Hot Chicken Casserole Food

HOT CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, combine first eight ingredients. Transfer to a greased 13x9-in. baking dish., Combine topping ingredients; sprinkle over top. Bake, uncovered, until bubbly, 40-45 minutes. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, remove from the freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Cover with foil and bake 1-1/2 hours. Uncover; bake until bubbly and heated through, 10-15 minutes longer.

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

EASY ONE-POT CHICKEN CASSEROLE

Steps:

• Put the kettle on. Fry 8 bone-in chicken thighs in 1 tbsp oil in a casserole dish or wide pan with a lid to quickly brown.
• Stir in the whites of 5 spring onions with 2 tbsp plain flour and 2 chicken stock cubes until the flour disappears, then gradually stir in 750ml hot water from the kettle.
• Throw in 2 large carrots, in batons and 400g new potatoes, bring to a simmer. Cover and cook for 20 mins.
• Take off the lid and simmer for 15 mins more, then throw in 200g peas for another 5 mins.
• Season, stir in 1 tbsp grainy mustard, the green spring onion bits, a small handful of fresh soft herbs and some seasoning.

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.

HOT CHICKEN SALAD CASSEROLE

Steps:

• Preheat oven to 400°F. In a large bowl stir together chicken, celery, sweet pepper, cheese, soup, yogurt, green onions, lemon juice, and black pepper. Transfer to a 2-quart rectangular baking dish.
• In a small bowl stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.
• Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving.

THE BEST HOT CHICKEN SALAD

Steps:

• Preheat oven to 350ºF. Spray a 9x13x2-inch pan with cooking spray.
• In a large bowl, combine cooked chicken, almonds, water chestnuts, pimentos, celery, lemon juice, mayonnaise, cheddar cheese, cream of chicken soup, salt, and pepper. Spread into prepared pan.
• Bake uncovered for 30 minutes. Sprinkle French fried onions on top of casserole and bake an additional 10 minutes.

HOT CHICKEN RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring water to a boil in a pot. Stir rice into boiling water, cover pot with a lid, and remove pot from heat. Let rice steam until water is absorbed completely, about 5 minutes.
• Combine rice, chicken, mushrooms, green beans, cream of chicken soup, celery, sour cream, mayonnaise, onion, garlic, seasoning blend, salt, black pepper, monosodium glutamate, and red pepper flakes in a large bowl; stir until evenly mixed. Spread the mixture into a 9x13-inch baking dish; top with mozzarella cheese. Sprinkle potato chips over the cheese.
• Bake in preheated oven until the cheese is melted and the potato chips are golden brown, 25 to 30 minutes.

ONE-POT CREAMY CHICKEN CASSEROLE

Steps:

• Preheat the oven to 200C (400F) and setting the shelf to the lower third of the oven.
• Pat the chicken dry using paper towels (do not rinse) and season with salt and pepper.
• Dry fry the bacon in a large lidded non-stick pan until it starts to crisp and render some of its fat. Set aside on a kitchen towel lined bowl.
• Add a the olive oil and butter to the pan and pan fry the chicken legs, in batches if necessary, for 4 minutes per side or until nicely browned. Set aside.
• Add the shallots and cook, stirring, for a couple of minutes. Add the potatoes and garlic and cook for a further four minutes.
• Add the cider and stir in the mustard, honey and cream. Sprinkle with the dried tarragon and stir in the bacon.
• Return the chicken to the pot, nestling it in the creamy sauce. Add the thyme sprigs, cover the pan and transfer to the oven. Cook for 15 minutes.
• Uncover the pot and cook for another 5 minutes or until the potatoes are tender.
• Check the seasoning, add the lemon zest and serve with some crusty bread to mop up the delicious sauce and a green salad on the side.

MARY'S HOT CHICKEN CASSEROLE

Steps:

• Toss it all together lightly
• Bake in a 9 x 13 inch pan
• Sprinkle with one can Chinese noodles
• Bake at 350 degrees until it bubbles.

HOT CHICKEN CASSEROLE

Steps:

• In Large bowl, combine first 4 ingredients.
• Stir until smooth, then mix in the remainder of the ingredients.
• Put mixture into a baking dish.
• Top with a thick layer of either crumbled Potato Chips or Chow Mien Noodles.
• Bake at 350³F for 45 minutes or until hot and bubbly.

