Chicken Church Casserole Food

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.

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.

CHICKEN CHURCH CASSEROLE

Steps:

• In several large bowls, combine the chicken, macaroni, mushrooms, pimientos, onions and peppers. In another large bowl, combine the soups, cheese, milk, basil and lemon-pepper; add to chicken mixture. , Place about 12 cups mixture in each of four greased 13-in. x 9-in. baking dishes. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Combine cornflakes and butter; sprinkle over the casseroles. Cover and bake at 350° for 45 minutes. Uncover and bake 15-20 minutes longer or until bubbly.

CHICKEN CURRY CASSEROLE

Steps:

• Cook chicken in water with salt and pepper.
• Microwave or steam broccoli until crisp-tender.
• Arrange chicken over broccoli in greased casserole dish.
• In bowl combine soup, mayonnaise, lemon juice, curry powder, and cheese.
• Add salt and pepper to taste.
• Spread sauce over chicken and broccoli.
• Bake at 350 for 45 minutes or until bubbly.
• Serve with white or wild rice.

CHURCH'S CHICKEN COPYCAT BREADED CHICKEN RECIPE

Steps:

• Combine the brown sugar, garlic salt, chili powder, ground pepper, paprika, and onion powder. Set aside.
• Combine the yogurt and 1½ tablespoons of the spice mixture. Mix until evenly incorporated.
• Add the chicken into the prepared marinade. Coat each chicken.
• Cover and transfer to a chilled area. Allow to marinate for at least for 6 hours, best if overnight.
• Preheat the oven to 380 degrees F.
• Combine the flour, cornstarch, cornmeal, breadcrumbs, and 1 tablespoon of the spice mixture. Mix until evenly incorporated.
• Drain the drumsticks from the yogurt marinade and dab off any excess marinade.
• Coat the drumsticks into the breading mixture, shake off any excess, then layer them neatly onto a roasting tray lined with parchment.
• Fry the chicken in hot oil for roughly 6 to 8 minutes until golden brown. Arrange neatly onto a roasting tray.
• Transfer to the oven, and roast for roughly 30 minutes until the inside of the chicken is cooked.
• Before serving, season the chicken with the remaining spice mixture.
• Serve with the sauce of your choice and crispy fries. Enjoy!

CHURCH CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook chicken breasts and cut into bite-sized cubes. Place in bottom of a 9x13 inch pan.
• Combine soup and sour cream. Pour on top of chicken.
• Combine crackers, butter and poppy seeds. Layer on top of soup mixture.
• Bake for 30 minutes. Serve over hot rice.

CHEDDAR CHICKEN AND RICE CASSEROLE

Steps:

• Gather the ingredients.
• Heat oven to 350 F. Grease a shallow 2-quart casserole dish.
• In a Dutch oven or large saucepan, melt the butter over medium heat.
• Add the mushrooms and cook for 2 minutes, stirring constantly.
• Stir in the green onions and continue cooking, stirring, for 1 minute.
• Stir in flour until blended into the butter and vegetable mixture.
• Add the chicken broth and cook, stirring, until thickened.
• Add the milk or cream, 1 cup of the cheese, salt, pepper, and drained pimiento. Cook, stirring, until cheese is melted.
• Add the rice, chicken, and parsley; stir to blend. Taste and adjust the seasonings, as needed.
• Spoon the chicken and rice mixture into the prepared casserole and top with the remaining 1/2 cup of cheese.
• Toss bread crumbs with the melted butter until the crumbs are well drenched with the butter. Sprinkle over the cheese layer.
• Bake for 25 to 30 minutes, until the casserole is bubbling around the edges and the bread crumb topping is browned.

CHICKEN CHURCH CASSEROLE

Steps:

• In several large bowls, combine the chicken, macaroni, mushrooms, pimientos, peppers and onions. In a several other large bowls, combine the soups, cheese, milk, basil and lemon pepper; add to chicken mixture.
• Pour about 12 cups each into four greased 13-in. x 9-in.x 2-in. baking pans. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking.
• Combine cornflakes and butter; sprinkle over the casseroles. Cover and bake at 350 degrees F for 45 minutes. Uncover and bake 15-20 minute longer or until bubbly.