How do I make an easy chicken casserole.?

Answer 1

Its super easy and delicious at the same time.

Greek Chicken Casserole Recipe

1-1/2 t. olive oil
1 medium yellow onion, halved and sliced
2 cloves garlic, chopped
1 lb. skinless boneless chicken breast, cut into 6 pieces
1 zucchini, chopped
14-1/2 oz. canned tomatoes, with juice
1 t. dried oregano
2 bay leaves
1 t. kosher salt
1/4 t. freshly ground black pepper
2 oz. Feta cheese, crumbled

Preheat oven to 400°F.

Heat the oil in a Dutch oven or large skillet. Saute onion and garlic for about 5 minutes over medium-high heat until the onion turns golden brown. Add the chicken and stir and cook until all sides turn white. Add the zucchini and cook for 10 minutes.

Pour the juice from the canned tomatoes into the pot. Break up the tomatoes and add them to the pot. Stir in the oregano, bay leaves, salt, and pepper. Simmer, covered, for 10 minutes. Top with Feta and place, uncovered, in the oven for 15 minutes.

Answer 2

1

Answer 3

I'd use the same recipe but find it easier (& tastier) to use the ready chopped turkey thighs that you can get.

You didn't say how many people that you wanted your recipe for! Anyway - this would probably serve two, all depends on your appetite :

Alongside the turkey thigh or chicken, you'll need

- 1 medium onion
- 2 cloves of garlic
- 1 tablespoon olive oil

Put oil in warmed wok/saucepan & gently heat. Add the chopped onion & chopped garlic. Fry very gently (sautee), stirring occasionally whilst you sort out the veggies ...

- 1 carrot
- 1/8th piece of swede (turnip) - approximately the size of the carrot
- 1 parsnip
- 1 sweet potato
- 1/2 piece of butternut squash
- 2 medium potatos

Peel, wash & roughly chop all the vegetables & throw into a casserole dish add the chopped turkey thighs or chicken.

- about half a pint of water
- two chicken stock cubes
- 1 tablespoon of tomato ketchup

Add the water to the onions & garlic in the wok, bring to the boil & stir in two chicken stock cubes & the tomato sauce. Leave it to boil while you season the meat & vegetables in the casserole dish.

- sprinkling of black pepper
- sprinkling of salt
- sprinkling of coriandor (the spice not the herb)

Pour the boiling liquid over the contents of the casserole dish, give it a quick stir.

- sprinkling of dried parsley

Sprinkle the parsley over the top & put it in the oven for about an hour to an hour & a half - time taken depends on how hot you have the oven.

Tastes surprisingly good - could serve it with fresh crusty rolls or hot green french beans if you liked.

Answer 4

Ingredients 2 (10-ounce) packages frozen broccoli, chopped 6 cups shredded chicken, cooked 2 (10 3/4-ounce) cans condensed cream of mushroom soup 1 cup mayonnaise 1 cup sour cream 1 cup grated sharp Cheddar 1 tablespoon fresh lemon juice 1 teaspoon curry powder Salt and pepper 1/2 cup dry white wine 1/2 cup freshly grated Parmesan 1/2 cup soft bread crumbs 2 tablespoons butter, melted Directions Preheat oven to 350 degrees F. Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken. In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula. Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top. Bake for about 30 to 45 minutes.

Answer 5

Use a bottle of those 'Chicken Tonight' Sauces, I really like the Honey and Mustard one but there is a whole range.

Brown the chicken pieces in a pan with a little bit of olive oil and garlic, place in a casserole dish and pour over the sauce. Cook for around 45mins in the oven. I sometimes add in a few bar poiled potatoes that I peeled and chopped in to big chunks before hand. Serve with rice.

Easy as that!

