Easy Rotisserie Chicken Bake Casserole Food

CHICKEN ENCHILADA BAKE

Steps:

• Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.

EASY ROTISSERIE CHICKEN BAKE CASSEROLE

Steps:

• 1. Use 1 large glass lasagna pan. Spray with cooking spray.
• 2. Place frozen or partially thawed broccoli florets in bottom of glass dish.
• 3. Place cooked rotisserie chicken pcs on top of broccoli.
• 4. In a bowl -add the cream of chicken soup , chicken broth, lemon juice, mayo, pepper, and garlic salt. Wisk together to blend.
• 5. Pour mixture evenly over chicken and broccoli.
• 6. Place uncovered in oven at 375 for 35 mins till bubbling.
• 7. While chicken and broccoli is in the oven - open the garlic bread and spread the butter evenly on both sides before breaking into pcs.
• 8. Break bread into small pcs or pulse to crumbs in food processor.
• 9. When chicken is hot and bubbly remove from the oven. Sprinkle 3 cheese blend over hot chicken.
• 10. Add bread crumbs over top of the cheese.
• 11. Bake another 20 minutes until golden brown.

DUMP AND BAKE CHICKEN ALFREDO PASTA CASSEROLE

Steps:

• Preheat oven to 425°F (220°C).
• In a large baking dish, stir together uncooked pasta, Alfredo sauce, chicken stock, chicken and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
• Uncover; give the pasta a good stir. At this point you should check the pasta to make sure that it is al dente (firm but with a tender bite). I have had good luck with the 30-minute cook time; however, some readers have noted that it required about 10 or 15 minutes longer. If it's still too hard after 30 minutes, just cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
• Sprinkle mozzarella over the top. Bake uncovered for 8-10 more minutes (or until cheese is melted and pasta is tender).
• Garnish with freshly grated Parmesan or fresh chopped herbs, if desired.

ROTISSERIE CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Bring 6 cups water to a roaring boil. Add peas, carrots, and egg noodles. Boil until noodles are tender yet firm to the bite, about 10 minutes.
• Pick meat off the bones of the rotisserie chicken and place in a large bowl.
• Strain noodles, peas, and carrots and combine them with the chicken. Add cream of chicken soup, Monterey Jack cheese, Cheddar cheese, milk, salt, and pepper. Stir until well mixed. Pour mixture into prepared baking pan. Cover with aluminum foil.
• Bake in the preheated oven until heated through, about 45 minutes.
• Meanwhile, melt butter in a saucepan and mix in bread crumbs and Parmesan cheese.
• Uncover casserole and spread bread crumb mixture on top. Continue baking, uncovered, until golden brown on the surface, 5 to 10 minutes. Let rest for 10 to 15 minutes before serving.

CHICKEN SPAGHETTI CASSEROLE RECIPE

Steps:

• Preheat oven to 375°F and spray a 9x13-inch casserole dish.
• Cook and drain the spaghetti according to the directions on the package for al dente. Return the cooked pasta to the pot.
• While the pasta is cooking, combine the cream of mushroom soup, chicken broth, cheddar cheese, Velveeta cheese, salt, pepper, and cayenne pepper (optional) in a medium bowl.
• Add the diced chicken, pepper, onion, pimentos, and cream mixture to the pasta. Toss to combine.
• Pour the pasta mixture into the prepared baking dish. Top with Parmesan cheese.
• Bake, uncovered, for 40 minutes, or until edges are bubbly.
• Garnish with parsley and serve!

CHICKEN AND STUFFING CASSEROLE WITH VEGETABLES

Steps:

• Preheat oven to 375˚F.
• Combine the cream of chicken soup, sour cream, and 1/2 cup chicken broth. Then stir in the shredded chicken and mixed vegetables. Spread in the bottom of a 2.5 qt casserole dish.
• In a small bowl, combine the melted butter, remaining 1/4 cup broth, and stuffing and then spread over the top of the casserole.
• Bake for 30-40 minutes until the edges are bubbly and the casserole is hot throughout.Optional: For an extra crispy stuffing topping, turn oven to broil for the last 3-5 minutes of baking time. Keep a close eye on it so that it does not burn.

CHICKEN AND CHEESE BAKE

Steps:

• Preheat your oven to 200C/390F.
• Place a large saucepan over high heat. Add the butter and onion and saute for 3 minutes.
• Add the herbs, spices, and salt, and pepper and mix well. Saute for another 2 minutes before adding the mushrooms, mix well.
• Cook the mushrooms until they have softened.
• Add the cream cheese and heavy cream and heat until the cream cheese has melted.
• Bring to a simmer then mix through the spinach, once it has wilted, add the shredded chicken, and mix well.
• Pour the mixture into a casserole dish, smooth out, and top with the cheddar cheese.
• Bake for 20-25 minutes, until the cheese is golden brown.
• Spoon into bowls and top with freshly chopped oregano. Enjoy!

ROTISSERIE CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 375°
• Spray a 9x13 casserole dish with cooking oil and set aside.
• Spread half of the chicken evenly across the bottom of the casserole dish.
• Pour half of the enchilada sauce evenly on top of the chicken.
• Spread half of the sour cream evenly over the mixture
• Place half of the tortillas over the mixture.
• Sprinkle the cheese onto the top of tortillas.
• Repeat the process once more.
• Bake in your oven covered for 20 minutes, and then for 10 minutes uncovered. Serve immediately!