Egg Chicken Casserole Recipes

CHICKEN & EGG NOODLE CASSEROLE

Steps:

• Preheat oven to 350°. Cook noodles according to package directions for al dente; drain., In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake until bubbly, 30-35 minutes.

CHICKEN DIVAN EGG NOODLE CASSEROLE

Steps:

• Place a large pot of water on to boil for egg noodles and broccolini. Salt the water and cook the broccolini until tender. Remove to a plate. When the broccolini is cool enough to handle chop it into bite-size pieces.
• Place the chicken in a few inches of water with a peeled quartered onion and a couple of bay leaves. Bring the water to a low boil then reduce the heat to a simmer and gently poach the chicken 10 to 12 minutes.
• Meanwhile, heat the extra-virgin olive oil in skillet over medium heat and saute the onions and garlic until tender, 8 to 10 minutes. Add the broccolini to the pan and season with salt and pepper. Turn the heat off pan.
• While the onions cook, heat the butter in a medium saucepot over medium heat, whisk in flour 1 minute then whisk in the milk and season with salt, pepper, freshly grated nutmeg, and thyme. Thicken 5 minutes then whisk in a little of the sauce to the egg yolks to combine, then add the egg yolks back to the sauce and whisk to combine, turn heat down to the lowest setting.
• Cook's Note: If sauce becomes too thick, add a splash of chicken poaching liquid and turn off the heat.
• Shred the poached chicken with forks or dice poached chicken into small, bite-size pieces.
• Preheat the broiler.
• To the large pot of boiling water, add the egg noodles. Cook the noodles according to package directions for al dente. Drain the noodles very well and add them back to the hot pot. Stir in the broccolini, chicken, and sauce, and then transfer to a casserole dish. Place the casserole in the middle of the oven and broil 3 to 5 minutes until bubbly and brown. Cool and store for make-ahead meal.
• To serve the casserole, heat the oven to 375 degrees F. Mix together the panko, Gruyere, Parm, and parsley. Place the casserole on a baking sheet in upper half of the oven and bake 30 minutes, add the topping and bake 15 to 20 minutes more, or until brown and crispy on top.

EGG CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the chicken meat, chicken and rice soup, cream of mushroom soup, bread and eggs. Mix all together and pour mixture into a 9x13 inch baking dish.
• In a small bowl combine butter/margarine and crackers and stir together. Spread on top of chicken mixture. Pour chicken broth over all and bake uncovered in the preheated oven for 1 hour or until cracker crumbs on top are golden brown.

EGGPLANT CHICKEN CASSEROLE

Steps:

• Heat a skillet over medium heat.
• Spray it with vegetable cooking spray and immediately add eggplant and onion. Cook and stir until onion is soft.
• Place in a large bowl and add all other ingredients except parmesan cheese. Mix well.
• Pour into a casserole dish that has been sprayed with vegetable spray.
• Sprinkle with parmesan cheese.
• Bake at 350 degrees for about 1 hour.