Chicken Church Casserole Recipes

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CHICKEN CHURCH CASSEROLE



Chicken Church Casserole image

Chicken Church Casserole is a stick-to-your-ribs dish that's a favorite at church luncheons, reports Charlotte Pizio of Bryn Mawr, Pennsylvania.

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 4 casseroles (12 servings each).

Number Of Ingredients 14

20 cups cubed cooked chicken
1 package (2 pounds) elbow macaroni, cooked and drained
6 jars (6 ounces each) sliced mushrooms, drained
2 jars (4 ounces each) diced pimientos, drained
2 large onions, chopped
2 large green peppers, chopped
4 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
4 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2 pounds process cheese (Velveeta), cubed
1-1/3 cups milk
4 teaspoons dried basil
2 teaspoons lemon-pepper seasoning
2 cups crushed cornflakes
1/4 cup butter, melted

Steps:

  • In several large bowls, combine the chicken, macaroni, mushrooms, pimientos, onions and peppers. In another large bowl, combine the soups, cheese, milk, basil and lemon-pepper; add to chicken mixture. , Place about 12 cups mixture in each of four greased 13-in. x 9-in. baking dishes. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Combine cornflakes and butter; sprinkle over the casseroles. Cover and bake at 350° for 45 minutes. Uncover and bake 15-20 minutes longer or until bubbly.

Nutrition Facts : Calories 271 calories, Fat 11g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 423mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.

CHURCH CHICKEN CASSEROLE



Church Chicken Casserole image

Recipe given to me for a church function and quickly became one of my family's favorites. Thanks, Michelle Gardiner :).

Provided by Natures Cuisine

Categories     < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

4 -6 chicken breasts
2 (10 ounce) cans cream of chicken soup
1 cup sour cream
Ritz cracker, 1 tube crushed
1/4 cup butter, melted
1 tablespoon poppy seed
cooked rice, hot

Steps:

  • Preheat oven to 350 degrees.
  • Cook chicken breasts and cut into bite-sized cubes. Place in bottom of a 9x13 inch pan.
  • Combine soup and sour cream. Pour on top of chicken.
  • Combine crackers, butter and poppy seeds. Layer on top of soup mixture.
  • Bake for 30 minutes. Serve over hot rice.

CRISPY CHICKEN CASSEROLE



Crispy Chicken casserole image

I got this recipe from my sister-in-law after she brought it to a "dinner on the grounds" at our church.Its very easy to make and everyone could not stop saying how GOOD it was!

Provided by Angelofhiseye

Categories     Chicken

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 9

5 -6 chicken breasts
chicken broth
1 (16 ounce) container sour cream
1 can cream of chicken soup (or cream of soup of your choice)
1 bag frozen mixed vegetables (optional)
3 packages Ritz crackers
butter
garlic
pepper (or spices of your choice)

Steps:

  • Boil your chicken in a pot of water with the chicken broth.
  • When the chicken is done let it cool.
  • Then debone the chicken and remove the skin.
  • Cut chicken meat into bite size pieces.
  • Cook the vegetables and drain liquid.
  • In a large bowl mix chicken meat, vegetables (optional), sour cream,can of soup, and spices.
  • Place chicken mixture in 13x9 casserole dish.
  • In another bowl crush Ritz crackers into small pieces and spread over chicken mixture.
  • Place Dots of butter all over the crackers.
  • Place in oven preheated at 350* for about 45 minutes or until bubbly in the middle.
  • If crakers start to get too brown before done place a piece of tin foil over the top of chicken.

CHICKEN CHURCH CASSEROLE



Chicken Church Casserole image

Chicken Church Casserole is a stick-to-your-ribs dish that's a favorite at church luncheons, reports Charlotte Pizio of Bryn Mawr, Pennsylvania.

Provided by Allrecipes Member

Time 1h15m

Yield 45

Number Of Ingredients 14

20 cups cubed, cooked chicken
2 pounds elbow macaroni, cooked, drained
6 (6 ounce) jars sliced mushrooms, drained
2 (4 ounce) jars diced pimiento, drained
2 large green bell peppers, chopped
2 large onions, chopped
4 (10.75 ounce) cans condensed cream of celery soup, undiluted
4 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
2 pounds process cheese (Velveeta), cubed
1 ⅓ cups milk
4 teaspoons dried basil
2 teaspoons lemon-pepper seasoning
2 cups crushed cornflakes
¼ cup butter, melted

Steps:

  • In several large bowls, combine the chicken, macaroni, mushrooms, pimientos, peppers and onions. In a several other large bowls, combine the soups, cheese, milk, basil and lemon pepper; add to chicken mixture.
  • Pour about 12 cups each into four greased 13-in. x 9-in.x 2-in. baking pans. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking.
  • Combine cornflakes and butter; sprinkle over the casseroles. Cover and bake at 350 degrees F for 45 minutes. Uncover and bake 15-20 minute longer or until bubbly.

Nutrition Facts : Calories 243 calories, Carbohydrate 16.2 g, Cholesterol 61.4 mg, Fat 8.9 g, Fiber 1.5 g, Protein 23.8 g, SaturatedFat 3.6 g, Sodium 869.6 mg, Sugar 4.1 g

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