Chook Me!

Hey what the Quick and Easy way to make Chicken Casserole?

i have my mom's recipes but would like a few more to compare like to have chicken casserole for dinner thanks you to all whom who helps.

Public Comments

1. Fast, simple, my kids actually eat it: diced chicken breast sauteed with lemon pepper can of cream of mushroom soup 2 cups cooked macaroni noodles 1 cup peas and corn Mix it all together. Takes less than 15 minutes to cook.
2. This is my FAVORITE Chicken Casserole Recipe... Campbell's® Cheesy Chicken & Rice Casserole Nutrition Information From: Campbell's Kitchen Prep: 5 minutes Bake: 50 minutes Stand: 10 minutes Serves: 4 Ingredients: 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1 1/3 cups water 3/4 cup uncooked regular long-grain white rice 1/2 tsp. onion powder 1/4 tsp. ground black pepper 2 cups frozen mixed vegetables (we use canned) 4 skinless, boneless chicken breasts halves 1/2 cup shredded Cheddar cheese Directions: Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish. Top with the chicken. Season the chicken as desired. Cover. Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving. Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons Parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining Parmesan cheese. Trim It Down: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese. Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar. Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.
3. 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.
4. Casserole:- Chicken Cut Chicken into bite sized pieces and brown with some garlic and onion in a little oil and transfer to casserole dish. Add diced Peppers and other vegetables. Use a can of mushroom soup as a liquid. Cover with bread crumbs and grated cheese and bake in a 180C for about 20 minutes until bubbling hot and the cheese has started to brown.
5. Take some chicken parts, dredge in seasoned flour then brown in a heavy pot with some olive oil.Take out of put and add one large chopped onion and garlic and saute for 5 mins. add the chicken back and add about 4 cups of chicken stock and a cup of white wine. Add one can of stewed tomatoes. Simmer for about 45 mins then add some chopped up red pepper and capers if you have them. They make it special. Season well with salt and pepper.
6. What about 1 pot skillet meals with chicken? Those are just as easy as casseroles, and faster. Take your chicken breasts, slice them into thin, bite sized pieces, and start them cooking in a large skillet. Then add your favorite jar of pesto - we like sundried tomato - and 32 oz of chicken stock. Stir that together, then add 1 box of Penne. Cover and cook on med low till the pasta is done. Top with fresh parm cheese, and serve with sauted garlic broccoli. In less than 30 min you've got dinner. Another easy one is just as easy. Chicken breast, sliced thin and bite size. Start cooking in large skillet. Add 32 oz of chicken stock and 1 box of Penne. Cover and cook on low for about 8 minutes. Add lots of broccoli. Cover again and cook for another 5 min. Add 1/2 pint of heavy cream and 1 bag of mixed Italian cheese (I just use the pre-bagged blend), stir in till cheese and cream combine. 1 pot meal, again, less than 30 min, and dinner is done.
7. cubed chicken sauteed in italian dressing, bag of noodles and a can of ragu cheese sauce! mix it all together till hot! I sometimes add broccoli and crumbled crackers on top with a little drizzled butter....
8. EASY RETRO CHICKEN CASSEROLE 2 cans cut string beans, drained (or 1 lb frozen) 3 whole chicken breasts, cooked 1 can Campbell's Cream of Celery Soup 1 can Campbell's Cream of Chicken Soup 1 envelope Lipton's Onion Soup Mix 1/3 teaspoon garlic powder salt and pepper, to taste 1 pint sour cream 1 tablespoon chopped fresh parsley 1 small package Pepperidge Farm herb-cubed stuffing 3/4 cup chicken broth (or water with 1 bouillon cube) 1/2 stick butter, melted Spray a 9x13" casserole dish with non-stick spray or brush with butter. At bottom of dish, place layer of string beans. Cut chicken breast into large pieces (quarters, depending upon size). In a bowl, stir together soups (do not add water to reconstitute soups - just use as is). Stir in sour cream, garlic powder and salt and pepper, to taste. Spread mixture over chicken. In the empty bowl (just used - no need to rinse) combine stuffing, broth, chopped parsley and melted butter (heat in microwave until melted). Spread stuffing mixture over chicken to cover. Cover dish with aluminum foil and bake at 350°F for 60 minutes removing foil during last 15 minutes so that casserole can brown nicely.
9. ALFREDO RICE CASSEROLE Heat 3 cups heavy cream, 1 tsp. garlic powder, 2 T butter and salt and pepper on the stove. Whisk in 1 cup shredded parmesan and 1 package of cream cheese. Mix with 1.5 cups rice that has been rinsed and sauteed in 1T butter for about 2 mins. Put rice and sauce in baking dish. It will be soupy, stir in 1 bag of shredded mozzarella and lay lightly browned chicken breasts in the rice. Sprinkle with more parmesan cheese and cover with tin foil. Bake at 350 for about 1 hour. Garnish with chopped flat leaf parsley.
10. Chicken Enchilada Casserole 1 – 1 ½ lb boneless chicken, cut into bite size chunks 1 can cream of mushroom soup 1 - 8 oz carton sour cream 1 small can chopped Ortega green chiles 1 sml package flour tortillas, cut or torn in small pieces 8 oz jalapeno or regular jack cheese, grated Cook chicken in skillet with a little water and ½ tsp garlic salt or powder, until no longer pink Remove and reserve. In a bowl combine the next four ingredients, plus 6 oz of the cheese, add the chicken. Mix well and place in greased casserole dish. Top with remaining cheese and bake at 350 F for 1 hour. Serving suggestions: Mexicorn and Mexican rice.