Grandma Amys Chicken Casserole Recipes

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AMISH CHICKEN CASSEROLE



Amish Chicken Casserole image

Provided by Mandy Bird

Time 35m

Number Of Ingredients 10

1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1 tsp. dried thyme or 1 Tbsp. fresh thyme (finely chopped)
1 tsp. kosher salt
1 tsp. ground black pepper
1 cup milk
1/2 cup shredded Parmesan Cheese
8 oz rotini pasta noodles (cooked al dente)
2 cups diced cooked chicken or you can use a rotisserie chicken

Steps:

  • Preheat oven to 350 degrees F.
  • Spray a 2 quart casserole dish with non-stick cooking spray.
  • Melt the butter in large saucepan. Add flour and whisk together for 1 minute.
  • Add broth, whisking and allow to come to a boil. Add thyme, salt and pepper as you whisk.
  • Bring mixture to a boil and continue to whisk occasionally. Lower the heat and add milk and cheese.
  • Cook for 3-5 minutes until sauce is thickened and milk is warmed through.
  • Pour sauce over cooked pasta and add diced chicken to the mixture. Stir and pour into the casserole pan.
  • Cover and bake for 20-25 minutes.

GRANDMA'S CHICKEN CASSEROLE



Grandma's Chicken Casserole image

From Grandma Smith. From this recipe, I make one large casserole and one 8-inch round casserole. I think the recipe could be halved easily, but when making for myself, I freeze one casserole for later use. Freezes well.

Provided by kellyclark82

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 10

Number Of Ingredients 11

4 large skinless, boneless chicken breast halves
water to cover
1 pinch salt and ground black pepper to taste
2 (15 ounce) cans mixed vegetables (such as Veg-All®), drained
2 (10.5 ounce) cans cream of chicken soup
1 (8 ounce) container sour cream
1 (8 ounce) can sliced water chestnuts, drained
1 large onion, finely chopped
1 cup shredded Cheddar cheese
1 sleeve buttery round crackers (such as Ritz®), crushed
2 tablespoons butter, cubed, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place chicken breasts in a large pot; cover with water. Season with salt and pepper and bring to a boil; reduce heat, cover, and simmer until chicken is no longer pink in the center, about 15 minutes. Drain and let cool, 5 to 10 minutes. Chop into small pieces.
  • Mix chicken, canned vegetables, chicken soup, sour cream, water chestnuts, onion, and Cheddar cheese in a large bowl. Pour into a large baking dish. Sprinkle crushed crackers over the top and dot with butter.
  • Bake in the preheated oven until the filling starts to bubble and the topping browns, about 30 minutes.

Nutrition Facts : Calories 365.4 calories, Carbohydrate 22.1 g, Cholesterol 79.6 mg, Fat 19.5 g, Fiber 4.2 g, Protein 24.8 g, SaturatedFat 8.9 g, Sodium 839 mg, Sugar 2.3 g

GRANDMA'S CHICKEN CASSEROLE



Grandma's Chicken Casserole image

When it comes to weeknight dinner, casseroles are king. This super-simple, five-ingredient chicken casserole recipe comes together quickly and bakes up beautifully. It's sure to be your quick-meal go to for at-home dinners and a reliable favorite for bake-and-take potluck dinners.

Provided by By Jessica Walker

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 5

3 cups chopped cooked chicken
2 cans (10.5 oz each) condensed cream of chicken soup
2 cups shredded Cheddar cheese (8 oz)
3 cups Progresso™ plain panko crispy bread crumbs
6 tablespoons butter, melted

Steps:

  • Heat oven to 350°F.
  • Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
  • In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.

Nutrition Facts : Calories 520, Carbohydrate 37 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 2 g, TransFat 1 g

GRANDMA'S CHICKEN CASSEROLE



Grandma's Chicken Casserole image

This is a recipe I improvised when I was yearning for a chicken casserole like my Grandma used to make. You can taste the healthy goodness it! Perfect supper food for this time of year! I love this served with grilled asparagus and a baked potato.

Provided by paulbarton69

Time 1h30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Start by heating the butter and oil in a large saucepan. Add the chopped vegetables and soften.
  • Add the diced chicked and fresh sage leaves (not the stalks), and cook until golden brown
  • Remove from heat and add flour to soak up all the veg and chicken juices, then add water, chicken stock, and a bay leaf. Season to taste, and transfer to a casserole dish.
  • Cook in a preheated oven, 180c, for about an hour.
  • You could also add sweetcorn about halfway through the oven cooking time for some extra taste and colour, and it also works really well if you add dumplings!

GRANDMA'S CHICKEN CASSEROLE RECIPE - (3.6/5)



Grandma's Chicken Casserole Recipe - (3.6/5) image

Provided by amberwherley

Number Of Ingredients 9

3 cups cooked chicken, chopped
2 cans (10.75 oz each) cream of chicken soup
1 can cheddar cheese soup
2 cups shredded Cheddar cheese
1 bag frozen veggies
diced potatos
3 cups Progresso® panko crispy bread crumbs or any dry stuffing mix
6 tablespoons butter or margarine, melted
dash curry

Steps:

  • 1 Heat oven to 350°F. 2 Place chicken in bottom of ungreased 13 x 9-inch baking dish. Spoon soup evenly over chicken and top with shredded cheese. 3 In medium bowl stir together melted butter and breadcrumbs. Sprinkle over baking dish. Bake 35 to 40 minutes or until bubbly.

