Emergency Chicken Casserole Food
DUMP-AND-BAKE CHICKEN RICE CASSEROLE
A super easy and delicious home cooked meal that requires only 5 minutes prep work. It's hearty, comforting and so delicious!
Provided by The Seasoned Mom
Categories Main Course
Time 1h35m
Number Of Ingredients 7
Steps:
- Preheat oven to 400F (200C).
- Spray a 13 x 9-inch baking dish with cooking spray and set aside.
- Place frozen, raw chicken cutlets in bottom of prepared dish. Add the frozen green beans over the chicken, and cover with uncooked brown rice.
- Whisk together chicken stock and condensed soup until combined. Pour in the dish.
- Cover tightly with aluminum foil and bake for 1 hour, 20 minutes to 1 hour, 30 minutes (or until rice is tender and has absorbed most of the liquid).
- Remove foil, sprinkle with cheddar and breadcrumbs. Place under the broiler (uncovered) for about 5 more minutes, or until cheese is melted and breadcrumbs are crispy.
Nutrition Facts : Calories 570 kcal, Carbohydrate 67 g, Protein 41 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 98 mg, Sodium 852 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
EMERGENCY CHICKEN
This is a great recipe for a quick and easy entree. My wife, who is 8 1/2 months pregnant, had chicken thawing and asked me to cook since she was exhausted. She didn't have any plans so I just threw some things together and came up with this recipe. I'm sure it could be improved upon, but in a pinch it was easy and delicious.
Provided by Aaron
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Melt butter in a saucepan over medium heat. Stir barbeque sauce, Worcestershire sauce, and garlic powder together with the melted butter. Stir chicken into the sauce mixture to coat.
- Place cover on saucepan and simmer until the chicken pieces are cooked through and no longer pink in the middle, 3 to 5 minutes. Remove cover and spoon sauce over chicken pieces; continue cooking until sauce thickens, about 4 minutes more.
Nutrition Facts : Calories 529.9 calories, Carbohydrate 32.5 g, Cholesterol 190.8 mg, Fat 12.9 g, Fiber 0.6 g, Protein 66.3 g, SaturatedFat 5.6 g, Sodium 1200.6 mg, Sugar 22.8 g
OVERNIGHT CHICKEN CASSEROLE FOR FIFTY
Posting in response to a request for an overnight chicken casserole that serves 50 people. Prep time does not include overnight refrigeration.
Provided by TGirl
Categories One Dish Meal
Time 1h35m
Yield 50 serving(s)
Number Of Ingredients 14
Steps:
- Combine chicken, macaroni, mushrooms, pimientos, peppers and onions.
- In seperate bowl, combine soups, cheese, milk, basil, and lemon pepper, then add to chicken mixture.
- Pour 12 cups of mixture into four greased 9 x 13 inch baking pans.
- Cover and refrigerate overnight.
- Remove from refrigerator 30 minutes before baking.
- Combine corn flakes and melted butter, and sprinkle over casseroles.
- Cover with tin foil and bake at 350 degrees for 45 minutes, then remove foil and bake for another 15 to 20 minutes or until bubbly.
- Makes 45 to 50 one-cup servings.
Nutrition Facts : Calories 191.9, Fat 8.5, SaturatedFat 4.2, Cholesterol 17.7, Sodium 538.2, Carbohydrate 21.6, Fiber 1.3, Sugar 2, Protein 7.8
MAMAW'S CHICKEN AND RICE CASSEROLE
I grew up on this recipe, my Grandmother got it from a lady from church at a pot luck a long time ago! She passed it down to my mom and it's always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top of course, my Momma and Mamaw always put the full stick on top (gotta love Southern ladies and their butter!)
Provided by katiefbenham
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
- Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
- Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.
Nutrition Facts : Calories 441.2 calories, Carbohydrate 36.7 g, Cholesterol 80.7 mg, Fat 25 g, Fiber 0.9 g, Protein 16.8 g, SaturatedFat 12.2 g, Sodium 1211.2 mg, Sugar 1.7 g
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