Anyone know a great chicken cassesrole idea?

Answer 1

Brown boneless chicken breasts until done, cook white rice (I like minute rice) To the rice add a can of cream of chicken soup and pour in a casserole dish, put chicken breasts on top and bake until rice and soup mixture is hot, cover in cheese (any kind, we like Velveeta or mozzarella)and return to oven until cheese is melted.

Answer 2

This is really good!!!

Broccoli Chicken Casserole

Ingredients
4 skinless, boneless chicken breast halves
1 pound broccoli florets, cooked
1 can condensed cream of mushroom soup
1 tablespoon mayonnaise
1 cup shredded Cheddar cheese
1 cup dry stuffing mix

DIRECTIONS
Preheat oven to 350 degrees F
Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.

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

Chicken 'n Biscuits

1 can cream of chicken soup
1/2 cup sour cream
1/4 cup milk
2 cup shredded cheddar cheese
1 tube buttermilk biscuits
4 chicken breasts, cooked & shredded (I just buy the canned chicken)

mix everything except the biscuits in a 9x13 baking dish
place biscuits on top (unbaked)

place in oven - time and temp according to directions on biscuit tube

Answer 5

I do! its totally simple and really good! You take 3 cups of cooked brown or white rice and mix in a can of cream of mushroom or cream of chicken, your choice. I add baked or grilled skinless chicken breasts (2 or 3) and shred it into the rice. Sometimes I add mixed vegetables, sometimes I use that as a side dish. Its healthy and you can spice it up with seasonings or not. Good luck!

Answer 6

500g of chopped chicken fillets/breasts
2 handfulls of Shallot mushrooms
I cup of Pasta Shells
I sachet of Spring Vegetable Soup Mix
I can of Tinned tomatoes
I chopped Onion
I chopped Carrot
I chopped Zucchinni/Eggplant or both.

Cook the chicken, mushrooms, onion, carrot, and zucchini in pan, boil pasta with spring vegetable soup. Add all ingredients to large casserole steamer topped with water. Simmer. Then eat. Good with Jasmine Rice and white wine!

Answer 7

make chicken enchilada casserole.
1. boil chicken breasts, season to taste
2. add to a casserole dish in layers
3.( moistened) corn tortillas, spoonful of cream of mushroom and spoonful of cream of chicken, sprinkle cheese and layer again.
4. bake at 350 for 30 minutes or so.
5. add sour cream or salsa on top and serve! GREAT!

Answer 8

Find a couple of cans of Rol-Tel tomatoes, They have a recipe for King Ranch Chicken on them. My family loves it.

Answer 9

rotel chicken
chicken spaghetti
chicken, broccoli, rice casserole
chicken, broccoli, and pasta casserole
chicken, cheese, mushroom, rice casserole
chicken, green bean , and potato casserole

go to allrecipes.com or cooks.com for great recipes!

Answer 10

Chicken & Stuffed Shells

•4-6 boneless skinless chicken breasts
•1 cup Bread Crumbs Flavored
•2 eggs
•1/3 cup olive oil
•1 Pkg. Shredded Mozzarella Cheese
•2 Cans 16 0z. Crushed Tomatoes
•1 Tbsp. crushed garlic
•1 Tbsp. basil
•1 Tbsp. oregano
•1 Tbsp. marjoram
•1 Tbsp. sugar
•1 tsp. salt
•1 tsp. pepper
•1 Pkg. Stuffed Shells

Wash chicken breasts and pat dry. In a bowl add bread crumbs. In a separate bowl beat 2 eggs. Place chicken in eggs until coated on all sides, and then in bread crumbs, covering whole breast. In a skillet, heat olive oil and place chicken carefully in skillet. Cook 20 minutes per side, or more if very thick.

When done with chicken, place on paper towels to absorb extra oil. In a bowl, mix crushed tomatoes, garlic, basil, oregano, marjoram, sugar, salt and pepper.

In a rectangular shaped Pyrex dish, place sauce mixture to cover bottom of dish, then place chicken and frozen stuffed shells in dish. Cover chicken and shells with mozzarella cheese, add more sauce to cover, place aluminum foil over dish, and cook at 400 degrees for 20 minutes. Serve with a salad topped with Cheese and Garlic Croutons and your favorite dressing.
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Chicken, Artichoke, & Mushrooms
Serving Size : 4.

1 box of wild rice (6 oz.), preferrably seasoned like the Near East brand
salt, pepper, paprika
4 medium-sized chicken breasts
1 TB. olive oil
1 TB. butter
1 14-oz. can artichoke hearts, drained and quartered
16 oz. fresh mushrooms, sliced
1/4 cup flour
1 TB. fresh rosemary, chopped
2-1/4 cups chicken broth
1/2 cup dry sherry

Preheat oven to 375 degrees. Prepare rice according to package directions. Spoon into 13x9-inch baking pan.

Dust chicken breasts with salt, pepper and paprika. Heat butter and olive oil in large non-stick skillet over medium-high heat until butter is melted. Add chicken and cook unti lightly browned, about 3 minutes each side. Remove from skillet.

Add mushrooms to skillet and saute until mushrooms release their moisture and moisture mostly evaporates, about 5 minutes. Whisk together flour, broth and sherry until combined. Add liquid and rosemary to mushrooms in skillet. Stirring constantly, cook until sauce is thickened, about 3 minutes.

Arrange chicken over rice and top with artichokes. Spoon sauce and mushrooms over the chicken and artichokes. Cover with aluminum foil and bake until thoroughly heated, about 50 minutes. Let stand for 5 minutes before serving.
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DURKEE CHICKEN & RICE
Serving Size : 4

2/3 c. uncooked regular rice
1 (2.8 oz.) can Durkee French Fried Onions
1/2 tsp. Italian seasoning
1 3/4 c. prepared chicken bouillon
4 chicken breast halves, skinned if desired
1/3 c. Italian salad dressing
1 (16 oz.) bag frozen vegetable combination

Combine rice, 1/2 can French fried onions & Italian seasoning in 9"x13" baking dish. Pour bouillon over rice mixture. Arrange chicken on top; pour salad dressing over chicken. Bake, covered, at 400 degrees for 30 minutes. Place vegetables around chicken, covering rice. Bake, uncovered 20 to 25 minutes or until cooked. Top chicken with remaining onions; bake, uncovered 1 to 3 minutes or until onions are golden.

Source: "Durkee"