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What's your best chicken casserole recipe?

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1. I love these 3 recipes Chicken Broccoli Casserole 1 lb. chicken breast, cut up 1 box chopped broccoli, thawed 1 can cream of chicken soup 1 T. mustard 1 cup shredded cheese 1/2 can milk 1/2 cup Cooked Rice Brown chicken breast in a little oil to taste, add soup, milk, mustard and cheese. Bring to a boil. Add broccoli, cook for 2 minutes. Serve over rice. chicken and cheese casserole 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 Bisquick mix 2/3 cup milk Heat oven to 375ºF. Mix chicken, corn, soup and cheese in square baking dish, 8x8x2 inches. 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. 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. Cajun Chicken Casserole Mix in a bowl 1 t, dry mustard 2 t. chili powder 1 t, garlic powder 1 t. ground cumin 1 t. cayenne 1 t. ground black pepper 1 {3} pound chicken cut in 8 pieces Dredge the chicken in the above mixture. 6 T. vegetable oil Saute garlic and chicken. Large pieces first skin side down in oil in the bottom of a large casserole dish over medium heat for 4 minutes on each side, then remove chicken from dish with a slotted spoon and drain on paper towels. Remove skin from chicken and set aside. Increase heat to medium high. Add following ingredients to casserole dish over medium high heat for 5 minutes then reduce heat to mediun. 1 cup chopped white onion 1 cup cleaned and diced mushrooms 1 cup seeded chopped green pepper 1/2 cup seeded chopped green chili peppers (use rubber gloves) 2 cloves garlic minced Add the following and blend in: 2 cloves garlic minced 1 t. cayenne 1 bay leaf 2 t. chili powder 1 t. salt Add the following to above mixture and blend in 1 T. flour Add the following to the above mixture over medium heat for 2 minutes. 2 T. seeded and fibnely chopped jalepeno pepper Return chicken to casserole dish and slowly add 2 cups chicken stock and bring to a boil then reduce heat to low and simmer for 25 minutes, stirring occasionally. Add the following to the above mixture and bring to a boil: 1/2 cup seeded chopped red pepper 1 cup seeded and xhopped green pepper 1/2 cup whipping cream 1/2 cup sour cream Serves 3-4
2. Mexican Chicken Casserole 4 chicken breasts 6 flour tortillas 2 cans chopped green chilies 1 can cream of mushroom soup 1 can cream of chicken soup 1 lb. sharp cheddar cheese Garlic, cumin and chili powder Salt and pepper to taste Boil 4 chicken breasts and reserve broth. Debone and chunk chicken. Lay flour tortillas in bottom of dish and spread chunked chicken over tortillas. Spread 2 small cans of chopped green chilies over chicken. Mix a little broth with 1 can cream of chicken and 1 can cream of mushroom soups. Generously season the mixture with garlic powder, cumin and chili powder. Salt and pepper to taste. Cover with one pound of sharp cheddar cheese. Bake at 350° F. until cheese has melted and serve.
3. 1/4 cup dried bread crumbs 1/4 cup grated Parmesan cheese 1 teaspoon dried Italian seasoning Salt and pepper to taste 1 egg, beaten 1 (24-30 ounce) package frozen hash brown potatoes, thawed 10 ounce can cream of chicken soup 1/2 cup milk 1 cup sour cream 1 cup grated Monterey Jack cheese 1 red bell pepper, chopped 6 boneless, skinless chicken breasts Preheat oven to 375 degrees F. Combine bread crumbs, Parmesan cheese, Italian seasoning, and salt and pepper on plate. Place egg in small shallow bowl; beat well. In 13x9" glass baking dish, combine potatoes, soup, milk, sour cream, Monterey Jack cheese, and red bell pepper; mix well. One at a time, dip the smooth side of a chicken breast in egg, then in bread crumb mixture to coat. Place, coated side up, on the potato mixture. Repeat with remaining chicken breasts. Bake for 35-45 minutes or until chicken is thoroughly cooked and potato mixture is bubbling and brown around the edges
4. All different casserole I have try and I love this 3 casserole.... Delicious..... _;-P ~~~~~ Country-Style Mustard Chicken Casserole ~~~~~ Serving: Serves: 4 Total Time: 1 1/2 hours 4 small onions 1 12-ounce package medium-size mushrooms 1 3 1/2-pound broiler-fryer, cut up salad oil 1 9-ounce package frozen artichoke hearts, thawed 1 1.4-ounce package mustard-herb sauce mix 2 tbsp Dijon mustard with seeds 1 tsp salt parsley for garnish 1. Cut each onion and mushroom in half. Discard skin and trim any fat from chicken pieces. 2. Preheat oven to 375 degrees F. In nonstick 12-inch skillet over medium-high heat, in 1 tablespoon hot salad oil, cook chicken until browned on all sides; remove to 3 1/2-quart casserole. In same skillet in 1 more tablespoon hot salad oil, cook onions and mushrooms until onions are lightly browned; remove to casserole. Arrange artichoke hearts around chicken. 3. Into skillet, stir mustard-herb sauce mix, mustard, salt, and 1 1/4 cups water until blended. Over medium-high heat, heat mustard sauce to boiling. Reduce heat to low; simmer 1 minute, stirring constantly. Pour sauce over chicken and vegetables. 4. Cover casserole and bake 30 minutes. Uncover and bake 10 to 15 minutes longer until juices run clear when chicken is pierced with a knife. Garnish with parsley if you like. ~~~~~~~~~~ Chicken Casserole ~~~~~~~~~~ This recipe is easy to fix and will melt in your mouth. Serving: 2 one large bag peppridge farm herbed stuffing boneless chicken breast two packages of frozen chopped broccoli one can cream of chicken soup one can of cream of celery or mushroom soup stick of butter spices oregano celery salt minced onion salt pepper 1. In a large dish put your dressing, and the melted butter over it. Stir in broccoli and your spices. 2. Layer the stuffing and spread one half of each soup over top, and then one can of chicken broth. Repeat. Leave enough stuffing for a thin layer on top. 3. Bake at 350 degrees until it turns a pretty brown color. ~~~~~~~~~~ Chicken & Spaghetti Casserole ~~~~~~~~~~ Serving: Serves: 4 / Cook: 30 minutes Total Time: 3 hours 1 cup elbow spaghetti 1 1/2 cups chicken stock 2 tbsp chicken fat or margarine 1 can sliced mushrooms 1 large onion, chopped 1 cup chopped celery 1 green pepper 1 boiled hen, cut in pieces 1 medium can of tomatoes, chopped 3/4 cup grated American cheese Boil noodles in chicken stock for two minutes. Sauté vegetables in 2 tablespoons of chicken fat or margarine until limp, not brown. Add boiled hen cut in pieces, tomatoes, noodles and salt and pepper to taste. Mix well and pour into greased casserole dish. Let stand for 2 hours or overnight in the refrigerator. Sprinkle cheese on top and bake at 350 degrees F. for 30 minutes. Enjoy! Good luck!..._;-)