Quick And Easy Chicken And Chips Casserole Food

EASY CHICKEN CASSEROLE

Easy Chicken Casserole image

Easy chicken casserole that the children will love. Can be made ahead of time and frozen. Great for leftovers.

Provided by Amy

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Yield 4

Number Of Ingredients 6

Ingredients

4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
32 buttery round crackers
¼ cup chopped onion
¼ cup chopped mushrooms

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Boil chicken until cooked through (no longer pink inside), about 20-30 minutes. Chop into bite size pieces and place in a 9x13 inch baking dish.
Combine soup, sour cream, onion (optional) and mushrooms (optional). Pour mixture over chicken and top with crumbled crackers. Cover and bake at 350 degrees F (175 degrees C) for 30 minutes (or freeze for baking at another time).

Nutrition Facts : Calories 466.4 calories, Carbohydrate 29 g, Cholesterol 119.8 mg, Fat 23.9 g, Fiber 0.2 g, Protein 33.1 g, SaturatedFat 11.1 g, Sodium 797.2 mg, Sugar 3 g

CHICKEN AND POTATO BAKE

Chicken and Potato Bake image

Whip up a Chicken and Potato Bake for an easy dinner any night of the week!

Provided by Blair Lonergan

Categories Dinner

Time 1h25m

Number Of Ingredients 9

Ingredients

3 large russet potatoes, peeled and thinly-sliced into ¼-inch-thick rounds
1 large onion, diced
1 stick (8 tablespoons) salted butter, divided
2 cups diced, cooked chicken
Salt and pepper, to taste
1 (10.5 oz) can condensed cream of mushroom soup
1 cup milk
1 cup crushed Corn Flakes cereal (about 1 ¾ cups whole cereal before crushing)
Optional garnish: chopped fresh parsley

Steps:

Preheat oven to 375 degrees F. Grease a 9 x 13-inch casserole dish.
Melt 2 tablespoons of the butter in a small bowl. Toss with the Corn Flake crumbs and set aside to use for the topping later.
Arrange the potatoes in the bottom of the dish. Spread onion over top. Cut remaining 6 tablespoons of butter into thin pats. Dot the potatoes and onions with the pats of butter.
Place chicken on top of the butter. Season with salt and pepper.
In a small bowl, whisk together soup and milk. Pour the soup mixture evenly over the chicken.
Cover and bake for 1 hour. Remove the cover, sprinkle buttered Corn Flake crumbs over top, and bake for about 10-15 more minutes (or until topping is golden brown and potatoes are tender). Garnish with fresh parsley just before serving.

Nutrition Facts : ServingSize 1 /6 of the casserole, Calories 478 kcal, Carbohydrate 59 g, Protein 20 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 79 mg, Sodium 854 mg, Fiber 3 g, Sugar 7 g

CHICKEN ENCHILADA CASSEROLE

Chicken Enchilada Casserole image

Provided by Shari Lynne

Categories Quick and Easy Dinners

Time 1h10m

Number Of Ingredients 5

Ingredients

Chicken Breasts (Fresh or Frozen)
Large can Enchilada Sauce (Red or Green)
3 Cups Cooked Rice (white or wheat)
Tortilla Chips
2 Cups Shredded Cheese (any kind

Steps:

Spray 9×13 pan with cooking spray. Place as many Chicken Breast in the pan that your family will eat. Then pour can of Enchilada Sauce over the top
Cover with foil and cook for 1-2 hours at 400 degrees. This is so that the chicken gets really tender and you can shred.
Remove and shred Chicken
Now top with the 3 cups of cooked rice...spread evenly over the chicken and sauce.
Then top with Tortilla Chips and Cheese
Now pop into the oven just until Cheese melts!
There you have it! Chicken Enchilada Casserole!

EASY CHICKEN ENCHILADA CASSEROLE

Easy Chicken Enchilada Casserole image

This delicious chicken enchilada casserole is super easy to make and tastes great. Loaded with cheese and deliciously seasoned chicken, this hearty enchilada casserole is perfect for a delicious weeknight dinner.

Provided by Deliciously Seasoned

Categories Dinner lunch

Time 1h20m

Number Of Ingredients 11

Ingredients

4 chicken breasts, (boneless, skinless, cut into bite-size pieces)
1 cup onions, (diced)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon Cajun seasoning, (I use Slap Ya Mama)
½ teaspoon red pepper flakes
28 oz can green enchilada sauce
3.8 ounce can sliced black olives
16 oz block Colby Jack cheese, (shredded)
24 corn tortillas

Steps:

