Chook Me!

I need an easy chicken casserole.?

We make a lot of meals with chicken and looking for a new one to try. I like easy-- taking it straight out of the package to a casserole dish or even crock-pot. Thank-you Oh and a tasty one too!!!!

Public Comments

1. me too!
2. Ingredients 2 (10-ounce) packages frozen broccoli, chopped 6 cups shredded chicken, cooked 2 (10 3/4-ounce) cans condensed cream of mushroom soup 1 cup mayonnaise 1 cup sour cream 1 cup grated sharp Cheddar 1 tablespoon fresh lemon juice 1 teaspoon curry powder Salt and pepper 1/2 cup dry white wine 1/2 cup freshly grated Parmesan 1/2 cup soft bread crumbs 2 tablespoons butter, melted Directions Preheat oven to 350 degrees F. Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken. In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula. Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top. Bake for about 30 to 45 minutes.
3. Ingredients: 6 chicken boneless breast halves salt and pepper 1/4 cup butter 1 can (10.5 ounces) condensed cream of chicken soup 6 to 8 ounces mushrooms, sliced 3/4 cup dry white wine 2 tablespoons chopped green bell pepper 1/4 teaspoon leaf thyme, crushed 1 teaspoon dried parsley flakes 1/4 teaspoon tarragon or rosemary, crumbled 1/4 teaspoon dried minced chives or 1 scant teaspoon fresh Preparation: Lightly season chicken with salt and pepper. Brown chicken slowly in butter in a large skillet. Arrange browned chicken in a baking dish. To drippings in skillet add soup; stir to blend. Slowly add dry white wine, stirring until smooth. Add remaining ingredients and heat to boiling. Pour sauce over the chicken and cover dish with foil. Bake at 350° for 25 minutes. Remove foil and continue baking for 35 minutes or until tender. Serve with rice or noodles. Herbed Chicken Casserole Recipe serves 6.
4. Here's the easy one I make when I don't have much time: Make minute rice and set aside. Add a can or two (depends on how much you want to make) of cream of chicken soup from Campbells (don't add the milk). Stir it up. Then, cut up one of those already cooked roasted chickens from the grocery store (or just get cooked chicken but I like the roasted kind), chop it into chunks and add it to the mix. Spread it all out in a pan, drizzle shredded cheese and chopped scallions over it, and bake it for about 5 - 10 minutes until the cheese is melted. Everything else is already cooked so you pull it out and are good to go.
5. just take chicken boneless or with bone and cut meat off bone and or chopp brest into chunks and throw in a wok with oil and pan fry then in another pot cook up some spanish rice when done add the chicken into the rice and a can of kernal corn and heat together its delicious for a spicy kit
6. I just made this recipe last night and it was delicious. I doubled it and adjusted the cooking time. We're eating leftovers as we speak for lunch while we are snowed in today. CHICKEN AND RICE BAKE * 1 can (10 1/2 ounces) cream of mushroom soup, condensed * 1 cup water (I did 1/2 water and 1/2 milk for a more creaminess) * 3/4 cup rice * 1/4 teaspoon paprika * 1/4 teaspoon pepper * 4 boneless chicken breast halves, without skin I added about a cup of frozen mixed veggies and an 8 oz. can of drained sliced mushrooms (again this is for double the recipe - for exactly the way it is cut the amounts in half). Preparation: In 2-quart shallow baking dish mix soup, water, rice, paprika and pepper. Place chicken on top of rice mixture. Sprinkle with additional paprika and pepper. Cover and bake at 375° for 45 minutes, or until chicken is done and rice is tender.
7. Kelly I use chicken thighs for this, and not roasting birds but casserole bird, the meat is tougher, but releases a lot of flavor in the cooking process, and the chicken becomes very tender. In a pot I lightly saute one diced onion, diced stick of celery, garlic. I do this after I have given the chicken pieces a good browning, then take them out and do the the onions. It's very simple, when the onions start to turn add the chicken pieces pack in, cover with chicken stock, peel and chop two carrots or how many you want good bite size, parsnip, peel three potatoes, and cube two and a half, shred the other half, this is going to be your thickener. add to the pot cover, bring to the boil and then turn the heat down and simmer. stir occasionally you may have to add more chicken stock. Looks like a big job, but trust me it isn't. If you start this by lunchtime, you better have warm crusty bread ready by supper don't forget to season with sea salt and black pepper to your taste, just a little at a time.
8. Well this is one of my favourites a cross between pot au feu and coq au vin. Ingredients : 1 chicken cut into six parts. 5 rashers (optional) adds to thetaste. Carrots 4 Turnips 3 Leeks 1 Celery 1 Onion 2 Mushtooms 200 gms. Rosmary, thym, parsley (oraotheraromatic herbs) Wine (3/4 bottle of heavy bodied red wine). Method: Chop the vegetables. Take a cassrole and add some oil, fry the rashers and keep them aside. Lightly fry the chicken (it should not be pink) and remove from the casserole. Fry the vegetables. Add rashers and chicken. Add the aromatic herbs and stir fry on high heat for 2 minutes. Now add the wine and lower the heat. Let it simmer for about 45 minutes. Serve with mashed potaotes. Yummy!!!
9. My parents use to make one where they put rice down in a baking dish, and then took frozen chicken breasts (with the bone in still), and laid that on top of the rice, then put 1 can each of; cream of mushroom, cream of celery and cream of chicken soup, mixed in with a 1/2 cup of sherry wine. Add some salt, pepper and thyme into the mixture and pour it over the chicken and rice. You just throw everything in to the dish, and you have to bake it for like 3 hours on 350. I'm sorry I can't remember the exact recipe on how much rice to use, It has to be enough to cover the bottom of the baking dish, maybe a 9x12 dish.
10. 2 tablespoons butter or vegetable oil 1 medium onion, peeled and diced 3 cups diced, cooked chicken 2 (14 1/2-ounce) cans green beans, drained and rinsed 1 (8-ounce) can water chestnuts, drained and chopped 1 (4-ounce) jar pimentos 1 (10 3/4-ounce) can condensed cream of celery soup 1 cup mayonnaise 1 (6-ounce) box long-grain wild rice, cooked according to package directions 1 cup grated sharp Cheddar Pinch salt Directions Preheat oven to 350 degrees F. Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl. Add all remaining ingredients to bowl and mix together until thoroughly combined. Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.
11. Easy Chicken and Rice 4-6 skinless boneless chicken breasts 2 cans condensed cream of chicken soup (the one with herbs is the best) 2 cups uncooked long grain white rice 1 package frozen peas and carrots OR mixed veggies in large casserole dish, empty both cans of soup and 2 cans of hot water. Stir until most of the lumps are gone. Add the rice and frozen veggies, stirring to distribute evenly. Place chicken breasts single layer on top of this, press them down a little so they set in the mixture. Place in preheated 350 degree oven for 45-60 minutes. Dish is done when all of the liquid has been absorbed and it is slightly crisp on the edges.
12. Try some of my family favorites here: http://thefrustratedmoms.com/crock_pot_recipes.htm