Chicken Casserole recipe that's not spicy at all, please?

Question

Thanks in advance!

Answer 1

You will need:

1/2 roasted chicken

1 can cream of mushroom soup

16 oz od chedder cheese

1 4oz jar of pimentos

2 large tomatoes (diced itho small chunks)

1 can of diced greem chilies (if you prefer a mild version)

1 can of diced jalapeno chilies (if you like it with a little more kick)

4 servings of long, thin spaghetti. (coocked and drained)

shred the chicken into bit sized chunks and mix 2/3 of it with the noodles. Mix in the green chilies, cream of mushroom, and pimentos. And finally mix in the tomatoes and 2/3 of the shredded chedder. Mix thouroughly and pour into an appropriately sized buttered casserole pan. Lastly add the remaining chicken and cheese to the top as a topping and bake at 375 for approximately 30 minutes or until crispy on top. Let cool and enjoy (-;

Answer 2

An easy and very good chicken casserole.
1 can cream of mushroom soup
1 can of milk, use the can from the mushroom soup
1 Box of stove top dressing
sour cream

Ok mix your cream of mushroom soup with your milk, and sour cream, i do sour cream to taste, salt and pepper to taste, then mix with your cooked chicken and pour in to baking dish, then pour the box of stove top on top of the chicken mixture cover with aluminum foil and bake at 350, when every thing gets to bubbling good and the dressing is getting soft on cover and let it finish baking so you will get a crust. All ovens are different, reason why I didn't even try to guess time.

Answer 3

Tortilla casserole is fun. Take about a pound of boneless skinless chicken and cut it into bite-sized pieces. Cook over medium heat (use pan spray on the pan instead of oil) heat until cooked through, stirring frequently. (Or, use cooked chicken and cut it up into bite-sized pieces, of course.) Coat a 9" square pan with non-stick pan spray. Lay a layer of tortillas in the bottom of the pan. Add a layer of chicken. Top with grated cheese and sauce. (Choose either tomato sauce or cream of chicken or cream of celery soup, slightly thinned.) Sprinkle lightly with onion powder and garlic powder. Top with another layer of tortillas, chicken, cheese, and sauce. Sprinkle again with garlic and onion powders. Very lightly grease a couple of tortillas and cut them into strips. Top the casserole with these. Bake at 350 degrees Fahrenheit for 30 minutes, or until bubbly hot. The strips on top should crisp up nicely. If they don't, turn on the broiler for just a minute or two before removing the pan from the oven.

If you use the tomato sauce, add a little salt and pepper to taste. With the cream of chicken soup, add a little pepper to taste, as the soup is salty already. Cheese can also add salt to this recipe, depending on the kind you use, so it might be best to simply salt to taste at the table once it's cooked.

Answer 4

Potluck Chicken Casserole

Ingredients

8 c Cubed cooked chicken
2 cn (10.75 oz) condensed cream
1 c Sour cream
1 c Butter-flavored cracker
2 tb Butter or margarine; melted
1 ts Celery seed
Fresh parsley sprigs
Sweet red pepper rings

Method

Combine chicken, soup and sour cream; spread into a greased 13x9x2-inch baking dish. Combine crumbs, butter and celery seed; sprinkle over chicken mixture. Bake, uncovered, at 350? for 30-35 minutes or until bubbly. Garnish with parsley and red pepper if desired.

Yield

1

Answer 5

Chicken, cream of mushroom soup, white rice, diced tomatoes, crused tortilla chips salt, pepper and garlic to taste.
Cook and dice the chicken, cook the rice, mix everything up, top with more crushed tortilla chips and bake at 350 for 15 minutes.

Answer 6

This one looks pretty good...

Delicious Chicken CasseroleSUBMITTED BY: DONNAPF1

"Chicken, soup, rice and sour cream make a meal everyone likes. The first time I made this we had company for dinner. Everyone had second helpings."

Original recipe yield:
8 servings

PREP TIME 15 Min
COOK TIME 1 Hr 15 Min
READY IN 1 Hr 30 Min
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
4 skinless, bone-in chicken breast halves
2 stalks celery, cut into thirds
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup cooked rice
6 ounces sour cream
2 (10.5 ounce) cans condensed cream of chicken soup
1/4 teaspoon celery salt
1/8 teaspoon onion powder
1/4 teaspoon garlic powder
salt and pepper to taste
2 cups crushed buttery round crackers
1/2 cup butter or margarine, melted
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring to a boil the chicken breasts, celery, 1/2 teaspoon salt, 1/8 teaspoon pepper, and enough water to cover. Cover, reduce heat to medium low; simmer for 35 minutes. Drain, reserving 1 cup liquid. Cool chicken, remove meat from bones, and cut into bite-size pieces.
In a large bowl, stir together sour cream, soup, broth, celery salt, onion powder, garlic powder, and salt and pepper to taste. Mix in cooked rice and chicken. Spoon mixture into a 9x13 inch casserole dish. In a resealable bag, shake together crushed crackers and melted butter. Sprinkle crackers over the top.
Bake in preheated oven for 30 to 35 minutes.

Answer 7

to easy 1 cut up chicken one can cream of mushroom soup one can min. rice one can milk salt and pepper chicken no pepper if you prefer place in baking dish mix last three ingredients pour over chicken bake 350 for about 45 mins make veggies to go with and eat up not spicy at all children love it

Answer 8

whole chicken cut up or just 4 chicken breasts, 5 potatos, a can of peas or a can of mixed veggies, a large can of cream of chicken, or cream of mushroom soup, mix it all together( drain the veggies first) in a baking dish, season the top with a little minced garlic and black pepper, bake for 60 minutes at 350%

Answer 9

Sopa Seca - Mexican Noodle Casserole

1/4 cup extra-virgin olive oil, plus extra for pan
12 ounces bundled vermicelli
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon dried oregano, preferably Mexican
1 bay leaf
1 1/2 cups canned whole tomatoes
1 to 2 chipotles en adobo sauce, minced
1 1/2 cups chicken broth1 teaspoon kosher salt
Freshly ground black pepper
2 cups cooked, shredded chicken
1 cup coarsely grated cheddar cheese (4 ounces)
Mexican crema, or sour cream thinned with a bit of milk, optional

Preheat the oven to 375 degrees F.

Brush a 9-inch square baking dish with oil. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the pasta and cook, turning them with tongs, until golden brown on both sides, about 5 minutes. Transfer the bundles and any broken pieces to a plate.

Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic, oregano, and bay leaf, and cook until fragrant, about 30 seconds. Crush the tomatoes over the pot with your hand and add them to the pot along with their juices. Add the chipotles, increase the heat to high, and cook until thickened, about 2 minutes. Stir in the broth, the toasted pasta, salt, and pepper, to taste. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the noodles with a spoon, for about 5 minutes. Stir in the cooked, shredded chicken.

Remove the bay leaf. Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil. Bake until the cheese melts and the casserole is hot through and through, about 20 minutes. If desired, serve with some crema drizzled over the top.

Answer 10

let me go thru some of my cook books and try and find one.