Hot Dish Chicken Recipes

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HOT CHICKEN CASSEROLE



Hot Chicken Casserole image

A warm, flavor-filled dish that can be prepared far in advance. A good pick for large groups, or small dish that's not too heavy of a dinner. It can also be varied in several ways. This dish does not need to be cooked and can be served cold.

Provided by TINK75

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 55m

Yield 8

Number Of Ingredients 12

2 cups diced cooked chicken
1 cup mayonnaise
1 cup chopped celery
1 (8 ounce) can sliced water chestnuts
½ cup slivered toasted almonds
1 (2 ounce) jar chopped pimento peppers
1 tablespoon dried minced onion
2 teaspoons lemon juice
1 teaspoon salt
⅛ teaspoon ground black pepper
¾ cup grated Cheddar cheese
½ cup crumbled French fried onions

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine chicken, mayonnaise, celery, water chestnuts, almonds, pimento peppers, dried onion, lemon juice, salt, and pepper in a 2-quart casserole dish. Top with Cheddar cheese and French fried onions.
  • Bake in the preheated oven until hot and bubbly, about 30 minutes.

Nutrition Facts : Calories 480.6 calories, Carbohydrate 14.3 g, Cholesterol 50.3 mg, Fat 40.4 g, Fiber 2.1 g, Protein 15.6 g, SaturatedFat 9.1 g, Sodium 684.7 mg, Sugar 1.9 g

CREAMY CHICKEN HOT DISH



Creamy Chicken Hot Dish image

A potato chip topping adds some crunch to this creamy mixture of tender chicken chunks, rice, peas and celery from Frances Walker of Jonesboro, Arkansas. The easy-to-assemble casserole is a definite potluck-pleaser.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11

2 celery ribs, chopped
1 small onion, chopped
1 tablespoon butter
1-1/2 cups mayonnaise
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup frozen peas, thawed
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
2 cups cooked rice
1 cup crushed potato chips

Steps:

  • In a small skillet, saute celery and onion in butter until crisp-tender. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt. Stir in chicken and rice. , Transfer to a greased 11x7-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 739 calories, Fat 57g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 1253mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein.

CHICKEN POT HOTDISH



Chicken Pot Hotdish image

Provided by Molly Yeh

Categories     main-dish

Time 1h10m

Yield 4 to 5 servings

Number Of Ingredients 13

3 tablespoons unsalted butter
3 carrots, chopped into 1/2-inch pieces
1 large onion, finely chopped
Kosher salt
6 tablespoons all-purpose flour
3 cups whole milk
Chicken soup mix for 3 cups broth (about 1 tablespoon)
1 1/2 pounds boneless, skinless chicken thighs, chopped into 1/2-by-3/4-inch pieces
3/4 cup frozen peas
1/2 teaspoon dried thyme
Freshly ground black pepper
1 1/2 pounds frozen tater tots
Ketchup, for serving, optional

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large skillet over medium-high heat, melt the butter. Add the carrots, onion and a pinch of salt and cook, stirring, until soft, about 10 minutes. Stir in the flour until combined and then cook for 1 minute. Add half the milk and cook, whisking continuously, until thickened, about 5 minutes; repeat with the remaining milk. Stir in the chicken soup mix and then add the chicken, peas, thyme and a few turns of pepper. Simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Taste the mixture and adjust the seasonings if desired.
  • Transfer the mixture to an 8-by-11-inch baking dish (or other 3-quart ovensafe dish) and then cover with the tater tots. Make them snuggly and neat. Bake until the tots are golden brown; begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup, if desired.

