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chicken casserole recipes?

im wanting to make chicken casserole for dinner these are the ingredients i have on hand any suggestions would be great im looking for something creamy that the kids and the whole family will eat thanks in advance 1.5 kg chicken thigh rice pasta 1 can cream of mushroom soup cream garlic onions canned tomatoes tomato paste potatoes carrots french onion soup mix (dry)

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1. CROCKPOT CHICKEN AND RICE CASSEROLE 4 chicken breasts 1 can cream of celery soup 1 can cream of chicken soup 1 can cream of mushroom soup 2 stalks celery, diced 1 bay leaf 1 large onion, chopped 1/2 teaspoon Bell's Poultry seasoning 3 cloves garlic, minced 1 cup Minute Rice Mix the cans of soup with the rice at the bottom of the Crockpot. You may substitute the type of soup you use in any combination (for example: 2 cans cream of chicken soup and one can celery soup). Add the diced celery, onion, and garlic and stir. Submerge the chicken in the soup. Turn heat to high for 10 minutes, then reduce to medium and cook for 4-5 hours. Or cook on high for 3-4 hours. OR 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. OR CHICKEN NOODLE CASSEROLE 2 cups cooked chicken, diced 1/2 pound egg noodles 2 tablespoons butter 1 tablespoon olive oil 3 garlic cloves, minced 1 1/2 cups milk or light cream 1 1/2 cups chicken broth 2 egg yolks, slightly beaten 1 cup sliced mushrooms 1/4 cup onion, chopped 2 tablespoons sherry Preheat oven to 350°F. Cook egg noodles in boiling water according to package directions. Drain, rinse in cold water and drain again. In a skillet, melt butter in olive oil. Saute onion, garlic and mushrooms until lightly golden. Stir in flour until absorbed. Gradually pour in chicken broth and milk or cream, while stirring constantly to avoid lumps. Remove from heat and allow to cool for 5 minutes. In a small bowl, beat egg yolks lightly. Stir in a few tablespoons of the mixture from the skillet to temper the eggs so they won't scramble, then add the egg and broth mixture to the skillet along along with remaining ingredients. Mix well. Transfer to a large, buttered casserole dish. Sprinkle the top with dots of butter, Parmesan cheese and buttered breadcrumbs (optional). Bake at 350°F for 20-25 minutes, or until top is golden brown. JM
2. Paula Dean made a pot pie with chicken, cream soup, carrots, and peas. mixed with a Bisquick mix dough on top and baked it easy. FoodTV.com
3. here you are: Chicken and Rice Casserole 4 teaspoons butter 1 cup chopped fresh mushrooms 1/2 cup chopped onions 1 lb boneless skinless chicken breasts(cut into small pieces) 2 cloves garlic, minced 1 can cream of chicken soup 1 cup diced Velveeta cheese 2 cups cooked instant rice 1 box frozen broccoli, cut, thawed, drained 1/2 cup sour cream 1/4 teaspoon ground black pepper vegetable oil cooking spray 2 cups shredded cheese(your preference) Directions 1Melt butter over high heat, add chopped mushrooms. 2Cook and stir for about 2 minutes. 3Add onion and chicken pieces. 4Reduce heat to medium high and cook until chicken is just cooked through. 5Stir in garlic and cook for about a minute longer. 6Add undiluted chicken soup and velveeta cheese, stir until cheese is melted. 7Remove from heat and add cooked rice, thawed broccoli, sour cream, and pepper. 8Spoon mixture together and spoon into casserole dish sprayed with cooking oil. 9Spread shredded cheese over top and bake for 20 minutes at 350 degrees. 10NOTE: Instant rice makes this a quick and easy recipe. 11Instant rice can be made in the microwave in about 4 minutes while the chicken is cooking. 12If you prefer other rice then make it ahead of time. chicken broccoli casserole 1 whole chicken(3 to 4 lbs) 1 head broccoli(or 10 ounces frozen) 1 can cream of chicken soup 1 can cream of mushroom soup or cream of broccoli soup 1 cup mayonnaise 2 cups uncooked rice 1/2 grated onion 1 cup shredded cheddar cheese 2 cups buttered bread crumbs 1 teaspoon salt 1/2 teaspoon pepper Directions 1Boil chicken in large pot of water until done. 2Remove and allow to cool. 3Meanwhile,cook broccoli in chicken water 5 minutes or until crisp/tender. 4Remove with slotted spoon and spread in 9x13 pan. 5Cook rice in broccoli/chicken water 20 minutes or until done. 6Drain rice and place in large mixing bowl. 7Add soups,mayonnaise,onion,salt,and pepper. 