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Chicken Casserole Recipe?

I need a great chicken casserole recipe. Any ideas? 10 points for the yummiest.

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  1. Chicken Divan INGREDIENTS 2 1/2 cups cooked chopped broccoli 2 cups shredded, cooked chicken meat 2 (4.5 ounce) cans mushrooms, drained 1/2 small onion chopped 2 (10.75 ounce) cans condensed cream of chicken soup 1 cup mayonnaise 1 teaspoon lemon juice 1/4 teaspoon curry powder 1 tablespoon melted butter 1/2 cup shredded Cheddar cheese DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Arrange cooked broccoli in a lightly greased 3 quart casserole dish. Arrange chicken over broccoli. Add mushrooms and onions. In a medium bowl combine the soup, mayonnaise, lemon juice, curry powder and butter/margarine. Mix together and pour mixture over chicken and vegetables. Sprinkle cheese on top and bake in the preheated oven for 30 to 45 minutes.
  2. chicken in chunks peas and carrots 1 cup of sour cream 1 can of cream of chicken, mushroom, or celery(for taste) 1 box of stove top stuffing Cook chicken first(I sauteed mine), boil veggies(use time on package), then mix all together with sour cream and soup. spread in a pan and top with the stove top. It normally takes about 20-30 min to cook. depending on your oven. the stove top will be a little crunchy. This dish is great. This serves about 6-7. Of course you can adjust it for the amount of people you serve. My husband hates stove top and sour cream, but he loved this.
  3. Mexican Chicken Breasts  Makes 4 servings Ingredients: 1 pkg Taco seasoning (Taco Bell is best) 4 (4 oz) chicken breasts 1 cup salsa 1/4 cup non-fat sour cream Put chicken & taco seasoning in plastic bag; shake and coat well. Place in sprayed  (nonstick cooking spray) casserole dish. Bake 30 minutes in a 375 degree oven. Top with salsa about 5 minutes before done, then top with sour cream.
  4. 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 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).
  5. 1 (2 1/2 to 3-pound) chicken, stewed and de-boned 1 (10.5-ounce) can condensed cream of mushroom soup 1 cup (8-ounces) shredded cheddar cheese 1 teaspoon prepared mustard 1/4 cup Miracle Whip brand salad dressing 1 sleeve Ritz crackers, crushed 1/4 cup (1/2 stick) margarine or butter, melted Mix chicken, soup, cheese, mustard, and Miracle Whip in a bowl. Place mixture into a lightly greased medium casserole dish. Crumble crackers on top and drizzle evenly with margarine. Bake at 350*F (175*C) until bubbly, about 45 minutes. Makes 6 to 8 servings.
  6. 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 _____________________________ * 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 __________________________ Favorite Chicken Casserole 4 bone-in chicken breasts (boil, de-bone, then tear into small pieces) 3 stacks Townhouse Crackers 1 stick butter 1 can cream of mushroom soup 1 can cream of chicken soup 1 cup chicken broth-saved from boiling the chicken 1 8-oz. sour cream Crumble 1 1/2 stacks of the crackers into a 13x9 glass baking dish. Place chicken on crackers. Chip 1/2 of the butter on the chicken. Mix sour cream, broth and soups together. Pour over the layers. Crumble remaining crackers over the top and chip remaining 1/2 stick of butter over all. Cover with foil, and bake @ 350 degrees for 30 min.; uncover and bake for 20-25 minutes more, or until crackers are goldeny brown. on top.
  7. Roast a whole chicken with cajun/your choice spice. Debone, separate meat into bite size pieces. Steam two cups long grain rice in broth from above. Combine chicken, rice and broth and add frozen corn and canned green beans. (I like to add lima beans too) Boil until thick, gelatinous consistency is reached. Add pinch of paprika and some sage. Place in baking dish, cover with your choice of hard cheese and canned biscuit dough. Bake at 350 until biscuit dough golden brown. Makes great leftovers too.
  8. Chicken Enchilada Casserole. Use cooked chicken. Put small tortillas in the bottom of a casserole dish. (Use either corn or flour, whichever you prefer. I prefer flour). Mix about two pounds of cooked cubed chicken with two cans of nacho cheese soup. Spread half of mixture over the tortillas, then put another layer of tortillas on top, and then spread rest of mixture over that. Sprinkle some taco seasoning over top of it all, and a small layer of shredded cheese. Bake at 350 until bubbly.
