Looking for a yummy chicken casserole recipe for my family. We like cheese and all that good stuff. Thanks!?

Question

I also would like to know what side dishes you make with them!

Answer 1

STOVE TOP® One-Dish Chicken Bake

1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

PREHEAT oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
PLACE chicken in 13x9-inch baking dish or 2-quart casserole. Mix soup and sour cream; pour over chicken. Top with prepared stuffing.
BAKE 30 minutes or until chicken is cooked through.

Jazz It Up
Prepare as directed, topping chicken with 1 cup frozen mixed vegetables before covering with soup mixture. (I always use chopped frozen broccoli...about 1 1/2 cups...it's so yummy!!)

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This is a perfect side for just about anything!! Yummy too!

Cheesy Broccoli Casserole

1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken
2 pkg. (10 oz. each) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) 98% fat-free condensed cream of mushroom soup
1 cup CHEEZ WHIZ Light Reduced Fat Cheese Dip

PREHEAT oven to 350°F. Prepare stuffing mix as directed on package, using only 3 Tbsp. margarine. Set aside.
MIX remaining ingredients in 2-qt. baking dish; top with stuffing.
BAKE 30 min. or until heated through.

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Chicken and Cheese Casserole

2 cups cut-up cooked chicken
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1 can (10 3/4 ounces) condensed cream of chicken soup
2 cups shredded Monterey Jack cheese (8 ounces)
2 1/4 cups Original Bisquick® mix
2/3 cup milk


1. Heat oven to 375ºF. Mix chicken, corn, soup and cheese in square baking dish, 8x8x2 inches.
2. Stir Bisquick mix and milk until soft dough forms. Turn dough onto surface dusted with Bisquick mix. Knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch cutter. Place biscuits on chicken mixture.
3. Bake 20 to 25 minutes or until biscuits are golden brown.

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Cheesy Chicken Casserole

2 cups cut-up cooked chicken
1 jar (16 oz) Cheddar cheese pasta sauce
1 bag (1 lb) Green Giant Select® frozen broccoli, carrots and cauliflower, thawed, drained
1 1/4 cups Original Bisquick® mix
1/4 cup grated Parmesan cheese
1/4 cup firm butter or margarine
1 egg, slightly beaten


1. Heat oven to 400°F. In large bowl, mix chicken, pasta sauce and vegetables. Pour into ungreased 9-inch square pan.
2. In small bowl, mix Bisquick mix, Parmesan cheese and butter with fork or pastry blender until crumbly. Stir in egg. Sprinkle over chicken mixture.
3. Bake 20 to 22 minutes or until topping is light golden brown.

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Chicken and Broccoli Casserole with Cheesy Biscuit Topping

1 can (10 3/4 ounces) condensed cream of chicken soup
1/2 cup milk
2 cups seasoned diced cooked chicken
1 bag (1 pound) Green Giant® frozen cut broccoli, thawed and drained
1 jar (2 ounces) diced pimientos, drained
1 pouch (7.75 ounces) Bisquick® Complete cheese-garlic biscuit mix
1/2 cup water
1 tablespoon chopped fresh chives, if desired


1. Heat oven to 425ºF. Spray 2-quart casserole or 8-inch square glass baking dish with cooking spray. In casserole or baking dish, mix soup and milk until well blended. Stir in chicken, broccoli and pimientos.
2. Cover and bake casserole about 25 minutes or until bubbly.
3. About 5 minutes before removing casserole from oven, make biscuit mix as directed on package, using water. Drop dough by 8 large spoonfuls onto chicken mixture around the edges. Sprinkle with chives.
4. Bake uncovered 12 to 17 minutes or until bubbly and biscuits are golden brown.

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Chicken and Rice Casserole
Recipe courtesy Paula Deen

2 tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken
2 (14 1/2-ounce) cans green beans, drained and rinsed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) jar pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt


Preheat oven to 350 degrees F.
Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Add all remaining ingredients to bowl and mix together until thoroughly combined.

Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

Answer 2

Tarragon Chicken Casserole

This is so easy, and so good. No browning, just put the chicken in and pour the sauce on, and bake!! The tarragon makes it an elegant entree. Delicious served with buttered egg noodles and steamed asparagus or peas. Dinner rolls would be good too.

