CROWD CHICKEN CASSEROLE
Here's a no-fuss feast that will bring you rave reviews. It's a creamy, comforting casserole that appeals to everyone.-Marna Dunn, Bullhead City, Arizona
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 casseroles (12 servings each).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a very large bowl, combine the first six ingredients; add 2 cups cheese. In a small bowl, combine mayonnaise and sour cream; add to chicken mixture and toss to coat. , Transfer to two greased 3-qt. baking dishes. Sprinkle with chips and remaining cheese. Bake, uncovered, 20-25 minutes or until heated through.
Nutrition Facts : Calories 497 calories, Fat 38g fat (12g saturated fat), Cholesterol 97mg cholesterol, Sodium 458mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 26g protein.
CREAMY CHICKEN CASSEROLE FOR A CROWD
Posting in response to a request. This casserole has a crispy, buttery cracker topping sprinkled over a creamy chicken filling. Optional ingredients listed under recipe instructions (peas, mushrooms, carrots). If adding optional vegetables, you may need to increase the amount of soup and sour cream. See instructions for details. Feeds 10 to 12 people.
Provided by TGirl
Categories Chicken
Time 50m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine chicken, soup, and sour cream.
- Spread into greased 13 x 9 inch baking dish.
- Combine butter, crumbs, and celery seeds, then sprinkle over chicken mixture.
- Bake at 350 degrees for 30 to 35 minutes or until bubbly.
- OPTIONAL STEP: Add frozen peas, diced cooked carrots, and mushrooms (cooked or canned) to chicken mixture before baking.
- If adding extras, you may need to increase the amount of soup by 1/2 to 1 can; mix vegetables in, and if it looks dry, add 1/2 can of soup-mix well, and if it still looks dry, add some sour cream or the rest of the soup.
CROWD-FRIENDLY CHICKEN CORDON BLEU CASSEROLE RECIPE - (4.4/5)
Provided by Lsweetnell
Number Of Ingredients 20
Steps:
- 1. Preheat your oven to 350 F (170 C) and grease a casserole pan with a little bit of butter or your preferred oil. 2. To make the sauce, melt some butter or heat the oil in a medium saucepan over low heat. Add the evaporated milk, the chicken bouillon cube, the mustard, nutmeg and season to taste. Let it cook to desired thickness whisking it often over low heat. 3. While the sauce cooks, assemble your casserole. Spread the shredded chicken evenly and season it with salt, lemon juice and the garlic powder. Make a second layer with the ham slices and finalize with a layer of the cheese. Use just enough to cover the chicken entirely. Pour the sauce evenly to cover your casserole. 4. To prepare the topping, melt the butter in a pan, add the bread crumbs, the onion and garlic powder, the white pepper, and the dried basil. Add the topping over your casserole and pop it in the oven until it's bubbly and golden brown, around 30 minutes. Allow 10 minutes to cool down before serving it. TIP #1 (optional): You can wait until the sauce is done and spread a thin layer of it on the casserole before adding the chicken. Once the chicken is assembled, sprinkle it with a little bit of sauce before adding the ham. TIP #2 (optional): Try to add a little bit of shredded parmesan cheese to the topping.
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