Crunchy Chicken Mushroom And Green Pea Casserole Recipes

DUMP-AND-BAKE CHICKEN MUSHROOM CASSEROLE

Steps:

• Preheat oven to 425°F. Grease an 8-inch square baking dish or spray with nonstick cooking spray; set aside.
• In a large bowl, whisk together condensed soup, milk, chicken broth, thyme, salt, garlic powder, and pepper. Stir in mushrooms, raw chicken, and uncooked pasta.
• Transfer mixture to prepared baking dish. Cover tightly with foil and bake for 35-40 minutes (until pasta is almost tender).
• Remove foil and give everything a stir in the dish. Stir in sour cream, and sprinkle mozzarella cheese over top.
• Return to the oven and bake, uncovered, for 5 more minutes, or until pasta is tender, chicken is cooked through, and cheese is melted.
• Let the dish stand for about 5 minutes before serving.

MUSHROOM PEA CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add mushrooms; saute until tender. Stir in peas, soup and milk. Transfer to a greased 11x7-in. baking dish. Sprinkle with onions. Bake, uncovered, until heated through, 25-30 minutes.

GREEN PEA CASSEROLE

Steps:

• Preheat oven to 350'.
• In a medium bowl combine peas,chestnuts,pimentos,cream of mushroom soup and cheddar cheese.
• Grease a 8x8 baking dish and add the pea mixture.
• Melt butter in microwave dish.
• Add Ritz crackers to butter and sprinkle over top of the casserole.
• Bake for 30 minutes.

CHICKEN AND PEA CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of water to a boil. Add 1/2 teaspoon salt and pasta, and cook until al dente, about 8 to 10 minutes; drain.
• Meanwhile, in a large bowl, stir together mushroom soup, sour cream, chicken, and peas. Season with garlic powder, onion powder, 1/2 teaspoon salt, and pepper.
• Stir cooked pasta into chicken mixture until well combined. Pour pasta mixture into a 9x10-inch casserole dish, and spread out evenly. Top with Parmesan cheese, and spray the top with a bit of cooking spray.
• Bake in a preheated oven until golden brown, about 20 to 25 minutes. Remove from oven, and let cool 5 minutes.

GREEN PEA CASSEROLE

Steps:

• Mix soup, sour cream and 1/3 cup 4 cheese Mexican blend and salt together.
• Fold in peas.
• Spread into an 8X8 inch baking dish.
• Sprinkle with 3/4 cup cheddar cheese.
• Mix melted butter with cracker crumbs.
• Spread over top of cheese.
• Sprinkle Cayenne pepper over the top if using.
• Bake at 350 Degrees until bubbly and golden brown, about 30 minutes.

CRUNCHY CHICKEN, MUSHROOM, AND GREEN PEA CASSEROLE

Steps:

• Preheat oven to 350°.
• In a skillet, melt 2 tablespoons butter over medium heat; add in chicken; brown until just golden on all sides, 5-6 minutes.
• Add in leek; cook/stir until softened, 5 minutes.
• Add in mushrooms and peas; stir until peas have thawed, about 3 minutes.
• Add in sour cream and mustard; season to taste with salt and pepper; stir well; remove from heat.
• Transfer mixture to a greased 1 ½ to 2 quart casserole.
• In a mixing bowl, combine flour, oats, and the remaining ¼ cup butter; work with a fork (or pastry blender) until the mixture is mealy.
• Add in bread crumbs, cheese, and tarragon; stir until well blended.
• Spoon evenly over chicken mixture; bake 35-40 minutes, until golden brown.