4 - 6 servings
time to make 1¼ hours 5 min prep

2 lbs boneless skinless chicken breasts
1 medium onion, sliced in rings
1 1/2 teaspoons tarragon
1/4 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 (10 1/2 ounce) can cream of chicken soup
1/4 cup milk
1/4 cup slivered almonds (optional)

1. In 13 X 9 inch baking pan, place chicken pieces.
2. Do not overlap.
3. Place onion rings over top.
4. Mix seasonings with cream of chicken soup and milk and spoon over chicken.
5. Bake, uncovered, in 375 degree oven for 40 minutes.
6. Sprinkle chicken with almonds, if desired.
7. Bake 10 minutes more or until chicken is tender.

Answer 3

Look on the back of a can of cream of chicken by campbells. Served with french style green beans and yeast rolls I modify it a little but you can't really mess up casserole. If you like cheese you should skip the casserole and make a cheesy chicken spaghetti. I love that stuff. A block a Velveeta a can of chicken broth and a can of cream of chicken and a can of diced rotel. boil your chicken put just enough water to cover the chicken. I like to use the bag breast @ Walmart. I cut the chicken before i boil it. You can boil noodles separate or in same pot after chicken done. when noodles done put the cheese in, cub the cheese add cheese slowly put in the rotel and cream of chicken you may or may not want to use broth. If it seams a little thick add milk. Stir until cheese is melted your arms get a nice work out stirring.You can even sub statute shrimp for chicken my husband hates chicken and he loves it when I put shrimp instead of chicken. Most of the time I don't cook a veg with but corn is good with it and some garlic bread or cheese bread depending on what you like. This is one of my fav things to cook if you haven't ever tried this you need to.

Answer 4

I made this last night, and my husband loved it-I´m sure kids would too! CHICKEN POT PIE 1 cup cooked chicken 10 ounces mixed vegetables-I used onions, carrots, celery, and peas 1 small potato, cooked & diced 2 tablespoons butter 2 tablespoons flour 2 tablespoons corn starch-not needed but makes the broth thicker 2 cups chicken broth Pillsbury Grands rolls Salt and pepper to taste Melt butter in a medium size saucepan. Add flour and cook over medium heat, about five minutes. Add chicken broth and cornstarch and heat until mixture just begins to boil. Reduce heat; add chicken, potato and mixed vegetables until heated through. Pour into a 2 quart casserole dish. Put a top on this using the unbaked rolls-using about 2 to cover-save the rest, or bake them along with this recipe. Cover with aluminum foil. Bake at 400 F. for 30 minutes or until golden. Serving Size: 4

Answer 5

CHICKEN CASSEROLE

1 (2-3 lb.) fryer, cooked, boned and cubed
1 1/2 qt. broth
7 oz. spaghetti
8 oz. Velveeta
1 lg. onion, chopped
1 bell pepper, chopped
1 stick butter
1 can cream of mushroom soup
1 can Rotel tomatoes, diced

Prepare chicken as directed. To broth, add spaghetti and cook until tender; add cheese and stir until melted. In butter, brown onion and pepper; add this and remaining ingredients to cheese mixture. Place in large buttered casserole (or several small for freezing); bake at 350 degrees until bubbly and brown.

Answer 6

Chicken and Rice
1 can cream of mushroom soup
1 can cream of celery soup
4-6 boneless skinless chicken breasts
2 cups rice

Mix the soups and rice together, put in cake pan. Top with chicken breasts. Cover the pan and bake for 45-60 minutes at 350. I don't serve anything with this.

Answer 7

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Answer 8

I use all the stuff the person in the first recipe gave you, except instead of cream of celery I use cream of chicken soup, and I usually serve it with green beans to give the plate some color.

