Chicken Casserole Base Food

EASY CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Boil chicken until cooked through (no longer pink inside), about 20-30 minutes. Chop into bite size pieces and place in a 9x13 inch baking dish.
• Combine soup, sour cream, onion (optional) and mushrooms (optional). Pour mixture over chicken and top with crumbled crackers. Cover and bake at 350 degrees F (175 degrees C) for 30 minutes (or freeze for baking at another time).

GRANDMA'S CHICKEN CASSEROLE

Steps:

• Heat oven to 350°F.
• Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
• In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.

CHICKEN STEW (CASSEROLE)

Steps:

• Place oil and bacon in a large heavy based casserole pot over high heat.
• When the oil is heated and bacon releases some fat, add chicken.
• Sprinkle with salt and pepper and cook, until chicken and bacon is browned.
• Add garlic and onion, cook 1 minute.
• Add celery and carrot, cook 2 minutes.
• Add red wine, allow to simmer rapidly 2 minutes until the winey alcohol smell is gone.
• Add flour, mix until incorporated.
• Slowly pour in half the beef broth while stirring, then pour the rest in.
• Add tomato, Worcestershire, thyme, bay leaves, salt, pepper.
• Stir, add potato.
• Cover, simmer 30 minutes.
• Remove lid, add mushrooms and green beans. Simmer without lid* for a further 10 minutes.
• Serve with crusty bread, sprinkled with parsley if desired!

FOOD ALLERGY MUMS' CHICKEN CASSEROLE

Steps:

• Heat the oil in a heavy-based pan over a medium to high heat and fry the chicken, skin side down, until it becomes crispy. It will take about 5 minutes to get a lovely golden colour. You may need to cook the chicken in batches if you have a small pan. Use a slotted spoon to remove the chicken pieces and set aside.
• Pour away any excess fat and then, in the same pan, cook the bacon lardons and onions for about 5 minutes until they have taken on some colour.
• Add the sweet potato and mushrooms and then return the chicken pieces to the pan, placing them on top, skin side up.
• Pour over the stock until it just reaches the chicken skin, add the thyme and cover with a lid.
• Leave to simmer very gently for about 10-15 minutes until the chicken is cooked through. The cooking time will depend on the size of the chicken pieces so do check by removing a piece of chicken and cutting into it with a sharp knife.
• If you end up having more sauce than you'd like in the pan, simply strain into a clean saucepan, bring to the boil and reduce down and thicken by boiling it.

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!

MEXICAN CHICKEN CASSEROLE

Steps:

• Preheat oven to 400F.
• Prepare the rice according to the directions on the package.
• Dump the sour cream and taco seasoning into a large mixing bowl.
• Stir the sour cream and taco seasoning together well.
• Add the shredded chicken to the bowl and stir until all of the chicken is coated in the sour cream mixture.
• Add the Rotel and chopped green onions to the bowl and stir well.
• Add the shredded cheese to the bowl and stir well again.
• Dump the cooked rice into a greased 9 x 13 inch baking dish and spread it out evenly,
• Spoon the chicken mixture over the rice in the baking dish.
• Sprinkle the remaining cup of shredded cheese on top.
• Place the dish in the oven and bake until the casserole is bubbling and the cheese is starting to brown around the edges. 22-25 minutes.
• Remove the casserole from the oven and sprinkle the remaining green onions on top.
• Serve and enjoy!

50 BEST CASSEROLES (+ EASY DINNER)

Steps:

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

CREAMY SWISS CHICKEN CASSEROLE

Steps:

• Mix the stuffing mix and butter together until evenly coated. Set aside.
• Combine the shredded chicken, cream of chicken soup. sour cream, milk, and bullion together until evenly combined.
• Spread in a casserole dish and then place the slices of swiss cheese over the top to cover.
• Sprinkle the stuffing mix over the cheese to cover the top of the casserole.
• Bake at 350˚F for 30-40 minutes or until the edges are bubbling.

FRENCH ONION CHICKEN CASSEROLE

Steps:

• Preheat oven to 375F.
• Dump the butter into a large pot over medium heat.
• Once the butter is completely melted, add the diced onions to the pot.
• Stir the onions and butter together.
• Leave the onions to cook, stirring occasionally, until they are golden brown. About 12 minutes.
• Add the water and onion soup mix to the pot and whisk well.
• Add the egg noodles to the pot and push them around so that they are as submerged in the liquid is possible.
• Place a lid on the pot and leave the noodles to cook, stirring occasionally, for 7 minutes.
• After 7 minutes remove the lid and stir well.
• Add the cream of chicken soup, salt and pepper to the pot.
• Stir until all of the noodles are coated in the chicken soup.
• Add the shredded chicken to the pot and stir well again.
• Dump the chicken and noodle mixture into a greased 9 x 13 inch baking dish and spread it out evenly.
• Dump the shredded mozzarella and shredded parmesan into a mixing bowl.
• Add the crispy fried onions to the mixing bowl.
• Stir the shredded cheese and fried onions together.
• Sprinkle the shredded cheese and fried onion mixture on top of the noodle mixture in the baking dish.
• Cover the dish with aluminum foil and place it in the oven.
• Bake the casserole covered for 20 minutes.
• After 20 minutes remove the foil and continue baking uncovered for 5 minutes just to crisp up the onions.
• Remove the dish from the oven and sliced and serve the casserole immediately,
• Enjoy!

CHICKEN & ASPARAGUS CASSEROLE

Steps:

• Grease a 9x13 inch pan. Preheat oven to 350.
• Spread the rice in the bottom of the pan.
• Slice the ends off of the asparagus and spread them in a layer on top of the rice.
• Layer the chicken on top of the asparagus. Season with salt and pepper.
• In a small bowl, mix the cream of chicken soup and water together. Pour over the chicken.
• Sprinkle with bacon bits and cheddar cheese.
• Bake for 35-40 minutes or until chicken is cooked thoroughly and asparagus is tender.

EASY CHICKEN AND BROCCOLI CASSEROLE RECIPE

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and heat to 375 F. Lightly butter a 1 1/2- to 2-quart baking dish or casserole.
• In a large bowl, mix together the cream of mushroom soup , milk, chicken, butter, nutmeg, pepper, and broccoli.
• Turn the mixture out into the prepared baking dish and sprinkle Parmesan cheese over the top.
• Bake for about 25 minutes, or until hot and bubbly. Serve.

EASY CHICKEN CASSEROLE

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

CHICKEN STUFFING CASSEROLE

Steps:

• Preheat your oven to 400°F (205°C) and lightly grease your 9x13 baking pan or casserole dish.
• Heat your water until boiling (on the stove top or in the microwave on high power, about 2 minutes) then combine the stuffing mix, hot water, and optional melted butter. Set aside.
• Add the remaining ingredients (chicken, sour cream, cream of chicken condensed soup, mixed vegetables, and seasoning) to your prepared baking dish and mix to combine. Top with stuffing mixture and spread to edges.
• Bake in your preheated oven at 400°F (205°C) for 25-30 minutes, or until the top is golden brown and the sauce is bubbling around the edges. Serve immediately.