MAKE-AHEAD CHICKEN CASSEROLE
"This hearty entree offers a great way to use up leftover turkey or chicken. Whenever I make it, someone asks for the recipe." Best of all, you can fix it ahead to simplify mealtime. -Sue Kennedy, Galloway, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Prepare stuffing according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer., In a large bowl, combine the chicken, corn, broccoli, soup, milk, sour cream, mayonnaise, pepper and mushroom mixture; transfer to a greased 13-in x 9-in. baking dish. Top with stuffing. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35 minutes. Uncover and bake 10-15 minutes longer or until stuffing is lightly browned. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 501 calories, Fat 26g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 918mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 4g fiber), Protein 26g protein.
DO AHEAD CHICKEN CASSEROLE
This is another do it ahead casserole, makes life so easy! The water chestnuts give a nice crunch and the casserole has a smooth gentle taste. Hope you enjoy it.
Provided by Bergy
Categories Lunch/Snacks
Time 2h5m
Yield 2 cups, 12 serving(s)
Number Of Ingredients 14
Steps:
- Lightly butter a 9x13-inch oven proof dish.
- Cut crusts off the bread and save.
- Place bread slices in a single layer in the bottom of the dish.
- Put chicken on top.
- Sauté mushrooms in 2 tbsp butter and then put mushrooms on top of the chicken.
- Sprinkle water chestnuts and pimentos on top of the mushrooms.
- Dot with mayo and top with cheese.
- Melt two tbsp butter in skillet, stir in flour until smooth.
- Whisk in 2 cups broth, bring to a boil, whisking constantly until thickened, set aside.
- Whisk milk and eggs together and pour over the cheese.
- Spoon chicken broth sauce over the casserole.
- Cover and refrigerate overnight.
- Bring to room temperature and sprinkle with buttered crumbs (see below).
- Bake in 350°F uncovered for 1-1 1/2 hours.
- Buttered crumbs:.
- Crumble the crusts of the bread in crumbs.
- Melt 1/4 cup butter add crumbs and toast for 10-15 minutes .
- The crumbs can be made ahead and stored in a jar in the fridge.
- Do not add crumbs to casserole until just before baking.
Nutrition Facts : Calories 304.9, Fat 17.1, SaturatedFat 8.9, Cholesterol 130.4, Sodium 413.5, Carbohydrate 17, Fiber 1.3, Sugar 2, Protein 20.3
MAKE-AHEAD CHICKEN & RICE BAKE RECIPE BY TASTY
Here's what you need: butter, medium onion, garlic, carrots, celery, rotisserie chicken, white long grain rice, cream of chicken soup, chicken stock, salt, pepper, breadcrumb
Provided by Claire Nolan
Categories Dinner
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F (220°C).
- In a skillet, melt butter, and cook onion, garlic, carrots, and celery until tender.
- Transfer to a 9" x 13" (23 cm x 33 cm) disposable casserole dish, or split among 2 smaller dishes.
- Add chicken, rice, soup, stock, salt, and pepper. Mix thoroughly, and cover with foil.
- Bake for 30 minutes. Remove foil, top with bread crumbs if desired, and bake an additional 10 minutes. Or, bake for 30 minutes, let cool completely, cover, and freeze up to 2 months.
- To reheat, let thaw in the refrigerator during the day. Bake as directed above.
- Enjoy!
Nutrition Facts : Calories 428 calories, Carbohydrate 47 grams, Fat 19 grams, Fiber 2 grams, Protein 13 grams, Sugar 5 grams
MAKE-AHEAD CHICKEN DIVAN CASSEROLE
My entire family loves this dish. The word "casserole" is in the name since traditional chicken divan is made separate from the rice and served alongside it. This can be prepared a day or two in advance and baked before serving. Simplify the process by using leftover cooked rice and a store-bought cooked chicken.
Provided by Mod Mom
Categories Main Dish Recipes Casserole Recipes Chicken
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine Cheddar cheese and 1/2 cup Parmesan cheese in a bowl and set aside.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 6 minutes.
- Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms, onion, and garlic; saute until soft, 5 to 7 minutes.
- Whisk condensed soup, sour cream, milk, and mayonnaise together in a large bowl. Add 1/2 cup of the reserved Cheddar-Parmesan mixture and season with salt and pepper. Add the sauteed vegetables and stir to combine the sauce.
- Spread 1/2 cup of the sauce onto the bottom of a 9x13-inch casserole dish. Add cooked rice as the bottom layer. Add cooked broccoli as the next layer, and then layer on the cooked chicken. Cover with remaining sauce. Pat down evenly and smooth with a spatula.
- Bake in the preheated oven for 30 minutes. Sprinkle with remaining Cheddar-Parmesan mixture, plus extra Parmesan if desired, and continue to bake until browned, about 15 minutes more.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 21 g, Cholesterol 110.4 mg, Fat 29.2 g, Fiber 1.8 g, Protein 37.3 g, SaturatedFat 12.5 g, Sodium 620.8 mg, Sugar 3.2 g
MAKE -AHEAD CHICKEN (OR TURKEY) CASSEROLE
I tried this one over the weekend to good "reviews" from my family. It's a little putzy, but I saved some time by cooking the rice and chicken at the same time, then making the sauce while the chicken cooled, then doing the veggies after I did the chicken. At any rate - it was worth the putzing. It says it serves six, but with us all going back for more,it was almost gone.
Provided by HEP MEP
Categories One Dish Meal
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a saucepan, bring broth to a boil. Add rice,and cook on low till liquid is absorbed - about 20 minutes. Place in a lightly oiled or sprayed 4-quart casserole.
- While rice is cooking, make Parmesan Cheese sauce and set aside.
- Preheat oven to *350. In a skillet melt butter. Add the mushrooms.bell pepper,onion,and almonds. Saute until soft-about 5 minutes.
- Stir in parsley and basil.Add to the rice in the casserole along with the chicken and Parmesan Cheese sauce and mix well. Season with salt and pepper.
- Bake,covered, until bubbly - about 45 minutes. Serve immediately.
- PARMESAN CHEESE SAUCE.
- In a saucepan over medium heat, melt butter or margarine.Add flour and salt and stir until blended. Add broth and stir until slightly thickened. Add milk,wine and Parmesan cheese, and stir until smooth and flavors are blended - about 2 minutes. Remove from heat and stir in sour cream.
Nutrition Facts : Calories 350.4, Fat 19.1, SaturatedFat 10.4, Cholesterol 41.8, Sodium 588.7, Carbohydrate 34.2, Fiber 1.8, Sugar 1.9, Protein 10.2
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