Church Chicken Casserole Recipes

COUNTRY CHICKEN CASSEROLE

Country Chicken Casserole image

Provided by Food Network

Time 35m

Yield 5 servings

Number Of Ingredients 8

Ingredients

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Potato Soup
1 cup milk
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
4 cups cooked cut-up vegetables *
2 cup cubed cooked chicken OR turkey
4 cups prepared Pepperidge Farm® Herb Seasoned Stuffing

Steps:

Stir the soups, milk, thyme, black pepper, vegetables and chicken in a 3-quart shallow baking dish. Top with the stuffing.
Bake at 400 degrees F for 25 minutes or until the stuffing is golden brown.
*Use a combination of cut green beans and sliced carrots.

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

Ingredients

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.

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

Ingredients

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.

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