Creamy Mushroom Chicken Casserole Food

CREAMY MUSHROOM CHICKEN

Steps:

• Sprinkle chicken with pepper. In a large skillet over medium heat, brown chicken in oil until a thermometer reads 170°. Remove to a serving platter and keep warm. , In the same skillet, saute mushrooms in butter until tender. Sprinkle with flour and stir until coated. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in 1/2 cup cheese. Pour over chicken. Sprinkle with parsley and remaining cheese. Serve with pasta.

CREAMY CHICKEN AND MUSHROOM RICE CASSEROLE

Steps:

• Preheat oven to 375°. In a large bowl, combine all ingredients. Transfer to a greased 13x9-in. baking dish., Cover and bake 30 minutes. Uncover and stir; bake until bubbly and rice and vegetables are tender, 20-25 minutes.

CREAMY MUSHROOM, LEEK AND CHICKEN CASSEROLE

Steps:

• Preheat oven to 160°C (140°C fan forced).
• Heat oil in large flameproof dish, cook chicken, in batches, until browned. Remove from dish.
• Cook bacon, stirring, in same dish over heat until browned lightly.
• Add butter and leek, cook, stirring occasionally, until leek softens. Stir in celery, garlic, thyme and bay leaves. Stir in flour, then wine and stock, bring to the boil, stirring.
• Stir in chicken and mushrooms, transfer to oven. Cook about 20 minutes or until chicken is cooked through and sauce has thickened slightly.
• Return dish to stove top, discard bay leaves, stir in cream and parsley. Simmer, uncovered, until casserole is heated through. Season to taste. Sprinkle with fresh thyme leaves, if you like.

CHEESY BAKED CREAM OF MUSHROOM CHICKEN

Steps:

• Preheat oven to 350 degrees.

CREAM OF MUSHROOM CHICKEN CASSEROLE

Steps:

• Boil or fry chicken until done.
• PREHEAT 375°.
• FRY METHOD: Season with Cavendar's Greek seasoning mix, shake with flour and fry until completely done.
• In bowl mix ingredients together beat with wire whisk.
• Place chicken in deep casserole dish.
• Cover chicken with soup mixture.
• Bake uncovered for 1 hour.
• Serve over rice (jasmine (basmati) rice is the best with this recipe).
• REDUCED FAT METHOD: Boil skinless chicken until done.
• Use the broth instead of the water!
• You could also use the broth when cooking the rice.
• This method is much lower in fat than the fried method but doesn't taste as good.
• Also use the healthy request soups to lower even more in fat sodium and calories.

CREAMY CHICKEN CASSEROLE

Steps:

• Heat oven to 350°F.
• Combine all ingredients except corn flakes and butter.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with combined remaining ingredients.
• Bake 35 to 40 min. or until heated through.

CREAM OF MUSHROOM CASSEROLE

Steps:

• Bring a large pot of water to a boil for the egg noodles.
• Heat a medium sauce pot over medium heat. Add extra-virgin olive oil, 1 turn of the pan, about 1 tablespoon, and 2 tablespoons butter. When butter melts, add in chopped button mushrooms and cook 5 minutes, until just tender. Sprinkle in a couple of tablespoons flour and cook 1 minute. Whisk in chicken stock and bring to a bubble then stir in the whole milk or cream. Reduce heat to low and gently simmer. Season the sauce with nutmeg, salt and pepper.
• Heat a nonstick skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan then the shallots and mushrooms. Cook the mushrooms 8 minutes, until tender. Season with thyme, salt and pepper and deglaze the pan with 1/3 cup dry white wine or a little stock. Reduce heat to medium low and let the liquid cook off.
• Preheat broiler to high.
• While the mushrooms cook, drop egg noodles in water, salt the water and cook noodles to al dente, with a bite to them. Drain noodles and return to hot pot. Add the sauce to the pot and toss noodles to coat in sauce.
• Lightly cover a flameproof casserole dish with softened butter then transfer cream of mushroom noodles to the casserole dish and top with wild mushroom ragout and the shredded cheese. Place the casserole under the broiler and melt and bubble the cheese until brown at edges. Garnish with chives.

CREAMY CHICKEN AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Season chicken strips with salt and pepper.
• Heat large skillet over medium-high heat, add 2 tablespoons of olive oil and add 5-6 chicken strips, as much as the pan will allow without overcrowding.
• Cook chicken, turning after 2-3 minutes, until a nice golden brown on each side.
• Place all cooked chicken strips in a 9x13 glass baking pan.
• Repeat with remaining chicken strips and 2 tablespoons of olive oil.
• Using the same skillet add 2 tablespoons olive oil. Add onions, garlic and mushrooms and cook until onions are transparent.
• Add cooked onions and mushrooms on top of chicken strips.

