does anyone have a good quick chicken casserole recipe?

Question

I use to have a recipe that i lost for chicken casserole that had sour cream, cream of chicken soup, but i can't remember the rest, anyone else have a good one?

Answer 1

4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
32 buttery round crackers
1/4 cup chopped onion
1/4 cup chopped mushrooms
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Boil chicken until cooked through (no longer pink inside), about 20-30 minutes. Chop into bite size pieces and place in a 9x13 inch baking dish.
Combine soup, sour cream, onion (optional) and mushrooms (optional). Pour mixture over chicken and top with crumbled crackers. Cover and bake at 350 degrees F (175 degrees C) for 30 minutes (or freeze for baking at another time).

Answer 2

2 boxes of stuffing mix
1 2/3 cups water
1/3 cup sour cream
1 can cream of chicken or cream of mushroom soup
3-4 boneless skinless chicken breasts cut into bite sized pieces

Stir water into stuffing and set aside. Combine sour cream and soup and set aside. In a 9 x 13 pan, spread the chicken, spread the soup mix over that, then top with the stuffing. Bake in 400 degree oven until golden brown and bubbling at the sides (about 35 -45 minutes).

Answer 3

Put some chicken pieces in a microwave safe bowl. In another bowl mix together 1 can of cream of chicken soup, 1/2 pint of cream and about a cup of white wine. Pour over chicken and microwave on high for about 30 Mins. Quick and easy.

Answer 4

I love this casserole. It makes a lot and it is so tasty!

8oz. (1/2 package) Mueller's Old Fashioned Egg Noodles Wide
1/4 cup vegetable or olive oil
1/2 Tbsp. finely chopped fresh garlic or 2 tsp. garlic powder
1/2 cup onion, diced
1/2 lb. small broccoli florets
2 cups chicken gravy (about 2 packets if using powdered gravy)
1/2 cup milk
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1 lb. cooked chicken, diced or shredded
1/2 cup bread crumbs
2 Tbsp. butter, melted (optional)

Cook the egg noodles according to the package directions
Drain, cover and set aside
Preheat oven to 350*
Heat oil in a large skillet on medium high heat
Add garlic, onion, and broccoli;saute until vegetables are tender
Add chicken gravy and milk;bring to a slow simmer
Stir in cheese, chicken, and cooked noodles
Pour noodle mixture into a non-stick casserole dish
Sprinkle with bread crumbs and lightly drizzle butter on top
Bake in oven for 8-10 minutes or until lightly browned
Serve immediately

I hope that you will try it. Make sure that you make the powdered gravy first if that is what you use. I made the mistake one time of just adding the powder and it wasn't the same. ENJOY!

Answer 5

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 6

1 can cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1 cup shredded cheddar cheese
1 large can chicken (can use real chicken breasts)
1 tube biscuits

in 9x13 baking pan mix everything except the biscuits together, place biscuits on top and bake according to directions on biscuit tube (time and temp)

Answer 7

CREAMY CHICKEN-NOODLE CASSEROLE WITH SPINACH AND MUSHROOMS
Low-fat milk is the base for the cream sauce in this homey main course.
1 pound skinless boneless chicken breast halves
1 1/2 cups (about) water
2 large garlic cloves, minced
1 bay leaf
1/3 cup all purpose flour
2 tablespoons cornstarch
2 cups low-fat (1%) milk
1 teaspoon dried tarragon
1 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup dry white wine
1 10-ounce package frozen spinach, thawed, squeezed dry

8 ounces spinach fettuccine
8 ounces mushrooms, sliced

1 1/2 teaspoons olive oil
3/4 cup coarse fresh breadcrumbs from French bread
1/4 cup freshly grated Parmesan cheese




Combine chicken, 1 cup water, garlic and bay leaf in large saucepan. Cover and simmer just until chicken is cooked through, turning once, about 15 minutes. Transfer chicken to plate; cool. Shred chicken. Pour cooking liquid into measuring cup, adding more water to measure 1 cup if necessary. Reserve cooking liquid.
Whisk flour and cornstarch in heavy large saucepan. Add 1 cup milk; whisk until smooth. Stir in 1 cup milk, tarragon, salt, nutmeg and reserved 1 cup chicken cooking liquid. Stir over medium heat until mixture thickens and boils, about 5 minutes. Add wine; stir until mixture is very thick, about 2 minutes longer. Remove from heat. Stir in shredded chicken and spinach. (Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat, stirring frequently, before continuing.)

Preheat oven to 400°F. Oil 11 x 7 x 2-inch glass baking dish. Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add mushrooms and chicken mixture; toss. Season with salt and pepper. Transfer to prepared baking dish.

Heat oil in small nonstick skillet over medium-high heat. Add breadcrumbs; stir 1 minute. Sprinkle over casserole. Bake until casserole bubbles and breadcrumbs are golden, about 20 minutes. Let stand 10 minutes. Sprinkle with Parmesan.

Makes 6 servings.

Answer 8

http://www.cdkitchen.com/recipe/chicken-soup-recipes.html&s=90

Answer 9

This website should help you out now and in the future. Enjoy!!!!

http://www.campbellkitchen.com/