Answer 9

Chicken Divan

1 10 ounce package frozen broccoli spears
2 boneless chicken breasts
1 cup cream of chicken soup
one half cup mayonnaise
one half tsp lemon juice
one quarter tsp curry powder
one half cup shredded cheddar cheese
one quarter cup soft bread crumbs
2 tsp melted butter

Cook and drain broccoli according to pkg. directions
Place in one and one half quart baking dish
Simmer chicken in water for 35 minutes, drain. cut in strips and place on top of broccoli

Mix next 4 ingredients and pour over chicken
Sprinkle cheese .then bread crumbs over top
Drizzle melted butter over all

Bake at 350 for 25 minutes

Serve over rice and enjoy

Answer 10

Chicken enchiladas---flour tortillas-=green enchilada sauce-chopped onions-chopped chicken--cheese--fill tortilla with chicken,onion,and cheese--roll up and put in cassarole dish--fill up the pan with the enchiladas---then pour sauce over them--top off with as much cheese as you like....bake till heated and bubbly (350) great witha salad or beans and rice......ENJOY

Answer 11

Mexican Chicken Casserole

A Mexican chicken casserole recipe with chicken, taco sauce, and seasonings, along with taco chips and cheese.

INGREDIENTS:
4 boneless chicken breast halves, cooked, cubed
1 can tomatoes with green chilies
1 can cream of mushroom soup
1 can cream of chicken soup
1 can (4 ounces) taco sauce
1/2 cup chicken broth
1 package taco chips or Doritos
1/2 to 3/4 cup grated American cheese, Mexican blend, or Classic Melts blend

PREPARATION:
In a saucepan, combine and heat tomatoes, soups, taco sauce and broth. Line bottom of casserole dish with taco chips. Add mixture of chicken and sauce. Top with grated cheese. Bake at 350° until bubbly and hot.
Serves 4.

Chicken Taco Casserole

Recipe for a chicken taco casserole made with chicken, green chiles, cheddar cheese, monterey jack cheese, taco sauce and corn tortillas

INGREDIENTS:
1 package small corn tortillas
3 tablespoons butter
1/2 cup chopped fresh mushrooms
3 tablespoons flour
1 cup milk
1 small jar green taco sauce, about 8 ounces
1 tablespoon chili powder
2 cups cooked, diced chicken
1 tablespoon chili powder
1 small can diced green chiles, 4 ounces
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese

PREPARATION:
Cut or tear tortillas into bite-sized pieces. Set aside. In saucepan over low heat, melt butter and saute mushrooms. Remove mushrooms; set aside. Add flour to melted butter and mix until smooth. Slowly add the milk, stirring constantly, to form a medium-thick white sauce.
Return mushrooms to the sauce.
Add taco sauce and chili powder to the mushroom sauce. In a large shallow casserole dish make a layer of the tortilla pieces. On top of the tortilla pieces, place a layer of chicken pieces. Top chicken with diced green chiles.

Pour the sauce evenly over all then top with shredded cheeses. Cover and refrigerate for at least 2 hours or overnight. Bake at 350 degrees F. for about 1 hour.
Serves 6.

Macaroni and Chicken Casserole

A macaroni and cheese with chicken and chopped olives, along with other vegetables and ingredients.

INGREDIENTS:
1 1/4 cups uncooked elbow macaroni
2 tablespoons butter
1/4 cup finely chopped onion
4 ounces mushrooms, sliced
2 tablespoons chopped green bell pepper (about half of a small bell pepper)
2 tablespoons chopped pimiento-stuffed olives
4 ounces (1 cup) shredded sharp Cheddar cheese
1 cup sour cream
1 teaspoon seasoned salt
1 teaspoon pepper
1 1/2 cups diced cooked chicken
1/4 cup milk
1/2 cup soft bread crumbs, tossed with a few teaspoons melted butter - for topping chicken casserole

PREPARATION:
Chicken Casserole. Cook and drain macaroni, following package directions; place in a large mixing bowl. In a large skillet, melt butter over medium low heat. Add chopped onion, mushrooms, and chopped green bell pepper.
Cook, stirring frequently, for 3 to 4 minutes, or until onion is softened and mushrooms are browned. Add skillet mixture to macaroni with chopped olives, shredded cheese, sour cream, salt and pepper, chicken, and milk. Transfer chicken and macaroni mixture to a shallow 1 1/2-quart baking dish. Sprinkle buttered bread crumbs over the top of macaroni and chicken casserole; bake at 350° for 25 to 35 minutes, or until chicken casserole is bubbly and breadcrumbs are lightly browned.