Family Favorite Crunchy Chicken Casserole Food

CRUNCHY CHICKEN CASSEROLE

Crunchy Chicken Casserole image

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

Ingredients

1 cup chopped celery
1 tablespoon butter
2 cups cubed cooked chicken
1-1/2 cups cooked rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup mayonnaise
1 can (8 ounces) sliced water chestnuts; drained
1/2 cup sliced almonds
2 tablespoons chopped onion
Salt and pepper to taste
TOPPING:
1 tablespoon butter, melted
1/2 cup crushed cornflakes
Sliced almonds, optional

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

Crunchy Chicken Casserole image

The water chestnuts and sliced almonds gives this dish a nice "crunch". I cook the chicken and rice the day before I plan to serve. Then the next day, I just throw it all together and bake. Serve this casserole with a side dish of cooked broccoli. Makes a wonderful meal.

Provided by Merlot

Categories Chicken

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 cup chopped celery
1 tablespoon butter or 1 tablespoon margarine
3 cups cubed cooked chicken breasts
1 1/2 cups cooked rice
1 (10 3/4 ounce) can cream of chicken soup, undiluted
3/4 cup mayonnaise (NOT Miracle Whip)
1 (8 ounce) can sliced water chestnuts, drained (Cut each water chestnut slice into quarters if you prefer them in smaller pieces)
1/2 cup sliced almonds
2 tablespoons chopped onions
salt & pepper
1 tablespoon melted butter or 1 tablespoon margarine
1/2 cup crushed corn flakes

Steps:

In a skillet, saute' the celery in butter until tender.
Remove from heat and add the next 8 ingredients.
Spoon into an ungreased 2 1/2 quart baking dish.
Combine melted butter& cornflakes.
Sprinkle on top.
Bake 350 degrees F for 30 minutes.

COURTNEY'S FAVORITE CHICKEN CASSEROLE

Courtney's Favorite Chicken Casserole image

So named by my mother, who discovered this recipe many years ago on the back of a package of noodles. It's been a family and potluck favorite ever since. Excellent comfort food!!! The fat content of this can be reduced easily by substituting low-fat soup, milk, and cheese

Provided by ckmclements

Categories One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 (8 ounce) package wide egg noodles
3 tablespoons butter
1 (10 1/2 ounce) can cream of chicken soup
3/4 cup milk
2 cups cheese, shredded (I prefer sharp cheddar, but whatever floats your boat)
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups cooked chicken breasts, diced (you may substitute canned chicken if you're pressed for time, but in this case done from scratch is)
breadcrumbs (optional)

Steps:

Preheat oven to 350.
Boil noodles.
While noodles are being prepared, in a pan make a sauce of everything except the chicken and the noodles.
Add the noodles and chicken to the sauce and mix well.
Put into a 3-qt. casserole dish and top with breadcrumbs.
Bake for 30 minutes.

Nutrition Facts : Calories 454.6, Fat 23.4, SaturatedFat 12.1, Cholesterol 108.9, Sodium 971.4, Carbohydrate 35.3, Fiber 1.3, Sugar 1, Protein 25.5

FLORENTINE CHICKEN CASSEROLE

Florentine Chicken Casserole image

Make and share this Florentine Chicken Casserole recipe from Food.com.

Provided by Pinay0618

Categories One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

4 tablespoons butter
1/4 cup flour
1 cup milk
1 cup chicken broth
5 ounces egg noodles, cooked & drained
2 cups sour cream
1/3 cup lemon juice
10 ounces frozen spinach, chopped
8 ounces mushrooms, chopped
8 ounces water chestnuts, drained
2 ounces pimentos, diced
1 large onion, chopped
2 teaspoons seasoned salt
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon salt
2 teaspoons pepper
4 chicken breasts, cooked & chopped

Steps:

Preheat oven to 350 degrees F.
In a medium saucepan, melt butter over low heat. Stir in the flour, add milk and chicken broth, cooking until thickened.
Mix in noodles, sour cream, lemon juice, spinach, mushrooms, water chestnuts, pimiento, onion, celery and seasoned salt.
In a greased 4-quart baking dish, alternate layers of noodle mixture and chicken. Top with grated cheese and bake for 30 minutes.

Nutrition Facts : Calories 619.5, Fat 36.2, SaturatedFat 18.9, Cholesterol 141.6, Sodium 1519.1, Carbohydrate 43.2, Fiber 4.8, Sugar 5.3, Protein 32.9