Any ideas?

Question

I want to make something like a chicken casserole or pot pie tonight. Any recipes? We're getting sick of just eating chicken breasts with spices on them. I have a can of Chicken soup--can I use that in some recipes?

Thanks---these look great....keep them coming!

Answer 1

Hearty Chicken Pot Pie

Prep Time:15 min
Start to Finish:45 min
Makes:6 servings

1 package (16 ounces) frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup
1 cup Original Bisquick® mix
1/2 cup milk
1 egg


1. Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased 2-quart casserole.
2. Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.
3. Bake 30 minutes or until golden brown.
Special Touch
If desired, stir in 1/2 teaspoon dried thyme leaves, dried sage leaves or pepper.

Substitution
Use condensed cream of mushroom soup or condensed cheese soup instead of the chicken soup to give this dish a whole new taste!

Variation
For Hearty Beef Pot Pie, use 1 cup cut-up cooked leftover or deli roast beef instead of the chicken and condensed cream of mushroom soup instead of cream of chicken.


Here's another ----

Cornbread-Topped Chicken Pot Pie
Chicken Pot Pie goes upscale with chicken breasts and a veggie combo of broccoli, carrots and cauliflower. A sweet cornbread topping makes it yummy.

Prep Time:30 min
Start to Finish:1 hr
Makes:4 servings

1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1/2 teaspoon peppered seasoned salt
1 large onion, chopped (1 cup)
1 jar (12 oz) chicken gravy
1 bag (1 lb) Green Giant Select® frozen broccoli, carrots and cauliflower
1/2 cup sour cream
1 pouch (6.5 oz) Betty Crocker® cornbread & muffin mix
1/3 cup milk
2 tablespoons butter or margarine, melted
1 egg
2 tablespoons shredded Parmesan cheese

1. Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Sprinkle chicken with seasoned salt. In 12-inch nonstick skillet, cook chicken and onion over medium-high heat 4 to 6 minutes, stirring occasionally, until chicken is brown.
2. Stir in gravy. Heat to boiling. Reduce heat to medium-low; cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center. Meanwhile, place vegetables in colander. Rinse with hot water until thawed. Remove chicken mixture from heat. Stir in vegetables and sour cream; keep warm.
3. In medium bowl, mix cornbread and muffin mix, milk, butter and egg with spoon just until moistened (batter will be lumpy). Spoon chicken mixture into baking dish. Drop batter by spoonfuls around edges of warm chicken mixture. Sprinkle cheese over batter.
4. Bake uncovered 20 to 22 minutes or until cornbread is deep golden brown. Let stand 5 minutes before serving.

Success
Make sure that the chicken filling is still hot before dropping the cornbread batter on top to ensure that the cornbread will bake throughout.

Substitution
This recipe will work with lots of other vegetable combinations. Let your family pick their favorite, or you can substitute leftover cooked vegetables for the frozen vegetables.

Answer 2

Here's the one we love:

***LOOK AT THE WEBSITE BELOW FOR THE PHOTO OF IT.

King Ranch Chicken Casserole

1 large onion, chopped
1 large green bell pepper, chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chiles
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 (6-inch) corn tortillas
2 cups (8 ounces) shredded Cheddar cheese, divided

Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.
Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.

Bake at 350° for 30 to 35 minutes.

Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.

Yield: Makes 6 to 8 servings

Answer 3

Boil the breast till done.
Coat the bottom of a skillet with oil. Heat
Drain a can of tomatoes really well. Save the juice
Saute the tomatoes in the hot oil.
Pull apart chicken breast into strips and add to tomatoes
Add bell pepper strips, onion slices, and saved tomato juice. (garlic if desired)
Salt and pepper to taste
Cover let simmer till vegetables are tender.
Serve with graded cheese, and sour cream and warm tortillas.
They make great tacos or burritos

Answer 4

Put a cup or cup and a half of white minute rice in a 9x13 pan. In a bowl, mix your cream of chicken soup with milk, Brown your chicken breasts, put them on top of the dry rice then add the cream of chicken soup mixture. I would cover it with foil for the first half hour then uncover it and add shredded cheddar cheese for another fifteen - twenty minutes. Its done when the chicken is thoroughly cooked and the rice has absorbed the liquid.

