hated any stuffing besides my mom's homemade. Great recipe!
7. Unforgettable Chicken Casserole Makes 6 to 8 servings 3 cups chopped deli-roasted chicken 2 cups finely chopped celery 1 cup (4 ounces) grated Cheddar cheese 1/2 cup slivered almonds 1/2 cup light sour cream 1/2 cup light mayonaisse 1 can reduced-sodium cream of chicken soup 1 (4-ounce) can water chestnuts, drained and chopped 1½ cups French fried onion rings Stir together first 8 ingredients in a large bowl. Spoon into a lightly greased 11x7” baking dish. Bake at 350ºF for 40 minutes; sprinkle onion rings evenly over top. Bake 5 more minutes or until bubbly around edges. Let stand 10 minutes before serving. --Southern Living, Dec. 2004 ------------------------------------------- HOT CHICKEN SALAD CASSEROLE Mix well: 1 can cream of chicken soup 1 Cup Sour Cream 1 Cup Mayonnaise Add: 1/2 Cup chopped almonds 1/2 Cup chopped Scallions 2 Cups diced celery 2-3 Cups of pre-cooked chicken, coarsely chopped 2 Tbsp. chopped pimentos 2 tsp. of lemon juice Mix well and spoon into a buttered 9X13” baking dish Topping: 2Tbsp. melted butter ½ cup of either crushed corn flakes, potato chips, Ritz crackers, or chow mein noodles....mixed with melted butter Bake 30 minutes at 350ºF...then add topping and bake 15 minutes more. ------------------------------------------------- KING RANCH CHICKEN CASSEROLE 1 large onion, chopped 1 large green bell pepper, chopped 2 tablespoons vegetable oil 2 cups chopped cooked chicken 1 (10 3/4-oz) can cream of chicken soup, undiluted 1 (10 3/4-oz) can cream of mushroom soup, undiluted 1 (10-oz) can diced tomato and green chiles 1 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon pepper 12 (6-inch) corn tortillas 2 cups (8 oz) shredded Cheddar cheese, divided Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat. Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice. Bake at 350° for 30 to 35 minutes. Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed. Yield: Makes 6 to 8 servings --Southern Living, NOVEMBER 2000
8. Preparation Time 30 minutes Cooking Time 60 minutes Ingredients (serves 4) 2 tsp olive oil 8 chicken lovely legs 1 large brown onion, halved, thinly sliced 3 celery sticks, trimmed, cut into 2cm-thick slices 2 garlic cloves, crushed 200g button mushrooms, thickly sliced 2 x 400g cans diced Italian tomatoes 1 chicken stock cube (Massel brand) 150g (1 cup) frozen broad beans, thawed, peeled 1 tbs fresh thyme leaves Freshly ground black pepper 200g dried spiral pasta, optional, to serve Method Preheat oven to 180°C. Heat the oil in a non-stick frying pan over medium heat. Add the chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer chicken to a 2L (8-cup) capacity ovenproof casserole dish. Add onion and celery to the frying pan and cook, stirring, for 5 minutes or until soft. Add garlic and mushroom and cook, stirring, for 2 minutes or until mushroom is tender. Add tomato and stock cube and bring to the boil. Remove from heat. Add to casserole dish with the chicken. Cover the casserole dish with a tight-fitting lid or foil. Bake in oven for 35 minutes or until chicken is tender. Add broad beans and half the thyme and cook for a further 10 minutes or until broad beans are tender. Remove from oven. Taste and season with pepper. Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well. Spoon casserole into a large serving bowl. Sprinkle with remaining thyme and serve with pasta, if desired