Crusty Chicken Casserole Recipes

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CRUSTY CHICKEN CASSEROLE WITH CHEESE BATTER



Crusty Chicken Casserole With Cheese Batter image

I found this recipe in the Australian Women's Weekly Chicken Cookbook. Really tasty and easy - my family loved it, so I decided it was a keeper.

Provided by Shazzie

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17

1 onion, chopped
2 shallots, chopped
1 celery rib, chopped
1/4 cup water
1 ounce butter
3 slices bacon, chopped
3 ounces mushrooms, sliced
16 ounces cream of chicken soup (condensed)
1/2 cup sour cream
3 cups chicken, cooked & diced
1/4 cup tasty cheese, grated, for final topping
1 cup self-raising flour
1 red pepper, chopped
1 green pepper, small, chopped
2 eggs, slightly beaten
1 cup tasty cheese, grated
1/2 cup milk

Steps:

  • Combine onion, shallots, celery and water in pan, bring to boil and simmer until onion is softened.
  • Saute bacon and mushrooms in butter for 3 minutes.
  • Combine onion mixture, bacon mixture, undiluted soup, sour cream and chicken and pour into greased ovenproof dish (8 cup capacity).
  • CHEESE BATTER:.
  • Sift flour into bowl, add peppers, eggs, cheese & milk, stir until combined.
  • Spread cheese batter over chicken mixture.
  • Bake at 350F for 40 minutes until lightly browned and firm.
  • Sprinkle with the remaining cheese and return to bake for additional 5 minutes until melted.
  • Casserole, without batter, may be prepared up to 2 days ahead and kept covered in refrigerator.
  • Not suitable for freezing or microwave.

Nutrition Facts : Calories 441.9, Fat 29.2, SaturatedFat 14.7, Cholesterol 134.6, Sodium 1104.2, Carbohydrate 28.9, Fiber 1.8, Sugar 3.2, Protein 16.6

CRUSTY CHICKEN CASSEROLE



Crusty Chicken Casserole image

This is a wonderful recipe that can be prepared in not too much time, most of the time is the long cooking time to get the yummy crusty top on this casserole. I make this with whole BBQ chicken that you can get from your supermarket, but the other night when I had planned to do this, they had sold out, so I had to buy chicken breasts instead. It was a real pain as I was late coming home from work anyway and then I had to cook the chicken. I also could not get a can of cream of chicken soup so I had to buy a knorr sachet and make the chicken soup as well so you can imagine the time this added to an already late dinner. Oh well it was really good and tasty in the end and we all enjoyed it even if it was late. I usually have left overs when I make this as there are only 3 of us. I just store the leftover in the fridge and then I reheat in the oven so you still have the crusty top.

Provided by The Flying Chef

Categories     Whole Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 barbecued whole chicken
2 tablespoons butter
1 onion, diced
1 stick celery, diced
3 garlic cloves, crushed
1 large shallot, diced
4 slices bacon, rashers chopped
100 g mushrooms, sliced thinly
1 (500 ml) can cream of chicken soup (500ml, I used a 570ml knorr sachet as this is all I could get.)
180 ml sour cream
2 ears corn (550g, divided use)
1 cup firmly packed gruyere cheese
1 cup self raising flour
2 eggs
1/2 cup milk
1 cup firmly packed gruyere cheese
1 ear of corn (from the 2 listed above.)
2 tablespoons parsley
3 tablespoons panko breadcrumbs, flakes

Steps:

  • Remove chicken from bones, chop meat roughly. Cut the cor kernels from one ear of corn.
  • Melt 1 tablespoon of butter in a pan add onion, celery, garlic and shallot, cook, until onion is almost soft, add extra tablespoon butter, add sliced mushrooms and cook until mushrooms soften.
  • In a small pan cook bacon until crisp, drain on absorbent paper.
  • In a large pan combine, soup, sour cream, onion and mushroom mixture, bacon, corn and chicken, stir until heated through, add cheese and stir until cheese is melted.
  • Transfer ingredients to a casserole dish, spread cheese batter over the top of the casserole, sprinkle with panko flakes, bake in a moderate oven 40-45 Min's until you have a nice brown crunchy top.
  • Cheese Batter.
  • In a bowl combine flour, eggs, milk and combine (I use a bar mix for this).
  • Remove corn kernels from the second ear of corn.
  • Stir in cheese, corn and parsley until well combined.
  • Spread this over the top of casserole and sprinkle panko flakes over the top.
  • To Serve: Spoon casserole into a bowl and garnish with extra chopped parsley if desired.

Nutrition Facts : Calories 1594, Fat 107.2, SaturatedFat 41.2, Cholesterol 471, Sodium 1627.4, Carbohydrate 64.9, Fiber 4.2, Sugar 5.8, Protein 92.3

CRUNCHY CHICKEN CASSEROLE



Crunchy Chicken Casserole image

My 96-year-old mother wanted me to share her favorite recipe with Reminisce readers. I hope you enjoy it as much as our family does.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 14

1 cup chopped celery
1 tablespoon butter
2 cups cubed cooked chicken
1-1/2 cups cooked rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup mayonnaise
1 can (8 ounces) sliced water chestnuts; drained
1/2 cup sliced almonds
2 tablespoons chopped onion
Salt and pepper to taste
TOPPING:
1 tablespoon butter, melted
1/2 cup crushed cornflakes
Sliced almonds, optional

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.

