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.

AMISH CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Spray a 2 quart casserole dish with non-stick cooking spray.
• Melt the butter in large saucepan. Add flour and whisk together for 1 minute.
• Add broth, whisking and allow to come to a boil. Add thyme, salt and pepper as you whisk.
• Bring mixture to a boil and continue to whisk occasionally. Lower the heat and add milk and cheese.
• Cook for 3-5 minutes until sauce is thickened and milk is warmed through.
• Pour sauce over cooked pasta and add diced chicken to the mixture. Stir and pour into the casserole pan.
• Cover and bake for 20-25 minutes.

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.

CHICKEN ALFREDO CASSEROLE

Steps:

• Preheat the oven to 400˚ F. Butter an 11-by-14-inch or other 4-quart baking dish. Bring a large pot of salted water to a boil.
• Put the chicken in a dutch oven or other large pot, then add the chicken broth, crushed garlic, lemon zest, rosemary sprigs and bay leaves. Partially cover and bring to a simmer over medium-low heat. Cook, partially covered, until the chicken is tender, 20 to 22 minutes. Strain through a fine-mesh sieve (you should have 2 cups liquid; if necessary, add a little water to make 2 cups). When the chicken is cool enough to handle, tear or shred into small pieces. Wipe the dutch oven clean.
• Meanwhile, add the pasta to the boiling water and cook until just al dente, adding the broccoli during the last 2 minutes of cooking. Drain the pasta and broccoli in a colander and rinse with cold water to stop the cooking. Let drain in the colander while you make the sauce.
• Melt the butter in the Dutch oven over medium heat. Add the chopped garlic and cook until sizzling, about 30 seconds. Sprinkle in the flour and stir to make a paste; cook until the flour is no longer raw, 1 to 2 minutes. Whisk in the reserved 2 cups cooking liquid and the heavy cream; season with 1 teaspoon salt and a few grinds of pepper. Return to a simmer, whisking to make a smooth sauce. Cook over low heat until thickened, 3 to 4 minutes.
• Remove the pot from the heat. Stir in 1 cup Parmesan, the parsley and lemon juice. Add the chicken, pasta and broccoli and stir to coat. Transfer to the baking dish and sprinkle with the remaining 1/4 cup Parmesan and the mozzarella. Bake until the top is golden and the edges are bubbly, about 25 minutes. Let rest 5 minutes before serving.

CLASSIC CHICKEN AND WILD RICE HOTDISH

Steps:

• Put the rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hand until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, pour the rice back into the sieve to drain, then put it in a small saucepan. Add 1 1/4 cups water, a pinch of salt and the bay leaf; bring to a simmer. Cover the pan and reduce the heat to low. Cook 25 minutes, or until the rice is tender and the water has evaporated. (If liquid remains after the rice is done, drain it in a sieve.)
• Meanwhile, preheat the oven to 375 degrees F. Heat the butter in a large high-sided skillet over medium heat. Add the leeks and celery and season with 1/4 teaspoon each salt and pepper. Cook until tender, about 10 minutes.
• Add the flour to the vegetables and stir until well combined. Pour in the milk and bring to a simmer, whisking to prevent any lumps. Add the cream, chicken stock, thyme, nutmeg and 1/2 teaspoon each salt and pepper. Simmer over low heat until the floury taste dissipates, about 5 minutes.
• Add the cooked chicken, wild rice (minus the bay leaf) and half of the cheese and heat until the cheese melts.
• Put the crushed crackers in a heavy plastic bag and add 1/4 teaspoon pepper and the olive oil. Shake to combine and set aside.
• Rub a 9-by-13-inch baking dish with a thin layer of soft butter. Pour the chicken mixture into the dish and top with the remaining cheese. Bake 25 minutes.
• Pull the dish from the oven, sprinkle the cracker mixture over the top and bake until the crackers turn golden brown and the mixture bubbles in the center, 15 to 20 more minutes. Serve immediately.

AMY'S TATER TOT CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch casserole dish with cooking spray.
• Mix cream of chicken soup, Greek-style yogurt, milk, dry onion dip mix, parsley, garlic powder, black pepper, salt, and cayenne pepper in a bowl.
• Layer 1 bag potato nuggets into the bottom of the prepared casserole dish; top with broccoli. Pour the chicken soup mixture evenly over the broccoli. Sprinkle Cheddar cheese over the mixture; top with remaining bag potato nuggets.
• Bake in preheated oven until hot all the way through, about 1 hour.

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!

CHICKEN ARTICHOKE CASSEROLE

Steps:

• In a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Season with salt and pepper. Place chicken and artichokes in a greased 11x7-in. baking dish; set aside. , In a large saucepan, melt remaining butter; stir in flour and nutmeg until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in cheese until melted; spoon over chicken. , Combine the bread crumbs, savory and thyme; sprinkle over chicken. Bake, uncovered, at 350° for 25-35 minutes or until golden brown. Serve with noodles or rice.

ARTICHOKE AND CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large bowl, combine chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper. Drain pasta; add to chicken mixture., Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, until heated through and bubbly, 25-30 minutes.