Anyone have a good recipe for a chicken casserole ?

My husband, my son (14 months old) and I like this one a lot!! I have made it for dinner numerous times and have even made it when company has stopped by for dinner. No one has ever had a complaint. I hope you try it!! It's super easy and quick!








STOVE TOP庐 One-Dish Chicken Bake





1-2/3 cups hot water


1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken


1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces


1 can (10-3/4 oz.) condensed cream of mushroom soup


1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream





PREHEAT oven to 400掳F. Add hot water to stuffing mix; stir just until moistened. Set aside.


PLACE chicken in 13x9-inch baking dish or 2-quart casserole. Mix soup and sour cream; pour over chicken. Top with prepared stuffing.


BAKE 30 minutes or until chicken is cooked through.





Jazz It Up


Prepare as directed, topping chicken with 1 cup frozen mixed vegetables before covering with soup mixture. (I always use chopped frozen broccoli...about 1 1/2 cups...it's so yummy!!)





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Here's a great dessert if you need one too!





Cherry Pineapple Crumble








1 20oz. Can Crushed Pineapple (do NOT drain)


1 20oz. Can Cherry Pie Filling


1 Box White or Yellow Cake Mix


1 Stick Butter


1 鈥?1 陆 Cups Powdered Sugar


Warm Water








Preheat oven to 350 degrees. In a cake pan (8x13) spread crushed pineapple and juice. Spread cherry pie filling over pineapple. Sprinkle cake mix (dry) over fruit. Cut stick of butter into thin pats and top cake mix with pats of butter. Bake 30 minutes.





After the crumble comes out of the oven mix the powdered sugar with enough warm water to make a glaze. Pour glaze over the crumble. Best served at room temperature. Top with ice cream if desired.





Enjoy!!Anyone have a good recipe for a chicken casserole ?
Hot Chicken Salad Casserole





3 to 4 c. cooked chicken, cubed


1 - 8 ounce can sliced mushrooms


1 can cream of chicken soup


陆 tsp salt


陆 tsp black pepper


1 c. chopped celery


1/4 c. chopped pimiento


陆 c. chopped onion


3/4 c. mayonnaise


1 large can crunchy Chinese noodles


crushed potato chips





Combine all ingredients but potato chips in large mixing bowl - adding Chinese noodles last.


Spread evenly in lightly greased 9 X 13 baking dish.


Sprinkle crushed potato chips over top.


Bake for 20 to 25 minutes at 375 degrees.Anyone have a good recipe for a chicken casserole ?
chicken


1 can cream of chicken soup


1 tube biscuits


1 cup shredded cheddar cheese


1/2 cup sour cream


1/4 cup milk





mix everything except the biscuits together in casserole dish


place (unbaked) biscuits on top and bake according to directions on tube of biscuits
Cheesy Chicken Curry Casserole:





Prep: 15 min., Cook: 40 min., Stand: 5 min.





2 cups chopped cooked chicken


2 cups broccoli florets, cooked


1 (10 3/4-ounce) can cream of chicken soup


1 (8-ounce) container sour cream


1 cup (4 ounces) shredded Cheddar cheese


3/4 cup milk


1 teaspoon curry powder


1/2 teaspoon ground black pepper


1/4 teaspoon garlic powder


1/8 teaspoon ground red pepper (optional)


1/2 cup fine, dry breadcrumbs


2 tablespoons butter or margarine, melted





Combine first 9 ingredients and red pepper, if desired. Spoon into a lightly greased 11- x 7-inch baking dish.





Bake at 350掳 for 30 minutes or until hot and bubbly. Stir together breadcrumbs and melted butter; sprinkle over casserole, and bake 10 more minutes. Let casserole stand 5 minutes before serving.





Note: Freeze unbaked casserole, omitting breadcrumbs and butter, for up to 1 month, if desired. Allow to stand at room temperature 1 hour. Bake at 350掳 for 1 hour and 30 minutes or until hot and bubbly. Stir together breadcrumbs and melted butter; sprinkle over casserole, and bake 10 more minutes. Let stand 5 minutes before serving.





