Crispy Chicken Casserole Food

CRISPY BAKED CHICKEN SUPREME

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x13 baking dish.
• If the chicken breasts are super thick, I slice them in half, horizontally, to get breasts with a more even thickness, otherwise you can just pound them slightly to flatten out the thick end. Evening out the thickness of the meat means it will cook more evenly.
• Place the chicken breasts into the prepared pan.
• Stir together the sour cream and soup. Spread the sauce in an even layer over the top of the chicken breasts.
• Pour the contents of the stuffing box into a gallon-sized zip-top bag. Use a rolling pin to crush the stuffing mix into fine crumbs.
• Once the stuffing is crushed, add the Parmesan cheese to the bag. Shake the bag so all the crumbs and herbs form the stuffing are combined with the Parmesan.
• Sprinkle the Parmesan/stuffing mixture over the sauce on your chicken. Use it all. It will seem like a thick layer, but trust me, it's perfect!
• Distribute the butter slices over the top of the crumbs.
• Bake in a 350 degree oven for 45 minutes to an hour, depending on the thickness of your chicken breasts. Internal temperature of the chicken should be 165 degrees.

CRISPY LEFTOVER CHICKEN AND SHELLS CASSEROLE

Steps:

• Preheat oven to 350 degrees F°
• Grease a 9 x 13 casserole pan.
• Prepare pasta as directed, drain.
• In a large mixing bowl, cube leftover poultry. Add grated cheese, soup, milk, breadcrumbs and pasta.
• Stir mixture thoroughly then evenly distribute in prepared casserole dish.
• Bake for about 35 minutes, or until golden brown on top.

SLOW COOKER CHICKEN CASSEROLE WITH BACON

Steps:

• Fry your bacon lardons either in a small frying pan, or in the bottom of your slow cooker pan if it can be used on the hob. Let them go crispy and golden brown.
• Meanwhile, put your chicken thighs in a large bowl and coat thoroughly in the flour.
• When the bacon has finished cooking, put the onions, celery, carrots and bacon pieces into your slow cooker (or leave the bacon pieces in that pan if they've been cooking in there).
• Sit the flour rolled chicken pieces on top of the vegetables in the slow cooker.
• Mix the stock, mustard, thyme and salt and pepper and pour into the slow cooker, around the side of the chicken.
• Put the lid on and cook on HIGH for 4 hours or LOW for at least 6 hours.
• When you're ready to serve, add the creme fraiche and the chopped parsley. Check for seasoning and add more salt and pepper if needed.

CRISPY CHICKEN BROCCOLI RICE CASSEROLE

Steps:

• Cook vegetables- chop into small bite size pieces and then set aside.
• Clean and rinse chicken breasts; chop into small pieces and cook in a heated frying pan with the EVOO, salt and pepper, garlic and onion.
• In a blender, combine 1/2 of the bag of shredded cheese, mushroom soup once blended combine in a large mixing bowl with the veggies and the chicken once it is nearly cooked (if its not all the way done that's okay because you will be cooking it in the oven for 30 minutes and you don't want the chickent to be too tough)
• Add cooked rice last to your 9x11 pan- again if the rice is a bit under done it will be okay because you have to bake this once it is mixed together for about 30 minutes at 350 degrees- you don't want it to get mushy.
• In another small bowl combine hot melted butter and croutons until the croutons are basically reduced to buttery bread crumbs- I had to use a hard spoon to mash them down in order to get them to the right consistency. Add the remaining cheese to the buttery crushed croutons.
• Once you put the complete mixture in the 9x11 pan sprinkle the crouton cheese mix on top of the casserole and bake at 350 for about 30 minutes.
• Top should be golden brown and crispy.

