What is a good recipe for a chicken cassarole?

Answer 1

Either cook a whole chicken and take off the meat or boil about 4 chicken breasts. Cut into bite sized pieces or shred. In seperate bowl take one can of cream of chicken soup and 8 oz sour cream and a dash of pepper. Add the chicken and mix well. Place in 13/9 baking dish. Crush one sleeve of ritz crackers in a ziploc and add 1 stick of melted butter. Shake bag to coat cracker crumbs. Cover chicken mixture with the crackers. Bake at 350 degrees for about 35 minutes until nice and bubbly. It is rich and yummy - even though it is not the healthiest - a good southern favorite. Hope you try it!

Answer 2

Don't know if you've ever made Tuna Noodle Casserole before but you can just remove the Tuna and plunk in your chicken for a wonderful meal. Here's what's in mine:

Shredded chicken
egg noodles
1 can condensed cream of mushroom soup - do not dilute
hard boiled eggs - chopped
Sauteed onions and celery
frozen peas
bread crumbs to top it with
butter to top it with

Cook the noodles by the package directions but one minute before the time is up, add the frozen peas to the noodles. Drain. Saute the onions and celery until almost done. Add the cream of mushroom soup to the onions and heat. Add the eggs to the soup mix and heat. Remove from heat. Stir into the cooked egg noodles that have been drained along with the chicken, noodles and peas. Place in a casserole dish, sprinkle dried bread crumbs over the top to cover. Place dots of butter around the top of the casserole. Put in a preheated 350º oven and bake for 20-25 minutes or until everything is hot and bubbly.

Enjoy!

Answer 3

Take 4 chicken breasts, cooked. Cut into bite size pieces. Take 1 package of frozen broccoli (or can use fresh). In a large bowl mix two cans cream of chicken soup, 1 cup mayo and 1 tsp lemon juice. Stir in the chicken and broccoli. Pour into 9x13 pan. Bake 350 for 1 hour. Pull out and sprinkle cheese over top and top with italian bread crumbs. Bake another 5 minutes. I also sometimes add 1 cup of cooked rice to this recipe.

Answer 4

Place some boneless skinless chicken breasts in a baking dish. Season with salt, pepper, and garlic powder. (Mrs. Dash is great, too). Mix a can of cream of chicken soup, a half cup of sour cream, and a heaping tablespoon of dijon mustard together and pour over chicken. Bake at 350 for 35-40 minutes, or until chicken is no longer pink. Serve over yellow rice with steamed broccoli and some crust bread. This is not exactly a casserole but it is just as easy and yummy.

Good luck!

Answer 5

I love the recipe I saw on a package of stove top stuffing years ago. You take 4 boneless skinless chicken breasts and place them in a greased casserole dish. You can salt and pepper them, if you want. Then you mix a can of cream of mushroom soup together with 1/3 cup of sour cream and combine really well. Place the soup mixture on top of the chicken, then top with one box of prepared chicken stove top stuffing mix. Bake uncovered for 30-45 minutes in a 350 degree oven. If the chicken breasts are really thick, I pound them out a bit so that that cook within the 30-45 minutes.
I usually serve with green beans and call it a meal.
Hope this helps.

Answer 6

Cook 3 boneless/skinless chicken breasts on low heat until done.
Tear pieces of corn tortillas and layer on the bottom of a casserole dish. Mix 1 can of Nacho Cheese Soup, Cream of Chicken Soup, and Rotel Tomatoes together. When the chicken is cool enough to handle, chop or shred into bite size pieces. Mix the chicken with the soup/tomato mixture. Top the corn tortillas with 1/2 of this mixture, then top with cheese and repeat all three layers. Bake at 350 until cheese is melted and mixture is bubbly. Even my picky eater loves this and he hates casseroles!

Answer 7

Really great recipe that people love and is quite easy!

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.

Hope you enjoy!!!!

Answer 8

Chicken Casserole.
Cut Chicken into bite sized pieces and brown with some garlic and onion in a little oil and transfer to casserole dish.
Add diced Peppers and other vegetables.
Use soup mix as a liquid.
Cover with bread crumbs and grated cheese and bake in a 180C for about 20 minutes until bubbling hot and the cheese has started to brown.

Answer 9

Here is one of our favorites:

Hot Chicken Salad Casserole
Really tasty! Kind of makes a savory stuffing when all that celery is cooked with the bread.

2 C. cubed cooked chicken
2 C. thin sliced celery
2 C. toasted bread cubes (or croutons)
1/2 C. chopped toasted almonds
1 small onion, grated
1 C. mayonnaise
2 tsp. lemon juice
1/2 C. grated parmesan cheese

Mix all together.
Put in greased 13 x 9 pan
Bake 350°, 30 min.
Serve hot.

Answer 10

I buy the boneless chicken tenders/breasts and boil them for about 15 to 20 minutes. I tear into pieces and pour one can of cream of chicken soup over it (in a casserole dish). Then I fix either chicken/cornbread stuffing as directed on the box and put on top. I place in a 450 degree oven for about 7-8 minutes and it's ready!