Easy Butter Chicken Casserole Food

EASY CHICKEN CASSEROLE

Steps:

• Boil chicken,onion, boulion cube in enough water to cover chicken, until done.
• Cool and remove meat from bone and break into small pieces-put aside.
• In large mixing bowl, combine the soups, sour cream, water chestnuts and mushrooms.
• Add chicken meat and mix all ingredients well.
• Line a large casserole dish with part of the whole Ritz crackers.
• Pour soup mixture evenly over crackers.
• Sprinkle cheese over mixture, then crumble remaining crackers over this. Sprinkle poppy seed on top of crackers.
• Sprinkle melted butter over entire mixture and place dish in a pre-heated 400 degree oven.
• Heat until recipe is bubbly hot.

EASY CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°F.
• Place chicken breasts on cookie sheet and sprinkle poultry seasoning on top.
• Bake in oven for 30 minutes (don't worry if not totally done, we will be baking casserole in oven too!).
• Meanwhile prepare to make a cheese sauce, place butter in a sauce pan and melt.
• Once melted, add the flour in and stir with wire whisk to combine. Let cook 1 minute.
• Remove saucepan from heat and SLOWLY add a little of the milk. Stir. Continue doing this untill all flour mixture is incorporated into the milk.
• Bring just to a boil then add cheeses. Stir to combine. Set aside.
• Once chicken is done dice into pieces. Leave oven on!
• Combine chicken, noodles and cheese sauce in a casserole dish and crush Ritz crackers on top.
• Cover casserole and place into oven and bake for 30 minutes.
• Uncover and continue cooking for 10 minutes until top is golden brown.
• Enjoy!

EASY BUTTER-CHICKEN CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread uncooked rice evenly in baking dish.
• In large bowl, mix broth, tomatoes, melted butter, garlic, garam masala, ginger, salt and ground red pepper; stir in chicken and onions. Pour mixture evenly over rice in baking dish; cover with foil. Bake 40 minutes; stir. Replace foil; bake 15 to 20 minutes longer or until rice is tender, chicken is no longer pink in center and mixture is heated to at least 165°F in center of casserole. Stir; top with cilantro. Serve with cashews and sour cream.