Crispy Chicken Casserole Recipes

CRISPY CHICKEN CASSEROLE

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.

CRUNCHY CHICKEN CASSEROLE

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.

CRISPY CHICKEN & RICE CASSEROLE

Steps:

• Cook rice according to package directions.
• Stir together cooked rice and next 10 ingredients in a bowl.
• Spoon into a lightly greased 13- x 9-inch baking dish.
• Sprinkle evenly with cereal.
• Bake at 350?
• for 30 minutes (I bake it longer) or until golden and bubbly.
• Garnish, if desired.
• Note: Freeze casserole up to 1 month, if desired.
• Thaw casserole in refrigerator overnight.
• Bake, covered with aluminum foil, at 350?
• for 45 minutes.
• Remove foil, and bake 15 minutes more or until thoroughly heated.