Chicken casserole ideas?

Question

that i could cook and freeze?

now we are talkin lol mmmm good that first one sounds so damn good!

i love a pot pie too !

Answer 1

Mexican or tex-mex chicken casserole. Make a double batch and freeze one.
Mexican Chicken
1 Chicken thawed
1 medium Onion chopped
3/4 cup chopped Celery
1 Tbsp. Salt
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
12 Tortillas cut in large pieces
1/2 cup chopped green onions
1 can Ro-tel Tomatoes
1 1/2 cup Sharp Cheddar Cheese
Recipe Instructions:
1. Broil chicken, onion, celery and salt until chicken is tender. Remove chicken from broth and cool, remove bones and shred chicken. Broil broth down to 1 1/2 cups, add soups and mix. Arrange tortillas in bottom of buttered 8x12 casserole, tearing if necessary. Cover tortilla pieces with chicken chunks. Sprinkle with green onions. Cover with Ro-tel tomatoes. Pour soup over all of it. Cover with foil and bake 30-45 minutes. Remove from oven and remove foil. Sprinkle with cheese, return to oven, cook till cheese is bubbly. Serve hot.

Tamale Casserole (love this one!)
http://allrecipes.com/recipe/tamale-casserole/detail.aspx

Chicken Potato (hash brown) Casserole
http://busycooks.about.com/od/precookedpoultryrecipes/r/chickenpotcasse.htm

HERE'S A WHOLE PAGE OF CASSEROLES TO FREEZE http://search.yahoo.com/search;_ylt=A0geu.stH1FGh0EBXIFXNyoA?p=chicken+casserole+freeze&ei=UTF-8&fr=b2ie7&x=wrt

Answer 2

CHICKEN POT PIE WITH BISQUICK

One whole chicken boiled (remember to take the giblets out). Pick the meat off the bones when done.
1/3 c. Butter, melted
1/2 c. bisquick
1/3 c chopped onion (optional)
1/4 tsp. pepper
1/8 tsp. thyme

Combine the above in a saucepan to boil. Add:

1 c. chicken broth
2/3 c. milk

Heat to simmer, constantly stirring, Add:

2 c. of chicken
10 oz. bag of peas and carrots

Mix well with spoon. Turn off heat.

TOPPING:

1 1/2 c. bisquick
1/3 c. chicken broth
3 tbsp. soften butter

Form dough and put on top of about mixture in a 9 inch square dish (or something close to it).

Bake in a preheated 375°f oven for about 45 minutes, or until crust is golden and light brown on edges.

Answer 3

One of the easiest chicken casseroles I have made is a Mexican dish. You layer the bottom of a pan with tortillas, then pre cooked chicken mixed with a can of cream of chicken soup, a can of chedder cheese soup, and green chiles, then a layer of pepper jack cheese. Then you start over with a tortilla. End with cheese. Bake at 400 for about ten minutes or so. All you are doing is warming everything, since the chicken is already cooked. Everything freezes well too!
There are no real measures here because it all depends on prefrence, size of pan, etc.

Answer 4

chicken pot pies you can freeze

Answer 5

Hazel Smith's Chicken Dressing Casserole Recipe

1 (3 1/2) pound chicken (fryer is OK)
Salt
1 recipe Cornbread, recipe follows
1/2 loaf white bread (7 slices) toasted, cooled, and crumbled or 5 or 6 leftover biscuits
3 hard boiled eggs, peeled and chopped
2 large onions, chopped
2 ribs celery, chopped
1/4 pound butter
2 eggs, beaten
3 tablespoons dried sage or poultry seasoning
1 teaspoon salt
1 teaspoon pepper
1 teaspoon vinegar
Giblet Gravy, recipe follows
Hazel's Chutney, recipe follows


Place whole chicken in deep pot. Add water to cover. Bring to a boil, reduce heat to a simmer and cook until 'fork tender', about 2 1/2 hours.
Hold chicken in broth until completely cooled. Remove chicken from broth, reserving broth. Remove meat from bones and chop, discarding skin. Set aside.
Preheat oven to 350 degrees F.

In a large bowl, crumble cornbread and toast (or biscuits). Add chopped hard-boiled eggs to mixture.

In a large skillet, saute onions and celery in butter until translucent. Add to bread mixture.

In a separate small bowl, combine beaten eggs, dried sage, salt, pepper, and vinegar. Stir into bread mixture.

Add enough chicken broth to create a moist consistency.

Grease a 9 1/2-inch by 13-inch glass baking dish with butter. Evenly spread 1 cup dressing mixture in the bottom of the dish. Add a layer of chicken. Top with remainder of dressing. Bake until browned and bubbly, about 40 minutes. Remove from oven and let cool for 10 minutes.

Place a portion of the chicken dressing casserole on each plate. Ladle the Giblet Gravy over the dressing. Serve with chutney, hot mashed potatoes and green beans.


Cornbread:
1/3 cup shortening
1 1/2 cups self-rising white cornmeal (do not add sugar)
1 1/4 cups buttermilk


Preheat oven to 450 degrees F.
Heat a cast iron skillet in the oven with 1/3 cup shortening to melt. When shortening is melted, remove skillet from oven.

Combine cornmeal and buttermilk in a medium bowl. Add melted shortening to batter, stirring quickly. Pour batter into hot pan. Bake for 20 to 25 minutes. Let cool and then crumble.



Giblet Gravy:
Liver, gizzards and heart, from 1 chicken
2 tablespoons shortening
1 to 2 tablespoons all-purpose flour
1 to 2 cups chicken broth
Salt and freshly ground pepper
3 eggs, hard-boiled and sliced


Boil liver, gizzards, and heart in a large pot of simmering water for 40 to 50 minutes or until tender. Drain, chop, and reserve giblets.
Melt shortening in a frying pan over medium heat. Add flour, stirring until light brown, about the color of peanut butter, about 5 minutes. Add chicken broth and stir. Add salt and pepper to taste. Add giblets and boiled eggs and stir to combine. Serve immediately or keep warm.

Hazel's Chutney:
1 can whole cranberry sauce
1 small can crushed pineapple
1/2 cup chopped pecans
1/4 cup chopped celery

Combine all ingredients in a medium bowl. Chill until ready to serve