Yield: Makes 6 servings
Here are a few





Bistro in a Pot


Source: oregonlive.com





Makes 4 servings





3 tablespoons extra-virgin olive oil


2 large garlic cloves, sliced


2 cups chopped leeks, white and green parts, washed and drained


1 pound skinless, boneless chicken breast, cut into bite-size pieces


1 cup thinly sliced small potatoes


1 1/2 cups baby carrots, quartered lengthwise


3 or 4 teaspoons dried lemon peel (see note)


2 tablespoons dried tarragon


1/2 cup water or vegetable broth


1 cup grated low-fat Jarlsberg cheese (4 ounces)


1 cup frozen peas, thawed


Minced fresh parsley, for garnish





In wok or large skillet with cover, heat olive oil over high heat until nearly smoking. Stir-fry garlic, leeks and chicken until golden brown and tender, about 5 minutes. Remove to a bowl. Add potatoes, carrots, lemon peel and tarragon to wok and stir-fry 5 minutes. Return leeks and chicken to wok. Add 1/2 cup water; stir quickly, cover tightly and steam 5 minutes.





Remove from heat, add cheese and peas; stir to combine. Garnish with parsley and serve immediately.








Chinese Cashew Chicken Casserole


1 to 2 tablespoons extra virgin olive oil


2 pounds boneless, skinless chicken, mix of white and dark meat, chunked


1 cup celery, finely chopped


1 cup grated carrots


1/2 cup green bell pepper, finely chopped


1 tablespoon chopped fresh tarragon (1 1/2 teaspoons dried)


Salt and pepper to taste


5 ounces Chinese noodles


1 can cream of mushroom soup


1/2 cup chicken broth


1 cup whole and broken cashew nuts





In a large skillet or chicken fryer over medium-high heat, heat the olive oil, then add the chicken chunks and cook just until browned slightly. Using a slotted spoon, remove the chicken from the pan and place in a large bowl. Add the celery, onion, carrot, green pepper and tarragon and gently toss to mix well. Season with salt and pepper to taste.





In a medium bowl, mix together the mushroom soup and chicken broth.





In a casserole dish large enough to hold the ingredients, place a layer of the Chinese noodles. Add one half of the chicken mixture, then pour 1/2 of the soup and broth mix evenly over the top. Top this with another layer of the noodles, the remaining chicken mixture and the rest of the soup and broth mix. Top with the cashews. Bake at 350 degrees F for about 45 minutes.





Chicken Tortilla Casserole


12 ounces boneless, skinless chicken breasts,


cut into bite-size pieces


1 cup (4 ounce) shredded Cheddar cheese


3/4 cup chopped onion


1 tablespoon butter


1 (15 ounce) can tomato sauce


2 (4 ounce) cans mild chopped green chiles


1 tablespoon chili powder


1 teaspoon cumin


1 cup sour cream


1 1/2 cups (6 ounces) shredded Monterey jack cheese, divided


5 (10-inch) flour tortillas


2 cups whole kernel corn, drained





Lightly grease a 2-quart casserole dish.





In a large skillet over medium heat, saut茅 chicken and onion in butter for 8 minutes, stirring occasionally.





Stir in tomato sauce, chiles, chili powder and cumin. Simmer over low heat for 15 minutes.





Meanwhile, in a medium bowl, combine sour cream, Cheddar cheese and 1 cup of the Monterey jack cheese.





Place one tortilla in casserole dish; cover with 1/5 of the chicken mixture, 1/2 cup corn and 1/4 of the sour cream mixture. Repeat layers three more times. On top of last tortilla, place remaining chicken mixture and 1/2 cup Monterey Jack cheese. Bake at 375 degrees F for 35 minutes until light brown and bubbly.





Serves 8.
this recipe is really good- get penne pasta and mix it with shreded chicken or chicken breast cubes and add some boild broccoli and put any knd of cheese while its still hot add garlic salt for flavor
One of my favorites is broccoli chicken %26amp; rice.





1 lb chicken breasts (boneless %26amp; skinless)


3 cups of minute rice (uncooked)


1 can cream of mushroom soup


1 can cheddar cheese soup


1 box frozen chopped broccoli


2 cups shredded cheddar cheese (reserve 1 cup for top of casserole)





Boil chicken until done - about 30 minutes


Preheat oven to 350 degrees


Prepare Minute Rice according to package directions


Steam broccoli according to package directions


Allow chicken to cool and then shread.


Mix all ingredients in large bowl.


Pour into a 9x13 baking dish and smooth out. Top with remainder of the cheddar cheese.


Bake about 20-30 minutes or until bubbly and the cheese is melted.
This recipe is really easy and super yummy! Take a can of crescent rolls and roll out each one. Fill the middle with shredded chicken and shredded cheddar cheese. Roll up and place in the bottom of a casserole dish. Pour one cup of milk in the bottom of the casserole dish and top each crescent roll with cream of mushroom soup (use the whole can). Put in the oven at 350 for one hour! YUMMY!