CHICKEN BREAST CASSEROLE
This recipe is from Rachel, my MIL, and is a Rachel creation that was made for the first time on August 11, 1996. Rachel notes that her DH liked it! Family members will remember the original name of this dish!
Provided by janem123
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook rice according to package directions.
- Combine all ingredients except cheese.
- Pour mixture into a large baking dish and sprinkle cheese on top.
- Bake uncovered at 350* for approximately 30 minutes.
Nutrition Facts : Calories 368.3, Fat 12.7, SaturatedFat 5.7, Cholesterol 64.6, Sodium 561.1, Carbohydrate 39.1, Fiber 4.4, Sugar 4.4, Protein 25.3
CHICKEN BREAST CASSEROLE
This is an old recipe. My Mother made it for me when I was a kid. It's a great comfort food.
Provided by tcourto
Categories Chicken Breast
Time 1h15m
Yield 1 cup, 5 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350*.
- Cut chicken into bite size pieces and set aside.
- Mix beaten egg and both soups well.
- Add chicken, bread and melted margarine.
- Pour into a buttered 8x8x2 casserole dish.
- Top with crushed potato chips.
- Bake uncovered for one hour or until golden brown.
- Let set 15-20 minutes before serving.
Nutrition Facts : Calories 328.2, Fat 19.6, SaturatedFat 4.4, Cholesterol 95.9, Sodium 1066.9, Carbohydrate 15.4, Fiber 0.4, Sugar 2.1, Protein 21.7
CHICKEN AND VEGETABLE CASSEROLE
Make and share this Chicken and Vegetable Casserole recipe from Food.com.
Provided by Jellyqueen
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F.
- Rinse chicken and pat dry.
- Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray.
- Add chicken and cook quickly until browned on both sides.
- Remove chicken to a medium size shallow casserole.
- Add vegetables to casserole.
- In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables.
- Bake, covered 1 hour or until vegetables and chicken are tender.
SLOW COOKER CREAMY CHICKEN TETRAZZINI RECIPE
A wonderful chicken breast recipe that you can make right in your slow cooker and enjoy a super creamy sauce over tetrazzini.
Provided by Camille Beckstrand
Categories Main Course
Time 4h15m
Number Of Ingredients 11
Steps:
- Spray slow cooker with non-stick cooking spray.
- Place chicken in bottom of slow cooker.
- Pour melted butter on top of chicken
- Sprinkle Italian dressing mix on top of chicken and butter.
- Top with diced onion and minced garlic.
- In a small bowl, whisk together cream of chicken soup and chicken broth, then pour over chicken.
- Cut cream cheese into small cubes and place on top.
- Cover and cook on high for 3-4 hours.
- Remove chicken from slow cooker and shred or dice; set aside.
- Add cornstarch to the slow cooker and whisk until smooth.
- Add chicken and cooked fettuccine to the sauce in the slow cooker and mix until combined.
- Garnish with parsley and serve.
Nutrition Facts : Calories 520 kcal, Carbohydrate 51 g, Protein 34 g, Fat 20 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 190 mg, Sodium 694 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 9 g, ServingSize 1 serving
CHICKEN BREAST AND RICE CASSEROLE
This chicken casserole became a family favorite after originating from one of those "what to make for dinner" nights. Nuts and wild rice add a lot.
Provided by Krista Willard
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring 2 cups water and white 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.
- At the same time, bring remaining 1 cup water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes.
- Heat oil in a frying pan over medium-high heat. Add mushrooms and onion and saute until soft, 5 to 7 minutes. Set aside in a large bowl and stir in diced chicken, pecans, and sunflower seeds. Stir in cooked rice. Add mayonnaise, sour cream, mustard, salt, and pepper. Transfer to a casserole dish. Spread crushed saltine crackers over top.
- Bake in the preheated oven for 25 minutes. Spread Cheddar cheese over the casserole and return to the oven until cheese melts, about 5 minutes more. Serve hot.
Nutrition Facts : Calories 441.5 calories, Carbohydrate 32.8 g, Cholesterol 46.4 mg, Fat 26.9 g, Fiber 2.6 g, Protein 18.6 g, SaturatedFat 6.2 g, Sodium 223.4 mg, Sugar 1.9 g
EASY CHICKEN CASSEROLE
Healthy, easy and tasty.
Provided by sarahbalkwill
Time 2h15m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Pre heat the oven to 180oC. Then add everything into a casserole dish.
- Stir thouroughly
- Pop the lid on
- Put it in the oven for 2 hours, stirring half way through. Gravy granuals can be added just before serving to thicken the sauce.
- Serve with mashed potatoes
BROCCOLI/CHICKEN CASSEROLE
Make and share this Broccoli/Chicken Casserole recipe from Food.com.
Provided by MustangMom
Categories Chicken Breast
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Lay chicken breasts in casserole dish.
- Place broccoli florets around the chicken breasts (around edge of dish).
- Sprinkle with salt, pepper and garlic powder.
- Mix soup and sour cream together.
- Pour over chicken and broccoli.
- Sprinkle shredded cheddar cheese over casserole.
- Sprinkle Parmesan cheese on top.
- Sprinkle Ritz cracker crumbs or bread crumbs on top.
- Bake at 350 for 45 minutes or until chicken is done.
- (I cover for the first 25 minutes or so.) Serve with rice.
- Enjoy!
Nutrition Facts : Calories 429.2, Fat 29.7, SaturatedFat 11.8, Cholesterol 123.9, Sodium 671, Carbohydrate 6.8, Sugar 3.2, Protein 32.7
CHICKEN CASSEROLE
Make and share this Chicken Casserole recipe from Food.com.
Provided by The Flying Chef
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- I have written above to chop the button mushrooms both halved and quartered. This is because they vary in size, in that if they are a little bigger I tend to quarter them and for the smaller ones just halve them. If they are really small I just throw them in whole. So adjust for what you have, if all are really small don't bother cutting them.
- Cut chicken into approximately 1 inch pieces. Heat a small amount of olive oil in a pan and cook chicken in batches until browned all over. Remove and set to one side and wipe pan clean.
- Pour about 2 tablespoons more of olive oil to pan and add the sliced leeks, cook for 2-3 Min's and then add the garlic, cook for a minute more (I do it this way so I do not burn the garlic.) Now add the mushrooms cook for a further 2-3 Min's.
- I have a large, deep, fry pan that has a lid so I cook it all in the same pan, if you don't you will want to transfer the leek and mushroom mixture to a large saucepan before continuing.
- Add the white wine, water, mustard, chicken stock, thyme and parsley, stir. Return chicken and cover, let it simmer for 20 Min's or until chicken is cooked through.
- Boil or microwave carrots and sugar snap peas until tender.
- Add cream to chicken, mix a little water with cornflour and add. Add the carrots and sugar snap and stir over heat until mixture boils and thickens.
- Serve with either boiled new potatoes, mash or rice.
- Also the beauty with a casserole is that there are no hard fast rules, so add whatever vegetables you want. Either your favourite or what you have on hand. This is also a great way to use up leftover roast chicken or turkey and it tastes great.
Nutrition Facts : Calories 603.9, Fat 26.8, SaturatedFat 13.3, Cholesterol 255.2, Sodium 443.7, Carbohydrate 17.2, Fiber 3.2, Sugar 4.7, Protein 67
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