Chicken Casserole Delight Food

CHICKEN AND STUFFING CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.
• In a large bowl mix together the soups, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.

MAKEOVER CHICKEN NOODLE DELIGHT

Steps:

• Cook noodles according to package directions. Meanwhile, in a large bowl, combine the soup, cream cheese, sour cream, yogurt, milk, parsley, onion powder and salt. Stir in chicken. , Drain noodles; toss with chicken mixture. Transfer to a 2-qt. baking dish coated with cooking spray. , Combine cracker crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° for 40-45 minutes or until heated through.

CHICKEN DELIGHT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse chicken breasts and pat dry. Place them in a lightly greased 9x13 inch baking dish. In a bowl, mix together sour cream, Worcestershire sauce, paprika, garlic powder, and white pepper. Spread mixture over chicken, then sprinkle all with cracker crumbs.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 1 hour.

STIR-FRY CHICKEN AND VEGETABLE DELIGHT

Steps:

• Combine all stir-fry sauce ingredients in a small bowl; set aside. Heat 2 tablespoons oil in wok or large skillet over medium-high heat. Add chicken and cook 4 to 6 minutes or until cooked through. Add onion and remaining 1 tablespoon oil and stir-fry 1 minute. Add asparagus, red pepper, mushrooms and bamboo shoots; stir-fry 5 minutes. Stir sauce mixture until blended, then pour into wok. Add green onions. Stirring constantly, bring to boil and boil 1 minute. Serve with rice.

CHICKEN DELITE CASSEROLE

Steps:

• Combine noodles and chicken in bowl; mix well.
• Combine butter and soup in bowl, stirring until blended.
• Add sour cream, salt, pepper, green onions and 1 1/2 cups cheese; mix well.
• Spoon into buttered 2 1/2-quart baking dish.
• Bake at 350 degrees for 30 minutes.
• Sprinkle with mixture of 1/2 cup cheese and corn flakes.
• Bake for 10 minutes or until cheese melts.

CHICKEN DELIGHT

Steps:

• Pour one cup of rice, cream soup, and milk in the bottom of a 9x13 pan (with a lid), lay chicken on top, sprinkle with onion soup mix, make stuffing as directed on box and put on top of the onion soup mix. Cover with lid (or foil) and cook at 350 for 1 and 1/2 hours.

BROCCOLI CHICKEN DELIGHT

Steps:

• In a greased 13x9-in. baking dish, layer broccoli and chicken. In a bowl, combine the soup, mayonnaise, lemon juice and curry; pour over chicken. Sprinkle with cheese and cracker crumbs. , Cover and bake at 350° for 1 hour or until heated through.

COMFORTING CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle onion soup mix in the bottom of a 9x13-inch baking dish. Spread rice over soup mix and place chicken on top of rice. Combine chicken broth, cream of mushroom soup, and cream of celery soup in a bowl. Pour soup mixture over chicken and rice; cover dish with aluminum foil.
• Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN NOODLE DELIGHT

Steps:

• Cook noodles according to package directions. Meanwhile, in a large bowl, combine the soup, cream cheese, sour cream, milk, parsley, salt and onion salt. Stir in chicken. , Drain noodles; toss with chicken mixture. Transfer to a greased 2-qt. baking dish. , Combine cracker crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° for 35-40 minutes or until golden brown.

CHICKEN CACCIATORE DELIGHT

Steps:

• Rinse and pat the chicken pieces dry with paper towels, then coat with flour in a bowl or a resealable plastic zipper bag. Heat the peanut oil in a large skillet over medium heat, and brown the chicken on all sides until golden brown, about 15 minutes. Remove the chicken, and set aside in a bowl.
• Cook the onions, green bell pepper, and garlic in the oil left in the hot skillet until the onion slices are translucent, about 5 minutes; stir in mushrooms, and cook and stir until the mushrooms have given up their liquid and are almost tender, about 10 more minutes. Pour in crushed tomatoes, tomato sauce, salt, oregano, and sherry, and mix well; stir in the chicken pieces and any juices that have collected.
• Simmer until the chicken meat is tender and no longer pink in the thickest part of a thigh, and the juices run clear, 30 to 40 minutes.

CHICKEN DELIGHT

Steps:

• Heat oil in a large skillet over medium high heat.
• Dredge chicken first in Parmesan cheese, then in egg, then in bread crumbs.
• Brown each breast in oil until golden brown.
• Place chicken in a 9x13 inch baking dish and set aside.
• Pour wine into skillet with chicken brownings.
• Add mushrooms and saute for 5 minutes, or until tender.
• Top each chicken breast with an even amount of Monterey Jack cheese.
• Top with sauteed mushrooms and wine sauce.
• Cover dish with aluminum foil and bake at 375 degrees F.
• for 30 to 35 minutes, or until chicken is cooked through and is no longer pink.

OVERNIGHT CHICKEN CASSEROLE

Steps:

• Remove the crusts from bread and set aside. Arrange bread slices in a greased 13x9-in. baking dish. Top with chicken; cover with the mushrooms and water chestnuts. , In a large bowl, whisk the eggs, milk, mayonnaise and salt. Pour over chicken. Arrange cheese on top. Combine soups and pimientos; pour over cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Crumble reserved crusts; toss with melted butter. Sprinkle over top. Bake, uncovered, at 325° for 1-1/4 hours or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

CHICKEN NOODLE DELIGHT CASSEROLE DINNER

Steps:

• In a skillet, or large saucepan combine the first 5 ingredients through and including margargarine, and saute for 5 minutes.
• Remove from heat, add chicken, mushrooms, alfredo sauce, cream, salt, chicken bouillon, and noodles, and mix well.
• Pour into a buttered 3 quart baking dish.
• Combine topping ingredients and sprinkle over casserole.
• Bake uncovered at 325 degrees for 20 minutes or until casserole is bubbly around edges.

BAKED CHICKEN AND RICE DELIGHT

Steps:

• Place meat in a greased casserole dish (approximately 9 x 13 inches).
• Sprinkle with salt and herbs (I never measure; I just sprinkle from the jar).
• Saute onions in butter until clear.
• Arrange onion over chicken.
• Sprinkle rice evenly over the top and add chicken broth to cover.
• Cover pan tightly with aluminum foil and bake at 350 degrees for one and a half hours.
• Add evaporated milk. Cover again and bake another thirty minutes. Don't stir.

CHICKEN DELIGHT

Steps:

• In a bowl, combine soup, sour cream, milk, chicken, and 1-1/4 cups cheese.
• Spread three-fourths of mixture in a greased baking dish.
• Sprinkle hash browns over top and press lightly.
• Spread remaining soup mixture over top.
• Sprinkle with remaining cheese and potato chips.
• Bake at 350°F for 1 hour or till bubbly.
• Sprinkle onions over top and bake 5-7 minutes or till lightly browned.
• Let stand 5-10 minutes before serving.

CHICKEN CASSEROLE DELIGHT

Steps:

• Cook rice in chicken broth until done and set aside.
• Saute onion, garlic and celery in butter.
• Mix chicken, rice, onion, celery, garlic, water chestnuts, pimientos, mushrooms, soup and mayo in large casserole dish.
• At this point it can be refrigerated and baked later if you wish.
• Sprinkle with crushed potato chips and bake at 350 for 30 minutes.
• Note: Fresh mushrooms work very well if sauteed with the onions and celery.

CREAMY DILLED CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place cooked chicken breasts in a 7x11 inch baking dish. Combine the soup, milk, dill weed and olives. Mix together and pour mixture over chicken. Top each chicken breast with 2 biscuits. Bake in the preheated oven for 20 minutes or until biscuits are golden brown.