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Need a good chicken casserole recipe for tonight?

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1. You'll find one here: http://www.tried-and-tested-recipes.com/chicken-recipes.html
2. This is a great dish. I make this often. Broccoli Chicken Bake With Creamy Cheesy Sauce 2 Roasted Chickens 3 cups fresh broccoli crowns, cut up 1 can cream of chicken soup 1 cup sour cream 1 stick unsalted butter 1 1/2 cups cubed Velveeta cheese 1 tsp garlic powder 1 tsp pepper 1/2 cup crushed club crackers 13 x 9 glass baking dish Lightly grease the baking dish. Take chicken off bone, shred, spread evenly in dish. Preheat oven to 350 degrees. Cut up broccoli, use all the stem, just cut any brown areas off ends. Boil water, add broccoli and cook for about 4-5 minutes. You want crisp, yet tender broccoli. Cooking to long with make mushy broccoli. Drain in colander, run cold water over broccoli for about 1 minute. You want to slow the cooking process. Lay broccoli on paper towels to absorb excess water. Spread evenly on top of the chicken. In medium sauce pan on low heat add soup, sour cream, and butter. Stir occasionally. When mixture is warm, add the cheese. Stir until cheese is melted. Add garlic powder and pepper, mix. Pour cheese sauce over broccoli and chicken. Sprinkle with crushed crackers. Bake for 35 minutes or until bubbly.
3. Cook a whole chicken and remover the meat or use about a half pound of chicken breasts. Remove from heat and add in 1/2 sour cream. Shred meat. In a large pan put the meat with a large jar of salsa and a can of rinsed black beans. In a casserole dish, layer chick mix with nacho chips and cheese. A layer of enchilada sauce works well too. Top with cheese and jalapenos if you want and bake until it is cheesy and melted. This is a good way to use up stale corn chips. You can also put in canned corn or whatever else you like.
4. Spicy bruscetta chicken bake Ingredients 1 1/2 lb. boneless skinless chicken breast cut into bite-size pieces 1 cup shredded pepper jack cheese 1 14 1/2 ounce can diced fire-roasted tomatoes 1 6 ounce package Stove Top for chicken 1/2 cup water 3 cloves garlic, minced 1 tablespoon Italian seasoning, Dell'Aple recommended Big pinch kosher salt Pinch red pepper flakes Method Heat oven to 350 and spray a 9 x 13 pan with Pam Lay the chicken in an even layer in the bottom of the pan and sprinkle with the cheese. Mix tomatoes, stuffing mix, water, garlic, and Italian seasoning, salt, and red pepper flakes together until stuffing mix is moistened. Mound the stuffing mixture on top of the chicken and the cheese in an even layer. Bake 30 minutes or just to the point when the chicken turns opaque.
5. Chicken Wild Rice Casserole A tasty chicken casserole recipe made with packaged long grain and wild rice, along with seasonings, mushrooms, and chopped vegetables. Ingredients: 6 chicken breast halves 1 1/2 cups water 1/2 cup dry white wine or sherry 1 1/2 teaspoons salt 1/8 teaspoon pepper 1/2 teaspoon curry powder 1 medium onion, quartered and sliced 2 ribs celery, sliced 12 ounces sliced mushrooms 4 tablespoons butter 1 package (6 ounces) Uncle Ben's Long Grain and Wild Rice 1 cup sour cream 1 can (10 3/4 ounces) cream of chicken soup or cream of mushroom soup, undiluted 1/2 cup slivered blanched almonds Preparation: Put chicken breast halves in a large skillet with water, wine, salt, pepper, curry powder, onion, and celery. Cover and simmer for 1 hour. Remove from heat and strain, reserving the broth. When cooled enough to handle, remove meat from bones, discarding skin. Cut into bite-size pieces. Heat butter in a large skillet over medium-low heat; sauté mushrooms until lightly browned. Cook rice mixture with seasonings according to package directions, using the reserved broth as part of the liquid for cooking the rice. Combine chicken, mushrooms, and rice in a large 3-quart casserole. Combine sour cream and soup; blend into chicken and rice mixture. Top with the slivered almonds. Cover with lid or foil and bake at 350° for 45 minutes. Uncover and bake for 15 minutes longer. Serves 8 Scalloped Chicken This scalloped chicken casserole is made with cooked chicken, mushrooms, almonds, and chicken broth. Cook Time: 50 minutes Ingredients: 3 tablespoons butter 3 tablespoons flour 2 cups chicken broth 1 cup milk salt and pepper 3 cups cooked rice 3 cups cooked diced chicken 2 cups sliced sauteed mushrooms 1/2 cup slivered almonds 1 jar (4 ounces) chopped pimiento, drained buttered bread crumbs Preparation: Melt butter over low heat in a medium saucepan; stir in flour, blending well. Add chicken broth, milk, salt and pepper. Cook, stirring constantly, until thickened. Butter a 2-quart baking dish. Spread half of the rice in the bottom of the baking dish; top with half of the chicken, half of the sliced mushrooms, half of the slivered almonds and pimiento. Pour in half of the sauce. Repeat layers; sprinkle with buttered bread crumbs. Bake scalloped chicken at 350° for 45 minutes. Chicken Taco Casserole Recipe A chicken casserole with Mexican flavors. Prep Time: 15 minutes Cook Time: 25 minutes Ingredients: 1 package small corn tortillas 3 tablespoons butter 4 ounces cup sliced fresh mushrooms 3 tablespoons flour 1 cup milk 1 small jar green taco sauce 1 tablespoon chili powder 2 cups cooked diced chicken 1 small can chopped green chili peppers 2 cups shredded Mexican