Old Fashioned Chicken Casserole Food
GRANDMA'S CHICKEN CASSEROLE
From Grandma Smith. From this recipe, I make one large casserole and one 8-inch round casserole. I think the recipe could be halved easily, but when making for myself, I freeze one casserole for later use. Freezes well.
Provided by kellyclark82
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place chicken breasts in a large pot; cover with water. Season with salt and pepper and bring to a boil; reduce heat, cover, and simmer until chicken is no longer pink in the center, about 15 minutes. Drain and let cool, 5 to 10 minutes. Chop into small pieces.
- Mix chicken, canned vegetables, chicken soup, sour cream, water chestnuts, onion, and Cheddar cheese in a large bowl. Pour into a large baking dish. Sprinkle crushed crackers over the top and dot with butter.
- Bake in the preheated oven until the filling starts to bubble and the topping browns, about 30 minutes.
Nutrition Facts : Calories 365.4 calories, Carbohydrate 22.1 g, Cholesterol 79.6 mg, Fat 19.5 g, Fiber 4.2 g, Protein 24.8 g, SaturatedFat 8.9 g, Sodium 839 mg, Sugar 2.3 g
OLD FASHIONED CHICKEN CASSEROLE
Make and share this Old Fashioned Chicken Casserole recipe from Food.com.
Provided by MarieRynr
Categories Chicken
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix flour, salt and pepper in a bag, add the chicken and shake to coat well.
- Brown a few pieces at a time in the butter in a skillet.
- Remove to a 3 QT baking dish, reserving the drippings.
- Add the carrots, potatoes and onions to the baking dish.
- Pour the chicken broth over and add the thyme.
- Bake, covered at 350*F for 45 minutes.
- Stir 6 TBs flour into the reserved drippings, adding additional butter if necessary.
- Cook for 6 to 8 minutes or until medium brown, stirring constantly.
- Stir in the milk.
- Cook until thickened, stirring constantly.
- Season to taste with salt, pepper and nutmeg.
- Pour the gravy over the chicken and vegetables and bake uncovered for 25 to 30 minutes longer.
- Garnish with parsley and serve.
GRANDMA'S CHICKEN CASSEROLE
When it comes to weeknight dinner, casseroles are king. This super-simple, five-ingredient chicken casserole recipe comes together quickly and bakes up beautifully. It's sure to be your quick-meal go to for at-home dinners and a reliable favorite for bake-and-take potluck dinners.
Provided by By Jessica Walker
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 520, Carbohydrate 37 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 2 g, TransFat 1 g
OLD-FASHIONED CHICKEN AND NOODLES CASSEROLE/CARRIE SHERIDAN
my grandmother used to make this - it keeps well and freezes well... and it doesn't taste mushroom-y at all, just comforting... good for potluck, buffets, kids -
Provided by carrie sheridan
Categories One Dish Meal
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Boil chicken breasts and quartered onions studded with 1 whole clove each in boiling water until cooked. Remove chicken and let cool a little bit.
- Cook egg noodles according to package instructions and drain.
- Shred chicken. Combine noodles, 2 cans of soup, can of mushrooms with liquid. Add chicken and mix well.
- Put in 2 quart glass casserole dish. Cover with crushed corn flakes.
- Bake at 350 for 30 minutes.
- Add chicken or vegetable bouillon, if needed, to moisten.
- Let sit 15 minutes.
- You can boil a whole chicken --.
- You can also substitute with canned tuna and use MORGA or Better Than Bouillon bouillon base.
Nutrition Facts : Calories 478.2, Fat 17.5, SaturatedFat 4.7, Cholesterol 93.8, Sodium 936.9, Carbohydrate 50.7, Fiber 3, Sugar 7.1, Protein 29.7
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