Cheesy Chicken Casserole Food

CHEESY CHICKEN CASSEROLE

Steps:

• Bring water, chicken broth, and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• While rice is cooking, preheat the oven to 375 degrees F (190 degrees C).
• Place shredded chicken in a large casserole dish. Add soup, water chestnuts, Cheddar cheese, broccoli, mushrooms, cayenne, salt, and pepper. Stir well, then spread the top so it's even.
• Bake in the preheated oven until nicely browned and bubbly, 30 to 45 minutes.

CHEESY CHICKEN CASSEROLE

Steps:

• Heat oven to 350ºF.
• Prepare stuffing as directed on package. Combine remaining ingredients in large bowl. Add stuffing; mix lightly.
• Spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 30 min. or until heated through.

CHEESY CHICKEN CASSEROLE

Steps:

• Heat oven to 400°F. Spray 2- to 3-quart casserole with cooking spray.
• Cook pasta as directed on package, using minimum cook time. Drain and return to saucepan. Add soup, chicken and 1 cup of the cheese to pasta in pan; stir to combine. Spoon into casserole. Sprinkle remaining 1/2 cup cheese over top.
• Bake uncovered 8 to 10 minutes until thoroughly heated and cheese is melted. Garnish with parsley.

CHEESY CHICKEN CASSEROLE

Steps:

• Heat oven to 375°F.
• Cook shells al dente according to package directions.
• Cook onion and red bell pepper in butter until tender, about 5 minutes. Stir in salt and chili powder.
• In a large bowl combine soup, onion mixture, milk and 2 cups cheddar cheese and parmesan cheese. Mix well. Stir in chicken, pasta and green chiles.
• Spread into a 9x13 casserole dish. Top with remaining cheese.
• Bake 30-35 minutes or until hot and bubbly.

CHEESY MEXICAN CHICKEN LASAGNA

Steps:

• Preheat the oven to 350 degrees F. Brush the inside of an 8-inch square baking dish with oil.
• Toss the chicken with 1/2 teaspoon salt in a medium bowl. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until it begins to brown in spots, about 2 minutes. Add the poblanos, tomatoes and 1/2 teaspoon salt and cook, stirring frequently, until the chicken is cooked through, the peppers are crisp-tender and the tomatoes are saucy, 5 to 6 minutes. Remove the skillet from the heat and stir in the garlic. Transfer the chicken, vegetables and juices to a medium bowl to cool.
• Wipe out the skillet, add enough oil to just cover the bottom and heat over medium heat. Once the oil begins to shimmer, add 3 of the tortillas and fry until they are hot but still pale, about 10 seconds per side. Remove the tortillas to a baking sheet and sprinkle with salt. Fry the remaining tortillas in batches of 3, adding and heating oil as needed between batches.
• Cover the bottom of the prepared baking dish with 4 overlapping tortillas. Top with half the chicken-poblano mixture, sprinkle with 1 cup of the Mexican cheese blend and 1/4 cup of the Parmesan and dollop with 1/4 cup of the sour cream. Top with 4 more overlapping tortillas, the remaining chicken-poblano mixture, 1 cup of the remaining Mexican cheese blend and the remaining 1/4 cup each of Parmesan and sour cream. Top with the remaining tortillas and 1 1/2 cups Mexican cheese blend.
• Cover the dish loosely with foil and bake until the lasagna is hot and the cheese is melted, about 25 minutes. Remove the foil and bake for 5 minutes more. Let rest for a few minutes. Cut into 4 squares, place on 4 serving plates and divide the romaine and radishes among the plates.

CHEESY CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.

CHEESY CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch dish.
• Bring a pot of water to a boil. Add chicken and continue to boil until no longer pink, 5 to 10 minutes.
• Meanwhile, combine broccoli, cream of chicken soup, Cheddar cheese, 1/2 cup Parmesan cheese, mozzarella cheese, sour cream, and pepper in a large bowl. Mix well.
• Drain chicken and add to broccoli mixture. Mix well. Pour into the prepared baking dish and spread evenly.
• Bake in the preheated oven for 20 minutes. Add remaining Parmesan cheese on top and continue to bake until cheese is melted, 3 to 5 minutes.

CHEESY CHICKEN PASTA CASSEROLE

Steps:

• HEAT oven to 350°F.
• MELT butter in large skillet on medium heat. Add peppers and onions; cook and stir 5 min. or until crisp-tender. Add chicken, soups, tomatoes and half the VELVEETA; mix well.
• SPREAD 2 cups chicken mixture onto bottom of 13x9-inch baking dish; cover with 6 lasagna noodles.
• REPEAT layers ending with chicken mixture. Top with remaining VELVEETA; cover with aluminum foil.Bake for 30 minutes or until heated through. Then remove foil and bake uncovered for the last 8 minutes.

25 CHICKEN CASSEROLES YOUR FAMILY WILL LOVE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chicken casserole in 30 minutes or less!

CHEESY CHICKEN HASH BROWN CASSEROLE

Steps:

• Preheat oven to 400°F. In a large bowl mix together soups, sour cream, chicken broth, & pepper, until we'll combine. Stir in 1 cup of cheese, hash browns, and chicken. Place in the bottom of a lightly greased 9x13'' pan. Top with remaining 1/2 cup of cheese.
• In a small mixing bowl mix together crackers and butter. Sprinkle over hash brown mixture.
• Bake for 1 hour or until top is golden brown.

CHEESY CHICKEN CASSEROLE

Steps:

• Bring 1 cup salted water to a boil; add fresh carrot slices.
• Cover; simmer until not quite tender, about 15 minutes; drain.
• Preheat oven to 375°F.
• In a 3-quart saucepan, melt butter over medium heat.
• Stir in flour and then add broth, stirring constantly, until mixture thickens.
• Set 3/4 cup cheese aside.
• Add remaining cheese into thickened soup mixture.
• Stir until cheese melts.
• Stir in chicken, carrots and pimento.
• Pour into 1 1/2- quart casserole dish.
• Sprinkle reserved cheese over top.
• Bake for 40-35 minutes, or until hot and bubbly.

CHICKEN SPAGHETTI CASSEROLE RECIPE

Steps:

• Preheat oven to 375°F and spray a 9x13-inch casserole dish.
• Cook and drain the spaghetti according to the directions on the package for al dente. Return the cooked pasta to the pot.
• While the pasta is cooking, combine the cream of mushroom soup, chicken broth, cheddar cheese, Velveeta cheese, salt, pepper, and cayenne pepper (optional) in a medium bowl.
• Add the diced chicken, pepper, onion, pimentos, and cream mixture to the pasta. Toss to combine.
• Pour the pasta mixture into the prepared baking dish. Top with Parmesan cheese.
• Bake, uncovered, for 40 minutes, or until edges are bubbly.
• Garnish with parsley and serve!

CHICKEN NOODLE CASSEROLE

Steps:

• Preheat oven to 350 °F. Grease 9 x13 inch baking dish.
• In a large, tall-sided saucepan, melt the butter over medium heat. Add the onion, sauté until near translucent. Stirring frequently, add garlic and red pepper flakes, cook for two minutes more. Stir in the flour and cook until the flour is absorbed. Slowly add the milk and 2 cups of cheese. Reserve 1 cup of cheese for casserole topping. Once the cheese is melted add salt and pepper to taste. Combine chicken, sour cream, soup, and noodles into cheese mixture. Stir until the noodles are coated with mixture.
• Pour mixture into a prepared baking dish. Top with remaining cheese. Bake the casserole for 30 minutes, or until cheese is melted and sauce is bubbling.
• Remove from oven and let cool slightly before serving.