BAKED CREAM OF MUSHROOM CHICKEN

Steps:

• Preheat the oven to 400˚F.
• In a large bowl, combine the mushroom soup, sour cream, Italian dressing mix, and milk. Mix until smooth.
• Season chicken breast with salt and pepper, then lay them in a large casserole dish. Cover with the soup mixture and sprinkle the parmesan cheese over the top.
• Bake uncovered 30-40 minutes or until the edges are bubbly and the chicken is cooked through (165˚F internal temp.)Optional: Carefully, broil the last 2-4 minutes to create a golden crust on top.
• Garnish with freshly chopped parsley and serve over egg noodles or mashed potatoes. Enjoy!

DUMP-AND-BAKE CHICKEN MUSHROOM CASSEROLE

Steps:

• Preheat oven to 425°F. Grease an 8-inch square baking dish or spray with nonstick cooking spray; set aside.
• In a large bowl, whisk together condensed soup, milk, chicken broth, thyme, salt, garlic powder, and pepper. Stir in mushrooms, raw chicken, and uncooked pasta.
• Transfer mixture to prepared baking dish. Cover tightly with foil and bake for 35-40 minutes (until pasta is almost tender).
• Remove foil and give everything a stir in the dish. Stir in sour cream, and sprinkle mozzarella cheese over top.
• Return to the oven and bake, uncovered, for 5 more minutes, or until pasta is tender, chicken is cooked through, and cheese is melted.
• Let the dish stand for about 5 minutes before serving.

CREAMY CHICKEN AND MUSHROOM CASSEROLE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1/2 cup cooking liquid for the sauce.
• Heat olive oil in a large frying pan or Dutch oven over medium heat. Gently saute celery, onion, and bell pepper until onion is translucent, 5 to 7 minutes. Add the mushrooms and toss. Sprinkle vegetable mixture with flour; stir until flour begins to congeal and cook. Stir in chicken broth until it begins to thicken. Reduce heat to low, cover, and cook for 10 minutes. Stir in mushroom soup, reserved pasta cooking liquid, chicken, and peas until blended.
• Mix pasta and sauce together in a 2-quart casserole dish. Top with Parmesan cheese. Cover.
• Bake in the preheated oven for 20 minutes. Uncover and continue to bake for another 5 minutes.

CREAMY MUSHROOM-CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a pan over medium-high heat. Cook and stir chicken in the hot oil until almost browned and no longer pink in the center, 5 to 7 minutes. Add mushrooms, onion, and parsley; saute until cooked down, about 5 minutes. Add paprika, celery salt, garlic powder, salt, and pepper.
• Pour in 1/4 cup milk and turn down temperature to medium-low or low. Push food to the edges of the pan and put cream cheese in the middle to melt. Mix, adding more milk to desired consistency, increasing heat to thicken. Stir in broccoli and Parmesan cheese. Taste, adjust seasoning, and transfer to a casserole dish.
• Melt butter in the same hot pan with residual heat. Pour in crushed corn flakes and mix until coated. Pour over casserole.
• Bake in the preheated oven until bubbly, about 30 minutes.

CREAMY MUSHROOM CHICKEN

Steps:

• Heat olive oil in a large frying pan.
• Season chicken breasts generously on both sides with salt and pepper then place in the frying pan. Cook until golden brown on both sides and cooked through. Remove from the pan and set aside.
• Melt the butter in the pan then add the mushrooms. Cook until golden brown all over.
• Add the garlic and herbs and allow to cook for 30 seconds before adding the cream.
• Add lemon juice, salt and pepper to taste and allow to come to a simmer. Simmer 5 minutes then add the chicken breasts back to the sauce. Simmer for another 5 minutes until the sauce has thickened and can coat the back of a spoon.
• Sprinkle over chopped parsley (optional) and serve.

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.

CHICKEN AND MUSHROOM CASSEROLE

Steps:

• Dust chicken in flour. Heat oil in casserole and brown chicken all over, in 2 to 3 batches. Reserve
• Add more oil to the dish. Cook bacon and shallots. Add wine, bubble and reduce by half. Stir
• Add mustard and stock. Return chicken to dish. Simmer lid on for 40 minutes. Add mushrooms and cook for another 20 minutes
• Remove chicken. Bubble sauce to reduce. Add cream and tarragon, return chicken to dish and warm through. Serve

CREAMY MUSHROOM CHICKEN CASSEROLE

Steps:

• Melt butter in a large saucepan over low heat, add packages of salad dressing and mix.
• Stir in the soup and wine, then blend in cream cheese and stir until smooth.
• Add mushrooms and heat through.
• Add a thin layer of sauce in a greased casserole and place chicken breasts over sauce.
• Pour rest of sauce over chicken and bake at 325 degrees for 1 hour.