  9. Swiss Chicken Casserole Swiss cheese makes this chicken and stuffing a real taste treat. Ingredients: •6 skinless, boneless chicken breast halves •6 slices Swiss cheese •1 (10.75 ounce) can condensed cream of chicken soup •1/4 cup milk •1 (8 ounce) package dry bread stuffing mix •1/2 cup melted butter 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. 2. Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil. 3. Bake 50 minutes, or until chicken is no longer pink and juices run clear. Nutrition Info: •Servings Per Recipe: 6 •Amount Per Serving •Calories: 568 •Total Fat: 29g •Cholesterol: 141mg •Sodium: 1305mg •Total Carbohydrates: 33.7g •Dietary Fiber: 1.3g •Protein: 41.3g
  10. I tried this recipe once: Chicken Spaghetti 1-can of cream of chicken 1-can of cream of mushroom 1-package of spaghetti noodles 1-package of chicken breast strips 1-can of rotel mild diced tomatoes 1-package of shredded cheese salt pepper Boil the the chicken breast strips and season, cool til tender, chop into small pieces. Also boil the noodles and drain. Turn oven on 350 degrees. When noodles and chicken are ready, combine and add the other ingredients. Place in a baking dish. Spread shredded cheese on top and bake for 15-20 minutes. Serve with salad and/or garlic bread.
  11. Here's a few chicken casserole recipes......enjoy!! Tarragon Chicken Casserole INGREDIENTS 2 (10.75 ounce) cans condensed cream of chicken soup, undiluted 2 cups half-and-half cream 4 teaspoons dried tarragon 1/2 teaspoon pepper 1 (16 ounce) package linguine or spaghetti, cooked and drained 6 cups cubed, cooked chicken 1/2 cup grated Parmesan cheese 1 pinch Paprika DIRECTIONS In a large bowl, combine soup, cream, tarragon and pepper. Stir in the linguine and chicken. Transfer to an ungreased 4-qt. baking dish. Sprinkle with the Parmesan cheese and paprika if desired. Bake, uncovered, at 350 degrees F for 30 minutes or until heated through. Three Cheese Chicken Bake INGREDIENTS 1/2 cup chopped onion 1/2 cup chopped green pepper 3 tablespoons butter or margarine 1 (10.75 ounce) can condensed cream of chicken soup, undiluted 1 (8 ounce) can sliced mushrooms, drained 1 (2 ounce) jar chopped pimientos, drained 1/2 teaspoon dried basil 1 (8 ounce) package noodles, cooked 3 cups diced cooked chicken 2 cups ricotta or cottage cheese 2 cups shredded Cheddar cheese 1/2 cup grated Parmesan cheese 1/4 cup buttered bread crumbs DIRECTIONS In a skillet, saute onion and green pepper in butter until tender. Remove from the heat. Stir in the soup, mushrooms, pimientos and basil; set aside. In a large bowl, combine noodles, chicken and cheeses; add mushroom sauce and mix well. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 40 to 45 minutes or until bubbly. Sprinkle with crumbs. Bake 15 minutes longer. Cheese Lover's Chicken 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 1 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. Wild Rice Harvest Casserole INGREDIENTS 4 cups diced cooked chicken 1 cup chopped celery 2 tablespoons butter or margarine 2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted 2 cups chicken broth 1 (4.5 ounce) jar sliced mushrooms, drained 1 small onion, chopped 1 cup uncooked wild rice, rinsed and drained 1/4 teaspoon poultry seasoning 3/4 cup cashew pieces 1 teaspoon Chopped fresh parsley DIRECTIONS In a skillet, brown chicken and celery in butter. In a large bowl, combine soup and broth until smooth. Add the mushrooms, onion, rice, poultry seasoning and chicken mixture. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 degrees F for 1 hour. Uncover and bake for 30 minutes. Stir; sprinkle with cashews. Return to the oven for 15 minutes or until the rice is tender. Garnish with parsley. Chicken Divan INGREDIENTS 2 1/2 cups cooked chopped broccoli 2 cups shredded, cooked chicken meat 2 (4.5 ounce) cans mushrooms, drained 1 (8 ounce) can water chestnuts, drained 2 (10.75 ounce) cans condensed cream of chicken soup 1 cup mayonnaise 1 teaspoon lemon juice 1/4 teaspoon curry powder 1 tablespoon melted butter 1/2 cup shredded Cheddar cheese DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Arrange cooked broccoli in a lightly greased 3 quart casserole dish. Arrange chicken over broccoli. Add mushrooms and water chestnuts. In a medium bowl combine the soup, mayonnaise, lemon juice, curry powder and butter/margarine. Mix together and pour mixture over chicken and vegetables. Sprinkle cheese on top and bake in the preheated oven for 30 to 45 minutes.
