Cheesy Meltdown 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 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 MELTDOWN CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Grease a 2-1/2 qt. baking dish.
• Cook fettuccine according to package directions: drain.
• Heat margarine in a large saucepan over medium heat. Combine half and half, cubed cream cheese, soup, garlic powder, sliced mushrooms, and cheeses; cook and let it simmer for 8 minutes until cheeses melted. Remove from heat.
• Add sliced roasted chicken and cooked fettuccine; stir well until combined. Transfer to a baking dish.
• In a smal bowl, combine bread crumbs, parmesan and cheddar cheese and melted margarine; whisk together until blended.
• Sprinkle topping mixture over chicken mixture. Cover and bake at 350 for 25 minutes
• Uncover; bake 5-10 minutes longer or until golden brown.

CREAMY CHEESY CHICKEN PASTA CASSEROLE

Steps:

• Cook chicken breast (I use my George Foreman Grill cooks them fast and without any added fat).
• Chop chicken up into small bite-size pieces.
• Cook Rotini as directed on box.
• Cook vegetables until tender then drain.
• In large sauce pan blend together soup, milk and cheese stir until melted.
• Add in the chicken pasta and vegetables.
• Pour into Pam sprayed 9x13-inch baking pan.
• Cover with foil.
• Bake 35-45 minutes at 350°F.

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.

CHEESY CHICKEN CASSEROLE

Steps:

• Prheat oven to 350 degrees. Prepare stuffing mix as directed on package. Stir in remaining ingredients; mix well.
• Spoon into 2 quart baking dish.
• Bake 30 minutes or until heated through.