Answer 6

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 7

This easy chicken divan recipe is topped with crushed potato chips. Bake this casserole recipe.
INGREDIENTS:
2 pkgs frozen chopped broccoli, (10 oz each)
6 chicken breast halves, boneless, skinless
water
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 can cream of chicken soup, reduced fat
1 cup mayonnaise
2 teaspoons lemon juice
2 cups shredded cheddar cheese
1 cup potato chips, crushed, or other topping
PREPARATION:
Cook broccoli until tender. Place chicken breasts in a large pan; cover with water and add Worcestershir sauce and garlic. Bring to a boil; reduce heat and simmer about 25 minutes. Drain and cool.
Lightly grease or spray a 3-quart casserole. Cut chicken into chunks. Place broccoli into casserole; top with chicken pieces. Combine soup, mayonnaise, and lemon juice. Pour over chicken. Sprinkle with cheese and potato chips if desired. Bake in a preheated 350 degree oven for 35 to 45 minutes.
Serves 6 to 8.

Answer 8

CREAMY CURRIED CHICKEN-AND-RICE CASSEROLE
The casserole comes back.
What do June Cleaver and the American Institute for Cancer Research have in common? They both love casseroles! Yep, health advocates are lobbying for the return of this dish as an easy way to pack disease-fighting veggies into a comfort food. The key is to modernize. (Sorry, Mom, no breadcrumb topping.) Our post-Cleaver, 21st-century version is warm, satisfying and more nutritious than June's.

1 cup rice (try brown for an added fiber boost)
2 tsp canola (or corn) oil
1 cup chopped onion
2 tsp curry powder
3/4 tsp salt
1/4 cup all-purpose flour
2 cups skim milk
2 cups thawed frozen peas
4 carrots, peeled and chopped in 1/4-inch pieces
1 red bell pepper, cored, seeded and chopped in 1/4-inch pieces
1 tbsp fresh lemon juice
2 cups chopped cooked chicken breast (or a 10-oz package cooked chicken breast)
1/2 cup cilantro, chopped
Vegetable-oil cooking spray



Cook rice as directed on package. Preheat oven to 400°F. Over medium-high heat, sauté onion, curry, and salt in oil for 3 minutes. Stir in flour. Whisk in milk 1/4 cup at a time. Bring liquid to a boil and immediately reduce the heat and continue cooking, whisking frequently for another 6 minutes or until the sauce thickens. Combine sauce, cooked rice, peas, carrots, red pepper, lemon juice, chicken, and cilantro. Coat an 8" x 8" baking dish with cooking spray; transfer mixture to baking dish. Cover with foil and bake 20 minutes. Remove foil and bake 10 minutes longer.

Nutritional analysis per serving: 333 calories, 4 g fat (1 g saturated fat), 49 g carbohydrates, 24 g protein, 7 g fiber
Makes 6 servings

Answer 9

Big Stock pot on the cooker, heat some oil. Use Chicken thighs on the bone, roll them in flour and brown them off til the skin is crispy. take them out of the pan then cook lots of onions sliced into rings (really lots they add flavour!) you can add peppers too if you want them. When they are soft add about half a bottle of white wine. Put the chicken back in, a chicken oxo, tomato paste, worcester sauce a little brown sugar. Stir it and add enough water to cover the chicken. When it's tender (Normally less than an hour either on the stove or in the oven) Season it with fresh black pepper and parsley. I serve mine with rice or vegetable cous cous.

Answer 10

Chicken and Rice Casserole

3 boneless, skinless chicken breasts, cut in half
2 Tbsp oil
2 boxes Rice-A-Roni - anything but beef
2 Tbsp flour
1/2 tsp salt
1/4 tsp pepper

Mix flour salt and pepper in a plastic or paper bag. Add chicken and shake to coat.
Heat oil in skillet and brown chicken. Remove chicken and assemble Rice-A-Roni according to package directions, omitting oil or butter.
When you get to the part that says reduce heat and cover, add the chicken pieces, pushing them down into the rice mixture. Cover and cook for 30 minutes.
Test chicken for doneness by piercing thick part with a sharp knife. If juices are clear, chicken is done.
(Any chicken can be used, 3 breasts will serve 6)