Creamy Country Chicken Casserole Food

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CREAMY COUNTRY CHICKEN CASSEROLE



Creamy Country Chicken Casserole image

The title says it all! Wonderful comfort food! This recipe was given to me by my Aunt Marlyn in Villa Grove, Illinois! :)

Provided by Wildflour

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

3 cups diced cooked chicken (1 lg. whole stewing chicken, stewed, the meat only)
1 cup diced water chestnut
1 (4 ounce) can mushrooms, drained
1/2 cup celery (chopped or thinly sliced)
1/2 small onion, chopped fine, 1/4 cup
4 hard-boiled eggs, diced
1/2 cup mayonnaise
1 (10 3/4 ounce) can cream of chicken soup
6 tablespoons melted butter
1 1/2 cups crushed Ritz crackers or 1 1/2 cups Chicken In A Biscuit crackers

Steps:

  • Stir/fold all together except butter and crumbs, pour into baking dish.
  • Top with buttered cracker crumbs.
  • Bake at 350• for about 30 minutes.

COUNTRY CHICKEN CASSEROLE



Country Chicken Casserole image

Provided by Food Network

Time 35m

Yield 5 servings

Number Of Ingredients 8

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Potato Soup
1 cup milk
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
4 cups cooked cut-up vegetables *
2 cup cubed cooked chicken OR turkey
4 cups prepared Pepperidge Farm® Herb Seasoned Stuffing

Steps:

  • Stir the soups, milk, thyme, black pepper, vegetables and chicken in a 3-quart shallow baking dish. Top with the stuffing.
  • Bake at 400 degrees F for 25 minutes or until the stuffing is golden brown.
  • *Use a combination of cut green beans and sliced carrots.

EASY CREAMY CHICKEN CASSEROLE



Easy Creamy Chicken Casserole image

This easy creamy chicken casserole is my mother's recipe and a family favorite. It's one of our comfort foods and regular easy recipes to make through a busy week. Can easily be prepared in advance, then popped in the oven for a nice hot meal. If making for the first time, add half of the sour cream and taste first. Add more if desired, tasting as you go, to reach desired flavor. Serve over cooked white rice.

Provided by Kristen

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 6

Number Of Ingredients 8

1 sleeve buttery round crackers (such as Ritz®), crushed
2 tablespoons butter, melted
4 cups water
1 (32 fluid ounce) container chicken stock
salt and ground black pepper to taste
3 skinless, boneless chicken breast halves, cubed
1 (24 ounce) container sour cream, or to taste
1 (26 ounce) can condensed cream of chicken soup

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.

Nutrition Facts : Calories 549.9 calories, Carbohydrate 25.3 g, Cholesterol 100.8 mg, Fat 41.5 g, Fiber 0.4 g, Protein 19.5 g, SaturatedFat 20.7 g, Sodium 1544.6 mg, Sugar 2.3 g

FAVORITE CREAMY CHICKEN CASSEROLE



Favorite Creamy Chicken Casserole image

I created this noodle casserole when my husband was craving a dish his aunt used to make. It tastes and smells great and is now a staple at our house. -Mari Warnke, Fremont, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 casseroles (5 servings each).

Number Of Ingredients 10

4 cups uncooked egg noodles
4 cups cubed cooked chicken
1 package (16 ounces) frozen peas and carrots
2 cups whole milk
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup chopped onion
2 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture., Transfer to 2 greased 8-in. square baking dishes. Cover and bake 30 minutes. Uncover and bake 10-15 minutes longer or until heated through. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and microwave on high for 10-12 minutes or until heated through and a thermometer inserted in center reads 165°, stirring twice.

Nutrition Facts : Calories 355 calories, Fat 15g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 1106mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 3g fiber), Protein 24g protein.