8Shred chicken into rice mixture and mix well. 9Layer over broccoli in pan. 10Top with cheese and bread crumbs. 11Bake at 350 dgrees until cheese is melted and cassarole is heated through,about 30-40 minutes . Chicken Enchilada Casserole 1 cup onions, diced 1/2 cup green peppers, diced 2 tablespoons butter or margarine 2 cups cooked chicken or cooked turkey 1(4ounce)can green chili peppers, chopped 3 tablespoons butter or margarine 1/4-1/2 cup flour(I use 1/2 cup) 1 teaspoon ground coriander 3/4 teaspoon salt 2 1/2 cups chicken broth 1 cup sour cream 1 1/2 cups monterey jack cheese 12(8inch) flour tortillas Directions 1In a large saucepan cook onion and green pepper in the 2 tablespoons of butter until tender. 2Combine onion mixture in a bowl with chopped chicken and green chili peppers. 3Set aside. 4For sauce, in the same pan melt 3 tablespoons butter. 5Stir in flour, coriander and salt. 6Stir in chicken broth all at once. 7Cook and stir till thickened and bubbly. 8Remove from heat. 9Stir in sour cream and 1/2 cup of the cheese. 10Stir 1/2 cup of the sauce into the chicken mixture. 11Fill each tortilla with about 1/4 cup of the chicken mixture. 12Roll up and arrange in a 13x19x2 baking dish. 13Pour remaining sauce over and sprinkle with remaining cheese. 14Bake, uncovered in a 350 oven about 25 minutes or until bubbly. 15Can be made ahead of time and frozen. Place a large sheet of heavy duty foil in your baking dish with enough foil over the end to fold up and over the frozen casserole. Make the casserole up until you are ready to bake it. Freeze it solid. Remove frozen casserole from your dish and encase in the excess foil for storage. This frees up the dish for other meals. When you wish to heat it, remove foil from the still frozen casserole, and place back into the dish that you froze it in initially to thaw; bake as directed.
4. Skip the ingredients you don;t have-- one thing though-- do you have cheese??? if not, mix cream with the soup mix. For rice you can use potato 2 tablespoon butter 1 teaspoon vegetable oil 1 cup chopped fresh mushrooms 1/2 cup chopped onion 1 pound boneless chicken breasts, cooked and cut into 1/2-inch pieces 2 garlic cloves, minced 1 (10-3/4-ounce) can cream of mushroom soup 1 cup pasteurized process cheese spread 3 cups cooked rice (1 cup uncooked) 1 (10-ounce) box frozen broccoli cuts, thawed, drained 1 (8-ounce) can sliced water chestnuts, drained 1/2 cup sour cream 1/4 teaspoon ground black pepper Vegetable cooking spray 1 cup (4 ounces) shredded Cheddar cheese 1/2 cup breadcrumbs or crushed croutons Melt butter in a Dutch oven with oil over high heat; swirl pan to blend. Add chopped mushrooms. Cook and stir over high heat about 2 minutes. Add onion and chicken-breast pieces. Reduce heat to medium-high and cook until chicken is just cooked through, stirring in garlic the last minute or so. Add undiluted mushroom soup and the cheese spread (or if using Velveeta, dice it). Stir until cheese is melted. Remove pan from heat. Stir in the cooked rice, thawed broccoli, water chestnuts, sour cream and pepper. Spoon mixture into a 2-quart baking dish sprayed with a nonstick product. Bake at 400 degrees, uncovered, for 15 to 20 minutes. Remove from oven. Top with Cheddar cheese and breadcrumbs (a bit of grated Parmesan mixed in with the crumbs is optional). Return to oven until cheese melts.
5. 4 skinless, boneless chicken breasts 1 (8 ounce) can water chestnuts 1 onion, chopped 1 (10.75 ounce) can condensed cream of chicken soup 1 cup cornflakes cereal crumbs 1 cup mayonnaise .DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). In a large pot, boil the chicken until tender. Cut the breasts into cubes or small pieces. In a large bowl, combine the chicken pieces with the water chestnuts, onion, soup, most of the crushed corn flakes and mayonnaise. Mix well. Pour mixture into a 9x13 inch baking dish. Sprinkle the rest of the crushed corn flakes on top of the mixture. Bake in the preheated oven for 1 hour. use this recipe
6. Here's a link to a good and unique chicken casserole recipe: http://www.ehow.com/how_2249815_chinese-chicken-casserole.html Also, here are a couple of other casseroles if you're interested: Vegetable casserole: http://www.ehow.com/how_2243144_quick-easy-vegetable-casserole.html Green bean casserole: http://www.ehow.com/how_2243148_quick-easy-green-bean-casserole.html