Overnight Chicken Casserole Food

OVERNIGHT CHICKEN CASSEROLE

Steps:

• Remove the crusts from bread and set aside. Arrange bread slices in a greased 13x9-in. baking dish. Top with chicken; cover with the mushrooms and water chestnuts. , In a large bowl, whisk the eggs, milk, mayonnaise and salt. Pour over chicken. Arrange cheese on top. Combine soups and pimientos; pour over cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Crumble reserved crusts; toss with melted butter. Sprinkle over top. Bake, uncovered, at 325° for 1-1/4 hours or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

OVERNIGHT CHICKEN CASSEROLE

Steps:

• Mix all ingredients in large bowl.
• Cover in fridge overnight.
• Remove from fridge 1 hour before baking.
• Stir and put in greased/buttered 9x13x2 casserole dish.
• Bake 350 F, for 1 hour (til bubbling in center).

OVERNIGHT CHICKEN CASSEROLE FOR FIFTY

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.

OVERNIGHT CASSEROLE

Steps:

• In a large bowl, mix together macaroni through onions.
• In separate small bowl, mix together the soup and milk till well blended.
• Pour milk mixture into large bowl and stir all ingredients together till blended.
• Pour into a 9 x 13 baking dish.
• Top with grated parmesan cheese. Sprinkle paprika over the top and cover with aluminum foil.
• Store overnight in frig.
• Get casserole out of frig one hour before baking.
• Preheat your oven to 350°F Bake, covered with foil, for 45 minutes. Uncover and bake for an additional 10-15 minutes.
• Serve with salad and bread/rolls.
• **Note: this is not a spicy dish. If you like your food to be spicy feel free to add hot sauce, peppers, celery, etc to your liking. I serve this dish to older relatives when they come to visit and take it to potlucks where it disappears quickly. Simple, old fashioned comfort food. Feel free to adjust to your taste.

CHICKEN PICCATA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Melt butter in a medium skillet over medium heat. Stir in flour and garlic; stir constantly until garlic is fragrant and flour is mixed well, about 1 minute. Pour in chicken broth and half-and-half. Bring to a boil, stirring frequently, until sauce is bubbly and thick, about 5 minutes.
• Remove the skillet from heat and stir in 1/2 cup Parmesan cheese, lemon juice, capers, salt, and pepper. Set aside.
• Slice each chicken breast lengthwise into 2 cutlets. Place in a single layer in the prepared dish. Season with salt and pepper. Spread the sauce evenly over the chicken and top with lemon slices.
• Combine remaining 1/4 cup Parmesan cheese and bread crumbs. Sprinkle evenly over the casserole.
• Bake in the preheated oven until an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), 20 to 25 minutes. Garnish with fresh parsley and serve warm.

OVERNIGHT SCALLOPED CHICKEN CASSEROLE

Steps:

• In a large bowl, combine the soup, milk, and cheese. Add chicken, macaroni and eggs. Stir in 1/4 cup melted butter. , Transfer to a greased 13-in. x 9-in. baking dish. Cover and refrigerate for 8 hours or overnight. , Toss bread crumbs with remaining butter; sprinkle over casserole. Bake, uncovered, at 350° for 60-65 minutes or until bubbly and golden brown.

OVERNIGHT SAUSAGE BREAKFAST CASSEROLE

Steps:

• The night before serving, add sausage to a medium skillet over medium-high heat and cook until browned. Use a wooden spoon or spatula to stir and break up into smaller pieces. Continue cooking until browned. Set aside.
• In a large mixing bowl, combine eggs, milk, mustard, and salt. Whisk thoroughly.
• Add cubed bread and cooked sausage to egg mixture. Stir until combined.
• Spray an 8" square baking dish with cooking spray and pour egg mixture in.Sprinkle the top with shredded cheddar cheese.
• Cover the casserole dish with plastic wrap and refrigerate overnight.
• The next morning, preheat oven to 325°F (176°C).Remove cover from casserole and bake for 35-45 minutes until the top is lightly browned and a meat thermometer inserted in the center registers 160°F (71°C). Remove from oven and let cool for 5 minutes. Serve warm.

OVERNIGHT CHICKEN AND MACARONI CASSEROLE

Steps:

• Combine everything except 1 cup cheddar cheese. Spoon mixture into a greased shallow 3 quart baking dish. Sprinkle with 1 cup cheese. Cover with foil and refrigerate for at least 8 hours or up to 24 hours.
• Preheat oven to 350°F.
• Remove from refrigerator and let stand for 20 - 30 minutes.
• Bake, covered, for 45 minutes. Uncover and continue baking until casserole is bubbly and heated through, about 20 minutes.

OVERNIGHT BREAKFAST CASSEROLE

Steps:

• Preheat oven: To 300 F degrees.
• Prepare bread: Cut the bread into cubes and place them onto a baking sheet. Place the bread into the oven and bake for 10 minutes, just enough to dry the bread out but not toast it. Remove from the oven and set aside.
• Prepare sausage: In a large skillet, heat the olive oil over medium heat. Add the onion and sausage and cook until onion has softened and sausage is cooked through. Use a wooden spoon to break up the sausage as it cooks. Finally, season with salt and pepper and dry mustard.
• Build casserole: Add half the bread cubes to a 9 x 13 inch casserole dish and top with half of the cooked onions and sausage. Next, add half the chopped bell pepper, chopped green onions, and 1 cup of shredded cheese. Repeat layers with remaining bread, onion, sausage, bell peppers, green onions, and cheese.
• Prepare the eggs: In a bowl whisk together the eggs and milk and pour over the casserole evenly. Finally, cover the casserole dish with aluminum foil and put in the fridge overnight.
• Bake and serve: The next morning, preheat the oven to 350 °F and remove the foil from the casserole dish. Place into the oven and bake for 50 to 55 minutes. You'll know the casserole is done if you insert a knife in the centre and if it comes clean, it's done. Serve hot!

OVERNIGHT CHICKEN-STUFFING CASSEROLE

Steps:

• Lightly grease or spray a 9" x 9" baking pan, or any size baking pan large enough to hold the mixture.
• Prepare the stuffing mix with hot water and butter.
• Place 1/2 of the stuffing mixture into prepared baking dish.
• In a bowl, mix together chicken, onion, celery, mayo and pepper to taste; place on top of the stuffing mix in the baking dish.
• In a bowl, mix eggs and milk; pour over the chicken mixture.
• Top with the remaining 1/2 of the stuffing mixture.
• Refrigerate overnight.
• The next day/evening,top with the mushroom soup.
• Bake at 350 degrees for 50 minutes to 1 hour.

TRACI'S CHICKEN NOODLE CASSEROLE

Steps:

• In a 9x13 inch baking dish combine the chicken, macaroni, milk, soup, cheese, onions and salt and pepper to taste. Mix all together, cover dish and let sit in refrigerator overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake at 350 degrees F (175 degrees C) for 1 hour.

OVERNIGHT EGG CASSEROLE

Steps:

• Place bread cubes in a greased 13x9-in. baking dish. Sprinkle with cheese; set aside. In a skillet, cook sausage over medium heat until no longer pink; drain. Crumble sausage over the cheese and bread. Beat the eggs, milk, mustard, soup and broth; pour over sausage. Cover and refrigerate overnight or at least 2-3 hours before baking., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or just until set. Let stand for 5 minutes before cutting.

OVERNIGHT CHICKEN CASSEROLE

Steps:

• Combine all ingredients in a bowl; cover.
• Refrigerate overnight or all day.
• Bake at 350 for 1 hour.