Afterskichickencasserole Recipes

CHEESY AMISH BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat; cook and stir bacon and onion until bacon is evenly browned, about 10 minutes. Drain. Transfer bacon and onion to a large bowl. Stir in potatoes, eggs, Cheddar cheese, cottage cheese, and Swiss cheese. Pour mixture into prepared baking dish.
• Bake in preheated oven until eggs are set and cheese is melted, 45 to 50 minutes. Let stand 10 minutes before cutting and serving.

GRANDMA'S CHICKEN CASSEROLE

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.

FIESTA CHICKEN CASSEROLE

Steps:

• Cut chicken in small pieces.
• (I use boneless chicken breast) Mix everthing EXCEPT DORITOS AND BROTH.
• Mash chips in bag. You add the cheese to the chicken and soups. The
• In 9x13 dish; Layer Doritos, chicken/soup mixt. ,Doritos, chicken/soup, etc.
• chicken broth you pour over the casserole just before you put in into the oven.
• BAKE 375F degrees for 30 MINUTES.

MAKE-AHEAD CHEESY SOUTHWEST CHICKEN AND PASTA CASSEROLE

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 4-quart saucepan, melt butter over medium heat. Stir in onion, bell pepper, poblano and jalapeño chiles; cook about 6 minutes or until vegetables are softened. Stir in flour and taco seasoning mix; cook and stir 1 minute. Gradually beat in broth with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in cream cheese and Cheddar cheese.
• Meanwhile, cook pasta as directed on package for minimum cook time. Drain; stir pasta into sauce with chicken, frozen corn and black beans. Pour pasta mixture into baking dish, and pour enchilada sauce over top.
• Bake 15 minutes. Remove from oven, and sprinkle with tortilla chips. Bake 15 to 20 minutes or until heated through and sauce is bubbling around edges. Let stand 15 minutes before serving. Garnish with cilantro and red onion just before serving.
• To freeze: Line 13x9-inch (3-quart) glass baking dish with foil, making sure foil is as smooth as possible, as wrinkled foil may get stuck in sauce during freezing process. Leave enough overhang to lift casserole out of dish. Spray foil with cooking spray. Cover and refrigerate sauce 30 to 40 minutes before assembling casserole. Mix sauce with cooked pasta, chicken, frozen corn and beans; spread in lined baking dish (do not add enchilada sauce); cover tightly with another layer of foil. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove foil, and transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover and thaw in refrigerator until completely thawed, at least 48 hours. Heat oven to 350°F. Remove cover, and top with enchilada sauce. Bake 20 minutes; top with crushed tortilla chips. Bake 25 to 30 minutes or until heated through and bubbly around edges (165°F in center). Let stand 15 minutes. Top with cilantro and red onion just before serving.

MAKE-AHEAD CHICKEN CASSEROLE

Steps:

• Prepare stuffing according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer., In a large bowl, combine the chicken, corn, broccoli, soup, milk, sour cream, mayonnaise, pepper and mushroom mixture; transfer to a greased 13-in x 9-in. baking dish. Top with stuffing. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35 minutes. Uncover and bake 10-15 minutes longer or until stuffing is lightly browned. Let stand for 10 minutes before serving.

THANKSGIVING LEFTOVER CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Melt 3 tablespoons butter in a saucepan over low heat. Blend in the flour. Slowly stir in evaporated milk and water, then season with salt, pepper, and onion powder. Stir sauce over low heat for 5 minutes.
• In a separate saucepan over low heat, melt 2 tablespoons butter. Blend in the dry stuffing mix. Place the turkey in the prepared baking dish. Pour the sauce over turkey, then sprinkle with Cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture.
• Bake 45 minutes in the preheated oven.

CHICAGO CHICKEN CASSEROLE

Steps:

• Poach chicken in water, when cool enough to handle pull apart into bite-size pieces.
• In a large 9x12 casserole layer cooked chicken, drained corn and broccoli.
• Mix soup with milk, cheese, mushrooms and pimentos.
• Heat and pour over chicken.
• Sprinkle top with Ritz crackers which have been mixed with enough butter to moisten.
• If prepared ahead and refrigerate, do not top with the Ritz until ready to bake.
• Bake for 1 hour or till bubbly and hot.
• Do not fill casserole to full; this cooks over easily.

AFTER-SKI CHICKEN CASSEROLE

Steps:

• Combine all ingredients except potato chips.
• Spread chips on top.
• Bake in 9x13" pan at 325 deg.
• for 45 min.

SKI DAY CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Melt 1/2 cup butter in a saucepan, over medium heat, and whisk in flour; stirring constantly, cook 1 minute.
• Add stock, sour cream, and wine.
• Cook until thickened, stirring constantly.
• Add nutmeg, salt and pepper.
• Arrange the noodles in a 13x9 inch baking dish.
• Layer the chicken, mushrooms and then sauce to cover.
• Melt remaining 2 tablespoons butter and mix with the bread crumbs.
• Top the casserole with the buttered crumbs and sprinkle with Parmesan.
• Bake for 30 minutes or until heated through and bubbly.

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.

SALSA CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• In an 8-inch-by-8-inch baking dish, add the rice, black beans, corn, salsa, chicken broth, chili powder and oregano. Stir to combine.
• Cut the chicken breasts into 3 pieces and submerge into the liquid in the baking dish as far as possible.
• Cover the casserole dish tightly with foil and bake for 1 hour, until the rice is tender and the liquid has been absorbed.
• Remove from the oven and sprinkle with cheese. Return to the oven and bake just until the cheese has melted.
• Top with green onions and serve.