  12. Hi. I posted this yesterday. I posted two Chicken Divan recipes 'bout an hour ago here: http://answers.yahoo.com/question/index;... and Broccoli, Chicken & Rice Casserole http://www.fbnr.com/recipes/345/25800013...
  13. *Chicken and Broccoli Casserole with Cheesy Biscuit Topping Here's a tummy-warming meal made conveniently with frozen veggies, cooked chicken and biscuit mix. It's so easy! 1 can (10 3/4 ounces) condensed cream of chicken soup 1/2 cup milk 2 cups seasoned diced cooked chicken 1 bag (1 pound) Green Giant® frozen cut broccoli, thawed and drained 1 jar (2 ounces) diced pimientos, drained 1 pouch (7.75 ounces) Bisquick® Complete cheese-garlic biscuit mix 1/2 cup water 1 tablespoon chopped fresh chives, if desired 1. Heat oven to 425ºF. Spray 2-quart casserole or 8-inch square glass baking dish with cooking spray. In casserole or baking dish, mix soup and milk until well blended. Stir in chicken, broccoli and pimientos. 2. Cover and bake casserole about 25 minutes or until bubbly. 3. About 5 minutes before removing casserole from oven, make biscuit mix as directed on package, using water. Drop dough by 8 large spoonfuls onto chicken mixture around the edges. Sprinkle with chives. 4. Bake uncovered 12 to 17 minutes or until bubbly and biscuits are golden brown. Serve With Pair this easy supper with a bagged salad tossed with a tangy dressing such as raspberry vinaigrette, or serve with a fresh fruit salad. *Chicken Chilaquiles Casserole You'll have fun layering crispy tortilla strips with chicken, salsa and cheese in this amazing casserole. 1/2 cup vegetable oil 10 flour or corn tortillas (6 to 8 inches in diameter), cut into 1/2-inch strips 2 cups shredded cooked chicken or turkey 1 1/3 cups salsa verde or green sauce 2 cups shredded Chihuahua or mozzarella cheese (8 ounces) 1. Heat oil in 10-inch skillet until hot. Cook tortilla strips in oil 30 to 60 seconds or until light golden brown; drain. 2. Heat oven to 350ºF. Grease 2-quart casserole. 3. Layer half of the tortilla strips in casserole; top with chicken, half of the salsa verde (about 2/3 cup) and 1 cup of the cheese. Press layers gently down into casserole. Repeat with remaining tortilla strips, sauce and cheese. 4. Bake about 30 minutes or until cheese is melted and golden brown. Purchasing Salsa verde--or green salsa--is found in the Mexican foods aisle of most supermarkets. Special Touch For a quick, south-of-the-border fiesta, serve this flavor-packed casserole with salad greens tossed with cool ranch dressing and some piping-hot corn muffins. * Chicken and Cheese Casserole Get the flavor of chicken pot pie in an easy casserole! Tender, flaky biscuits make the perfect topping for tasty chicken, vegetables and cheese. 2 cups cut-up cooked chicken 1 can (11 ounces) whole kernel corn with red and green peppers, drained 1 can (10 3/4 ounces) condensed cream of chicken soup 2 cups shredded Monterey Jack cheese (8 ounces) 2 1/4 cups Original Bisquick® mix 2/3 cup milk 1. Heat oven to 375ºF. Mix chicken, corn, soup and cheese in square baking dish, 8x8x2 inches. 2. Stir Bisquick mix and milk until soft dough forms. Turn dough onto surface dusted with Bisquick mix. Knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch cutter. Place biscuits on chicken mixture. 3. Bake 20 to 25 minutes or until biscuits are golden brown. High Altitude (3500-6500 ft) Heat oven to 400ºF. Heat chicken, corn, soup and cheese to boiling in 2-quart saucepan; pour into baking dish. Top with biscuits. Bake 30 to 35 minutes. Special Touch Cutting the biscuit topping with a star-shaped cutter turns this simple dish into something extraordinary. Substitution Leftover holiday turkey makes a good stand-in for chicken in this easy-as-can-be recipe.
  14. Chicken and Broccoli Casserole: For crisper broccoli, remove it from the boiling water after three minutes. Serve with a simple green salad. 3 quarts water 1 (12-ounce) package broccoli florets 4 (6-ounce) skinless, boneless chicken breast halves 1 (12-ounce) can evaporated fat-free milk 1/4 cup all-purpose flour (about 1 ounce) 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Dash of nutmeg 1 cup fat-free mayonnaise 1/2 cup fat-free sour cream 1/4 cup dry sherry 1 teaspoon Worcestershire sauce 1 (10.75-ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted 1 cup (4 ounces) grated fresh Parmesan cheese, divided Cooking spray Preheat oven to 400°. Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool slightly. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli. Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes. Yield: 8 servings (serving size: about 1 cup)
  15. Chicken Ritz Casserole Ingredients: 5-6 chicken breasts, cooked 1 can cream of chicken soup 1 can cheddar broccoli soup about 1/4 soup can of milk 1-1/2 c. sour cream 2 c. cooked minute rice (1 c. prior to cooking) dash salt and pepper 30 to 40 Ritz crackers, crumbled Butter Cooking Instructions: Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.