Nutrition Facts : Calories 386 calories, Fat 27g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 516mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.

POTATO-CRUSTED CHICKEN CASSEROLE



Potato-Crusted Chicken Casserole image

An herby, comforting filling is surrounded by a sliced potato "crust" in this unique casserole that tastes anything but healthy! Becky Matheny - Strasburg, Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 23

1 large potato, thinly sliced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
FILLING:
1-1/2 pounds chicken tenderloins, cut into 1/2-inch cubes
2 teaspoons olive oil
1 medium onion, chopped
1 tablespoon butter
2 tablespoons all-purpose flour
1-1/2 cups fat-free milk
1/4 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons shredded reduced-fat cheddar cheese
2 cups frozen peas and carrots
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
Dash rubbed sage
CRUMB TOPPING:
1 cup soft bread crumbs
1 tablespoon butter, melted
1/2 teaspoon garlic powder

Steps:

  • In a large bowl, toss potato slices with oil, salt and pepper. Arrange slices onto the bottom and sides of an 11x7-in. baking dish coated with cooking spray. Bake at 400° for 20-25 minutes or until potato is tender. Reduce heat to 350°., Meanwhile, for filling, in a large skillet over medium heat, cook chicken in oil until no longer pink. Remove from skillet. In the same skillet, saute onion in butter. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheeses until melted. Stir in vegetables, seasonings and chicken. Spoon into potato crust., Combine topping ingredients; sprinkle over chicken mixture. Bake, uncovered, for 40-45 minutes or until bubbly and topping is golden brown.

Nutrition Facts : Calories 340 calories, Fat 11g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 674mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges

EASY CREAMY CHICKEN CASSEROLE



Easy Creamy Chicken Casserole image

This easy creamy chicken casserole is my mother's recipe and a family favorite. It's one of our comfort foods and regular easy recipes to make through a busy week. Can easily be prepared in advance, then popped in the oven for a nice hot meal. If making for the first time, add half of the sour cream and taste first. Add more if desired, tasting as you go, to reach desired flavor. Serve over cooked white rice.

Provided by Kristen

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 6

Number Of Ingredients 8

1 sleeve buttery round crackers (such as Ritz®), crushed
2 tablespoons butter, melted
4 cups water
1 (32 fluid ounce) container chicken stock
salt and ground black pepper to taste
3 skinless, boneless chicken breast halves, cubed
1 (24 ounce) container sour cream, or to taste
1 (26 ounce) can condensed cream of chicken soup

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.

Nutrition Facts : Calories 549.9 calories, Carbohydrate 25.3 g, Cholesterol 100.8 mg, Fat 41.5 g, Fiber 0.4 g, Protein 19.5 g, SaturatedFat 20.7 g, Sodium 1544.6 mg, Sugar 2.3 g

STUFFING-CRUSTED CREAMY CHICKEN CASSEROLE



Stuffing-Crusted Creamy Chicken Casserole image

Take 15 minutes to put together a creamy chicken casserole. Our Stuffing-Crusted Creamy Chicken Casserole will be the most-requested dish at dinnertime!

Provided by My Food and Family

Categories     Home

Time 55m

Yield 6 servings

Number Of Ingredients 7

6 small boneless skinless chicken breasts (1-1/2 lb.)
1/2 tsp. garlic powder
1 pkg. (16 oz.) frozen stir-fry vegetables, thawed, well drained
1 can (7 oz.) corn, drained
1/4 cup KRAFT Lite Ranch Dressing
1-1/2 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

Steps:

  • Heat oven to 350°F.
  • Place chicken in 13x9-inch baking dish sprayed with cooking spray; sprinkle with garlic powder. Cover with stir-fry vegetables. Combine corn and dressing; spoon over vegetable layer in dish.
  • Add hot water to stuffing mix; stir just until moistened. Spoon over corn mixture; cover.
  • Bake 45 min. or until chicken is done (165°F), uncovering for the last 15 min.

Nutrition Facts : Calories 300, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g

CHEESY CHICKEN CASSEROLE



Cheesy Chicken Casserole image

Concentrated flavors and a deep sauciness make this casserole a perfect choice for a warm and comforting dinner.

Provided by By Paula Jones

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 5

1 package (16 oz) bow-tie (farfalle) pasta
1 can (10 3/4 oz) condensed cream of chicken soup
1 1/2 cups cubed or shredded cooked chicken
1 1/2 cups shredded white Cheddar cheese (6 oz)
1 tablespoon coarsely chopped fresh Italian (flat-leaf) parsley, if desired

Steps:

  • Heat oven to 400°F. Spray 2- to 3-quart casserole with cooking spray.
  • Cook pasta as directed on package, using minimum cook time. Drain and return to saucepan. Add soup, chicken and 1 cup of the cheese to pasta in pan; stir to combine. Spoon into casserole. Sprinkle remaining 1/2 cup cheese over top.
  • Bake uncovered 8 to 10 minutes until thoroughly heated and cheese is melted. Garnish with parsley.

Nutrition Facts : Calories 718.0, Carbohydrate 88.2 g, Cholesterol 85.8 mg, Fiber 3.7 g, Protein 39.2 g, SaturatedFat 10.1 g, ServingSize 1 Serving, Sodium 585.0 mg, Sugar 3.2 g

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