What is the best chicken casserole recipe?

Question

lets hear it who ever tell me one that I choose to make for dinner tonight. They get a whopping 10 points.

Answer 1

Best Ever Chicken Casserole

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INGREDIENTS:
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

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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.

Answer 2

Easy Chicken Casserole:
Prepare this nutritious and flavor packed one-dish meal in 10 mintues. Then bake and serve for an easy and satisfying meal.

1 can (10 3/4 oz.) condensed cream of chicken soup
1/2 cup milk
Dash white pepper
3 cups chopped cooked chicken or turkey
11/2 cups (10 oz.) frozen mixed vegetables, thawed and drained
1 can ( 4 oz.) mushroom pieces and stems, undrained
3 cups Sunny Select Corn Flakes
cereal, crushed to 1 1/2 cups
2 tablespoons margarine or butter, melted
1/4 teaspoon ground thyme

Preheat oven to 350*F. Lighty grease 2 quart baking dish. Combine soup, milk and pepper. Stir in chicken, vegetables and mushrooms. Pour into prepared dish. Combine cereal, margarine and thyme. Sprinkle over top of chicken mixture. Bake 35 to 40 mintues or until brown and bubbly.

Makes 6 servings.

Answer 3

Chicken Ritz Casserole

Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.

Answer 4

the one already listed sounds great!! mine is super easy and takes no time really.

Boil 1 cut up fryer
1 med onion
salt and pepper in a pressure cooker.

set aside to cool just a bit. in the water you cooked the chicken in ( now stock) cook your egg noodles.
while the noodles are cooking cut/shredd your chicken into a cassarole dish
cover with noodles. mix in 1 can each
mushroom soup and cream of chicken soup.
mix well coat top with bread crumbs ( or if you dont have any finely crush potatoe chips)
bake at 350 for about 20 minutes
soo yummy :)

Answer 5

Here are 5 of our favorites. Enjoy!

BISCUIT & CHICKEN CASSEROLE

2 c. cooked chicken or turkey
1/2 tsp. paprika
1/2 tsp. dill weed
1/2 tsp. salt
1 c. milk
10-oz. can cream of mushroom soup
7-oz. can mushrooms, drained
10-oz. can refrigerated biscuits

Topping:
1/2 tsp. paprika
1/2 c. parmesan cheese, grated
1/2 c. onion, chopped
1 tsp. parsley flakes

Preheat oven to 375ºF. In a medium saucepan, heat chicken, 1/2 tsp. paprika, dill weed, salt, milk, soup, & mushrooms, just until hot. Pour mixture into a greased 6-8 cup casserole dish. Cut individual biscuits into squares & set aside. In a small mixing bowl, blend together the topping ingredients. Coat each biscuit quarter with the topping mixture & place on top of the mixture in the casserole dish. Sprinkle any remaining topping over the dish before baking. Bake 20 minutes. GREAT IDEA FOR LEFTOVER POULTRY! Serves 4.

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EASY CHICKEN & RICE CASSEROLE

6 boneless, skinless chicken breasts
1 1/2 c. long grain rice (non-instant)
1 can cream of mushroom soup
1 can French onion soup
1 can water
salt, pepper & garlic powder, to taste

Preheat oven to 350 degrees F. Spray a 9x13” glass baking dish with a non-stick spray. Sprinkle rice evenly on bottom of the dish. Lay the chicken breasts down side-by-side in the dish on top of the rice. Blend together the soups & water. Pour the soup mixture on top of the chicken, lifting the chicken slightly to allow the soup to cover the rice underneath. Cover with foil & put in oven. After 1 hour remove foil then bake for another 20 minutes. Enjoy! Yield: 6 servings.

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CHEESY CHICKEN & RICE CASSEROLE

1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup
1 1/3 c. water
3/4 c. long-grain white rice, uncooked
2 c. fresh or frozen vegetables
1/2 tsp. onion powder
4 skinless, boneless chicken breast halves
1/2 c. shredded Cheddar cheese

Preheat oven to 375°F. Stir the soup, water, rice, vegetables & onion powder in a 12x8” shallow baking dish. Top with chicken. Season chicken, as desired. Then cover, & bake for 45 min., or until done. Top with cheese. Prep Time: 5 minutes. Bake Time: 45 minutes. Serves 6.

TIP:
Taste of Italy: In place of onion powder, use 1 tsp. Italian seasoning. Substitute 1/3 cup shredded Parmesan for Cheddar.
Mexican Fiesta: In place of onion powder, use 1 tsp. chili powder. Substitute Mexican cheese blend for Cheddar.

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ONE-PAN CHICKEN & POTATO BAKE

4 bone-in chicken pieces (1-1/2 lb.)
4 lg. potatoes, cut into wedges
1/4 c. Kraft Zesty Italian Dressing
1/4 c. Parmesan cheese

Preheat oven to 400°F. Place chicken & potatoes in 13x9” baking dish. Pour dressing over chicken & potatoes; sprinkle with cheese. Bake 1 hour or until chicken is cooked through (180ºF). Sprinkle with chopped fresh parsley, if desired. Prep Time: 5 min. Total Time: 1 hr 5 min. Makes 4 servings. Serve with a tossed green salad & dressing.

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CRACKER BARREL CHICKEN CASSEROLE

Cornbread:
1 c. yellow cornmeal
1/3 c. all-purpose flour
1 1/2 tsp. baking powder
1 T. sugar
1/2 tsp. salt
1/2 tsp. baking soda
2 T. vegetable oil
3/4 c. buttermilk
1 egg
1/2 c. butter, melted

Mix all except melted butter together in mixing bowl until smooth. Pour into greased 8” square baking pan & bake at 375 degrees F. for 20 - 25 minutes until done. Remove from oven & let cool completely. When cool, crumble cornbread & place 3 cups of cornbread crumbs in mixing bowl. Add 1/2 c. melted butter to crumbs & mix well, set aside

Chicken Filling:
2 T. butter
1/4 c. yellow onion, chopped
1/2 c. celery, sliced thin
1 3/4 c. chicken broth
1 can cream of chicken soup
1 tsp. salt
2 1/2 c. cooked chicken breasts, cut into bite-size pieces
1/4 tsp. freshly ground black pepper

Preheat oven to 350 degrees F. In saucepan on medium low heat, place butter & sauté onion & celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt & pepper. Stir until well blended & soup is dissolved completely. Add chicken; stir & blend until mixture reaches a low simmer. Cook for 5 minutes, then remove from heat. Place chicken mixture in buttered 2 1/2-quart casserole dish or individual casserole dishes (about four). Spoon cornbread crumb topping on top of chicken mixture; do not stir into chicken filling. Bake for 35 - 40 minutes. The crumbs will turn a golden yellow. A side order of country green beans or salad makes for a hearty meal.

Answer 6

http://www.recipelink.com/
http://allrecipes.com/
http://www.topsecretrecipes.com
http://www.recipezaar.com/