CLASSIC CHICKEN AND WILD RICE HOTDISH



Classic Chicken and Wild Rice Hotdish image

Provided by Amy Thielen

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 17

1/2 cup natural wild rice
Fine sea salt
1 bay leaf
6 tablespoons salted butter, plus more for the baking dish
2 leeks, white and light green parts, diced
3 stalks celery, diced
Freshly ground black pepper
3 tablespoons all-purpose flour
1 1/2 cups whole milk
2/3 cup heavy cream
3/4 cup low-sodium chicken stock
3/4 teaspoon dried thyme (or 1 1/2 teaspoons fresh)
1/4 teaspoon grated nutmeg
2 cups roughly chopped cooked chicken
4 ounces aged Gouda or aged cheddar cheese, grated (about 1 1/2 cups)
2 cups coarsely ground buttery crackers (such as Ritz or Club; about 2 sleeves)
2 tablespoons extra-virgin olive oil

Steps:

  • Put the rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hand until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, pour the rice back into the sieve to drain, then put it in a small saucepan. Add 1 1/4 cups water, a pinch of salt and the bay leaf; bring to a simmer. Cover the pan and reduce the heat to low. Cook 25 minutes, or until the rice is tender and the water has evaporated. (If liquid remains after the rice is done, drain it in a sieve.)
  • Meanwhile, preheat the oven to 375 degrees F. Heat the butter in a large high-sided skillet over medium heat. Add the leeks and celery and season with 1/4 teaspoon each salt and pepper. Cook until tender, about 10 minutes.
  • Add the flour to the vegetables and stir until well combined. Pour in the milk and bring to a simmer, whisking to prevent any lumps. Add the cream, chicken stock, thyme, nutmeg and 1/2 teaspoon each salt and pepper. Simmer over low heat until the floury taste dissipates, about 5 minutes.
  • Add the cooked chicken, wild rice (minus the bay leaf) and half of the cheese and heat until the cheese melts.
  • Put the crushed crackers in a heavy plastic bag and add 1/4 teaspoon pepper and the olive oil. Shake to combine and set aside.
  • Rub a 9-by-13-inch baking dish with a thin layer of soft butter. Pour the chicken mixture into the dish and top with the remaining cheese. Bake 25 minutes.
  • Pull the dish from the oven, sprinkle the cracker mixture over the top and bake until the crackers turn golden brown and the mixture bubbles in the center, 15 to 20 more minutes. Serve immediately.

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

CHICKEN POT TOT HOTDISH



Chicken Pot Tot Hotdish image

My Tater Tot hotdish has the body of a chicken pot pie, a dish that I loved growing up, long before I knew the existence of Tater Tot hotdish. But a close examination reveals that the only real differences are the subbing of chicken for ground beef and the use of a homemade cream of chicken soup instead of mushroom soup. I don't think this will offend a hotdish purist.

Provided by Molly Yeh

Categories     Casserole/Gratin     Dinner     Potluck     Potato     Chicken     Pot Pie     Pea

Yield Serves 6-8

Number Of Ingredients 13

3 tablespoons unsalted butter
1 large onion, finely chopped
3 carrots, cut into 1/2-inch pieces
Kosher salt
6 tablespoons flour
3 cups whole milk
Enough chicken broth base to make 3 cups broth
3/4 cup peas, fresh or frozen
1 1/2 pounds boneless, skinless chicken thigh, cut into 1/2- to 3/4-inch pieces
1/2 teaspoon dried thyme
Black pepper
18 ounces frozen Tater Tots
Ketchup, for serving (optional)

Steps:

  • Preheat the oven to 400ºF.
  • In a large skillet, melt the butter over medium-high heat. Add the onion and carrots and a pinch of salt and cook, stirring until soft, about 10 minutes. Stir in the flour so that it gets evenly distributed. Add 1 1/2 cups of the milk, stirring constantly until thickened. Repeat with the remaining 1 1/2 cups milk. Stir in the chicken broth base, peas, chicken, thyme, and a few turns of pepper and simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Taste the mixture and adjust seasonings if desired.
  • Transfer the mixture to an 11x8-inch baking dish (or other 3-quart ovenproof dish) and cover the bitch with Tater Tots. Arrange them snugly and neatly. Bake until the tots are golden brown. Begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup, if desired.

