Chicken Casserole With Light Cream Sauce Recipes

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EASY CREAMY CHICKEN CASSEROLE



Easy Creamy Chicken Casserole image

This easy creamy chicken casserole is my mother's recipe and a family favorite. It's one of our comfort foods and regular easy recipes to make through a busy week. Can easily be prepared in advance, then popped in the oven for a nice hot meal. If making for the first time, add half of the sour cream and taste first. Add more if desired, tasting as you go, to reach desired flavor. Serve over cooked white rice.

Provided by Kristen

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 6

Number Of Ingredients 8

1 sleeve buttery round crackers (such as Ritz®), crushed
2 tablespoons butter, melted
4 cups water
1 (32 fluid ounce) container chicken stock
salt and ground black pepper to taste
3 skinless, boneless chicken breast halves, cubed
1 (24 ounce) container sour cream, or to taste
1 (26 ounce) can condensed cream of chicken soup

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Mix the crackers and melted butter together in a bowl; set aside.
  • Bring water and chicken stock to a boil in a pot over high heat. Season with salt and black pepper. Add the chicken. Reduce heat to a simmer, and cook, stirring occasionally, until chicken is no longer pink in the center, 5 to 7 minutes. Drain the chicken; set aside. Whisk together the sour cream and cream of chicken soup in a large bowl. Stir in the chicken, then transfer the mixture to a 9x13-inch baking dish. Sprinkle the cracker mixture on top.
  • Bake in the preheated oven until bubbly, 25 to 30 minutes.

Nutrition Facts : Calories 549.9 calories, Carbohydrate 25.3 g, Cholesterol 100.8 mg, Fat 41.5 g, Fiber 0.4 g, Protein 19.5 g, SaturatedFat 20.7 g, Sodium 1544.6 mg, Sugar 2.3 g

FAVORITE CREAMY CHICKEN CASSEROLE



Favorite Creamy Chicken Casserole image

I created this noodle casserole when my husband was craving a dish his aunt used to make. It tastes and smells great and is now a staple at our house. -Mari Warnke, Fremont, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 casseroles (5 servings each).

Number Of Ingredients 10

4 cups uncooked egg noodles
4 cups cubed cooked chicken
1 package (16 ounces) frozen peas and carrots
2 cups whole milk
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup chopped onion
2 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture., Transfer to 2 greased 8-in. square baking dishes. Cover and bake 30 minutes. Uncover and bake 10-15 minutes longer or until heated through. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and microwave on high for 10-12 minutes or until heated through and a thermometer inserted in center reads 165°, stirring twice.

Nutrition Facts : Calories 355 calories, Fat 15g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 1106mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 3g fiber), Protein 24g protein.

CHICKEN IN A LIGHT CREAM SAUCE



Chicken in a Light Cream Sauce image

A great Sandi Richards recipe, with some minor changes. If you're counting WW points, this one is 8. Enjoy!

Provided by Nif_H

Categories     Chicken Breast

Time 35m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 7

1 teaspoon olive oil
1 1/2 lbs boneless skinless chicken breasts (4 breasts)
2 teaspoons garlic, crushed
2 1/4 cups low sodium chicken broth, divided
1 1/2 cups 10% cream
1 teaspoon white sugar
1 tablespoon green onions or 1 tablespoon chives, thinly sliced

Steps:

  • Heat oil in a large non stick fry pan over medium heat.
  • Place chicken and garlic in the pan. Add only 2 cups of chicken stock. Keep simmering and turning chicken until broth has almost completely evaporated, about 15 minutes.
  • Once sauce has almost completely evaporated, remove chicken and set aside on a plate.
  • Pour 1/4 cup broth to the pan and stir to deglaze. Slowly whisk in cream and sugar.
  • Return chicken to pan and heat gently in the sauce, for 10 minutes.
  • Serve over rice or pasta and sprinkle with green onion.

MY WAY CREAMY SAUCE - CHICKEN CASSEROLE



My Way Creamy Sauce - Chicken Casserole image

This is my husband's favorite casserole and mine too. I always bake two extra chicken breast just so I can make this casserole. You can add a cooked fresh green veggie if you like to the casserole, but we prefer it plain and simple... and so do children. Instead have a nice green salad, veggie on the side and some garlic bread.

