I could really use a good chicken casserole recepie?

Question

Any one have some?

I got a free giant case of chicken breasts when I spent so much at the grocery store, but I am running out of chicken ideas.

I say casserole because it is nearly shopping day again and I really only have frozen foods and pantry items handy. (ie not very many fresh veggies but lots of frozen and canned, lots of different rices and pastas, soups and sauces, etc.)

Answer 1

Easy and delicious...

4 cups shredded cooked chicken
1 package (6 oz) Uncle Ben's Long grain & wild rice
1 can cream of mushroom soup
2/3 cup mayonnaise
1 cup sliced mushrooms
2 Tablespoons diced pimento peppers
1 9 oz can green beans, drained
1 1/2 cups chicken broth
1/3 cup parmesan cheese

Preheat oven to 400 F. Combine the chicken, rice with its seasonings, soup, mayo, mushrooms, pimentos, green beans, parmesan cheese and chicken broth in a large bowl. Transfer to 13x9 inch (3 quart) baking dish. Bake until bubbly and the rice is cooked, about 30 minutes. Let cool 5 minutes and serve. Makes approx 8 servings.

Answer 2

Swiss 'n Chicken Casserole

4 cups chopped cooked chicken or turkey
2 cups croutons
1 1/2 cups KRAFT Shredded Swiss Cheese
1 cup sliced celery
2/3 cup MIRACLE WHIP or MIRACLE WHIP LIGHT Dressing
1/2 cup milk
1/4 cup chopped onion

Nutrition InfoPer Serving
Calories: 310 kcal
Carbohydrates: 15 g
Dietary Fiber: 1 g
Fat: 14 g
Protein: 27 g
Sugars: 5 g

One-Dish Chicken & Stuffing Bake

Ingredients:


1 1/4 cups boiling water
4 tbsp. butter OR margarine, melted
4 cups Pepperidge Farm® Cubed Herb Seasoned Stuffing
6 boneless chicken breast halves
Paprika
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup
1/3 cup milk
1 tbsp. chopped fresh parsley OR 1 tsp. dried parsley flakes



Directions:



MIX water and butter. Add stuffing. Mix lightly.

SPOON stuffing along center of 3-qt. shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.

MIX soup, milk and parsley. Pour over chicken. Cover.

BAKE at 400°F. for 30 min. or until done.

Answer 3

Here is my favorite chicken casserole:

Poppy Seed Chicken Casserole
4-6 servings 1¼ hours 35 min prep

6 boneless chicken breast halves
3 green onions, sliced
1 (10 1/2 ounce) can cream of chicken soup
2 (8 ounce) cartons sour cream
3 tablespoons sherry wine
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup Ritz crackers, crushed
1 tablespoon poppy seeds
1/4 cup butter, melted

In large pot, place chicken breast. Cover with water until covered by 2 inches. Bring to a boil, and simmer low for 20minutes. Drain and cool.
When chicken is cool, shred or cut chicken into small peices.
In a bowl combine green onions, soup, sour cream, sherry, garlic powder, salt and pepper. Stir well.
In another bowl combine crushed crackers, poppy seeds and butter. Mix well.
In a greased casserole dish, lay chicken in bottom layer. Next pour soup mixture over top as next layer. Top casserole with cracker mixture.
Bake in preheated 350 degree oven for 30 minutes.
(For do ahead, assemble with all but cracker mixture. Top with cracker mixture before baking. May be made 24 hours in advance and refridgerated. Bring to room temp before baking).

Answer 4

A tasty chicken casserole recipe made with packaged long grain and wild rice, along with seasonings, mushrooms, and chopped vegetables.

INGREDIENTS:
6 chicken breast halves
1 1/2 cups water
1/2 cup dry white wine or sherry
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/2 teaspoon curry powder
1 medium onion, quartered and sliced
2 ribs celery, sliced
12 ounces sliced mushrooms
4 tablespoons butter
1 package (6 ounces) Uncle Ben's Long Grain and Wild Rice
1 cup sour cream
1 can (10 3/4 ounces) cream of chicken soup or cream of mushroom soup, undiluted
1/2 cup slivered blanched almonds

PREPARATION:
Put chicken breast halves in a large skillet with water, wine, salt, pepper, curry powder, onion, and celery. Cover and simmer for 1 hour. Remove from heat and strain, reserving the broth. When cooled enough to handle, remove meat from bones, discarding skin. Cut into bite-size pieces. Heat butter in a large skillet over medium-low heat; sauté mushrooms until lightly browned.
Cook rice mixture with seasonings according to package directions, using the reserved broth as part of the liquid for cooking the rice.Combine chicken, mushrooms, and rice in a large 3-quart casserole. Combine sour cream and soup; blend into chicken and rice mixture. Top with the slivered almonds. Cover with lid or foil and bake at 350° for 45 minutes. Uncover and bake for 15 minutes longer. Serves 8.

ENJOY!

Answer 5

1/2 c. Crisco
2 1/2 lb. chicken breasts, skinned
1/3 c. flour
2 tsp. salt
1 pkg. frozen peas
1 c. regular rice
2 tsp. salt
1 tsp. basil
2 c. hot water
1 lg. onion, sliced

Preheat oven to 350 degrees. Thaw peas. Shake chicken in bag with flour and salt; brown in Crisco. Combine peas, rice, salt, basil and hot water in 9 x 13 inch glass casserole; lay browned chicken over; arrange sliced onions on top. Cover with foil. Bake 40 minutes, then uncover and bake 20 minutes.

Answer 6

Here are a few that we like...

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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STOVE TOP Easy Cheesy Chicken Bake

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 bag (14 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
1-1/2 cups KRAFT Shredded Cheddar Cheese

PREHEAT oven to 400°F. Prepare stuffing mix as directed on package; set aside.
MIX chicken and broccoli in 13x9-inch baking dish. Stir in soup, milk and cheese; top with the prepared stuffing.
BAKE 30 min. or until heated through.

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Chicken & Stuffing Florentine

1 cup hot water
1/4 cup KRAFT 100% Grated Parmesan Cheese
2 cups STOVE TOP Stuffing Mix for Chicken in the Canister
4 small boneless skinless chicken breast halves (1 lb.)
1 can (10-3/4 oz.) condensed cream of chicken soup
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

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

Answer 7

look up tuna casserole except substitute chicken, also look up turkey tettrizinni (subsitute chicken) :)