Chunky Chicken Bake Recipes

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CRUNCHY CHICKEN CASSEROLE



Crunchy Chicken Casserole image

My 96-year-old mother wanted me to share her favorite recipe with Reminisce readers. I hope you enjoy it as much as our family does.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 14

1 cup chopped celery
1 tablespoon butter
2 cups cubed cooked chicken
1-1/2 cups cooked rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup mayonnaise
1 can (8 ounces) sliced water chestnuts; drained
1/2 cup sliced almonds
2 tablespoons chopped onion
Salt and pepper to taste
TOPPING:
1 tablespoon butter, melted
1/2 cup crushed cornflakes
Sliced almonds, optional

Steps:

  • In a skillet, saute celery in butter until tender. Remove from the heat; add the next nine ingredients. Spoon into an ungreased 2-1/2-qt. baking dish. , Combine melted butter and cornflakes; sprinkle on top of casserole. Sprinkle with almonds if desired. Bake, uncovered, at 350° for 30 minutes.

Nutrition Facts : Calories 386 calories, Fat 27g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 516mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.

EASY CHEESY CHICKEN BAKE



Easy Cheesy Chicken Bake image

Cheesy chicken bake with potatoes and broccoli. Only a few ingredients and very quick to prepare! Cheese soup instead of cheese gives a very cheesy flavor without all the fat.

Provided by GENIESADIE

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 4

Number Of Ingredients 6

1 (11 ounce) can condensed cheese soup
½ (10.75 ounce) can water
1 teaspoon dried parsley
3 skinless, boneless chicken breast halves
6 potatoes, sliced
1 head fresh broccoli, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl combine soup with water and parsley and mix together. Place chicken and potatoes in a 9x13 inch baking dish and pour cheese mixture over all. Cover dish with aluminum foil.
  • Bake, covered, in preheated oven for 60 minutes. Add broccoli to dish and bake for another 10 to 15 minutes, or until cooked through and tender.

Nutrition Facts : Calories 669.9 calories, Carbohydrate 114.4 g, Cholesterol 69.3 mg, Fat 8.3 g, Fiber 11.8 g, Protein 37.7 g, SaturatedFat 4.5 g, Sodium 700.9 mg, Sugar 10.4 g

CHUNKY CHICKEN BAKE



Chunky Chicken Bake image

This is from a recipe card collection called Healthy Meals in Minutes. I got a huge box of these cards at a garage sale dirt cheap, so I'm sorting through the good looking ones to post on here for safe keeping!

Provided by Shelby Jo

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces yolk-free egg noodles
3 cups broccoli florets
2 (10 1/2 ounce) cans cream of chicken soup
1 1/2 cups milk
2 cups cooked cubed chicken
2 cups sliced mushrooms
1/2 teaspoon paprika
3/4 cup seasoned bread crumbs

Steps:

  • Preheat oven to 350. Spray large baking dish or casserole with vegetable cooking spray.
  • Cook noodes according to package directions, but do not add salt.
  • While noodles are cooking, in a large saucepan, bring a small amount of water to a boil. Place broccoli in a steamer basket over saucepan. Cover and steam just until crisp-tender, about 5 minutes.
  • In a medium bowl, gradually whisk together soup and milk. Stir in broccoli, chicken, mushrooms, and paprika. Mix well.
  • Drain noodles. Place half of noodles in prepared dish. Spoon half of chicken mixture over noodles. Repeat layering. Sprinkle bread crumbs on top. Bake until golden, about 45 minutes.

Nutrition Facts : Calories 300.6, Fat 13.5, SaturatedFat 4.8, Cholesterol 24.9, Sodium 1431.8, Carbohydrate 34.4, Fiber 1.6, Sugar 2.7, Protein 12.4

CHUNKY CHICKEN CACCIATORE



Chunky Chicken Cacciatore image

This healthy pasta recipe is so versatile! Look in your fridge for anything else you want to throw in, like red pepper, mushrooms, extra zucchini-you name it. And if you're a vegetarian, go ahead and leave out the chicken. -Stephanie Loaiza, Layton, Utah

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 6 servings.

Number Of Ingredients 8

6 boneless skinless chicken thighs (about 1-1/2 pounds)
2 medium zucchini, cut into 1-inch slices
1 medium green pepper, cut into 1-inch pieces
1 large sweet onion, coarsely chopped
1/2 teaspoon dried oregano
1 jar (24 ounces) garden-style spaghetti sauce
Hot cooked spaghetti
Optional: Sliced ripe olives and shredded Parmesan cheese

Steps:

  • Place chicken and vegetables in a 3-qt. slow cooker; sprinkle with oregano. Pour sauce over top. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken; break up slightly with 2 forks. Return to slow cooker. Serve with spaghetti. If desired, top with olives and cheese. Freeze Option: Place the first 6 ingredients in a freezer container and freeze. To use, place container in refrigerator 48 hours or until contents are completely thawed. Cook and serve as directed.

Nutrition Facts : Calories 285 calories, Fat 11g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 507mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

CHUNKY CHICKEN POT PIE



Chunky Chicken Pot Pie image

Make and share this Chunky Chicken Pot Pie recipe from Food.com.

Provided by Eribrysan

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 refrigerated pie crusts
4 chicken tenderloins, seared and cubed
1 cup frozen green beans
3/4 cup canned corn, drained
3/4 cup sliced fresh mushrooms
1 (8 ounce) can cream of chicken soup
1 egg
1 teaspoon red pepper powder
salt and pepper

Steps:

  • Preheat oven to 400 degrees.
  • Sear and cube chicken.
  • Mix together cubed chicken, veggies, cream of chicken soup, egg, red pepper powder, salt and pepper. Heap into pie crust.
  • Cover with pie top, pinch sides down as if making a pie. Cut 2 slits in pie top to vent. Foil around edges of pie.
  • Bake at 400 degrees for approximately 30 minutes. Check periodically to make sure top of pie isn't getting too brown.

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