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does anyone have a good quick chicken casserole recipe?

I use to have a recipe that i lost for chicken casserole that had sour cream, cream of chicken soup, but i can't remember the rest, anyone else have a good one?

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  1. 2 boxes of stuffing mix 1 2/3 cups water 1/3 cup sour cream 1 can cream of chicken or cream of mushroom soup 3-4 boneless skinless chicken breasts cut into bite sized pieces Stir water into stuffing and set aside. Combine sour cream and soup and set aside. In a 9 x 13 pan, spread the chicken, spread the soup mix over that, then top with the stuffing. Bake in 400 degree oven until golden brown and bubbling at the sides (about 35 -45 minutes).
  2. Put some chicken pieces in a microwave safe bowl. In another bowl mix together 1 can of cream of chicken soup, 1/2 pint of cream and about a cup of white wine. Pour over chicken and microwave on high for about 30 Mins. Quick and easy.
  3. 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 1/4 cup chopped mushrooms 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).
  4. I love this casserole. It makes a lot and it is so tasty! 8oz. (1/2 package) Mueller's Old Fashioned Egg Noodles Wide 1/4 cup vegetable or olive oil 1/2 Tbsp. finely chopped fresh garlic or 2 tsp. garlic powder 1/2 cup onion, diced 1/2 lb. small broccoli florets 2 cups chicken gravy (about 2 packets if using powdered gravy) 1/2 cup milk 1 cup shredded cheddar cheese 1/4 cup grated Parmesan cheese 1 lb. cooked chicken, diced or shredded 1/2 cup bread crumbs 2 Tbsp. butter, melted (optional) Cook the egg noodles according to the package directions Drain, cover and set aside Preheat oven to 350* Heat oil in a large skillet on medium high heat Add garlic, onion, and broccoli;saute until vegetables are tender Add chicken gravy and milk;bring to a slow simmer Stir in cheese, chicken, and cooked noodles Pour noodle mixture into a non-stick casserole dish Sprinkle with bread crumbs and lightly drizzle butter on top Bake in oven for 8-10 minutes or until lightly browned Serve immediately I hope that you will try it. Make sure that you make the powdered gravy first if that is what you use. I made the mistake one time of just adding the powder and it wasn't the same. ENJOY!
  5. This website should help you out now and in the future. Enjoy!!!! http://www.campbellkitchen.com/
  6. 1 can cream of chicken soup 1/2 cup sour cream 1/2 cup milk 1 cup shredded cheddar cheese 1 large can chicken (can use real chicken breasts) 1 tube biscuits in 9x13 baking pan mix everything except the biscuits together, place biscuits on top and bake according to directions on biscuit tube (time and temp)
  7. CREAMY CHICKEN-NOODLE CASSEROLE WITH SPINACH AND MUSHROOMS Low-fat milk is the base for the cream sauce in this homey main course. 1 pound skinless boneless chicken breast halves 1 1/2 cups (about) water 2 large garlic cloves, minced 1 bay leaf 1/3 cup all purpose flour 2 tablespoons cornstarch 2 cups low-fat (1%) milk 1 teaspoon dried tarragon 1 teaspoon salt 1/8 teaspoon ground nutmeg 1/4 cup dry white wine 1 10-ounce package frozen spinach, thawed, squeezed dry 8 ounces spinach fettuccine 8 ounces mushrooms, sliced 1 1/2 teaspoons olive oil 3/4 cup coarse fresh breadcrumbs from French bread 1/4 cup freshly grated Parmesan cheese Combine chicken, 1 cup water, garlic and bay leaf in large saucepan. Cover and simmer just until chicken is cooked through, turning once, about 15 minutes. Transfer chicken to plate; cool. Shred chicken. Pour cooking liquid into measuring cup, adding more water to measure 1 cup if necessary. Reserve cooking liquid. Whisk flour and cornstarch in heavy large saucepan. Add 1 cup milk; whisk until smooth. Stir in 1 cup milk, tarragon, salt, nutmeg and reserved 1 cup chicken cooking liquid. Stir over medium heat until mixture thickens and boils, about 5 minutes. Add wine; stir until mixture is very thick, about 2 minutes longer. Remove from heat. Stir in shredded chicken and spinach. (Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat, stirring frequently, before continuing.) Preheat oven to 400°F. Oil 11 x 7 x 2-inch glass baking dish. Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add mushrooms and chicken mixture; toss. Season with salt and pepper. Transfer to prepared baking dish. Heat oil in small nonstick skillet over medium-high heat. Add breadcrumbs; stir 1 minute. Sprinkle over casserole. Bake until casserole bubbles and breadcrumbs are golden, about 20 minutes. Let stand 10 minutes. Sprinkle with Parmesan. Makes 6 servings.
  8. http://www.cdkitchen.com/recipe/chicken-soup-recipes.html&s=90
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