Chook Me!

What's the easiest way to make Chicken Casserole?

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1. A few cups of cooked chicken cooked rice frozen veggies or left over 1can of cream of chicken soup condensed 1 can of condensed cream of celery a cup or two of cheese if you want preheat oven to 350.Place all ingredients in a 9x13 inch casserole dish and cover with foil.Bake about 1/2 an hour or until hot and bubbly.Hope I helped and Merry Christmas:o)
2. This is very easy and a little bit different from the mushroom soup chicken rice type of casserole 8 oz. Ziti, Mostaccioli or other medium pasta shape, uncooked 2 tbsp. margarine, divided 8 oz. mushrooms, sliced 3 tbsp. all-purpose flour 1 tbsp. Dijon mustard 1 3/4 cups skim milk 1/4 tsp. salt 2 5-oz. cans chunk white chicken, drained and flaked 1/3 cup grated Parmesan cheese Salt and freshly ground pepper to taste Preheat oven to 350-o F. Prepare pasta according to package directions. While pasta is cooking, melt 1 tablespoon margarine in skillet over medium-high heat. Add mushrooms and saute 2 to 3 minutes. Drain off any liquid and set mushrooms aside. Place the remaining margarine in the skillet and melt over medium-low heat. With a wire whisk, stir in flour. Gradually add the Dijon mustard, milk and salt, stirring constantly until mixture boils and thickens. Once thickened, stir in mushrooms and remove from heat. When pasta is done, drain well. Return pasta to the pot and add chicken, mushroom mixture, cheese and pepper. Combine all ingredients together and transfer to a 2-quart casserole dish. Bake for 15 minutes or until heated through. Serve immediately.
3. In the microwave! Can of cooked chicken breast meat in chunks (I like Valley Fresh or Sunny Select) a can of condensed cream of chicken soup, a cup of milk, 3/4 cup water, a dash poultry seasoning, 1/4 teaspoon garlic powder, combine and pour over 1 cup uncooked white rice. Cook for 5 minutes on High, then 15 minutes on 50%. Let stand 5 minutes; stir; adjust seasonings, serve.
4. This is the recipe I turn to! Just make up the dish and stick it in the oven, fix it up a little, return to the oven, let cool a little and then you are ready to eat! Serve with a side of green beans or salad. Chicken Breasts on Rice 1 (10 1/2 oz) can cream of mushroom soup 1 (1 1/4 oz) package dry onion soup mix, separated 1 (10 1/2 oz) can milk 3/4 cup long grain rice 1 (4 oz) can mushroom pieces, undrained 4 chicken breasts or chicken thighs --Mix together soup and milk, reserve 1/2 cup. Stir together soup mixture, rice, 1/2 package onion soup mix, and mushroom pieces. Pour into baking dish. Lay chicken pieces on top. Pour 1/2 cup reserved soup mixture over chicken, and sprinkle remaining 1/2 package soup mix over all. Cover and bake at 350 for 1 hour. (NOTE: takes longer when using brown rice). Uncover and bake additional 15-30 minutes (Stir rice when uncovering.). Enjoy!
5. grab a large sauce pan, chuck in (from the other side of the kitchen for best results) 2 kilo's (about 4 and a half pounds ) chicken pieces, 2 cans of cream of chicken soup, a bag of frozen peas and cook over low heat for an hour or so, stirring when you remember until the chicken is falling off the bone. my mum did not cook, we ate out or she dated someone who did ...... but this she could manage. yummy with rice, buttered noodled or even mashed potatoes. hope this helps
6. Hi Mommy to be, To give a slightly different twist to a chicken casserole, why not try a simple Chicken ala King recipe? This involves simmering chicken, mushrooms and peas in chicken broth and some milk, and using pimiento to give it a nice tangy flavour -- not to mention a nice colour contrast, too! You can also add in some diced carrots for added colour, and substitute a portion of the milk with some cream to give it a nice, smoother texture. Have fun! CHICKEN ALA KING 1/4 c. butter 1/3 c. flour 1/2 tsp. salt 1 c. chicken broth 1 c. milk 2 c. chicken, diced 1 (3 oz.) can mushrooms 1/4 c. pimento, chopped 1 (16 oz.) bag frozen peas In a saucepan, melt 1/4 cup butter (or substitute with chicken fat). Blend in 1/3 cup flour in 1/2 teaspoon salt. Add 1 cup chicken broth and 1 cup milk all at once. Cook, (stir constantly until sauce is thick and bubbly). Add 2 cups diced and cooked chicken, drained mushrooms and chopped pimento. Stir in above ingredients and add cooked peas. Heat thoroughly and serve over noodles or toast. Enjoy!