Chook Me! - I need a easy chicken casserole.thank you?

I need a easy chicken casserole.thank you?

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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.
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. 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. EASY CHICKEN CASSEROLE 2 c. cooked rice, Minute Rice works well 10 oz. blanched broccoli 2 c. cooked, chopped chicken 1/2 c. mayonnaise 1 can cream of mushroom soup 3/4 c. shredded Monterey Jack cheese 1 tsp. paprika 1 1/2 tsp. lemon juice Layer first 3 ingredients in a 2 quart casserole dish. Mix remaining ingredients and spread on top. Bake in microwave 10 minutes on high until bubbly. Stir sauce once while cooking or bake, uncovered at 350 degrees for 30 minutes. This works great with leftover chicken and rice. Easy and fast. Make ahead and cook later.
roughly large cubed chicken breast meat can of minestrone soup can of small new potatoes 500g frozen chunky vegetables 100ml chicken stock 100g bacon diced small onion sliced Saute the chicken, bacon and onion in olive oil in a saucepan. Throw the rest in and cook for about 15mins. Cook in casserole dish in microwave for 10mins. Finish off in the oven if you want. You can add a tin of tomatoes, chicken gravy mix or even baked beans if you want. Voila!
Mama's Chicken and Rice 1/4 cup canola oil 1 chicken, cut up or pre-cut pieces 1 large onion 1 teaspoon salt 1/4 cup black pepper 2 cups raw rice 4 cups water Brown chicken in hot oil. Cook until almost done. Add onions, salt and black pepper. Cook at least 5 minutes. Add rice and water. Cook until almost all liquid is absorbed. Cover and turn off fire. Let set for 10 minutes or longer. Stir and enjoy. BROCCOLI CHICKEN CASSEROLE 2 c. cubed, cooked chicken 1 c. chopped, cooked broccoli, drained 1 (10 1/2 oz.) can cream of chicken soup 1/4 c. chopped onion 1/4 c. mayonnaise 1 1/2 tsp. Worcestershire sauce Dash of curry 1/2 c. grated cheddar cheese 1 (8 oz.) can biscuits TOPPING 1/4 c. sour cream 1 tsp. celery seed 1 egg 1/2 tsp. Salt Preheat oven to 375 degrees. In an ungreased 1 1/2 quart casserole dish combine chicken, broccoli, soup, onion, mayonnaise, Worcestershire sauce and curry. Bake for 20 to 25 minutes until bubbly. Sprinkle with cheese. Cut biscuits in halves and place on casserole, cut side down. Combine topping and spread over biscuits. Return to oven and bake for 20 or 25 minutes, or until golden brown. POTATO CHIP CHICKEN 6 chicken breasts, boned 1 bag potato chips, crushed 1 stick butter 1/2 tsp. Salt 1/2 tsp. Pepper 1/2 tsp. garlic salt 1/2 tsp. onion salt 1/2 tsp. Paprika 1 tsp. Worcestershire sauce Preheat oven to 350 degrees. Grease low-sided baking dish. Melt butter and add all ingredients except chicken and potato chips. Dip chicken in butter then roll in potato chips. Place chicken in prepared pan and bake for 45 minutes or until tender. PINEAPPLE CHICKEN 2 c. sliced raw chicken breasts (1" strips) 18 pineapple cubes, canned 1 whole green pepper, cut into 1" long thin slices 1 c. sliced raw celery Salt & pepper to taste SWEET AND SOUR SAUCE 1 c. white vinegar 1 c. apricot nectar 1 c. brown sugar 1 tsp. Worcestershire 1/2 bottle tomato catsup 1 tsp. Cornstarch Prepare sauce first by combining all ingredients except cornstarch. Simmer for 30 minutes. Thicken with cornstarch diluted in a little water. Saute chicken in a little oil (do not brown) and add all other ingredients and stir constantly. Add sweet and sour sauce, salt and pepper to taste. SALSA CHICKEN RICE CASSEROLE 1 1/3 cups uncooked white rice 2 2/3 cups water 4 skinless, boneless chicken breast halves 2 cups shredded Monterey Jack cheese 2 cups shredded Cheddar cheese 1 (10.75 ounce) can condensed cream of chicken soup 1 (10.75 ounce) can condensed cream of mushroom soup 1 onion, chopped 1 1/2 cups mild salsa Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese. Bake in preheated oven for about 40 minutes, or until bubbly. Chicken Tettrazini 1/4 cup crushed Ritz crackers 1 tablespoon margarine 1/2 cup parmesan cheese, divided 1/4 cup chopped onions 1/8 cup flour 1 dash salt 1 dash pepper 7 ounces chicken broth (half a can) 6 ounces evaporated Milk (half a can) 1 cup cooked chicken 1 (4 ounce) can sliced mushrooms 1/2 cup frozen peas 4 ounces cooked spaghetti Combine crushed Ritz crackers with 1/4 cup parmesan cheese. Set aside. Melt butter in medium saucepan over medium heat. Add onion; cook, stirring occasionally for 1-2 minutes or until tender. Stir in flour, salt & pepper; cook, stirring constantly for 1 minute. Remove from heat, gradually stir in broth. Return to heat, bring to boil over medium heat, stirring constantly. Stir in evaporated milk and remaining cheese. Remove from heat. Stir in chicken, mushrooms, and peas. Combine pasta and chicken mixture and pour into a baking dish. Sprinkle with bread crumb topping. Bake at 350 for 20-25 minutes. nfd♥