Amys Chicken Casserole Recipes

EASY CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 400°F and lightly spray an 8 x 8 baking dish with cooking spray to prevent sticking.
• Mix the melted butter, cream of mushroom soup, milk, mayonnaise and seasonings together in a large bowl. Add the chicken and rice and stir to combine.
• Spread the mixture evenly into the baking dish and bake for 30-45 minutes or until nice and bubbly.

AMY'S CHICKEN DIVAN CASSEROLE

Steps:

• Place 4 cups water and the 2 cups rice in a large pan. (I add 2T. olive oil, 1 t. salt and ½ t. pepper for a more flavorful rice.) On high heat, cover the rice and allow it to come to a boil. Once it boils, stir, reduce heat to low, cover tightly with lid and let cook for 35-40 minutes, undisturbed. Remove from heat and let sit for 5 minutes. Fluff with a fork and set aside.
• While rice is cooking, place chicken on a baking pan. Rub the chicken with olive oil, salt and pepper. Roast in a pre-heated 375 degree oven for 25-30 minutes. Let rest for at least 10 minutes before slicing.
• While chicken and rice are cooking, begin to boil the water for the broccoli. Add the broccoli (and 1 t. salt), allowing it to cook just until the color is bright green, about 2-3 minutes. Drain the broccoli and immediately place in a large bowl of cold water to completely stop the cooking. Drain and set aside.
• In a heavy saucepan on medium-high heat, melt the butter. Using a whisk, add the flour and cook for about 3 minutes, stirring constantly. Add chicken broth and whisk together until the sauce begins to thicken. Add the cream, ¼ cup of the parmesan cheese, sherry, lemon juice, and the seasonings. Mix together. Reduce the heat to medium. Stir for an additional 5 minutes, allowing the flavors to blend together.
• Grease a 10x13 casserole pan. Assemble the casserole: rice on bottom, followed by a layer of broccoli, pouring half of the cream sauce over the broccoli. Add the sliced chicken, followed by the remaining cream sauce poured over the top. Sprinkle casserole with the bread crumbs and the reserved ¼ cup parmesan cheese. Bake, uncovered in a 375 degree oven for 45 minutes.

AMY'S CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Heat a large skillet over medium-high heat. Sauté onion and chicken for 5 minutes. Add the garlic, cumin, coriander, salt and pepper. Continue to sauté until chicken is thoroughly cooked through, about 10 more minutes. Transfer to a large bowl. Add the cilantro, then gently fold in the rice and black beans.
• In a sauce pan over low-medium heat, stir together 1-10 oz. can of enchilada sauce, the cream cheese, sour cream and chili peppers. Remove from heat when fully incorporated. Add sauce to chicken mixture.
• Spray the bottom of a 10x13 baking dish. Place 6 tortillas on the bottom of the pan, overlapping them to make a solid row of tortillas.
• Spoon half of the chicken mixture over the tortillas and sprinkle on ¾ cup cheese. Layer again with 6 tortillas, the rest of the chicken mixture, followed by ¾ cup cheese. Cover casserole with 4 tortillas, the second 10 oz. can of enchilada sauce and then sprinkle the remaining ½ cup cheese over the top.
• Cover with aluminum foil (I spray the inside cover so the cheese doesn't stick) and bake for 45 minutes in a preheated 375 degree F oven. Remove the foil and bake an additional 15 minutes, or until nicely browned on top.
• Let rest for 10 minutes before serving. Enjoy!

GRANDMA AMY'S CHICKEN CASSEROLE

Steps:

• 1. Kluski Noodles are really the only noodles that taste good with this dish, but you can also use Wide-egg noodles too.
• 2. DAY ONE::: before you get started on the this casserole, boil Two whole chickens, 2-3 hours long, save the broth!!! VERY IMPORTANT!!!! Skin and de-bone the chickens.Place in separate contain. Place broth and fat in the fridge. Chill til soild.
• 3. DAY TWO:: Boil all the noodles. According to package directions. Drain and set aside.
• 4. In a large (5 quart) pan,over medium heat, Skim 1/2 cup of Fat off of the top of the chilled broth and add 1/2 Cup of flour and whisk together until thick.(do not burn)it needs to bubble for a full minute before adding
• 5. 2 Cups of broth and 2 cups of milk, Cook till thickened-VERY thick! Stir constantly med-low heat DO NOT BURN
• 6. Add salt and pepper, and cubed Velveeta cheese and melt into sauce. Once thickened, add Mushrooms and pimentos.
• 7. Stir into noodles and chicken. Separate into Two large casserole dishes, and bake at 325* for One hour or until it bubbles in the center.
• 8. Optional!!! But really worth it, Last 15 mins of cooking, add 1 c for each casserole, crushed potato chips.
• 9. If freezing:: Allow one day to defrost in refrigerator before cooking. (don't freeze potato chips)