How Do you make chicken cassarole??

Question

thanks

Answer 1

Chicken & Wild Rice Casserole

2 Tbsp. butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken
2 (14½ oz) cans green beans, drained and rinsed
1 (8-oz) can water chestnuts, drained and chopped
1 (4-oz) jar pimentos
1 (10 3/4-oz) can condensed cream of celery soup
1 cup mayonnaise
1 (6-oz) box long-grain wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt

Preheat oven to 350º F. Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Add all remaining ingredients to bowl and mix together until thoroughly combined.

Pour into a greased 3-quart casserole dish. Bake for 20-25 minutes or until bubbly. Let stand for a few minutes before serving.

--Paula Dean
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Unforgettable Chicken Casserole
Makes 6 to 8 servings

3 cups chopped deli-roasted chicken
2 cups finely chopped celery
1 cup (4 ounces) grated Cheddar cheese
1/2 cup slivered almonds
1/2 cup light sour cream
1/2 cup light mayonaisse
1 can reduced-sodium cream of chicken soup
1 (4-ounce) can water chestnuts, drained and chopped
1½ cups French fried onion rings

Stir together first 8 ingredients in a large bowl. Spoon into a lightly greased 11x7” baking dish.

Bake at 350ºF for 40 minutes; sprinkle onion rings evenly over top. Bake 5 more minutes or until bubbly around edges. Let stand 10 minutes before serving.

--Southern Living, Dec. 2004
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Favorite Chicken Casserole

4 bone-in chicken breasts (boil, de-bone, then tear into small pieces)
3 stacks Townhouse Crackers
1 stick butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup chicken broth-saved from boiling the chicken
1 8-oz. sour cream

Crumble 1 1/2 stacks of the crackers into a 13x9 glass baking dish. Place chicken on crackers. Chip 1/2 of the butter on the chicken. Mix sour cream, broth and soups together. Pour over the layers. Crumble remaining crackers over the top and chip remaining 1/2 stick of butter over all. Cover with foil, and bake @ 350 degrees for 30 min.; uncover and bake for 20-25 minutes more, or until crackers are goldeny brown. on top.

Answer 2

Kristi's Chicken Noodle Cassarole

9 cups water
3 tablespoons chicken bouillon
1 tablespoon black pepper
1/2 teaspoon cayenne pepper
7 garlic cloves
1 tablespoon fresh ginger, peeled and chopped
1 lb chicken
1 lb mushrooms
2 cups basmati rice
4 carrots, peeled and chopped
4 celery ribs, chopped
1 medium onion, diced
3 green onions, chopped

Put first 6 ingredients in to a pot with a large opening. Boil until liquid is reduced by roughly 1/4.
Add chicken and mushrooms, boil for 45 minutes, or until chicken is done.
Preheat oven to 350 degrees.
Assemble cassarole in a shallow dish. Dry rice to line the bottom, then uncooked veggies (carrots, celery, etc), then cooled broth with chicken and mushrooms.
Cook, uncovered, in oven for approx 1 hr, or until rice is fluffy and most liquid has boiled off.

Answer 3

4 cans white chicken breast chucks-drain well
1/4 c butter or margerine
1 can cream of celery soup
2 cans cream of chicken soup
1/2 soup can of water
1 1/2 c uncooked rice
1/4 c chopped onion
1 c shredded cheese
Mix all together in a 2qt casserole dish and then bake in oven @ 350 for 30 minutes

Answer 4

Asian Chicken Casserole

SERVES: 4
If you can't find cellophane, or glass, noodles (also known as bean threads) at your supermarket, make this savory dish with 3 cups of cooked jasmine rice.
ingredients
1/2 pound skinless, boneless chicken breast halves, thinly sliced crosswise into strips
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
1/2 teaspoon dry sherry
1/2 teaspoon unsulphured molasses
1/4 teaspoon Asian sesame oil
2 ounces cellophane noodles
4 ounces Chinese sweet pork sausages or Italian pork sausages
3 fresh Thai or serrano chiles, thinly sliced
3 tablespoons fish sauce (nam pla)
1 tablespoon fresh lime juice
2 tablespoons vegetable oil
2 garlic cloves, lightly crushed
4 ounces shiitake mushrooms, stemmed and sliced
4 ounces snow peas (about 1 cup)
1/2 tablespoon oyster sauce (optional)
1 cup chicken stock or canned low-sodium broth
1 teaspoon cornstarch dissolved in 2 tablespoons water
3 tablespoons chopped cilantro
directions
1. In a bowl, toss the chicken with the soy sauce, ginger, sherry, molasses and sesame oil; let stand for 15 minutes.

2. Preheat the broiler. Cover the noodles with hot water and let stand until softened, about 10 minutes. Drain the noodles and cut them into 3-inch lengths.

3. Prick the sausages several times and broil, turning once, for about 5 minutes, or until the Chinese sausages are crisp or the Italian sausages are cooked through. Let cool slightly, then thinly slice on the diagonal. In a small bowl, combine the chiles, fish sauce and lime juice.

4. Preheat the oven to 375°. Lightly oil a 3-quart baking dish. Heat the vegetable oil in a large nonstick skillet. Add the garlic and cook over high heat until golden. Add the chicken and stir-fry until opaque. Add the shiitakes, snow peas and oyster sauce and cook until the snow peas turn bright green, about 5 minutes. Add the chicken stock and bring to a boil. Stir the dissolved cornstarch, add it to the skillet and stir-fry until the sauce thickens slightly.

5. Spread the noodles in the prepared baking dish and spoon the chicken and then the sausage on top. Cover with foil and bake for about 8 minutes, or until heated through. Top with the cilantro and serve with the chile sauce.

http://www.foodandwine.com/recipes/asian-chicken-casserole

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Answer 5

cooked chopped chicken
minute rice-brown
1 can drained water chestnuts (sliced)
1 can drained sliced black olives
1 can stewed tomatoes
enough chicken stock to make liquid amount right for amount of rice you are cooking
stir it up and put it in the oven on 350 until liquid is absorbed and rice is fluffy- the brown rice gives it a nutty flavor, and this recipe is low-fat, but tastes great!