  16. Why don't you try Kraftfoods.com they have all kinds of wonderful recipes. And the thing about it is you get to see what most of them look like. Just roll over the name with your mouse and there you have it. Just click on the name to get the recipe. Most of them are easy. I've done cooked alot of the recipes from there. Oh and you sign up for free and you have a place to store all the recipes you like.
  17. "Creamy Chicken Casserole" - 8 servings 2 tablespoons butter or margarine 1/2 cup chopped onion 1 (10 3/4 oz.) can condensed cream of chicken soup 1 (10 3/4 oz.) can condensed cream of mushroom soup 1 cup milk 1/8 teaspoon pepper 3 cups cubed cooked chicken or ham 4 cups cooked noodles 1/2 cup shredded Cheddar cheese 1) In 4-quart saucepan over medium-high heat, in hot butter, cook onion until tender. Stir in soups, milk and pepper. Stir in chicken and noodles. Pour into 3-quart casserole. 2) Bake at 400* - 25 minutes or until hot; stir. Sprinkle with cheese. Bake 5 minutes more or until cheese melts. Yields 8 cups. TO MICROWAVE: In 3-quart microwave-safe casserole, combine butter and onion; cover. Microwave on HIGH 4-5 minutes until tender. Stir in soups, milk and pepper. Stir in chicken and noodles; cover. Microwave on HIGH 10-12 minutes until hot, stirring occasionally. Sprinkle with cheese; cover. Let stand 2-3 minutes until cheese is melted.
  18. INGREDIENTS: 1 whole chicken, cooked and cut into bite-size pieces ( I usually use about 6 to 8 breasts) 2 cans of cream of chicken soup 1 (16 oz) carton of sour cream . Topping: 3 Tbsp. of poppy seeds 1 tube of Ritz crackers, crumbled 1 to 2 sticks of butter or margarine, melted PREPARATION: Combine sour cream, soup and chicken. Layer topping on bottom, then 1/2 chicken mixture, topping, rest of chicken mixture, ending with topping. Bake at 350° for 1 hour. Serves 6 to 8.
  19. 8 boneless chicken breast halves 1/2 cup water 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 cup minced onion 1 can (10 3/4 ounce) condensed cream of chicken soup 1 can (10 3/4 ounce) condensed cream of mushroom soup 1 1/3 cups milk 1 cup herb-seasoned stuffing mix 1 cup cornbread stuffing mix 1/2 cup melted butter Rinse chicken and pat dry. Place chicken breasts in a lightly buttered baking dish. Add the 1/2 cup water; sprinkle with salt, pepper, and minced onion. Cover and bake at 350° for 30 minutes, or until tender. Remove chicken from the baking dish, reserving 1 cup of the juices. Clean pan if using same pan for casserole. When chicken is cool enough to handle, cut into bite-sized pieces and place in lightly buttered 13x9x2-inch baking dish. Combine soups and the milk in a medium saucepan. Cook until heated through; pour over chicken. Combine herb-seasoned and cornmeal stuffing crumbs and sprinkle over the soup mixture. Combine melted butter and reserved chicken broth; pour evenly over stuffing crumbs. Bake chicken casserole, uncovered, at 350° for 30 minutes, or until thoroughly heated. Chicken casserole serves 8. For advance preparation, cook and cut up chicken the night before, then cover and refrigerate until preparation time. Refrigerate chicken cooking juices in a separate container. Cooking time will be slightly longer.
  20. INGREDIENTS: 3 pounds boneless chicken breasts, cooked 1 cup chopped celery 1 can sliced water chestnuts 2 tablespoons finely minced onion 1 (10 1/2 oz.) can cream of chicken soup 1 cup reduced fat mayonnaise 8 ounces sour cream 2 tablespoons lemon juice 1/4 teaspoon salt 1/8 teaspoon pepper, or to taste crushed potato chips paprika PREPARATION: Cut cooked chicken into bite-size pieces. Mix chicken with remaining ingredients, except potato chips and paprika. Pour chicken mixture into greased 2-quart casserole. Top with potato chips and sprinkle with the paprika.
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