Hot And Cheesy Chicken Casserole Food

CHEESY CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.

CHEESY CHICKEN CASSEROLE

Steps:

• Heat oven to 375°F.
• Cook shells al dente according to package directions.
• Cook onion and red bell pepper in butter until tender, about 5 minutes. Stir in salt and chili powder.
• In a large bowl combine soup, onion mixture, milk and 2 cups cheddar cheese and parmesan cheese. Mix well. Stir in chicken, pasta and green chiles.
• Spread into a 9x13 casserole dish. Top with remaining cheese.
• Bake 30-35 minutes or until hot and bubbly.

CHEESY CHICKEN CASSEROLE

Steps:

• Heat oven to 400°F. Spray 2- to 3-quart casserole with cooking spray.
• Cook pasta as directed on package, using minimum cook time. Drain and return to saucepan. Add soup, chicken and 1 cup of the cheese to pasta in pan; stir to combine. Spoon into casserole. Sprinkle remaining 1/2 cup cheese over top.
• Bake uncovered 8 to 10 minutes until thoroughly heated and cheese is melted. Garnish with parsley.

HOT AND CHEESY CHICKEN CASSEROLE

Steps:

• preheat oven to 350°. Place chicken in the bottom of a 3 quart shallow baking dish. In a large bowl mix broccoli, rice and peas. Spread mixture over chicken. In a medium bowl mix cream of chicken soup, nacho cheese soup, tomatoes and chilies, milk, and if desired, crushed red pepper. Stir in 1/4 cup of the cheddar cheese and 1/4 cup of the mozzarella cheese. Pour mixture over broccoli mixture in baking dish. Sprinkle with crushed crackers. Top with the remaining 1/4 cup cheddar cheese and the remaining 1/4 cup mozzarella cheese.
• Bake for 40 to 50 minutes or until top is Golden. Makes 8 to 10 servings.

ARTICHOKE AND CHICKEN BAKE

Steps:

• Preheat oven to 375.
• Spray an 11x7 inch baking dish with Pam.
• Salt and pepper the chicken breast halves and place in the dish.
• In a bowl, combine the artichoke hearts, parmesan cheese, mayonnaise and garlic powder; mix well.
• Spread artichoke mixture over chicken breasts.
• Bake, uncovered, 30-35 minutes or until chicken juices run clear.

HOT CHICKEN SALAD CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl mix the chicken, celery, water chestnuts, mushrooms, mayonnaise, lemon juice, salt, onion, and almonds. Transfer to the baking dish, and top with Cheddar cheese and crushed potato chips.
• Bake in the preheated oven for 30 minutes, until lightly browned

GRANDMA'S CHICKEN CASSEROLE

Steps:

• Heat oven to 350°F.
• Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
• In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.

HOT CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine chicken, mayonnaise, celery, water chestnuts, almonds, pimento peppers, dried onion, lemon juice, salt, and pepper in a 2-quart casserole dish. Top with Cheddar cheese and French fried onions.
• Bake in the preheated oven until hot and bubbly, about 30 minutes.

CHEESY CHICKEN AND TATER TOT CASSEROLE

Steps:

• Preheat the oven to 425 degrees F.
• Combine the chili powder, cumin, garlic powder, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Heat the oil in a large ovenproof skillet over medium-high heat. Add 2 tablespoons of the spice mixture and the chicken to the skillet and cook, stirring occasionally, until the chicken is no longer pink on the outside and has released some juices, about 5 minutes (the chicken will finish cooking in the oven). Use a slotted spoon to transfer the chicken to a medium bowl; leave the juices and as much oil as possible in the skillet.
• Add the bell peppers, onion, 1/2 teaspoon salt and a few grinds of black pepper to the skillet and cook, stirring occasionally, until the vegetables begin to soften, 5 to 6 minutes. Sprinkle the flour over the top and stir to combine. Once the mixture looks sandy, add the broth and cook, stirring constantly, until thickened, 3 to 4 minutes. Add the cream cheese and stir until smooth. Fold in the beans, corn, chicken, 1/2 teaspoon salt and a few grinds of black pepper. Sprinkle the top with 1 cup of the shredded cheese. Remove from the heat.
• Add the potato tots to the bowl with the remaining 3 tablespoons spice mixture and toss to coat. Arrange the tots over the chicken mixture in a single layer in concentric circles. Sprinkle with any spice mixture left at the bottom of the bowl and the remaining 1/2 cup shredded cheese. Bake until the tots are crispy and the casserole is bubbling, 25 to 30 minutes. Cool for 10 minutes. Serve garnished with guacamole, sour cream, salsa and cilantro, if desired.