cheese blend or half Cheddar, half Monterey Jack Preparation: Cut or tear the corn tortillas into bite-size pieces; set aside. In a saucepan over low heat, melt butter; add mushrooms and saute until mushrooms are tender. Remove mushrooms; set aside. Add flour to melted butter and stir until blended and smooth. Slowly, stirring constantly, add the milk to the saucepan, cooking until thickened and smooth. Return the cooked mushrooms to the sauce. Add taco sauce and chili powder to the mushroom sauce. In large shallow casserole dish make a layer of the tortilla pieces. On top of the tortilla pieces, place a layer of chicken pieces. Top chicken with chopped green chiles. Pour the sauce evenly over all and top with the shredded cheese. Refrigerate, covered, for a few hours before baking for best flavor. Bake casserole for 25 to 35 minutes, until hot and bubbly. Chicken taco casserole makes about 6-8 servings Chicken Enchiladas Recipe This chicken enchilada casserole recipe is made with sour cream, diced chicken, mushrooms,peppers, tortillas, cheese, and seasonings. Start this casserole about 1 hour before serving time. Ingredients: 3 cups sour cream 2 cups diced chicken 2 cans (4 ounces each) sliced mushrooms, drained 1 can (4 ounces) green chile peppers, drained 1/4 cup instant minced onion 1 teaspoon chile powder 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon ground black pepper vegetable oil 12 corn tortillas 8 ounces shredded Mexican cheese blend, Monterey Jack, or Cheddar cheese Preparation: Spread 1 cup of the sour cream in bottom of a 13x9-inch baking pan. Combine chicken, 1/2 cup sour cream, mushrooms, green chile, onion, chili powder, salt, garlic powder, and pepper in a medium saucepan. Cook over low heat, stirring occasionally, until hot. Preheat oven to 450°. In a skillet over medium heat, in about 1/4 to 1/2-inch of vegetable oil, fry a tortilla, a few seconds on each side, until softened. Spread about 1/4 cup of the chicken mixture along center of tortilla; fold sides over filling and place, seam side down, on sour cream layer in baking pan. Repeat with remaining 11 tortillas and the remaining chicken mixt
6. Chicken Goulash There are many variations of this dish don’t be afraid to switch vegetables, if you have no zucchini try corn , or maybe peas instead. I like the versatility of this dish! 4 boneless chicken breast halves, skinned (about 1 lb) 2 T vegetable oil 1 lg onion, diced (about 1 cup) 2 cloves garlic, crushed 2 T paprika 16 oz can whole tomatoes 2 md zucchini, cut into bite-size pieces, about 2 cups 1 1/2 ts salt 1/2 ts freshly ground black pepper 2 c medium egg noodles 1/2 c sour cream Directions start saucepan over high heat, bring 2 quarts water to boil, 8 to 10 minutes. Meanwhile, cut chicken into 1/4-inch wide strips. In 10-inch skillet over medium-high heat, heat 1 tablespoon oil, add chicken, cook about 5 minutes, stirring frequently until well browned on all sides. Using slotted spoon, remove chicken to bowl. Add remaining 1 tablespoon oil to skillet, add onion and garlic, cook 3 to 4 minutes until tender. Stir in paprika, cook 1 minute. Return chicken to skillet along with tomatoes and their liquid, zucchini, salt and pepper,, increase heat to high, bring to boil. Reduce heat to low, simmer, covered, 10 minutes. Meanwhile, add noodles to boiling water, cook about 8 minutes, stirring frequently until tender. Drain noodles, arrange on serving platter. Stir sour cream into chicken mixture in skillet, cook about 1 minute until heated through. Remove from heat, spoon mixture over hot noodles. 4 servings. Serving Suggestions Garden Salad Warm rolls
7. cook off 1 cup of dried macaroni as directed on package...set aside Melt 2 Tablespoons of butter in large skillet cook 1 pound of cubed chicken breast in butter until just done,,, remove to a bowl...in same skillet add 1 T minced onions and cook for 1 min...stir in 2 T flour and let cook another min...stir in 2 cups of chicken broth or 2 cups milk(or half of each) stir until hot then add 1 C cheddar or American cheese.cook until cheese melts...return chicken to the skillet and stir in macaroni...pour into casserole dish...top with cheese or bread crumbs or both other addition options 1 C peas 1/2 C crumbled bacon add when you return chicken to the skillet. bake at 350 for 30 mins
8. Ingredients: 6 chicken breasts 2 onions 8 cups water (approximately) 3/4 loaf bread Celery Poultry seasoning 2 tablespoons melted butter 1 can cream of mushroom soup 1 can cream of chicken soup Sharp cheese, sliced Directions: 1. Boil chicken breasts with 1 onion in approximately 8 cups of water until tender. Remove skin and bones and separate into pieces. Save chicken stock. 2. Use 13 x 9 inch pan (sprayed with Pam). Tear small hunks of bread (about 3/4 of a loaf) and lay in bottom of pan. 3. Slice 1 onion thin and lay on top of bread. Sprinkle celery, poultry seasoning on top. Lay chicken pieces on top. 4. Melt margarine and pour over chicken pieces. 5. Combine mushroom soup, cream of chicken soup and pour on top. 6. Cover the top with sharp cheese sliced all over the top. Bake at 350 degrees until done.
9. any time you need a recipe, just go to the internet and type in what you want. like now you would type in- chicken casserole recipe- and watch for a hundred recipes to come up. pick the one that looks good to you. what is somebodys favorite family recipe might taste terrible to you