Chook Me!

how do you make chicken casserole?

something tasty and different not just plain casserole Please!

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1. http://allrecipes.com/Recipes/Meat-and-Poultry/Chicken/Casseroles/Main.aspx Here are a bunch of recipes
2. Chicken and Wild Rice Casserole 1 box Uncle Ben's Long Grain & Wild Rice Original Recipe 2 cups cooked chicken cubed 1 Tbsp. butter 1/3 cup fresh parsley chopped 1 cup half and half 1/4 cup slivered almonds chopped 1 1/3 cups chopped onion 1/3 cup pimentos diced 1 cup low sodium chicken broth 1/3 cup all-purpose flour 1 tsp. salt dash black pepper to taste 1. Cook the rice with its seasonings packet according to package directions. 2. While rice is cooking, melt butter in a large saucepan. Add onion and cook over low heat until tender. 3. Stir in flour, salt and pepper. Gradually whisk in half & half and chicken broth. Continue cooking and stirring constantly, until broth thickened. 4. Stir in chicken, pimiento, parsley, almonds and cooked rice. 5. Transfer to a greased 2-quart casserole. Bake, uncovered, in preheated 425F degree oven for 30 minutes.
3. This website gives you twenty different chicken "bakes" or casserole ideas with other ingredients like cheese, spinach etc... http://southernfood.about.com/cs/chickencasseroles/a/topchickencass.htm
4. Chicken thigh fillets skin removed (these are more juicy than breasts) cut in mouth size pieces Onion sliced carrots julienne celery julienne frozen peas/beans/corn broccoli florets bay leaf Chicken stock (fluid) red capsicum diced salt/pepper Place in casserole dish and bake covered about 3 hours on 150C. Thicken with cornflour/water.
5. Chicken and Dressing Casserole INGREDIENTS: * 3 cups cooked diced chicken * 1 can cream of mushroom soup * 1 can cream of celery soup * 2 cups chicken broth * 1/2 cup melted butter * 1 package herb-seasoned stuffing mix, (6 to 8 oz) * 1 cup shredded cheese, Swiss or Cheddar PREPARATION: Combine soups and chicken broth; add diced chicken to the mixture. Add butter to dressing mix. Combine chicken mixture with the dressing mixture. Place in a 2 to 2 1/2-quart casserole and bake at 350° for 30 minutes. Top with shredded cheese during the last 5 minutes if desired. Serves 6. Low Fat Chicken Casserole INGREDIENTS: * 4 skinless, boneless chicken breasts * 1/4 cup flour * Freshly ground black pepper * 1 tbsp oregano/mixed Italian herbs * 1 tbsp olive oil * 1 medium yellow onion, finely chopped * 1 stick celery, sliced * 8 ounces baby carrots * 8 ounces mushrooms, sliced * 1 large potato, cut into 1-inch chunks * 1 1/2 cups fat-free, low sodium chicken broth * 1/2 cup white wine PREPARATION: Preheat oven to 350 degrees. Coat chicken breasts in a mix of flour, black pepper and Italian herbs. Heat oil on medium high in a large Dutch oven. Brown both sides of chicken breasts, then remove and set aside. Add onion, celery, carrots, mushrooms and potatoes and 1-2 tablespoons of the chicken broth. Sauté vegetables until softened. Add remaining chicken broth and white wine. Bring to a boil, then reduce heat to a simmer. Return chicken breasts to Dutch oven. Cover with tight-fitting lid and move to preheated oven. Cook for 45 minutes. Serves 4.
6. Chicken Rice Divan Bake This chicken and broccoli recipe is made with rice and cheddar cheese and cooked cubed chicken. INGREDIENTS: 1 packages (10 ounces each) frozen broccoli spears 1 cup grated Cheddar cheese 2 cups cubed cooked chicken salt and pepper 1 cup cooked rice 2 tablespoons butter 2 tablespoons flour 1 cup milk 1 tablespoon lemon juice 1 cup sour cream PREPARATION: Cook broccoli according to package directions; drain well. Arrange broccoli in 13x9x2-inch baking dish. Sprinkle with half the cheese; top with cubed chicken. Season with salt and pepper; spoon on the cooked rice. In a saucepan, melt butter over low heat. Blend in flour; add milk. Cook, stirring constantly, over medium heat until mixture thickens and bubbles. Remove from heat; stir in lemon juice and fold in the sour cream. Pour over chicken. Sprinkle with remaining cheese. Bake at 400° for 15 to 20 minutes. Serves 4 to 6.
