Chook Me!

Does anyone have a good cheesy chicken casserole recipe? Or any chicken casserole?

I want something besides the Campbell's, I would prefer to have one where the chicken is diced and in the casserole instead of sitting on top of it.

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1. Chicken, Cheese, and Penne Pasta Bake Ingredients: 8 ounces penne pasta 1 tablespoons olive oil 1 to 1 1/2 pounds boneless chicken breast halves, cut in small cubes 6 to 8 ounces sliced mushrooms 1/2 teaspoon Creole seasoning or a seasoned salt blend 2 tablespoons butter 2 cloves garlic, minced 2 tablespoons flour 1 cup half-and-half or whole milk 1 cup chicken broth 2 cups shredded Mozzarella cheese, divided 1 cup natural shredded Parmesan cheese, divided, about 3 ounces salt and pepper, to taste 1 package frozen artichoke quarters or halves, cooked, or 1 can (about 15 ounces), drained paprika Preparation: Heat oven to 350°. Grease a 2- to 2 1/2-quart baking dish. Cook penne pasta in boiling salted water following package directions. Drain in a colander, rinse, and set aside. Heat olive oil in a large skillet. Add chicken, mushrooms, and Creole seasoning. Cook until chicken is cooked through and mushrooms are lightly browned. Remove the chicken and mushroom mixture to a bowl and set aside. Melt the butter in the same skillet and stir in garlic. Cook, stirring, for about 1 minute. Blend flour into the butter mixture until smooth and bubbly. Stir in milk and chicken broth. Cook, stirring, until thickened. Add 1 1/2 cups of the Mozzarella cheese and about half of the Parmesan cheese and cook until melted. Stir in the chicken and mushroom mixture and the artichokes. Taste and add salt and pepper, as desired. Combine the sauce and pasta; transfer to the prepared baking dish. Sprinkle with the remaining cheeses and sprinkle lightly with paprika. Bake for 20 to 30 minutes, until lightly browned and bubbly. Serves 6. ``````````````````````````````````````````````````````````````````````````````````````````````````````````` Chicken, Cheddar, and Bacon Casserole Ingredients: 8 ounces mini penne pasta or elbow macaroni 6 to 8 slices bacon 2 tablespoons butter 1 pound chicken breasts or chicken tenders, cut in 1-inch pieces 4 green onions, sliced 2 tablespoons flour 1 1/2 cups milk 1/2 cup chicken broth or more milk 1 teaspoon salt, or to taste 1/4 teaspoon ground black pepper 1/2 teaspoon dried leaf thyme 8 ounces Cheddar cheese, shredded 4 ounces American cheese, shreds or chopped 1 cup frozen peas, thawed 1 cup bread crumbs 1 tablespoon melted butter Preparation: Cook the pasta in boiling salted water following package directions. Grease a 2 1/2- to 3-quart baking dish. Heat oven to 350°. In a large skillet or saucepan, cook bacon until crispy. Remove bacon to paper towels; crumble. Pour off grease in the skillet, leaving about 1 or 2 teaspoons. Add butter to the skillet and cook the chicken over medium-low heat until cooked through. Add green onions and cook for 1 minute longer. Add flour and stir until blended into the fat. Gradually stir in the milk, cooking and stirring until slightly thickened. Stir in salt, pepper, and thyme. Add the cheeses and thawed peas, along with crumbled bacon. Spoon into the prepared baking dish. Combine bread crumbs with 1 tablespoon melted butter; sprinkle over the casserole. Bake for 25 to 30 minutes, until topping is browned and casserole is bubbly. Serves 6.