Chicago Chicken Casserole Recipes

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SMOTHERED CHICKEN CASSEROLE



Smothered Chicken Casserole image

Enjoy this creamy chicken casserole baked with chicken thighs, broccoli and angel hair pasta. The bacon sprinkled on top adds to the "yum" factor!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 10

1 tablespoon oil
4 boneless skinless chicken thighs
1/2 teaspoon garlic salt
1/4 teaspoon pepper
6 oz uncooked angel hair pasta
1 can (10 3/4 oz) condensed cream of chicken soup
1 1/4 cups half-and-half
1/2 teaspoon smoked paprika
2 cups frozen broccoli florets, cut into smaller pieces
3 slices precooked bacon, crumbled

Steps:

  • Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Add chicken thighs; sprinkle with garlic salt and pepper. Cook chicken 8 to 10 minutes, turning once, until golden brown and juice of chicken is clear when thickest part is cut (at least 165°F).
  • Cook pasta as directed on package; drain. In large bowl, mix soup, half-and-half and paprika; reserve 3/4 cup sauce. Stir in cooked pasta and frozen broccoli.
  • Place pasta mixture in casserole; top with chicken thighs. Spoon reserved sauce over chicken thighs. Top with bacon. Cover and bake 20 minutes; uncover and bake 10 to 15 minutes or until sauce bubbles.

Nutrition Facts : Calories 570, Carbohydrate 49 g, Cholesterol 105 mg, Fat 3, Fiber 4 g, Protein 35 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 2 g, TransFat 1/2 g

CHICAGO CHICKEN CASSEROLE



Chicago Chicken Casserole image

This is a terrific recipe to make when you have left over chicken. Saves a step, cuts down on the prep time and uses up that chicken.

Provided by dojemi

Categories     Chicken Breast

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 10

4 boneless chicken breasts
1 package chopped broccoli (cook per directions)
1 can corn (drained)
1 can cream of mushroom soup
1/4 cup milk
1/2 lb Velveeta cheese (cut in cubes)
1/2 jar mushroom (more if desired)
1 jar pimiento
Ritz cracker (crumbled)
butter

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.

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