Need a recipe for chicken casserole...?

Question

I want to make a chicken casserole with rice, cream of something soup. Does anyone have a good recipe? or any other good chicken casserol recipes? I have left over roast chicken. Thanks!

Answer 1

I call this my Leftover Whatever Casserole..and it only takes 5 min to throw together if you have everything. When you make your original roast chicken or turkey dinner, make some extra veggies to have for the casserole next day too. Broccoli and carrots work best, but try whatever you want. I always end up with about 4 or 5 tupperware dishes in the fridge of leftovers, so its easy to grab them and just dump them in. So throw in:

--chopped chicken
-- leftover veggies
--can of cream of whatever soup, (i like chicken, mushroom, --cheddar works if you like alot of cheese!)
--scoop ('bout 1/2 cup) of sour cream
--handful of shredded cheddar
--onion (or onion powder) salt & pepper
--cup of instant rice

Throw all that in a bowl, mix it up, put in a casserole

Add 1 cup water to your favorite stuffing mix (not boiling, just hot), mix that up and spread on top of casserole, bake at 350 for about half an hour.

I get home at 5:15, we are sitting down eating no later than 6. And we NEVER have any leftover Leftover Casserole!

Answer 2

1 (2 1/2 to 3-pound) chicken, stewed and de-boned 1 (10.5-ounce) can condensed cream of mushroom soup 1 cup (8-ounces) shredded cheddar cheese 1 teaspoon prepared mustard 1/4 cup Miracle Whip brand salad dressing 1 sleeve Ritz crackers, crushed 1/4 cup (1/2 stick) margarine or butter, melted Mix chicken, soup, cheese, mustard, and Miracle Whip in a bowl. Place mixture into a lightly greased medium casserole dish. Crumble crackers on top and drizzle evenly with margarine. Bake at 350*F (175*C) until bubbly, about 45 minutes. Makes 6 to 8 servings.

Answer 3

Cheesy Chicken Curry Casserole:

Prep: 15 min., Cook: 40 min., Stand: 5 min.

2 cups chopped cooked chicken
2 cups broccoli florets, cooked
1 (10 3/4-ounce) can cream of chicken soup
1 (8-ounce) container sour cream
1 cup (4 ounces) shredded Cheddar cheese
3/4 cup milk
1 teaspoon curry powder
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper (optional)
1/2 cup fine, dry breadcrumbs
2 tablespoons butter or margarine, melted

Combine first 9 ingredients and red pepper, if desired. Spoon into a lightly greased 11- x 7-inch baking dish.

Bake at 350° for 30 minutes or until hot and bubbly. Stir together breadcrumbs and melted butter; sprinkle over casserole, and bake 10 more minutes. Let casserole stand 5 minutes before serving.

Note: Freeze unbaked casserole, omitting breadcrumbs and butter, for up to 1 month, if desired. Allow to stand at room temperature 1 hour. Bake at 350° for 1 hour and 30 minutes or until hot and bubbly. Stir together breadcrumbs and melted butter; sprinkle over casserole, and bake 10 more minutes. Let stand 5 minutes before serving.

Yield: Makes 6 servings

Answer 4

Boil Chicken until done - cut in little pieces
In skillet melt 1 - 2 TBLS of butter - slice an onion, mushrooms, and a green bell pepper - you don't have to use all of these.
Saute' until done
add soup and a little milk - and maybe a little broth until it is a creamy texture- I like to melt some Velveeta in it as well
Make your rice
add it all together and put in a baking dish - heat at 350 until bubbly top with cheese return to oven to melt - serve -
The best chicken and rice.
Sometimes I will put broccoli in it too.

Answer 5

Chicken & Rice Casserole

INGREDIENTS:
4 tablespoons margarine
6 to 8 ounces sliced mushrooms
1/4 cup all-purpose flour
1 can (1 2/3 cups) evaporated milk
1 1/2 cups chicken broth
3 cups cooked rice
2 to 3 cups chopped, cooked chicken
1/3 cup chopped bell pepper, green
1 small jar (2 ounces) chopped pimiento, drained (1/4 cup)
salt, to taste
buttered bread crumbs, optional
PREPARATION:
In a large saucepan over medium heat, melt margarine; add mushrooms and cook until softened, about 2 minutes. Blend in flour; cook, stirring, for about 1 minute. Gradually add milk and broth. Cook and stir until thickened and bubbly.

Add rice, chicken, pepper and pimiento. Add salt to taste.
Transfer to a greased, 2-quart casserole. Bake at 350° for 35 to 45 minutes. If desired, top with buttered bread crumbs or other topping.
Serves 8 to 10.

Answer 6

Yea--cooked chicken diced
cooked rice
frozen broccoli
cream of chicken soup
cheddar cheese for topping
umm umm good! My family loves it.
Bake 15-20 minutes or until cheese melts

Answer 7

chop leftover chicken
1 can stewed tomatoes with juice
1 can sliced olives, drained
1 can sliced water chesnuts, drained
brown rice
chicken stock or bullion and water
add enought liquid to how much rice you are using
put it all in a dish and cook in oven on 350 until liquid is absorbed
pretty good stuff

Answer 8

chicken
cream of mushroom soup
cup of rice (minute rice works best)
cup of shredded cheddar
tbls of dry onions
mix together, bake 350 for 30 minutes covered, remove foil, bake a lttle longer

Answer 9

http://southernfood.about.com/cs/chickencasseroles/ enter in this site and you will find lots of chicken casseroles. buon apetito

Answer 10

get you a cookbook on casseroles