CHICKEN HOT DISH



Chicken Hot Dish image

This is one of our family favorites. It's creamy, delicious, and they won't mind eating their veggies. :)You can also add some shredded cheese if desired.

Provided by Nicole Brummett

Categories     One Dish Meal

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (26 ounce) package shredded hash brown potatoes, , thawed
1 (24 ounce) package frozen california-blend frozen vegetables
3 cups cubed, cooked chicken
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 cup chicken broth
3/4 cup French-fried onions

Steps:

  • In a greased 13x9x2 inch baking dish, layer the potatoes, vegetables, and chicken.
  • In a bowl, combine soups and broth; pour over the chicken (dish will be full).
  • Cover and bake at 375 degrees for 1 hour.
  • Uncover; sprinkle with onions.
  • Bake 10 minutes longer or until heated through and onions are golden brown.

Nutrition Facts : Calories 422.9, Fat 21.6, SaturatedFat 3.4, Cholesterol 4.1, Sodium 1211.1, Carbohydrate 50.7, Fiber 4, Sugar 3, Protein 6.5

CHICKEN HOT DISH



Chicken Hot Dish image

"When my brother and his wife came over to visit after our third child was born, they brought this comforting creamy dish for supper," recalls Amber Dudley of New Prague, Minnesota. "It's become a favorite since then."

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 7

1 package (26 ounces) frozen shredded hash brown potatoes, thawed
1 package (24 ounces) frozen California-blend vegetables
3 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup chicken broth
3/4 cup french-fried onions

Steps:

  • In a greased 13-in. x 9-in. baking dish, layer the potatoes, vegetables and chicken. In a large bowl, combine soups and broth; pour over chicken (dish will be full). , Cover and bake at 375° for 1 hour. Uncover; sprinkle with french-fried onions. Bake 10 minutes longer or until heated through.

Nutrition Facts : Calories 404 calories, Fat 15g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 1064mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 5g fiber), Protein 28g protein.

PAPRIKASH HOTDISH



Paprikash Hotdish image

Paprikash is a Hungarian dish that consists of chicken, tons of onions and a creamy paprika sauce. It's really comforting. This version takes the best part of a hotdish, the tots on top, and puts it all together for a hot, cozy, casserole take on paprikash.

Provided by Molly Yeh

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 16

1/4 cup (4 tablespoons) unsalted butter
3 large carrots, chopped
2 large onions, sliced
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
3 tablespoons Hungarian sweet paprika
1 tablespoon tomato paste
1/2 teaspoon cayenne
6 tablespoons all-purpose flour
1/2 cup dry white wine
1 1/2 cups low-sodium chicken stock
1/4 cup heavy cream
20 ounces boneless, skinless chicken thighs, cut into 1/2- or 3/4-inch pieces
3/4 cup peas
20 ounces Tater Tots
Chopped fresh flat-leaf Italian parsley, as desired, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large skillet, melt the butter over medium-high heat. Add the carrots, onion, a good pinch of salt and a few turns of pepper and cook, stirring, until the carrots and onion are soft, about 10 minutes. Add the garlic, paprika, tomato paste and cayenne and cook for 1 more minute.
  • Stir in the flour so that it gets evenly distributed and cook for 1 more minute. Add the wine and stir until thickened. Then add half of the stock, stirring constantly until thickened, and repeat with the other half. Then stir in the heavy cream. Add the chicken, season with salt and pepper and cook, stirring often, until it's cooked through and no longer pink, 15 minutes. Stir in the peas. Taste and adjust the seasonings as desired.
  • Transfer the mixture to an 11-by-8-inch baking dish (see Cook's Note) and cover with the Tater Tots, arranging them snugly and neatly. Season with salt and pepper. Bake until the tots are golden brown. Begin checking for doneness at 30 minutes. Let cool slightly, sprinkle parsley on top and serve!
  • Or, if not baking immediately, let cool slightly, cover tightly with plastic and refrigerate or freeze until ready to cook. It'll last 2 days in the refrigerator and 3 months in the freezer. Just bring to room temperature before baking.

