Individual Chicken Casseroles Recipes

CHICKEN PARMESAN CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Stir together the rotini, chicken, and mozzarella cheese in a large casserole dish. Pour the marinara sauce over the pasta mixture; sprinkle with bread crumbs. Cover the dish with aluminum foil.
• Bake in the preheated oven until the cheese is entirely melted, about 35 minutes.

INDIVIDUAL CHICKEN POT PIE CASSEROLES

Steps:

• Brown the chicken breast pieces in a large skillet and cook until done. Set aside.While the chicken is cooking, prep all your vegetable add-ins in small bowls.In a large saucepan, combine 1 ¼ cups of the milk, the Vegetables and Seasoning and stir. Bring to boil & cook for 1 minute. Remove from heat and stir in the cooked chicken.Reduce the heat to medium-low & simmer for 5 minutes, stirring frequently.In a small mixing bowl, combine the remaining ¾ cup of milk and the Biscuit Mix. Mix well.
• Preheat your oven to 425 degrees.
• Spray the inside of 4 oven-safe small casserole dishes or crocks with cooking spray.Scoop about ¼ of the chicken mixture into the bottom of each casserole dish. Let each member of the family add in their own vegetables.Top each of the casseroles with about ¼ of the cheese sauce and then cover each one with ¼ of the biscuit topping.
• Place all 4 prepared chicken pot pie casseroles on a baking sheet. Bake for 12-15 minutes or until the chicken filling is heated through and the biscuit topping is golden brown.
• Enjoy!

INDIVIDUAL CHICKEN CASSEROLES

Steps:

• Preheat oven to 400 degrees and prepare 6 jumbo muffin cups with foil or silicone liners.
• Heat olive oil in a skillet over med-high heat, then add onion, stirring occasionally until translucent.
• Add garlic and chicken, stirring occasionally until chicken is almost completely cooked.
• Add wine and cook until it evaporates.
• Stir in flour then cook for about 30 seconds, stirring.
• Stir in broth, cream, rosemary and salt and pepper, and bring to a boil.
• Turn off the heat and stir in spinach, bread, and nutmeg, until combined.
• Divide among muffin cups and bake for 15 minutes until golden and completely hot.