Chicken Casserole Ii Recipes

BROCCOLI CHICKEN CASSEROLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken and broccoli in a lightly greased 9x13 inch baking dish. In a medium saucepan combine cream of chicken soup, mayonnaise, curry powder and lemon juice. Bring all to a boil over low heat, stirring constantly. Pour soup mixture over chicken/broccoli mixture and top with shredded cheese.
• Bake at 350 degrees F (175 degrees C) for about 20 minutes or until cheese is melted.

SWISS CHICKEN CASSEROLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.
• Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.
• Cover and bake at 350 degrees F (175 degrees C) for 50 minutes. Enjoy!

CHICKEN NOODLE CASSEROLE

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain egg noodles as directed on package.
• In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Cook celery, onions, carrots and garlic in butter 6 to 7 minutes or until vegetables are tender.
• Add 2 1/2 cups of the chicken broth, the thyme, salt and pepper to skillet; heat to boiling. In small measuring cup, beat remaining 1/2 cup chicken broth and the flour with whisk. Stir into hot chicken broth mixture in skillet. Simmer and stir 1 to 2 minutes or until mixture thickens slightly. Remove from heat; stir in whipping cream and shredded chicken.
• Add cooked egg noodles to baking dish; stir in chicken mixture until mixed well. Cover; bake 30 to 35 minutes or until casserole is heated through.
• Meanwhile, in 8-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Cook bread crumbs in butter 3 to 4 minutes, stirring frequently, until golden brown. Remove from heat; stir in Parmesan cheese. Sprinkle over baked casserole. Garnish with chopped parsley before serving.

CONTEST-WINNING BROCCOLI CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°. Prepare stuffing mix according to package directions, using only 1-1/2 cups water., In large bowl, combine chicken, broccoli and soup; transfer to a greased 11x7-in. baking dish. Top with stuffing; sprinkle with cheese. Bake, covered, 20 minutes. Uncover; bake until heated through, 10-15 minutes longer. Freeze option: Transfer individual portions of cooled casserole to freezer containers; freeze. To use, partially thaw in refrigerator overnight. Transfer to a microwave-safe dish and microwave, covered, on high until a thermometer inserted in center reads 165°, stirring occasionally and adding a little broth if necessary.

CHICKEN SPAGHETTI CASSEROLE II

Steps:

• Bring a large pot of salted water to a boil. Add chicken and boil for 35 to 45 minutes, or until no longer pink inside. Remove chicken from pot, reserving chicken cooking broth in pot, and let cool before deboning. Remove chicken meat from bones and shred. Set aside.
• In pot with chicken broth, combine the celery, onion, parsley and spaghetti. Bring to a boil and cook 8 to 10 minutes or until spaghetti is al dente. Drain, reserving 1 cup of broth.
• Preheat oven to 350 degrees F (175 degrees C).
• Return drained noodles, celery, onion and parsley to pot. Add reserved chicken broth, shredded chicken, cream of mushroom soup and mushroom slices. Stir together, then evenly fold and spread mixture into a 9x13 inch baking dish and sprinkle with the cheese.
• Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly.

CHICKEN CASSEROLE II

Steps:

• In a LARGE mixing bowl, mix all ingredients together.
• Pour into a greased 9x13 baking pan.
• Cover with a lid or aluminum foil and refrigerate for at least 8 hours, so macaroni can absorb liquids.
• Bake, uncovered for one hour at 350 degrees (or until heated throughly.

QUICK CHICKEN CASSEROLE II

Steps:

• Prepare macaroni and cheese according to directions on package.
• Preheat oven to 350°F.
• Cook chicken and broccoli until tender.
• Mix all ingredients in large casserole.
• Sprinkle with Parmesan cheese and cook in oven for 35 minutes.

CHICKEN ENCHILADA CASSEROLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.
• Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.
• Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done!

CHICKEN AND MUSHROOM CASSEROLE II

Steps:

• Heat oven to 400°. Stir together the mustard and olive oil; rub mixture on chicken pieces. Season chicken with 1/2 teaspoons of the salt and pepper to taste; set aside.
• Toss together mushrooms, garlic and green onions in a 2-quart shallow baking dish. Top with the chicken, skin side up. Bake until the chicken is nearly cooked, about 25 minutes. Turn oven to broil on high; place chicken under broiler. Cook until the skin browns and crisps, about 5 minutes.
• Transfer the chicken and mushrooms to a serving platter or individual plates (with piles of steamed white rice); spoon cooking juices over.