CRISPY CREAMY CHICKEN CASSEROLE
This is a heavy, comfort dish with strong flavors. It tastes best after it is allowed to cool out of the oven, and makes excellent leftovers.
Provided by Monica H
Categories Casseroles
Time 2h
Number Of Ingredients 22
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!
CRISPY CHICKEN CASSEROLE
I got this recipe from my sister-in-law after she brought it to a "dinner on the grounds" at our church.Its very easy to make and everyone could not stop saying how GOOD it was!
Provided by Angelofhiseye
Categories Chicken
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
CREAMY CHICKEN CASSEROLE
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.
CREAMY, CRUNCHY CHICKEN ENCHILADA CASSEROLE
I combined many parts of many chicken enchilada recipes and came up with this one. It's very versatile. You can use grilled chicken strips instead of chicken breasts, salsa instead of enchilada sauce, other flavors of Doritos, soups, or cheese. You can add corn or chopped olives. Whatever you like!
Provided by Kendra
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Combine soups, enchilada sauce, garlic salt, cumin, and vinegar. Stir well and set aside.
- Crush chips and put 2 cups of crushed chips in the bottom of a greased casserole dish.
- Top with (in order) chicken strips, onion, green chiles, sauce (You may not need all of the sauce), remainder of chips, and cheese.
- Bake for 30 - 35 minutes, until cheese is beginning to brown.
- Serve with guacamole, sour cream, salsa, cilantro, whatever you like.
CRISPY BAKED CHICKEN SUPREME
A layer of stuffing mix and Parmesan provides a crispy topping for this baked casserole-while the chicken below cooks in a creamy sauce.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 6 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CREAMY CHICKEN CORDON BLEU CASSEROLE
This is a second version of another member's yummy casserole. It has all the creamy and wonderful flavor of chicken cordon bleu with a little of the fat and hassle removed.
Provided by Felicia
Categories Main Dish Recipes Chicken Chicken Cordon Bleu Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer noodles to the prepared casserole dish; top with chicken, ham, and Swiss cheese.
- Mix cream of chicken soup, milk, and sour cream together in a bowl; spoon soup mixture over noodle mixture.
- Melt butter in a skillet over medium heat; cook and stir bread crumbs and Parmesan cheese in the melted butter until crumbs are coated with butter and cheese, 2 to 3 minutes. Sprinkle bread crumb mixture over casserole.
- Bake in the preheated oven until casserole is bubbling and lightly browned, about 30 minutes. Allow casserole to cool for 10 minutes before serving.
Nutrition Facts : Calories 455.4 calories, Carbohydrate 29.9 g, Cholesterol 110 mg, Fat 23.6 g, Fiber 1.4 g, Protein 29.5 g, SaturatedFat 11.9 g, Sodium 687.2 mg, Sugar 2.6 g
CRUNCHY CHICKEN CASSEROLE
My 96-year-old mother wanted me to share her favorite recipe with Reminisce readers. I hope you enjoy it as much as our family does.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 386 calories, Fat 27g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 516mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.
CRUNCHY CHICKEN CASSEROLE
Great comfort food, easily halved, great for leftovers.
Provided by ERINLOVE65
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 55m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 642 calories, Carbohydrate 25.8 g, Cholesterol 215.9 mg, Fat 50.4 g, Fiber 0.8 g, Protein 21.6 g, SaturatedFat 9.4 g, Sodium 1095.4 mg, Sugar 2.7 g
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