Answer 5

umm chick casserrole!
get some of that chicken soup!
noodles ummm egg white noodles not elbow! wait it's called no-yoke noodles i think!
but the soup on the bottom... toss in some noodles!
put the chick on top of noodles... put more noodles on top ! throw on a can of cream of brocclie soup no water and bake

350º untill noodles and chicken are done! about 30-45 minutes estent i never clocked the time!
don't forget to add spices and herbs!
Bay leaves! parsley and a dash of cumin salt and pepper as well!

Answer 6

Shred boiled chicken breasts with a can of the soup, 1/2 cup sour cream and mix together. Put in a baking dish. Top with crushed Ritz crackers and drizzle butter over it. Bake on 350 until the crackers are browned. My husband's favorite dish. Easy too.

Answer 7

Try Rachel Ray's 30 Minute Turkey Noodle casserole! It is so good. I substitute another vegetable for the mushrooms (my family won't eat them). Also, I use the spices that I have on hand.

Turkey Noodle Casserole Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: A Classic Reunion





1/2 pound extra wide egg noodles
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 slices bacon or turkey bacon, chopped
1 1/3 pound, the average weight of 1 package, ground turkey breast
1 pound white mushrooms, wiped, trimmed and sliced
1 medium onion, chopped
Black pepper
2 teaspoons dried thyme or poultry seasoning
1/2 cup dry white wine
1 cup chicken stock, available on soup aisle, eyeball it
1/2 cup heavy cream, 3 turns of the pan
1/4 teaspoon freshly grated nutmeg
2 tablespoons softened butter
2 cups grated Gruyere, about an 8-ounce brick
1 cup plain bread crumbs
2 to 3 tablespoons chopped parsley leaves

Bring a large pot of water to a boilfor your egg noodles. When it boils, salt the water and cook noodles to al dente.
Preheat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan, and bacon or turkey bacon. Render the bacon fat 2 to 3 minutes, until bacon begins to brown at edges. Add meat and brown it, crumbling it with a wooden spoon. Move the meat over to 1 side of the pan and add mushrooms and onions to the opposite side. Cook mushrooms and onions 3 to 5 minutes, then combine the meat with veggies and season the mixture liberally with salt and pepper, then sprinkle in the ground thyme or poultry seasoning. Cook another 5 minutes then add wine. Deglaze the pan, lifting up pan drippings and bits. Stir in stock and bring to a bubble, then stir in cream and reduce the heat to low. Add nutmeg to sauce and stir. Taste to adjust seasonings.

Preheat broiler to high. Combine noodles with turkey and sauce. Grease a casserole dish with a little softened butter nested in a piece of paper towel then transfer the turkey noodle mixture to the dish. Top the casserole with Gruyere then bread crumbs. Place the casserole 8 to 10 inches from the broiler and brown 2 to 3 minutes until cheese is melted and the crumbs are brown. Remove from oven and garnish the casserole with parsley.



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Answer 8

The absolute best way to turn him on is to surprise him. Make the move on him in an unusual location or setting. Break any scheduling habits you may have also. The more you talk about it, he will probably grow uncomfortable. If you play the feminist point of view...He is not going to go for it.

Answer 9

There are too many to mention! allrecipes.com is a good start too. And if you ever can get your hands on a community or bank cookbook with donated recipes, I guarantee you will find so many cream of ---- soup recipes in there.

Answer 10

How about a big pan of chicken enchiladas? A can of rotel chilis, some salsa, cheese and corn tortillas. bingo! bango!: you've got a great meal!