CRISPY GREEK CHICKEN CASSEROLE WITH CREAMY LEMON SAUCE

Steps:

• To prepare this Greek chicken casserole recipe, divide the chicken into 8 portions (leave the skin on), rinse and pat dry using a paper towel. Heat a large pan on medium high heat; add the olive oil and the chicken and sauté for 2-3 minutes on each side, until slightly coloured.
• Into a small bowl add a glass of hot water, the mustard and the lemon juice and mix.
• Pour into the pan along with the rest of the ingredients, put the lid on and turn the heat up. As soon as it comes to a boil turn the heat down and simmer for 50-60 minutes, until the chicken is cooked through and the sauce thickens.
• Traditionally Greek chicken casserole is cooked without colouring, and looks more like boiled chicken. Personally I prefer it crispy. if you do too, after cooking the chicken, transfer into a hot pan and fry each side, just a little bit for that crispy skin flavour.
• Serve with some basmati rice or potatoes. If you choose to serve with rice, lift up the flavor by adding 2-3 tbsps of the chicken juices into the boiling rice.

EASY CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Add 2 tablespoons of butter to a large skillet on medium heat and cook the chicken for 4-5 minutes on each side before removing the chicken to a plate and chopping roughly.
• Add two more tablespoons of the butter with the onion, bell pepper, garlic and black pepper on medium heat and cook for 4-5 minutes until the onions are translucent.
• Add in the cream of chicken, sour cream and milk and mix well then pour the mixture into your baking dish.
• Melt the remaining 4 tablespoons of butter and mix with the ritz crackers and cheddar cheese and sprinkle it over the chicken then bake for 30-35 minutes.

CRUNCHY CHICKEN CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix chicken, cream of chicken soup, celery, rice, mayonnaise, eggs, lemon juice, onion, and salt in a large bowl. Transfer mixture to a 9x13-inch baking dish. Mix corn flakes and margarine in another bowl; sprinkle over chicken mixture.
• Bake in preheated oven until bubbly and golden brown, 40 to 45 minutes.

CRUSTY CHICKEN CASSEROLE

Steps:

• Remove chicken from bones, chop meat roughly. Cut the cor kernels from one ear of corn.
• Melt 1 tablespoon of butter in a pan add onion, celery, garlic and shallot, cook, until onion is almost soft, add extra tablespoon butter, add sliced mushrooms and cook until mushrooms soften.
• In a small pan cook bacon until crisp, drain on absorbent paper.
• In a large pan combine, soup, sour cream, onion and mushroom mixture, bacon, corn and chicken, stir until heated through, add cheese and stir until cheese is melted.
• Transfer ingredients to a casserole dish, spread cheese batter over the top of the casserole, sprinkle with panko flakes, bake in a moderate oven 40-45 Min's until you have a nice brown crunchy top.
• Cheese Batter.
• In a bowl combine flour, eggs, milk and combine (I use a bar mix for this).
• Remove corn kernels from the second ear of corn.
• Stir in cheese, corn and parsley until well combined.
• Spread this over the top of casserole and sprinkle panko flakes over the top.
• To Serve: Spoon casserole into a bowl and garnish with extra chopped parsley if desired.

CRISPY CHICKEN & RICE CASSEROLE

Steps:

• Cook rice according to package directions.
• Stir together cooked rice and next 10 ingredients in a bowl.
• Spoon into a lightly greased 13- x 9-inch baking dish.
• Sprinkle evenly with cereal.
• Bake at 350?
• for 30 minutes (I bake it longer) or until golden and bubbly.
• Garnish, if desired.
• Note: Freeze casserole up to 1 month, if desired.
• Thaw casserole in refrigerator overnight.
• Bake, covered with aluminum foil, at 350?
• for 45 minutes.
• Remove foil, and bake 15 minutes more or until thoroughly heated.

MASHED POTATO CASSEROLE WITH CRISPY CHICKEN

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• If using frozen chicken tenders, let them sit at room temp for about 5 minutes if you prefer to slice them first, this allows them to soften.
• Spread the potatoes on the bottom of a 9 x 13 casserole dish.
• Note: If your mashed potatoes are cold, warm them first.
• Top with corn and cheese.
• Carefully slice the chicken strips into pieces of desired size and top the casserole dish with them.
• Bake uncovered for 20 minutes if using frozen chicken tenders and 15 minutes for homemade.
• Prepare the gravy on the stove top while the casserole finishes baking.
• Drizzle desired amount of gravy over the casserole dish and serve!