HOT CHICKEN SALAD CASSEROLE

Steps:

• Preheat oven to 400 degrees F. In a large bowl, stir together chicken, celery, sweet pepper, cheese, soup, yogurt, green onions, lemon juice and black pepper. Transfer to a 2-quart rectangular baking dish.
• In a small bowl, stir together cornflakes and almonds. Sprinkle evenly over chicken mixture. Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving.

HOT CHICKEN SALAD CASSEROLE

Steps:

• In a large bowl, whisk the mayonnaise, sour cream, lemon juice, onion and salt until smooth. Stir in the chicken, celery, water chestnuts, croutons and almonds. , Spoon into a greased 11x7-in. baking dish. Cover and bake at 350° for 25 minutes. , Combine bread crumbs and butter; stir in cheese. Sprinkle over casserole. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted.

CLASSIC HOT CHICKEN SALAD

Steps:

• Preheat oven to 425 F.
• Butter a 2-quart baking dish or baking pan.
• Combine the cubed cooked chicken, celery, mayonnaise, toasted almonds, lemon juice, and chopped onion in a bowl. Taste and add salt, if needed.
• Stir 1/2 cup of the toasted breadcrumbs into the chicken mixture.
• Spoon the chicken salad mixture into the prepared baking dish.
• Sprinkle with the shredded cheese.
• Toss the remaining 1 cup of toasted breadcrumbs with the melted butter. Sprinkle over the cheese layer.
• Bake the casserole for 15 to 20 minutes, until the topping has browned and the filling is bubbly around the edges.
• Garnish with chopped green onion tops or parsley, if desired.
• Serve the chicken hot with cooked rice and a tossed salad, steamed broccoli, or green beans.
• To toast the almonds, spread them out in a single layer in a dry skillet.
• Place the skillet over medium heat and cook, stirring constantly, until the almonds are lightly browned and aromatic.
• Remove to a plate or bowl immediately so they won't over brown.
• To make homemade toasted breadcrumbs , heat the oven to 325 F.
• Cut or tear fresh or day-old bread into small pieces.
• Spread out on a large rimmed baking sheet.
• Sprinkle with a small amount of kosher salt , if desired.
• Bake for about 12 to 14 minutes, or until dry and lightly browned.
• Crush the dried bread coarsely or finely and use in the recipe.
• Freeze extra breadcrumbs in a zip-close food storage bag.

ULTIMATE CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350*. Generously spray a 9x13 baking dish with nonstick cooking spray. Set it aside.
• Using a large mixing bowl, whisk together the cream of chicken soup and the half-and-half until smooth.
• Add in the shredded chicken, egg noodles, corn, shredded cheese, onion, bacon, kosher salt, and cracked pepper. Stir until well combined.
• Pour the casserole into the prepared baking dish.
• Evenly sprinkle the French fried onions over the casserole.
• Bake for 30 minutes. Serve immediately.

HOT CHICKEN SALAD CASSEROLE

Steps:

• Mix all ingredients except cheese and potato chips.
• Pour into a shallow, buttered 2-quart casserole.
• Combine cheese and potato chips and spread on top.
• Bake uncovered 20 minutes at 350 degrees.

HOT CHICKEN SALAD

Steps:

• Heat oven to 350 degrees with a rack positioned in the center.
• Place the chicken, celery, mayonnaise, Cheddar, almonds, lemon juice and onion salt in a large bowl and mix to combine well. Taste for seasoning, and add salt and pepper as needed. The amount will depend on how seasoned your chicken is.
• Transfer the chicken mixture to a 3-quart (9-by-13-inch) shallow baking dish. Spread it out evenly and top with the crushed potato chips. Add more chips if needed to cover the top.
• Bake uncovered until the chips are golden brown and the mixture is warmed through and bubbling lightly at the bottom, 30 to 40 minutes. Remove from the oven and let sit for 5 to 10 minutes before serving.

HOT CHICKEN SALAD CASSEROLE

Steps:

• Mix all ingredients except bread crumbs. Spread in a buttered 12x8 pan and bake 45-50 minutes on 350. Add crumbs to top and bake 5 more minutes.