Cream Of Chicken Casserole Recipes Recipes Recipe For Chicken

EASY CREAMY CHICKEN CASSEROLE

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.

CHICKEN CASSEROLE

Steps:

• 1. Wash chicken, wrap in foil and bake 45 minutes at 350. Butter a 9 x 13 inch baking dish, pour in drippings. Let meat cool and cut into bite size pieces. Mix green chilies, chopped tomatoes, chopped onions, vinegar, milk and cream of chicken soup.Set aside
• 2. Cut tortillas in small pieces,spread half the pieces in baking dish, then half the chicken pieces, half of the green chili/tomato/soup mixture and half the cheese in layers. Repeat with second layer. Bake uncovered in oven at 350 for 30 minutes. Serves 4

CREAM OF CHICKEN CASSEROLE

Steps:

• Boil chicken breasts until fully cooked (after cooking, cube, shred, or leave whole).
• Put in casserole dish and set aside.
• Mix soup, mayonnaise, and cheese together.
• Pour over chicken.
• Bake at 350°F for 20 to 30 minutes (until hot).
• Sprinkle with lemon juice during last 5 minutes of baking.

CREAMY CHICKEN AND VEGGIES CASSEROLE

Steps:

• Gather the ingredients.
• In heavy saucepan, cook onion in olive oil over medium heat until tender.
• Add flour; cook and stir 3 minutes.
• Add 1 teaspoon thyme leaves and milk; cook and stir until thick.
• Remove from heat and add Alfredo sauce, chicken, 1 1/4 cups Cheddar or Havarti cheese, 1/3 cup Parmesan cheese, and the frozen vegetables; stir gently.
• Place in a 2 1/2-quart casserole. Cover and refrigerate 8 to 24 hours.
• When ready to eat, preheat oven to 375 F.
• Place casserole, covered, in oven and bake for 25 to 30 minutes until warm.
• Meanwhile, in small bowl combine flour, 1/2 teaspoon dried thyme leaves, baking powder, 1/4 cup butter, 1/2 cup Cheddar or havarti cheese, Parmesan cheese, and egg and mix with a fork until crumbly.
• Uncover casserole and crumble this topping evenly over the top.
• Bake for 20 to 30 minutes longer, until filling bubbles and the topping is golden brown and crisp.