7. Chicken and Spinach Bake * 8 to 12 ounces fresh chopped or baby spinach, cleaned * salt and pepper * 1/4 cup chicken broth * 4 chicken breast halves, boneless, pounded slightly to even thickness * Creole or Cajun seasoning blend or other blend * salt and pepper * 1 large tomato, diced * 4 green onions, with green, sliced PREPARATION: Heat oven to 350°. Lightly grease a 9x13-inch baking dish or spray with cooking spray. Put spinach in the baking dish, sprinkle with salt and pepper. Add chicken broth. Sprinkle chicken with seasoning blend, salt, and pepper; arrange over the spinach.Sprinkle with the diced tomato and green onion. Cover the baking dish with foil. Bake for 25 minutes. Uncover and bake for 10 to 15 minutes longer, or until chicken is cooked through. Serves 4.
8. **********CHICKEN AND RICE CASSEROLE 2-3 c. cooked chicken, skinned and boned, cubed or cut into pieces 1 box chicken Rice-A-Roni, cooked according to pkg. instructions 1 c. fresh Parmesan cheese 1 c. sour cream Mix all together and cook for 30 minutes at 350 degrees in a greased, uncovered casserole dish. ************Creamy Chicken Pasta: INGREDIENTS 8 ounces wide egg noodles 1/2 cup frozen green peas 3 skinless, boneless chicken breast halves 1 (10.75 ounce) can condensed cream of mushroom soup 1/3 cup milk 1/4 cup mozzarella cheese DIRECTIONS In a medium pot cook egg noodles in boiling salted water. When pasta is 3 minutes away from being cooked, add in frozen peas or broccoli. Cook until vegetables and noodles are tender. Drain well. Meanwhile, boil the chicken in a medium saucepan until cooked completely. Drain chicken and cut into bit size pieces. In a large saucepan mix cream of mushroom soup and milk until warm and lumps are dissolved. To the large saucepan add the cooked and chopped chicken, noodles and vegetables. Blend ingredients with the milk and soup mixture. Stir in grated mozzarella cheese until melted. Serve warm.
9. Chicken Casserole 6 boneless skinless chicken breasts 1 can cream of chicken soup ¾ cup water Swiss and/or American cheese slices Pepperidge Farm stuffing (small blue bag) ½ cup margarine Line 13x9 pan with chicken. Mix soup and water. Pour over chicken. Cover with cheese. Pour stuffing on top. Melt margarine and pour over stuffing. Bake uncovered for 1 ½ hours at 300 degrees. Chicken and Rice Casserole 2 cups cooked cut up chicken 1 cup cooked rice ¾ cup mayonnaise 1 cup fresh sliced mushrooms 4 oz. water chestnuts (can use whole 8 oz. can if you like them) 1 t lemon juice ¼ cup onions 1 can cream of chicken soup Mix and put in 4 quart dish. Top with crushed corn flakes, dots of butter and almonds. Bake 35 minutes at 350. Chicken with Cheese 6 boneless skinless chicken breasts ½ cup onions 1 can cream of mushroom soup 1/8 cup sherry or red wine ¼ lb. grated cheddar cheese Place chicken in baking dish. Add onions. Mix soup and sherry and pour over chicken. Sprinkle cheese on top. Place in 350 oven, COVERED, for 45 minutes. Uncover and continue baking for 35 to 45 more minutes. Salt and pepper to taste. Pollo Don Giovanni 2 boneless skinless chicken breasts 1 - 2 T olive oil ½ cup chopped carrots 1/3 cup chopped celery 1/3 cup chopped onions 1 cup white wine 1 t chopped parsley Salt and ground black pepper to taste Hot cooked rice or pasta Sauté chicken in olive oil until brown. Add carrots, celery, onions, wine and parsley. Cook until carrots are tender, chicken is done and wine is reduced to about half, about 12 to 15 minutes. Season to taste and serve over pasta or rice.