Sandras Chicken Casserole Food

GRILLED CHICKEN WITH CREAMY CAPER SAUCE

Steps:

• Heat a grill pan or outdoor grill over medium to medium-high heat. Brush the grate of the grill with canola oil just before you grill the chicken. Season the chicken with lemon pepper and put on the grill. Grill for 4 to 5 minutes on each side.
• Heat the olive oil in a medium skillet over medium heat. Add the shallot and garlic and saute for 2 minutes. Add the capers and white wine and reduce by half. Whisk in the mustard, and parsley and season with salt and pepper, to taste. Let simmer for 1 minute, then remove from heat and whisk in the sour cream.
• Arrange the chicken on a platter and dollop with the creamy sauce.

CHICKEN NOODLE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Spray casserole baking dish with cooking spray.
• Melt 2 tablespoons of the whole butter in a saucepan over medium heat. Whisk in the flour and cook while constantly stirring for 2 minutes, to cook out the raw flour taste. Add the milk while whisking, until you have a smooth sauce. Stir in the chicken pot pie filling and bring to a simmer.
• In a small bowl, add the bread crumbs, the 2 tablespoons of remaining melted butter, the parsley, and salt and pepper, to taste. Stir to combine and set aside.
• In a large bowl combine the pot pie mixture and the noodles. Stir in the cheese and pour it into the casserole dish.
• Sprinkle the bread crumb mixture over the top of the casserole and bake until the top is golden brown, about 20 to 30 minutes.
• Prepare the pie crust according to the package directions. Divide it into 4 equal portions, cover with plastic wrap and refrigerate Preheat the oven to 350 degrees F.
• Put the chicken breast in a medium pot and cover with 5 cups of water.
• Bring to a boil over medium heat and add salt, to taste. (Reserve the legs and thighs for another use.)
• Simmer until the chicken is completely cooked through, skimming any fat that rises to the surface, about 20 minutes. Remove chicken, to a cutting board and when cool enough to handle remove the meat and dice into 1/2-inch cubes. Reserve the broth the chicken was cooked in.
• In a medium pot heat the canola oil over medium heat. Add the onions, celery, carrots, salt and pepper, to taste, and cook until the onions are translucent, about 5 minutes. Stir in the flour, poultry seasoning, and thyme and cook for 2 minutes, stirring constantly. Slowly pour in the reserved 4 1/2 cups of chicken broth, whisking to remove any lumps. Add the chicken and peas, bring to a boil, then remove from the heat. (Reserve 2 cups for another use.)
• Divide the remaining mixture between 4 (14-ounce) ramekins. (Alternately, the pot pie can be made in 1 (9-inch) pie pan.)
• Roll out the 4 pieces of pie dough to 1/4-inch thick rounds. Brush the edges of the ramekins with milk. Cover each ramekin with a piece of dough and press around the edges to seal. Cut a steam vent in the top of each piece of dough and brush with milk. Arrange on a baking sheet and bake until the crust is golden brown and the filling is bubbling, about 40 to 45 minutes.

CHICKEN JAMBALAYA

Steps:

• In a large, heavy-bottomed pot over medium-high heat, add 1 tablespoon oil. Add the chicken, season lightly with salt and pepper, and brown on both sides, about 7 minutes, working in batches if necessary. Remove the chicken to a plate. Add the remaining tablespoon of oil and the onions, peppers, and celery, and cook until the vegetables are soft, about 5 minutes. Add the garlic, Cajun seasoning, cayenne, salt and pepper, and give it a stir. Stir in the rice. Add the chicken back to the pot, along with the broth and tomatoes, and season with salt and pepper. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the liquid is absorbed and the rice is tender, about 30 minutes. (Reserve 3 cups rice mixture for another use, such as Round 2 Recipe Cajun Quesadillas and Online Round 2 Recipe Cajun Red Bean and Rice Soup.) Serve, garnished with parsley.

TORTILLA CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Place tortillas in a pie plate with 1 cup broth. Turn once in awhile to ensure all tortillas are soaked, set aside.
• Place a large nonstick skillet over medium-high heat and add olive oil. Saute onions, peppers, garlic and mushrooms for 5 minutes until slightly browned. Add turkey and cook until turkey is cooked through, about 7 to 9 minutes. Add remaining 1/4 cup chicken stock and remaining ingredients, except cheese and tortilla chips. Stir thoroughly and bring to a boil. Reduce heat and simmer for 5 minutes.
• Place 4 soaked tortillas in the bottom of prepared baking dish, tearing to fit. Layer half of turkey mixture and half of cheese. Repeat layers. Top with crushed tortilla chips. Place in oven and bake for 30 minutes.