HOTDISH (TATER TOT CASSEROLE)



Hotdish (Tater Tot Casserole) image

Hotdish is an easy, one-dish dinner often served in Minnesota at such large gatherings as family reunions, potlucks or church suppers. Don't be turned off by its humble appearance; the combination of cream of mushroom soup, corn, green beans, beef and a delightful crispy potato topping (the more taters, the better!) is universally likeable.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 8

1/4 cup extra-virgin olive oil
1 medium yellow onion, finely chopped (about 2 cups)
1 pound 80-percent lean ground beef
Kosher salt and freshly ground black pepper
2 cups frozen cut green beans, thawed (8 ounces)
1 3/4 cups frozen corn kernels, thawed (8 ounces)
Two 10-ounce cans condensed cream of mushroom soup
1 pound frozen potato tots

Steps:

  • Preheat the oven to 350 degrees F.
  • Add the oil to a large skillet over medium heat. Add the onions and cook until soft and beginning to brown, about 15 minutes. Add the beef to the onions and cook until the meat is brown, stirring and scraping the bottom of the skillet to release the yummy brown bits, about 10 minutes. Season with salt and pepper.
  • Transfer the beef and onion mixture from the skillet into a 9-by-13-inch baking dish. Scatter the green beans and corn evenly on top. Spread the cream of mushroom soup over top and top with frozen potato tots. Bake uncovered for 1 hour; the potato tots should be golden brown. Serve.

CHICKEN AND BROCCOLI HOTDISH



Chicken and Broccoli Hotdish image

Make and share this Chicken and Broccoli Hotdish recipe from Food.com.

Provided by ccarolson

Categories     One Dish Meal

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 9

16 ounces frozen broccoli spears
1 cooked chicken (store-bought whole roasted chicken, found in deli)
2 (10 3/4 ounce) cans cream of chicken soup
1 cup mayonnaise
1/2 cup shredded sharp cheddar cheese
1 teaspoon lemon juice
1/2 teaspoon curry powder
1 cup breadcrumbs
3 tablespoons melted butter (mix with breadcrumbs for topping)

Steps:

  • Place cooked broccoli spears in greased 9x13 dish.
  • Place cooked chicken on top of broccoli in bite-sized pieces.
  • Combine other ingredients and pour over this base.
  • Sprinkle with cheese.
  • Cover hotdish with bread crumbs.
  • Bake at 350°F for 25-30 minutes.
  • Note: This goes well with rice, and I usually serve it with grape juice.

Nutrition Facts : Calories 284.6, Fat 18.6, SaturatedFat 6, Cholesterol 38.9, Sodium 760.1, Carbohydrate 20.4, Fiber 1.9, Sugar 3.2, Protein 10.2

CHICKEN RICE HOT DISH



Chicken Rice Hot Dish image

Make and share this Chicken Rice Hot Dish recipe from Food.com.

Provided by chelele

Categories     One Dish Meal

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 4

6 boneless skinless chicken breasts
3 cups uncooked rice
1 lb frozen peas
2 cups chicken broth

Steps:

  • Place chicken in 9x11 pan, then top with broth, rice and peas.
  • Bake at 350°F for 2.5 hours or till chicken is done.

Nutrition Facts : Calories 551.8, Fat 2.8, SaturatedFat 0.7, Cholesterol 68.4, Sodium 416.8, Carbohydrate 88, Fiber 4.5, Sugar 4.3, Protein 39.2

CHICKEN NOODLE HOT DISH



Chicken Noodle Hot Dish image

Make and share this Chicken Noodle Hot Dish recipe from Food.com.