Preheat oven to 350° and spray a 9 x 13 baking dish with a non-stick cooking spray. Set aside.
In a large frying pan or skillet, heat oil over medium high heat.
Add chicken and onions to pan, sprinkle with seasonings and pepper. Stir.
Cook chicken until it is no longer pink and onions are tender. Drain any excess grease, if needed, and return to pan.
Add ⅔ can of the olives into the chicken mixture saving the remaining olives for the top.
Add ½ cup of green enchilada sauce to bottom of prepared baking dish and add just enough sauce to cover the chicken mixture in the pan (saving the remaining sauce to pour over the top). Stir to combine and heat over medium heat until hot.
Place 8 corn tortillas covering the bottom, overlapping each other.
Next, spoon ½ of the chicken mixture on top of tortillas followed by ⅓ of the shredded cheese. Repeat with 8 tortillas, the remaining chicken mixture and ⅓ of the cheese. Last layer will be 8 tortillas, the remaining sauce, as needed, and the remaining cheese, followed by the remaining olives.
Cover with aluminum foil and bake in preheated oven for 40-50 minutes, removing the foil during the last 10 minutes of baking.
Carefully remove from oven and serve hot. Garnish with sour cream, sliced avocado, cilantro, green onions and/or salsa.

EASY CHICKEN CASSEROLE WITH POTATO CHIP TOPPING

Easy Chicken Casserole With Potato Chip Topping image

Our easy chicken casserole freezes well before or after cooking, and is just as good with non- and low-fat ingredients.

Provided by Diana Rattray

Categories Entree Dinner

Time 50m

Number Of Ingredients 13

Ingredients

Unsalted butter, for greasing the pan
3 pounds cooked boneless chicken breasts
2 tablespoons finely minced onion
2 tablespoons lemon juice
1 cup chopped celery
1 cup reduced-fat mayonnaise
8 ounces sour cream
1 (8-ounce) can sliced water chestnuts
1 (10.5-ounce) can cream of chicken soup
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Crushed potato chips, for garnish
1 sprinkle paprika

Steps:

Gather the ingredients. Preheat the oven to 350 F.
Butter a 2- to 2 1/2-quart casserole dish.
Cut the cooked chicken into bite-sized pieces.
In a mixing bowl, combine the chicken, celery, mayonnaise, cream of chicken soup, sour cream, water chestnuts, onion, and lemon juice. Season with salt and pepper, and mix well.
Pour the chicken mixture into the prepared casserole dish.
Top with crushed potato chips and sprinkle on paprika.
Bake, uncovered, in the preheated oven for about 30 to 40 minutes.

Nutrition Facts : Calories 467 kcal, Carbohydrate 17 g, Cholesterol 154 mg, Fiber 1 g, Protein 49 g, SaturatedFat 7 g, Sodium 684 mg, Sugar 4 g, Fat 22 g, ServingSize 6 to 9 servings, UnsaturatedFat 0 g

QUICK AND EASY CHICKEN AND CHIPS CASSEROLE

Quick and Easy Chicken and Chips Casserole image

This is a recipe that has been a staple on our monthly menus for the past 10 years. It is delicious and easy!

Provided by Dine Dish

Categories One Dish Meal

Time 40m

Yield 5 serving(s)

Number Of Ingredients 6

Ingredients

5 boneless skinless chicken breasts, baked or boiled and cut into cubes
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup sour cream
1/4 cup picante sauce
2 cups monterey jack cheese
3 cups crushed corn chips, divided

Steps:

Combine chicken, soup, sour cream, and picante sauce, mixing well.
Spoon 1/2 mixture into lightly greased 2-quart round casserole dish.
Sprinkle 1/2 of cheese over first layer.
Add 1/2 of the crushed corn chips.
Repeat a second layer by adding the rest of the chicken mixture, cheese and then the rest of the chips.
Bake, uncovered at 350 degrees Fahrenheit for 20-25 minutes.

Nutrition Facts : Calories 405.4, Fat 23.5, SaturatedFat 13, Cholesterol 123.7, Sodium 808.1, Carbohydrate 6.5, Fiber 0.2, Sugar 1, Protein 40.7

CHICKEN AND CHIP CASSEROLE

Chicken and Chip Casserole image

This recipe was passed to me by a friend. It is simple to make and taste wonderful. It is just as wonderful right out of the oven or as a leftover. My family all love it.

Provided by Therese Crosby

Categories One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

4 teaspoons butter
1 lb boneless skinless chicken breast (cut into small pieces)
1 cup chopped white onion
1 can cream of chicken soup
1 can chicken broth
1 can Rotel Tomatoes (your preference on hotness)
1 package corn chips (your preference)
4 cups shredded cheese (your preference)

Steps:

Melt butter over medium heat, add chicken and onions.
Cook chicken until it is just cooked through.
Set aside.
In bowl mix, add undiluted cream of chicken soup, broth, and rotel.
In oven casserole dish crush 1/2 bag of chips, layer on bottom of dish.
Layer half of chicken and onions over chips.
Pour half of soup mixture over chicken.
Layer 2 cups of shredded cheese over chicken.
Repeat last 4 steps.
Bake in 350 degree oven for 20 minutes.

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