Chicken Soup Casserole Food

CHICKEN BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
• Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
• Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
• Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.

CHICKEN SOUP CASSEROLE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a large bowl combine the cream of chicken soup, cream of celery soup, chicken soup with rice, mayonnaise, onion and chicken meat. Mix together well. Pour mixture into a 10x10 inch casserole dish. Sprinkle crushed cracker crumbs over the top.
• Bake in the preheated oven for 30 to 35 minutes or until it starts to bubble.
• To Microwave: Put in microwave for 20 minutes.

CHICKEN NOODLE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Butter a 3-quart casserole dish.
• Bring a large pot of generously salted water to a boil. Add the egg noodles and cook until al dente, about 4 minutes. Strain.
• Meanwhile, heat 2 tablespoons of the butter in a large Dutch oven or pot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned all over, about 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Transfer to a small bowl and set aside.
• Lower the heat to medium and melt the remaining 4 tablespoons butter in the Dutch oven. Whisk in the flour to form a loose paste. Stir in the onions, carrots, celery and thyme and season with 1/2 teaspoon salt and a few grinds of pepper. Cook for 5 minutes to soften, then add the wine. Whisk for 30 seconds, then add the chicken broth and heavy cream. Bring to a boil, reduce heat and simmer for 10 minutes. Remove the thyme sprigs; fold in the noodles, mushrooms, chicken and parsley and season with salt and pepper. Transfer to the buttered casserole dish and top with the Gouda.
• Bake until bubbly and brown on top, 40 to 45 minutes.

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.

EASY CHICKEN RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the milk, rice, soup and seasoned salt if desired. Mix well. Pour mixture into a lightly greased 9x13 inch baking dish. Add the chicken pieces.
• Cover dish tightly with aluminum foil and bake in the preheated oven for approximately 90 minutes or until rice is done, stirring every 30 minutes. Uncover the dish and bake for another 15 minutes to allow the rice to brown.

EGG CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the chicken meat, chicken and rice soup, cream of mushroom soup, bread and eggs. Mix all together and pour mixture into a 9x13 inch baking dish.
• In a small bowl combine butter/margarine and crackers and stir together. Spread on top of chicken mixture. Pour chicken broth over all and bake uncovered in the preheated oven for 1 hour or until cracker crumbs on top are golden brown.

CHICKEN NOODLE CASSEROLE

Steps:

• Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
• In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
• Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
• Bake at 350*F. for about 30 minutes, until heated through and browned on top.
• My Note: I couldn't help but tweak it a little since there was such great opportunity for flavor enhancement. Sometime I added a couple of cloves of garlic, 2 stalks of finely diced celery, and 1/2 of a small onion, also finely diced. I also added about 1/2 teaspoons of thyme, and about 1/2 bag of frozen mixed vegetables. I increased the cooking time to about 45-50 minutes, so that the added vegetables would get cooked. The last thing I changed was I added about 3/4 can of milk to the soup mixture to give it a little moisture so it wouldn't dry out.
• Update: I sprinkled the chicken w/kosher salt & fresh ground pepper and spinach & herb seasoning that I get from Tastefully Simple -- but you could use any herbs you like. Then I browned it over fairly high heat in butter and olive oil, removed the chicken and set aside. Added about 1/2 cup chicken broth to the pan and scraped up all those yummy bits, then added the chicken back to the pan and covered & cooked till done. Remove chicken and reduce broth by half (1/4 cup). I cooked the noodles in water and the remaining chicken broth from the can, drained & added the cut chicken to the noodles. Mixed cr. of chicken w/ herbs soup & mush soup w/ sour cream & added the reduction. Mixed that w/ a little more herb seasoning. Added chicken & noodles & combined well. Topped w/ shredded cheddar and cracker crumb mixture. WOW! My son ate 3/4 of the casserole and my grandchildren LOVED it! A definite add to the rotation!

CHICKEN & POTATO CASSEROLE

Steps:

• 1. Preheat oven to 400 degrees. Grease 9 x 13 dish with cooking spray.
• 2. Place cubed chicken, potatoes, garlic, celery, & onion in dish and toss together.
• 3. Mix water & chicken boullion until dissolved (or you can use 1/2 cup chicken broth).
• 4. Melt butter and add to chicken broth, also add cream of chicken soup, lemon juice, oregano, and italian seasoning, mix well, then pour over top of chicken and potatoes.
• 5. Season with salt & pepper to taste.
• 6. Cover with foil and bake for approximately 45 minutes, then uncover and bake for another 20-25 minutes.

CHICKEN & CROUTON CASSEROLE

Steps:

• Combine butter and stuffing.
• Line 2 quart casserole dish with half of it.
• Sprinkle chicken over stuffing.
• Combine sour cream, soup and broth.
• Pour over chicken and top with remaining stuffing.
• Bake at 350°F for 25-30 minutes.
• Tip: I prefer broiled and diced chicken breast.

CHICKEN BACON CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Cook and crumble bacon. Set aside for later use. While cooking, cut chicken into bite-sized pieces.
• In same pan as bacon, cook chicken in bacon drippings. Add garlic powder, salt and pepper to taste.
• While chicken is cooking, cook pasta as directed. Drain and return to pan.
• Add chicken, cream of chicken soup, and 1 cup of cheese. Mix well.
• Pour mixture into sprayed 9x13 pan.
• Top mixture with crumbled bacon and remaining cheese.
• Bake at 400 degrees for about 20 minutes, until cheese is melted and beginning to brown on top.

CHICKEN CASSEROLE

Steps:

• Heat oven to 350*.
• Sprinkle chicken with salt and pepper; brown in oil in skillet.
• Place in 11x7 baking dish.
• Stir soup into skillet; blend in the wine.
• Add mushrooms, water chestnuts, green pepper and thyme.
• Heat to boiling; pour over chicken.
• Cover and bake for 30 minutes.

CREAMY CHICKEN STUFFING CASSEROLE

Steps:

• Preheat the oven to 350º Fahrenheit. Grease a 9x9" baking pan with cooking spray. (You can use a 9x13" baking pan if you'd like.)
• Sprinkle the cooked chicken on the bottom of the prepared baking dish.
• In a small bowl, stir together the cream of mushroom soup and the sour cream. Pour and spread this mixture over the chicken.
• Prepare the box stuffing mix as per the instructions on the back of the box using the 1 1/2 cups chicken stock and 1/4 cup butter. We switch out the hot water for chicken stock for added flavor.
• Spoon the prepared stuffing over the sour cream mixture.
• Cover the casserole with foil and bake for 30 minutes, then uncover and bake for an additional 10 minutes. (If you used a 9x13" baking pan, it may heat through more quickly since it won't be as thick in the pan.)
• Serve immediately.