SANDY'S CHICKEN SALTIMBOCCA

Steps:

• If cutlets are thick, lay them between 2 sheets of wax paper and pound to 1/2-inch thickness with flat side of a meat mallet or bottom of a small, heavy skillet. Sprinkle with salt and pepper. Put 2 large (or 5 small) sage leaves on top of each cutlet, then wrap 2 slices of prosciutto crosswise around each cutlet, holding sage in place.
• Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Add 4 cutlets and cook until no longer pink in the center and the juices run clear, about 2 minutes per side. Transfer to a platter; tent with foil to keep warm. Repeat with remaining 1 1/2 tablespoons oil and remaining 4 cutlets.
• Add wine to skillet and simmer, scraping up any browned bits, 1 minute. Add broth and simmer until slightly reduced, 4 to 5 minutes. Remove from heat, add butter, and swirl skillet until butter has melted and sauce is creamy. Spoon 2 tablespoons sauce over each cutlet and serve.

SHARON'S AMAZING CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• In large pot, melt butter over medium-high heat.
• Add dry stuffing, stir to coat evenly with butter.
• Layer 1/2 stuffing on bottom of an ungreased 9 x 13 baking dish.
• In large bowl, combine evaporated milk, cream soups, and onion.
• Gently fold in peas and chicken.
• Pour chicken/soup mixture over stuffing in baking dish.
• Top with remaining stuffing.
• Bake for 45 minutes, or until bubbling in the middle.
• Serve and enjoy!

SANTA FE CHICKEN CASSEROLE

Steps:

• Heat oven to 375ºF.
• Mix cream cheese spread, taco seasoning and milk until blended. Combine next 4 ingredients in large bowl. Add half the cream cheese mixture; mix lightly.
• Spread 1/3 of the chicken mixture onto bottom of 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cream cheese mixture and shredded cheese; cover.
• Bake 25 min. or until heated through, uncovering for the last 5 min.

SANDY'S CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the macaroni, chicken, cheese, milk, soup, mushrooms and onion. Mix together and transfer mixture to a 9x13 inch baking dish.
• Bake at 350 degrees F (175 degrees C) for about 45 minutes, or until bubbly and golden brown.

SONORA CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a baking dish. Cover and bake for 1 hour in preheated oven. Remove chicken from dish and allow to cool. Remove meat from bone and tear into small pieces.
• Meanwhile, mix the cream of mushroom soup, the cream of chicken soup, chili, picante sauce, milk, onion, cumin, and garlic powder in a large bowl.
• Spread half the shredded chicken into the bottom of a 9x13 inch baking dish. Cover the chicken with half of the tortilla pieces. Pour half of the sauce on top of the tortillas; sprinkle half the Cheddar cheese and Monterey Jack cheese evenly over the dish. Repeat the layers with the rest of the ingredients.
• Bake in preheated oven until all the cheese has melted and sauce mixture is bubbling, 35 to 40 minutes.

THAI CHICKEN CASSEROLE

Steps:

• Preheat oven to 400°. Whisk together peanut sauce and broth; toss with chicken, coleslaw mix and green onions., Prepare noodles according to package directions; drain and toss immediately with chicken mixture. Transfer to a greased 13x9-in. baking dish. Bake, covered, until heated through, 10-15 minutes. If desired, top with peanuts and cilantro.

SANDRA'S CHICKEN PARMIGIANA

Steps:

• Flatten the chicken breasts with a mallet.
• Then start to heat the oil in a large frying pan.
• While the oil is heating, combine the eggs, salt and pepper.
• Dip the breasts into the egg mixture, and then into breadcrumbs.
• About now, start to preheat the oven to 350 degrees.
• When the oil is hot, brown breasts on both sides, then drain them on paper towels.
• Transfer breasts to a baking dish that will hold them all in one layer.
• Drain all but 1 teaspoon of the remaining oil from frypan.
• In the frypan, saute garlic for 1 minute, then add tomato sauce (puree) and basil, and bring to a boil.
• Turn down and simmer for 10 minutes, then stir in butter.
• Pour tomato mixture over chicken breasts, and sprinkle with parmesan.
• Cover and bake at 350 degrees for 30 minutes.
• Uncover and put mozzarella slices neatly over chicken pieces.
• Bake uncovered for another 10 minutes.
• Serve and enjoy.

SONORA CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°F.
• Mix two soups, chili, picante sauce, milk, onion, cumin, and garlic powder in large bowl.
• Cut chicken into bite-size pieces and spread half on bottom of 13x9-inch Pyrex baking dish.
• Cover with half the tortilla pieces, then half the sauce and half of the two cheeses.
• Repeat the layers with the remaining ingredients.
• Bake uncovered 35-40 minutes or until all the cheese has melted and sauce is bubbly.

CHICKEN SPAGHETTI BAKE - SANDRA LEE

Steps:

• Preheat oven to 350°F.
• Cook spaghetti according to package directions and drain.
• While spaghetti is cooking, heat oil in a non-stick skillet.
• Add onions and garlic to the skillet and saute until onion is tender.
• Add Velveeta, celery soup, and simmer until cheese is melted.
• Add drained spaghetti, cooked chicken, broccoli, and red pepper flakes.
• Heat until heated through.
• Spray a 9X13-inch baking dish with non-stick cooking spray.
• Pour spaghetti mixture into prepared baking dish.
• Sprinkle shredded cheese on top.
• Bake for about 20-25 minutes until cheese is melted and begins to bubble.