Provided by BeccaB3c

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

3 3/4 cups wide egg noodles, uncooked
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 3/4 cups whole milk (I'm sure low fat milk will be fine)
2 cups chopped cooked chicken
10 ounces frozen chopped broccoli, thawed
1 tablespoon minced yellow onion
1/4 teaspoon garlic powder
6 tablespoons grated parmesan cheese
1/4 teaspoon ground black pepper

Steps:

  • Cook noodles according to package directions but less 3 minutes cooking time; drain.
  • In a saucepan, mix together soup and milk; stir and cook until hot.
  • Add remaining ingredients, including noodles; mix.
  • Spoon mixture into a 2-quart baking dish.
  • Cover and bake at 350 degrees about 30 minutes or until hot and bubbly.
  • Sprinkle top with additional Parmesan cheese, if desired.

Nutrition Facts : Calories 438.3, Fat 16.4, SaturatedFat 6.2, Cholesterol 105.8, Sodium 733.7, Carbohydrate 39.8, Fiber 3.4, Sugar 7.8, Protein 32.8

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Hot Dish Recipes. We all know the potluck party is not a competition—but it sure does feel good when your hot dish recipe is the most requested! You’ll find lots of terrific ideas below—some new, others tried-and-true—all perfect for family reunions, church suppers and any old time you want hot, delicious comfort food.
From myfoodandfamily.com


CLASSIC CHICKEN AND WILD RICE HOTDISH - MIDWEST LIVING
Because it's hand-processed, natural wild rice needs extra TLC. Rinse the rice under running water in a sieve, swishing the rice with your hand until the water runs clear. Transfer the rice to a saucepan and add water to cover. Pour off any black bits or floating kernels, and pour the rice back into the sieve to drain.
From midwestliving.com


CHICKEN HOT DISH RECIPES | SPARKRECIPES
recipes with ground turkey; southwest pasta salad; ginger snap cookies; ramen noodle grape; pillsbury angel food cake; chicken marcaroni; crock pot chicken strips with artichoke and mushrooms; tangy cucumber and onion salad; crock pot teriyaki chicken; easy breakfast; rice broccoli; chicken and brocolli casserole; southwestern corn and black ...
From recipes.sparkpeople.com


CHICKEN AND BROCCOLI HOTDISH | MRFOOD.COM
2016-10-06 In a large bowl, combine soup, sour cream, milk, and Cheddar cheese; mix well. Stir in chicken and broccoli and pour into prepared baking dish. In a medium bowl, combine potatoes, butter, salt, and pepper. Evenly sprinkle over chicken mixture. Bake uncovered 55 to 60 minutes, or until heated through and golden brown.
From mrfood.com


HOT HONEY CHICKEN (OVEN FRIED RECIPE!) - THE ENDLESS MEAL®
2021-10-02 Instructions. Put the chicken thighs into a large bowl. Add the buttermilk and 1 teaspoon of sea salt and mix well. Put the bowl into your fridge for at least 20 minutes (or up to 8 hours.) 8 boneless, skinless chicken thighs, 1 cup buttermilk. Preheat your …
From theendlessmeal.com


NASHVILLE UN-FRIED HOT CHICKEN - THE DEFINED DISH
While chicken is resting, heat the ghee, tabasco, vinegar, coconut aminos, minced garlic, cayenne, paprika, and chili powder over medium heat. Let simmer for 3-5 minutes, you may need to reduce the heat a bit, until it is fragrant and flavors have combined. Place the chicken thighs in a large bowl. Pour sauce over the top and toss to coat.
From thedefineddish.com


25 BEST SUMMER CHICKEN RECIPES - INSANELY GOOD
2021-03-23 10. Salsa Verde Chicken. Salsa verde chicken is a baked chicken dish that calls for 5 simple ingredients. The result, however, is epic. All you’ll need is to top chicken breasts with a jar of salsa verde, Mexican blend cheese, and salsa, and pop it in the oven.
From insanelygoodrecipes.com


CHOW MEIN HOT DISH RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


HOT DISH WITH CHICKEN - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Hot Dish With Chicken are provided here for you to discover and enjoy. Healthy Menu. Healthy Stuffed Mushrooms Vegan Low Carb Healthy Pancakes Healthy Fry Bread Recipe ...
From recipeshappy.com


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