CREAMY CHICKEN STEW



Creamy chicken stew image

Cook this creamy, comforting stew to serve with our smashed mini jacket potatoes. This warming one-pot with chicken, peas and leeks is perfect for a special family meal

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Time 1h5m

Yield Serves 4-6

Number Of Ingredients 10

3 leeks , halved and finely sliced
2 tbsp olive oil , plus extra if needed
1 tbsp butter
8 small chicken thighs
500ml chicken stock
1 tbsp Dijon mustard
75g crème fraîche
200g frozen peas
3 tbsp dried or fresh breadcrumbs
small bunch of parsley , finely chopped

Steps:

  • Tip the leeks and oil into a flameproof casserole dish on a low heat, add the butter and cook everything very gently for 10 mins or until the leeks are soft.
  • Put the chicken, skin-side down, in a large non-stick frying pan on a medium heat, cook until the skin browns, then turn and brown the other side. You shouldn't need any oil but if the skin starts to stick, add a little. Add the chicken to the leeks, leaving behind any fat in the pan.
  • Add the stock to the dish and bring to a simmer, season well, cover and cook for 30 mins on low. Stir in the mustard, crème fraîche and peas and bring to a simmer. You should have quite a bit of sauce.
  • When you're ready to serve, put the grill on. Mix the breadcrumbs and parsley, sprinkle them over the chicken and grill until browned.

Nutrition Facts : Calories 400 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 1 milligram of sodium

CREAMY CHICKEN CASSEROLE



Creamy Chicken Casserole image

Deliciously creamy, quick and easy to prepare.

Provided by mydnightshadow

Time 1h45m

Yield Serves 4

Number Of Ingredients 0

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.

COUNTRY CHICKEN CASSEROLE



Country Chicken Casserole image

Chicken breast, hash browns, fried onions and cheese. Now that's country cookin' for ya! This is a wonderful easy recipe, especially if want a filling meal, but don't have time to stay in the kitchen. This is my mother-in-law's favorite dish, and it heats up well for leftovers.

Provided by sallygilli

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 6

Number Of Ingredients 7

3 cups shredded hash brown potatoes
1 (6 ounce) can French-fried onions, divided
6 slices processed American cheese
4 skinless, boneless chicken breast halves - cut into bite size pieces
1 (10.75 ounce) can condensed cream of chicken soup
¾ cup milk
1 (15 ounce) can corn

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Stir hash browns and 1/2 of the onions together in a 9x13 inch baking dish, then lay cheese slices on top and layer chicken over cheese. In a small bowl, mix soup and milk together and pour mixture over chicken.
  • Bake in preheated oven for 30 to 35 minutes, or until chicken is cooked through and juices run clear. Pour corn onto chicken and stir to combine all ingredients, then bake for an additional 20 minutes.
  • Sprinkle remaining onions over all and bake for another 5 minutes, or until onions are golden brown. Let sit 5 minutes before serving.

Nutrition Facts : Calories 547.8 calories, Carbohydrate 43.7 g, Cholesterol 78.8 mg, Fat 32.6 g, Fiber 2.5 g, Protein 29.8 g, SaturatedFat 13 g, Sodium 1254.6 mg, Sugar 4.1 g

COUNTRY FARM CHICKEN CASSEROLE



Country Farm Chicken Casserole image

A casserole with chicken, potatoes, mushroom, onions and bacon in a great tasting gravy! I grill my chicken but a friend of mine batters and fries hers...so you can do it either way, your preference. You dont have to fry everything in the bacon grease, it does take a little away from the flavor, but it tastes great even if you use olive oil, vegetable oil or butter. Cooking time includes the baking time as well the frying you do during prep.

Provided by Mrs. Parker

Categories     One Dish Meal

Time 1h

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 11

2 large chicken breasts
1 medium vidalia onion (Sweet)
5 slices bacon
2 large potatoes
1/2 cup canned mushroom (1 Cup Fresh)
1 (10 3/4 ounce) cream of chicken soup
3/4 cup chicken broth
1 tablespoon melted butter
salt
pepper
garlic powder

Steps:

  • Preheat oven to 425 degrees.
  • Cook the bacon; crumble and set aside; reserve bacon grease.
  • Peel and cube the potatoes; fry potatoes in bacon grease.
  • Dice the onion; season with salt, pepper and garlic powder and fry in the bacon grease.
  • Fry the mushrooms in the bacon grease.
  • Coat the chicken breasts with melted butter and season with salt and pepper and grill (I used the George Foreman grill).
  • After the chicken is cooked, cut into cubes.
  • Take Cream of Chicken soup and mix with 3/4 cup broth and season with pepper to make a sauce.
  • In an 8x8 glass dish combine chicken, mushrooms, onions and potatoes. Top with sauce and mix it all up so everything is coated in the sauce.
  • Bake for 30 minutes covered with foil.
  • Remove foil, top with crumbled bacon and bake an additional 10 minutes, uncovered.

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