GRANDMA'S KITCHEN CHICKEN AND RICE CASSEROLE



Grandma's Kitchen Chicken and Rice Casserole image

Make and share this Grandma's Kitchen Chicken and Rice Casserole recipe from Food.com.

Provided by Baking Bunny

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (10 3/4 ounce) can cream of chicken soup
1 1/3 cups water
1 cup long grain rice
1 teaspoon dried dill, divided
1/4 teaspoon black pepper
1 (3 lb) package chicken pieces
2 tablespoons butter
1/2 cup crushed multi-grain cracker
1 teaspoon paprika

Steps:

  • Preheat oven to 375 degree. Combine undiluted soup, water, rice, 3/4 tsp dill, and black pepper in a 13x9 dish, mix well.
  • Remove skin from chicken pieces, discard skin.
  • Arrange chicken pieces on top of rice mixture. Cover tightly with aluminum foil, bake for 45 minutes.
  • Melt butter in small saucepan over low heat, remove from heat. Add crushed crackers, paprika, and remaining dill to butter. Stir until blended.
  • Sprinkle cracker mixture on top of chicken pieces, bake (uncovered) until chicken is tender and rice cooked (approx. 5-10 mins longer). Season to taste with salt and pepper.

Nutrition Facts : Calories 736, Fat 41.7, SaturatedFat 14, Cholesterol 176.6, Sodium 736.1, Carbohydrate 43, Fiber 0.9, Sugar 0.5, Protein 43.8

GRANDMA'S CHICKEN CASSEROLE



Grandma's Chicken Casserole image

Provided by My Food and Family

Categories     Home

Time 1h

Number Of Ingredients 7

1 whole cooked chicken (3-4 lb.)
2 cans Campbell's cream of mushroom soup
1 container (16 oz.) Knudsen Sour Cream
1 cup Horizon Organic milk
1 onion, chopped
2 boxes Stove Top Stuffing
Chicken broth for stuffing mix (from boiling chicken)

Steps:

  • Shred chicken and place on bottom of 9x13 glass pan. Mix together cream of mushroom soups, sour cream and milk. Whisk together until smooth. Pour over chicken. Sprinkle chopped onion on top of chicken.
  • Prepare stuffing mixes with chicken broth and spoon over top of soup mix. Cover with foil.
  • Bake for 30 minutes at 350 degrees F. Uncover and cook for 10 more minutes. Cool and enjoy.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

AMY'S CHICKEN DIVAN CASSEROLE



Amy's Chicken Divan Casserole image

I love putting chicken divan together in one, simple and delicious casserole. The flavors are mildly distinct, yet maintain a fresh, light flavor. My mother always made this from scratch, and there's no other way to get that rich, full flavor. I make this more fiber/calorie-friendly by substituting white whole-wheat flour, fat-free and low sodium chicken broth, and fat-free half-and-half. Feel free to adjust the lemon juice, sherry or parmesan cheese to your liking. Serve with caesar or tossed salad. Enjoy!

Provided by Amy Dyke

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 1/2 lbs boneless skinless chicken breasts
1 lb fresh broccoli, cut into small spears
2 cups brown rice
1/4 cup butter
1/4 cup flour
2 1/4 cups chicken broth
3/4 cup cream
1/4 cup sherry wine
1/4 cup lemon juice
1/2 cup parmesan cheese, divided
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1/4 cup breadcrumbs

Steps:

  • Place 4 cups water and the 2 cups rice in a large pan. (I add 2T. olive oil, 1 t. salt and ½ t. pepper for a more flavorful rice.) On high heat, cover the rice and allow it to come to a boil. Once it boils, stir, reduce heat to low, cover tightly with lid and let cook for 35-40 minutes, undisturbed. Remove from heat and let sit for 5 minutes. Fluff with a fork and set aside.
  • While rice is cooking, place chicken on a baking pan. Rub the chicken with olive oil, salt and pepper. Roast in a pre-heated 375 degree oven for 25-30 minutes. Let rest for at least 10 minutes before slicing.
  • While chicken and rice are cooking, begin to boil the water for the broccoli. Add the broccoli (and 1 t. salt), allowing it to cook just until the color is bright green, about 2-3 minutes. Drain the broccoli and immediately place in a large bowl of cold water to completely stop the cooking. Drain and set aside.
  • In a heavy saucepan on medium-high heat, melt the butter. Using a whisk, add the flour and cook for about 3 minutes, stirring constantly. Add chicken broth and whisk together until the sauce begins to thicken. Add the cream, ¼ cup of the parmesan cheese, sherry, lemon juice, and the seasonings. Mix together. Reduce the heat to medium. Stir for an additional 5 minutes, allowing the flavors to blend together.
  • Grease a 10x13 casserole pan. Assemble the casserole: rice on bottom, followed by a layer of broccoli, pouring half of the cream sauce over the broccoli. Add the sliced chicken, followed by the remaining cream sauce poured over the top. Sprinkle casserole with the bread crumbs and the reserved ¼ cup parmesan cheese. Bake, uncovered in a 375 degree oven for 45 minutes.

Nutrition Facts : Calories 760, Fat 24.8, SaturatedFat 13.3, Cholesterol 126.7, Sodium 1023.2, Carbohydrate 83.4, Fiber 13.9, Sugar 6.6, Protein 46.2

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