Creamy Chicken Vegetable Casserole Food

CREAM OF CHICKEN CASSEROLE WITH VEGGIES

Steps:

• Preheat oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
• Place chicken in 13x9-inch baking dish. Mix soup and vegetables; spoon over chicken. Top with prepared stuffing.
• Bake 30 minutes or until chicken is cooked through.

CREAMY VEGETABLE CASSEROLE

Steps:

• Prpeare vegetables according to package directions; drain and place in a large bowl.
• Stir in soup and cream cheese.
• Transfer to a greased 1-qt. baking dish.
• Sprinkle with croutons.
• Bake uncovered at 375 for 25 minutes or until bubbly.

CREAMY VEGETABLE CASSEROLE

Steps:

• Prepare vegetables according to package directions; drain and place in a large bowl. Stir in soup and cream cheese. , Transfer to a greased 1-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 375° for 25 minutes or until bubbly.

CHICKEN VEGETABLE CASSEROLE

Steps:

• In a small bowl, cream butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; add to creamed mixture. Spread into a greased 3-qt. baking dish. , In a large bowl, combine the vegetables, chicken, soup and onion. Pour over crust; sprinkle with cheese. Bake, uncovered, at 400° for 35-40 minutes or until heated through.

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.

EASY CREAMY CHICKEN CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix the crackers and melted butter together in a bowl; set aside.
• Bring water and chicken stock to a boil in a pot over high heat. Season with salt and black pepper. Add the chicken. Reduce heat to a simmer, and cook, stirring occasionally, until chicken is no longer pink in the center, 5 to 7 minutes. Drain the chicken; set aside. Whisk together the sour cream and cream of chicken soup in a large bowl. Stir in the chicken, then transfer the mixture to a 9x13-inch baking dish. Sprinkle the cracker mixture on top.
• Bake in the preheated oven until bubbly, 25 to 30 minutes.

CREAMY CHICKEN AND VEGGIES CASSEROLE

Steps:

• Gather the ingredients.
• In heavy saucepan, cook onion in olive oil over medium heat until tender.
• Add flour; cook and stir 3 minutes.
• Add 1 teaspoon thyme leaves and milk; cook and stir until thick.
• Remove from heat and add Alfredo sauce, chicken, 1 1/4 cups Cheddar or Havarti cheese, 1/3 cup Parmesan cheese, and the frozen vegetables; stir gently.
• Place in a 2 1/2-quart casserole. Cover and refrigerate 8 to 24 hours.
• When ready to eat, preheat oven to 375 F.
• Place casserole, covered, in oven and bake for 25 to 30 minutes until warm.
• Meanwhile, in small bowl combine flour, 1/2 teaspoon dried thyme leaves, baking powder, 1/4 cup butter, 1/2 cup Cheddar or havarti cheese, Parmesan cheese, and egg and mix with a fork until crumbly.
• Uncover casserole and crumble this topping evenly over the top.
• Bake for 20 to 30 minutes longer, until filling bubbles and the topping is golden brown and crisp.

50 BEST CASSEROLES (+ EASY DINNER)

Steps:

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

MAKE AHEAD CREAMY VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, stir all ingredients together, saving half cup of the french fried onions for later. Once fully mixed together, transfer to a large casserole dish.
• Bake for 50 minutes.
• Remove from oven and top with fresh chopped parsley and the remaining french fried onions.
• Serve immediately or allow to cool completely before packaging for freezing. See notes.

CHEESY CHICKEN VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350.
• In a large bowl, mix all the ingredients except 1/2 Cup shredded Cheddar cheese.
• Pour into a 9x13 pan and top with the remaining cheese.
• Bake for 25-30 minutes, or until casserole is hot and bubbly.

CREAMY CHICKEN CASSEROLE

Steps:

• Put the chicken in a casserole dish and season with salt, pepper and paprika.
• Add the rest of the ingredients and mix well. Cover and put into the middle of an oven for 1 1/2 hours at 180C
• Serve with rice, quinoa or potatoes.

CHEESY CHICKEN VEGETABLE CASSEROLE

Steps:

• Preheat oven to 400°F.
• Bring a large pot of water to a boil and add cauliflower. Cook for 3 minutes and add broccoli to the pot and cook for 2 more minutes. Drain well and set aside.
• Chop bacon and cook in a pan until crisp. Remove bacon but save 1 Tablespoon bacon fat.
• Add garlic to the bacon fat and cook until fragrant, about 30 seconds. Add cream cheese and dill, cook until melted and creamy.
• Stir in cream and broth and simmer for 3 minutes. Remove from heat and stir in ½ cup of cheddar cheese.
• Toss sauce with vegetables and chicken. Place in a baking dish, top with remaining cheese, and bake for 20 minutes or until bubbly.

CHICKEN AND STUFFING CASSEROLE WITH VEGETABLES

Steps:

• Preheat oven to 375˚F.
• Combine the cream of chicken soup, sour cream, and 1/2 cup chicken broth. Then stir in the shredded chicken and mixed vegetables. Spread in the bottom of a 2.5 qt casserole dish.
• In a small bowl, combine the melted butter, remaining 1/4 cup broth, and stuffing and then spread over the top of the casserole.
• Bake for 30-40 minutes until the edges are bubbly and the casserole is hot throughout.Optional: For an extra crispy stuffing topping, turn oven to broil for the last 3-5 minutes of baking time. Keep a close eye on it so that it does not burn.

CREAMY CHICKEN AND VEGETABLE CASSEROLE

Steps:

• Preheat oven to 400°F (205°C).
• Vegetables and Chicken:
• Melt butter in large oven proof skillet with lid over medium high heat. Add onions, garlic and thyme and cook until wilted and fragrant, about 2 minutes. Add mushrooms, cooking and stirring until mushrooms release liquid. Add red pepper and broccoli. Stir fry 1-2 minutes. Cover and cook over medium low heat until broccoli is tender crisp (the liquid from mushrooms will create steam, or add 1-2 tbsp (15-30 mL) additional water if necessary). Add green beans, stir, and cover. Cook 2-3 minutes or until green beans are tender crisp. Stir in chicken and cook until chicken is warm. Drain any remaining liquid from pot. Reserve.
• White Sauce:
• Melt butter in small saucepan over medium heat. Add garlic and flour and cook over medium heat about 1 minute. Stir in evaporated milk and nutmeg if using. Bring to a boil over medium heat, whisking constantly. Reduce heat to medium and cook an additional 1-2 minutes, or until thickened. Mix in cheese. Add to vegetable and chicken mixture and stir to coat. Top with additional cheese if desired. Bake in preheated oven until warm and bubbling, about 10 minutes. Serve.

CHICKEN NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Coat the inside of a 9-inch x 13-inch baking dish with non-stick cooking spray. Set aside.
• Bring a large pot of water to a boil. Cook the egg noodles for 8 minutes. Drain and set aside. (The egg noodles will be slightly undercooked. They will finish cooking in the oven.)
• While the noodles cook, place a skillet over medium heat. Add olive oil. Once the oil is hot, add onions and cook until soft and translucent. Add garlic and cook for 30 seconds until fragrant.
• Add both cans of soup, the milk, and chicken broth to a large mixing bowl. Whisk until combined and smooth.
• onions, garlic, chicken, vegetables, salt, and pepper to the soup mixture. Stir to combine.
• Pour into the prepared baking dish and spread into an even layer.
• Bake for 25 minutes until the casserole is bubbling and the top is starting to turn golden.
• Remove from the oven and sprinkle chopped parsley over the top. Serve warm.

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.