Chook Me!

What kind of casserole can I make with chicken?

I have 5 chicken breasts, cream of chicken, stove top stuffing, lots of noodles/pastas, etc. What can I make out of it? I'm hoping to make some sort of casserole dish.

Public Comments

1. Chicken Casserole. Duh?
2. This is from my aunt Diane's book. 5 to 6 chicken breast, cut into strips garlic salt lemon pepper paprika 2 tablespoons butter Sauce: 1/2 pound mushrooms 2 Tbls. butter 2 tsp. tarragon 2 cloves garlic, minced 1 pint cream 2 Tbls. sherry or chicken broth Saute chicken breast in 2 Tbls. of butter ans season with garlic salt, lemon pepper and paprika. Remove chicken and keep warm. Using the same pan as the chicken was cooked in, saute mushrooms in 2 Tbls. of butter and add tarragon, garlic, cream, and either sherry or chicken broth. Thicken with 2 Tbls. of flour and milk. Stir until thick. Cook up a cup of raw rice or 12 ounces of noodles and place in a 9x13 baking dish. Pour chicken, mushrooms and sauce over noodles and sprinkle with parmesan cheese. Bake at 350* for 25 minutes.
3. chicken casserole bake/fry/boil your chicken till fully cooked. cook your stuffing acording to pkg cut chicken into chunks and mix with stuffing pour cream of chicken on top bake at 350 for about 30 min till hot and bubbly this recipe is also good if you add rice and veggies too.
4. Here's a recipe for you. http://allrecipes.com/Recipe/Baked-Chicken-and-Stuffing/Detail.aspx
5. CHICKEN BREAST CASSEROLE Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Main dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ea Boned and skinned chicken -breasts (may use 4-6) 3 ea Eggs 1 c Milk 1 pk Bread crumbs 1 lb Mozeralla cheese 2 cn Small cans mushrooms Butter Parmesan cheese Salt Pepper Garlic salt Beat eggs & milk together and let chicken set in this mixture, refigerated for 1/2 hour. Roll chicken in bread crumbs mixed with parmesan cheese and seasonings. Fry in butter until light golden brown. Butter casserole dish on bottom and sides; layer chicken, mushrooms, cheese, grated. Keep layering until dish is full, placing smaller chicken peices on bottom. (Usually makes 2 layers) Bake uncovered at 325 F for 25-35 min. Note: This dish can be prepared the night before and refigerated until ready to cook. xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx Title: Vidalia Sweet Onion Chicken Breast Casserole Categories: Chicken Yield: 2 servings 1 lg Chicken breast, split and -boned 2 tb Vegetable oil 2 Medium-sized potatoes, -peeled and sliced 2 Medium-sized Vidalia sweet -onions, peeled and sliced 1 (10 3/4-oz) can cream of -mushroom soup, undiluted Paprika Brown breast in oil and drain on paper towel. Oil a 1 1/2-quart casserole. Layer potatoes on bottom; follow with a layer of onions and top with a layer of mushroom soup. Gently, place chicken breast over soup and sprinkle with paprika. Cover tightly and bake at 350 degrees for 1 hour. Yield: 2 servings xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx BAKED CHICKEN BREAST CASSEROLE Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Poultry Casseroles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 x Large Chicken Breasts 2 x Large Potatoes Pealed 4 x Large Carrots 2 x Medium Onions 1 t Oregano 1 t Thyme 1 t Rosemary 1 t Paprika 1 t Parsley 1 t Garlic Powder 1/4 c Olive Oil 1 d Cayenne Pepper 1) Combine all seasonings. Cut vegetables into large chunks. 2) Put chicken breasts in casserole dish. Surround with vegetable chunks. Brush olive oil generously on all poultry and vegetables. 3) Sprinkle spices on chicken only. Bake covered in a 350 F oven approximately 1 hour. Uncover and continue to bake until vegetables are crispy and the potatoes/chicken are browned. For a spicy variation, dash some worcestershire sauce and/or tobasco over the dish before baking. xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx CHICKEN, NOODLE AND BROCCOLI CASSEROLE Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pasta Casseroles Main dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Penne -- mostaccioli or elbow macaroni 4 tablespoons Olive oil -- divided 1 Head broccoli -- trimmed into florets -- stems peeled and sliced 1 1/2 pounds Boneless -- skinless chicken breast -- cut crosswise into thin strips 3 tablespoons Margarine or butter 1 large Onion -- chopped (@ 2 cups) 5 Garlic cloves -- fine chopped 5 tablespoons Flour 2 teaspoons Dried thyme 2 teaspoons Dried basil 1 cup Dry white wine 1 can chicken broth -- (13-oz) plus enough water to make 2 cups 3 cups Low-fat milk 2 Bay leaves 1 Pinch ground nutmeg 1/4 cup Chopped parsley 1 cup Freshly grated Parmesan -- cheese -- divided Vegetable oil spray 1 carton part-skim -- (16-oz) ricotta cheese Bring a large pot of water to a boil and cook the pasta until just tender. Drain and toss with 1 tablespoon olive oil in a large mixing bowl. Set aside. Steam or microwave the broccoli until just crisp-tender. Rinse under cold water to stop the cooking, drain and add to the noodles. In large frying pan, heat 1 tablespoon of the olive oil and saute the chicken, stirring, until cooked through and just beginning to brown. Remove the chicken from the frying pan and set aside. Add 2 tablespoons olive oil plus the margarine and cook the onion until it begins to soften and become translucent, about 5 minutes. Add the garlic and cook another minute, until it releases its aroma. Sprinkle with the flour and spices, and stir over medium heat for a couple of minutes. Slowly add the wine, stirring, then add the chicken broth and milk. Add the bay leaves, bring the mixture to a boil, then lower the heat and simmer for 10 minutes. Stir in the nutmeg, parsley, 1/2-cup cheese and the cooked chicken. Add chicken and sauce to the pasta and broccoli in the mixing bowl and gently combine. Divide the pasta, chicken and broccoli mixture between two 8-by-11- or 9-by-9-inch baking dishes coated with vegetable oil spray. Top each with spoonfuls of the ricotta, then sprinkle with the remaining Parmesan cheese. Wrap one casserole tightly with aluminum foil and freeze for later use. Bake the other at 350 degrees for about 30 minutes, until hot and bubbly and lightly browned. Each casserole serves 4 to 6. xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx CROCK-POT CHICKEN AND RICE CASSEROLE Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Crockpot Casseroles Main dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large Chicken breasts 1 can Cream of chicken soup (small 1 can Cream of clery soup (small) 1 can Cream of mushroom soup (sm) 1/2 cup Diced celery 1 cup Minute rice Mix in crock-pot the 3 cans of soup and rice. Place the chicken on top of the mixture, then add the diced celery. Cook for 3 hours on high or 4 hours on low. Makes 4 servings. More rice, about 1/2 cup, and 2 other chicken breasts may be added to make 6 servings. xxxxxxxxxxxxxxxxxxxxxxxxx