Provided by llk2day

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

2 (12 ounce) cans cream of chicken soup
2 skin on cooked chicken breasts, cut in large slices (bones removed)
1 1/2 cups milk or 1 1/2 cups half-and-half
1 cup Velveeta cheese, sliced and cut into chunks
1 cup monterey jack cheese, grated
1/2 cup butter or 1/2 cup margarine, melted
1/2 cup onion
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon fresh italian basil
1 teaspoon chicken soup base, paste (note Smart & Final store has this item.) (optional)
1 cup sour cream
1 lb linguine, cooked firm drained and coated with
olive oil

Steps:

  • In a sauce pan combine all ingredients except the sour cream and linguine pasta.
  • Stir several times over medium/low heat until the cheese is melted.
  • Remove from heat and add the sour cream and blend well.
  • NOTE: You can add fresh cooked veggies and your special spices at this time.
  • In a bowl blend together the pasta and 1/2 of the sauce and pour into a 9X13 baking dish.
  • Set aside the other 1/2 sauce and cover with a lid.
  • Bake at 375 degrees for 20-25 minutes.
  • Note: The extra sauce is to be served warmed up in a bowl or individual small bowls and used like a gravy spooned over the finished casserole servings.
  • Sprinkle of grated Parmesan is always a nice touch.

CREAMY DILLED CHICKEN CASSEROLE



Creamy Dilled Chicken Casserole image

Quick and easy casserole with unique flavor combinations.

Provided by skippi

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Yield 4

Number Of Ingredients 6

4 boneless chicken breast halves, cooked
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk
½ teaspoon dried dill weed
¼ cup sliced green olives
1 (10 ounce) package refrigerated biscuit dough

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place cooked chicken breasts in a 7x11 inch baking dish. Combine the soup, milk, dill weed and olives. Mix together and pour mixture over chicken. Top each chicken breast with 2 biscuits. Bake in the preheated oven for 20 minutes or until biscuits are golden brown.

Nutrition Facts : Calories 524.3 calories, Carbohydrate 37.4 g, Cholesterol 91.7 mg, Fat 24.1 g, Fiber 0.6 g, Protein 37.8 g, SaturatedFat 6.5 g, Sodium 1534.7 mg, Sugar 7.1 g

CHICKEN CASSEROLE WITH LIGHT CREAM SAUCE



Chicken Casserole With Light Cream Sauce image

Number Of Ingredients 23

3 cups chicken cooked cubed
1 cup celery sliced
1/4 pound mushrooms fresh, quartered
2 cups chicken broth
1/2 cup green onion sliced
2 cups white rice cooked
1/4 cup pimiento diced
2 cups bread crumbs soft
2 tablespoons parsley minced fresh
4 eggs lightly beaten
1/2 teaspoon salt to 1 teaspoon
Freshly ground pepper to taste
1/4 teaspoon paprika
1/4 cup butter or margarine
1/2 cup almonds slivered
2 cups croutons unflavored
* Part two.
1/4 cup butter real
1/4 pound mushrooms fresh, sliced
1/4 cup flour
2 cups chicken broth
2 eggs yolk
1/4 cup half and half

Steps:

  • In large bowl mix all but last 3 ingredients. Place in well-greased 9 x 13-inch baking dish. In large skillet, melt butter or margarine, add almonds and sauté until lightly browned add croutons and stir until well-coated. Sprinkle over top of casserole and bake in preheated 350° F oven for 30 to 40 minutes. Serve with the following sauce.Light Cream Sauce:*Melt butter in saucepan and add mushrooms sauté for 5 minutes, stirring. Add flour and stir for 3 minutes. Stir in chicken broth and bring to boil simmer for 10 to 15 minutes, stirring occasionally, until thickened. In bowl, beat the egg yolks and add half-and-half, salt, lemon juice, and hot pepper sauce add some of the hot mushroom sauce, stirring well. Pour egg mixture into mushroom sauce, and stir for 3 to 5 minutes over low heat. Blend in parsley before serving.

Nutrition Facts : Nutritional Facts Serves

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