CRISPY CHICKEN CASSEROLE

Steps:

• Boil your chicken in a pot of water with the chicken broth.
• When the chicken is done let it cool.
• Then debone the chicken and remove the skin.
• Cut chicken meat into bite size pieces.
• Cook the vegetables and drain liquid.
• In a large bowl mix chicken meat, vegetables (optional), sour cream,can of soup, and spices.
• Place chicken mixture in 13x9 casserole dish.
• In another bowl crush Ritz crackers into small pieces and spread over chicken mixture.
• Place Dots of butter all over the crackers.
• Place in oven preheated at 350* for about 45 minutes or until bubbly in the middle.
• If crakers start to get too brown before done place a piece of tin foil over the top of chicken.

CRISPY CREAMY CHICKEN CASSEROLE

Steps:

• 1. Wash and dry chicken. Cut into pieces which are a little bigger than bite size. Add all spices and mix.
• 2. Toss chicken into large plastic sealed bag. Add one tablespoon olive oil and one tablespoon Worcestershire sauce. Seal bag and work it with your hands, ensuring all the chicken is coated. Marinate in fridge for at least 3 hours.
• 3. Chop broccoli, celery and onion into bite-size pieces. Mince jalapeno. Keep jalapeno seeds and white veins if you want this spicy!
• 4. Chop cauliflower. In batches, pulse in blender or food processor until cauliflower resembles tiny pieces of rice.
• 5. Saute all veggies except for cauliflower, in 2 Tbs olive oil, for 10 minutes or until they are softened but not mushy. When done, transfer to a large bowl.
• 6. In same pan, saute cauliflower in 2 Tbs olive oil until just slightly browned.
• 7. Add cauliflower to bowl with sauteed veggies. Wipe pan clean of any leftover cauliflower bits.
• 8. In the same pan, saute chicken pieces in 2 Tbs olive oil (you may need to add more as you go) until outside of chicken is slightly browned, about 2-3 minutes each side. Don't cook chicken all the way through. Also, do this in batches to not overcrowd the chicken.
• 9. Add chicken to big bowl with veggies. Set heat under same pan to low and deglaze pan with the broth.
• 10. Add all sauce ingredients to the pan and stir to combine. At this point...preheat oven to 375. Cover pan and stir every few minutes until sauce is smooth.
• 11. Stir sauce every few minutes until it is smooth. Turn off heat.
• 12. In a separate, small saucepan, melt butter on low heat.
• 13. Add breadcrumbs and stir to coat them in butter. Leave heat on for about 30 seconds and then turn it off. You want the breadcrumbs coated in butter and just a tad crispy. Set to the side.
• 14. I opted to make this dish in 2 round pans (easier to store in fridge). Mix your chicken and veggies, and then pour into pan(s).
• 15. Equally distribute cheese sauce over the top. Use knife or spatula to cut into chicken and veggies, to ensure cheese has a place to seep into (but don't mix it all together).
• 16. Bake covered for 30 minutes.
• 17. After 30 minutes, take off tops and spread on the panko coating (I forgot to snap a pic when I did this so here is a pic right after I did this, and had already put chicken back in the oven). Bake UNCOVERED for 15-20 minutes until topping is browned.
• 18. Take out of the oven and leave partially uncovered; let stand for 15 minutes to cool. Enjoy!

CRUNCHY CHICKEN CASSEROLE

Steps:

• In a skillet, saute celery in butter until tender. Remove from the heat; add the next nine ingredients. Spoon into an ungreased 2-1/2-qt. baking dish. , Combine melted butter and cornflakes; sprinkle on top of casserole. Sprinkle with almonds if desired. Bake, uncovered, at 350° for 30 minutes.