Classy Chicken Casserole Food

CLASSY HAM CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
• Mix macaroni, 3/4 of the Cheddar cheese, asparagus, ham, onion, and mayonnaise in a bowl to coat pasta and vegetables in mayonnaise; season with salt and pepper. Spread the macaroni mixture into a 9x13-inch baking dish. Layer remaining Cheddar cheese over the macaroni mixture; top with bread crumbs.
• Bake in the preheated oven until the breadcrumbs are golden brown, about 30 minutes.

CREAMY CHICKEN-VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. In an extra-large skillet cook and stir mushrooms, sweet pepper, onion, and garlic in hot butter over medium heat until tender. Stir in flour, salt, thyme, and black pepper. Slowly stir in milk; cook and stir until thickened and bubbly. Stir in spinach, rice, Grilled & Ready® Diced Chicken, and 1/4 cup of the Parmesan cheese.
• Spoon mixture into a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Bake, covered, 20 minutes. Uncover and bake about 10 minutes more or until heated through. Let stand 15 minutes before serving.

CHICKEN AND VEGETABLE CASSEROLE

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.

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!

CLASSY CHICKEN

Steps:

• Cut chicken into bite-sized pieces and sprinkle with pepper. Saute in oil over medium heat until opaque, about 6 minute Drain.
• Cook broccoli or asparagus until tender crisp; drain and arrange in bottem of casserole dish.
• Place chicken on top.
• Mix together soup, mayonnaise, curry, and lemon juice and pour over chicken.
• Sprinkle with cheddar cheese and bake, uncovered, at 350 for 30-35 minutes.
• Serves 6.

CLASSY CHICKEN

Steps:

• Place the flour into a shallow dish.
• Season chicken with salt and pepper, and then dredge in flour.
• Shake off excess.
• Heat the butter in a large skillet over medium-high heat.
• Brown the chicken breasts on each side, about 3 minutes per side.
• Pour the chicken broth and white wine into the skillet, and scrape any chicken residue from the pan for flavor.
• Stir in the mustard.
• Cover, and cook for a few minutes until chicken is 'springy', but not cooked through. Add the zucchini and sun-dried tomatoes, then season with garlic and dill weed.
• Cover, and cook until the zucchini is tender and the chicken is cooked through, about 5 to 10 minutes.
• Remove the chicken to a platter, and remove the pan from the heat.
• Stir sour cream into the pan liquid.
• If most of the liquid has evaporated, stir in a bit more wine or broth first.
• Season with salt to taste, and serve chicken with sauce poured over it.

CLASSY CHICKEN

Steps:

• Place the flour into a shallow dish. Season chicken with salt and pepper, and then dredge in flour. Shake off excess. Heat the butter in a large skillet over medium-high heat. Brown the chicken breasts on each side, about 3 minutes per side.
• Pour the chicken broth and white wine into the skillet, and scrape any chicken residue from the pan for flavor. Stir in the mustard. Cover, and cook for a few minutes until chicken is 'springy', but not cooked through. Add the zucchini and sun-dried tomatoes, then season with garlic and dill weed. Cover, and cook until the zucchini is tender and the chicken is cooked through, about 5 to 10 minutes.
• Remove the chicken to a platter, and remove the pan from the heat. Stir sour cream into the pan liquid. If most of the liquid has evaporated, stir in a bit more wine or broth first. Season with salt to taste, and serve chicken with sauce poured over it.

CRAZY GOOD CHICKEN CASSEROLE RECIPE - (4.1/5)

Steps:

• Cook and crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder and salt and pepper to taste. While chicken is cooking, prepare pasta according to directions. Spray a 9×13-inch baking pan with non-stick cooking spray. Preheat oven to 400°F. Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese - stir to mix well. Pour into prepared baking dish. Top with bacon crumbles then the remaining cup of Monterrey Jack cheese. Bake at 400°F for about 20 minutes, just until cheese is melted and beginning to brown on top.

CLASSY CHICKEN CASSEROLE

Steps:

• Place rice in bottom of lightly greased casserole dish.
• Combine tomatoes, garlic, onion, pepper, chili powder & water in bowl. Stir well. Pour 1/2 mixture over rice. Arrange chicken pieces on top of tomato layer & top with remaining tomato mixture.
• Bake covered in 325 degrees F oven for 1 1/2 hours, until chicken is cooked & all liquid is absorbed. Garnish with parsley.

CLASSY CHICKEN

Steps:

• Cut chicken into small bite size pieces and sprinkle with pepper.
• Saute slowly in oil over medium heat until white and opaque, about six minutes; drain.
• Cook broccoli just until tender crisp.
• Mix up chicken soup, mayonnaise, cooked rice, lemon juice and spices until well blended.
• Butter a 9 x 13 dish. Layer the broccoli, then chicken in the buttered dish and pour the soup mixture over top. (The broccoli starts to fall apart if you mix everything together).
• Bake uncovered at 350 degrees for 1 hour. (My oven takes 45 minutes at 325. Adjust time if required so that it does not get over-cooked at the edges.)
• Add the grated cheese in the last 20 minutes of baking.