Janets Chicken Casserole Recipes

JANET'S CHICKEN CASSEROLE

Janet's Chicken Casserole image

This is a creamy delicious chicken casserole that can be served by itself or with a salad as a complete meal. It is very simple to make and very delicious! Individual servings can be warmed in the microwave as this makes a good size casserole. Enjoy!

Provided by Janet Allison

Yield 9

Number Of Ingredients 12

Ingredients

¼ cup butter, melted
16 ounces herb-seasoned dry bread stuffing mix
2 (10.75 ounce) cans condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup mayonnaise
1 ½ cups sour cream
1 (15 ounce) can peas, drained
1 (16 ounce) can sliced carrots, drained
1 pound fresh mushrooms, sliced
1 ½ cups chicken broth
8 skinless, boneless chicken breast halves - cooked
1 (2.25 ounce) package blanched slivered almonds

Steps:

In a medium bowl combine the melted butter or margarine and dry stuffing mix. Mix well and set aside. In a large bowl mix together the cream of chicken soup, cream of mushroom soup, mayonnaise and sour cream. Set aside.
Preheat oven to 350 degrees F (175 degrees C).
To Layer Casserole: Spread peas, carrots and 1/2 of the mushrooms in the bottom of a lightly greased 9x13 inch baking dish. Sprinkle 1/2 of the stuffing over the vegetable layer and press lightly with hand to compress. Ladle the chicken broth over the stuffing evenly. Next spread 1/2 of the soup mixture evenly over the stuffing. Add the chicken and spread to cover completely. Spread remaining mushrooms over chicken. Pour remaining soup mixture over all and top with remaining stuffing and slivered almonds.
Cover dish with aluminum foil and bake in the preheated oven for 1 hour. Remove foil and bake for another 15 minutes. Remove dish from oven, cover once more with foil and let stand about 20 minutes before cutting into individual pieces and serving. Keep covered in refrigerator.

Nutrition Facts : Calories 803.6 calories, Carbohydrate 58 g, Cholesterol 110.7 mg, Fat 46.7 g, Fiber 5.1 g, Protein 38.5 g, SaturatedFat 14.2 g, Sodium 1923 mg, Sugar 9.1 g

JANET'S CHICKEN CASSEROLE

Janet's Chicken Casserole image

This is a creamy delicious chicken casserole that can be served by itself or with a salad as a complete meal. It is very simple to make and very delicious! Individual servings can be warmed in the microwave as this makes a good size casserole. Enjoy!

Provided by Janet Allison

Categories Chicken Breasts

Yield 9

Number Of Ingredients 12

Ingredients

¼ cup butter, melted
16 ounces herb-seasoned dry bread stuffing mix
2 (10.75 ounce) cans condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup mayonnaise
1 ½ cups sour cream
1 (15 ounce) can peas, drained
1 (16 ounce) can sliced carrots, drained
1 pound fresh mushrooms, sliced
1 ½ cups chicken broth
8 skinless, boneless chicken breast halves - cooked
1 (2.25 ounce) package blanched slivered almonds

Steps:

In a medium bowl combine the melted butter or margarine and dry stuffing mix. Mix well and set aside. In a large bowl mix together the cream of chicken soup, cream of mushroom soup, mayonnaise and sour cream. Set aside.
Preheat oven to 350 degrees F (175 degrees C).
To Layer Casserole: Spread peas, carrots and 1/2 of the mushrooms in the bottom of a lightly greased 9x13 inch baking dish. Sprinkle 1/2 of the stuffing over the vegetable layer and press lightly with hand to compress. Ladle the chicken broth over the stuffing evenly. Next spread 1/2 of the soup mixture evenly over the stuffing. Add the chicken and spread to cover completely. Spread remaining mushrooms over chicken. Pour remaining soup mixture over all and top with remaining stuffing and slivered almonds.
Cover dish with aluminum foil and bake in the preheated oven for 1 hour. Remove foil and bake for another 15 minutes. Remove dish from oven, cover once more with foil and let stand about 20 minutes before cutting into individual pieces and serving. Keep covered in refrigerator.

Nutrition Facts : Calories 803.6 calories, Carbohydrate 58 g, Cholesterol 110.7 mg, Fat 46.7 g, Fiber 5.1 g, Protein 38.5 g, SaturatedFat 14.2 g, Sodium 1923 mg, Sugar 9.1 g

JANET'S SEAFOOD CASSEROLE RECIPE - (3.8/5)

JANET'S SEAFOOD CASSEROLE Recipe - (3.8/5) image

Provided by PineyCook

Number Of Ingredients 17

Ingredients

1 lb medium size fresh shrimp
1 cup dry white wine
1 tablespoon butter
1 tablespoon chopped fresh parsley
1 teaspoon salt
1 medium onion, thinly sliced
1 lb fresh bay scallops
3 tablespoons all-purpose flour
1 cup half and half
1/2 cup Swiss cheese, shredded
2 teaspoon lemon juice
1/8 teaspoon white pepper
1/2 lb crabmeat
1 4oz can mushrooms, sliced
1 cup soft breadcrumbs
1/4 cup Parmesan cheese, grated
Paprika

Steps:

Directions Combine wine, butter, parsley, salt and onion in a Dutch oven; bring to a boil. Add shrimp and scallops, and cook 3 to 5 minutes. Drain, reserving 2/3 cup liquid. Melt butter in Dutch oven over low heat; add flour, stirring constantly. Gradually add half and half; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in Swiss cheese. Gradually stir in reserved liquid, lemon juice, and pepper; add shrimp mixture, crab and mushrooms. Spoon into a lightly greased 11 x 7 x 11 inch baking dish. Combine breadcrumbs and Parmesan cheese, and sprinkle over casserole. Bake an additional 5 minutes.

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