MAKE-AHEAD CHICKEN CASSEROLE RECIPE - (4.4/5)
Provided by Susan52
Number Of Ingredients 12
Steps:
- Allow to sit in fridge at least 8 hours, preferably overnight. Bake at 350 for 1 hour. Can double and bake in 9x13 (increase baking time 20 minutes). I think this is a flexible recipe - it's just basically heating the casserole through, so you want to be sure you have a good ratio of solids to liquids. The first time I made it, I added more macaroni and milk instead of hardboiled eggs. I have never used the full amount of chicken, just increased the poultry seasoning. I used fresh parsley this time instead of celery, making the casserole much prettier. I think there's room with experimenting with peas or carrots too.
MAKE-AHEAD CHICKEN DIVAN CASSEROLE
My entire family loves this dish. The word "casserole" is in the name since traditional chicken divan is made separate from the rice and served alongside it. This can be prepared a day or two in advance and baked before serving. Simplify the process by using leftover cooked rice and a store-bought cooked chicken.
Provided by Mod Mom
Categories Main Dish Recipes Casserole Recipes Chicken
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine Cheddar cheese and 1/2 cup Parmesan cheese in a bowl and set aside.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 6 minutes.
- Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms, onion, and garlic; saute until soft, 5 to 7 minutes.
- Whisk condensed soup, sour cream, milk, and mayonnaise together in a large bowl. Add 1/2 cup of the reserved Cheddar-Parmesan mixture and season with salt and pepper. Add the sauteed vegetables and stir to combine the sauce.
- Spread 1/2 cup of the sauce onto the bottom of a 9x13-inch casserole dish. Add cooked rice as the bottom layer. Add cooked broccoli as the next layer, and then layer on the cooked chicken. Cover with remaining sauce. Pat down evenly and smooth with a spatula.
- Bake in the preheated oven for 30 minutes. Sprinkle with remaining Cheddar-Parmesan mixture, plus extra Parmesan if desired, and continue to bake until browned, about 15 minutes more.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 21 g, Cholesterol 110.4 mg, Fat 29.2 g, Fiber 1.8 g, Protein 37.3 g, SaturatedFat 12.5 g, Sodium 620.8 mg, Sugar 3.2 g
MAKE-AHEAD CHICKEN CASSEROLE
"This hearty entree offers a great way to use up leftover turkey or chicken. Whenever I make it, someone asks for the recipe." Best of all, you can fix it ahead to simplify mealtime. -Sue Kennedy, Galloway, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Prepare stuffing according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer., In a large bowl, combine the chicken, corn, broccoli, soup, milk, sour cream, mayonnaise, pepper and mushroom mixture; transfer to a greased 13-in x 9-in. baking dish. Top with stuffing. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35 minutes. Uncover and bake 10-15 minutes longer or until stuffing is lightly browned. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 501 calories, Fat 26g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 918mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 4g fiber), Protein 26g protein.
MAKE-AHEAD CHICKEN BAKE
This crunchy, saucy hot dish is potluck-perfect! It's so convenient because you can make the casserole the day before and bake it the day of the potluck. It's good made with turkey, too.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first eight ingredients. Transfer to a greased 3-qt. baking dish; sprinkle with cheese, chow mein noodles and almonds. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes until lightly browned and cheese is bubbly.
Nutrition Facts : Calories 365 calories, Fat 26g fat (6g saturated fat), Cholesterol 158mg cholesterol, Sodium 449mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.
DO AHEAD CHICKEN CASSEROLE
This is another do it ahead casserole, makes life so easy! The water chestnuts give a nice crunch and the casserole has a smooth gentle taste. Hope you enjoy it.
Provided by Bergy
Categories Lunch/Snacks
Time 2h5m
Yield 2 cups, 12 serving(s)
Number Of Ingredients 14
Steps:
- Lightly butter a 9x13-inch oven proof dish.
- Cut crusts off the bread and save.
- Place bread slices in a single layer in the bottom of the dish.
- Put chicken on top.
- Sauté mushrooms in 2 tbsp butter and then put mushrooms on top of the chicken.
- Sprinkle water chestnuts and pimentos on top of the mushrooms.
- Dot with mayo and top with cheese.
- Melt two tbsp butter in skillet, stir in flour until smooth.
- Whisk in 2 cups broth, bring to a boil, whisking constantly until thickened, set aside.
- Whisk milk and eggs together and pour over the cheese.
- Spoon chicken broth sauce over the casserole.
- Cover and refrigerate overnight.
- Bring to room temperature and sprinkle with buttered crumbs (see below).
- Bake in 350°F uncovered for 1-1 1/2 hours.
- Buttered crumbs:.
- Crumble the crusts of the bread in crumbs.
- Melt 1/4 cup butter add crumbs and toast for 10-15 minutes .
- The crumbs can be made ahead and stored in a jar in the fridge.
- Do not add crumbs to casserole until just before baking.
Nutrition Facts : Calories 304.9, Fat 17.1, SaturatedFat 8.9, Cholesterol 130.4, Sodium 413.5, Carbohydrate 17, Fiber 1.3, Sugar 2, Protein 20.3
EASY CHICKEN CASSEROLE
Easy chicken casserole that the children will love. Can be made ahead of time and frozen. Great for leftovers.
Provided by Amy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Boil chicken until cooked through (no longer pink inside), about 20-30 minutes. Chop into bite size pieces and place in a 9x13 inch baking dish.
- Combine soup, sour cream, onion (optional) and mushrooms (optional). Pour mixture over chicken and top with crumbled crackers. Cover and bake at 350 degrees F (175 degrees C) for 30 minutes (or freeze for baking at another time).
Nutrition Facts : Calories 466.4 calories, Carbohydrate 29 g, Cholesterol 119.8 mg, Fat 23.9 g, Fiber 0.2 g, Protein 33.1 g, SaturatedFat 11.1 g, Sodium 797.2 mg, Sugar 3 g
MAKE-AHEAD CHEESY SOUTHWEST CHICKEN AND PASTA CASSEROLE
Plan ahead and put this party-ready casserole in the freezer for your next big get-together! Once it's thawed, top with tortilla chips, and bake for a cheesy-crunchy crowd pleaser that packs tons of flavor and just the right amount of heat.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 10
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 4-quart saucepan, melt butter over medium heat. Stir in onion, bell pepper, poblano and jalapeño chiles; cook about 6 minutes or until vegetables are softened. Stir in flour and taco seasoning mix; cook and stir 1 minute. Gradually beat in broth with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in cream cheese and Cheddar cheese.
- Meanwhile, cook pasta as directed on package for minimum cook time. Drain; stir pasta into sauce with chicken, frozen corn and black beans. Pour pasta mixture into baking dish, and pour enchilada sauce over top.
- Bake 15 minutes. Remove from oven, and sprinkle with tortilla chips. Bake 15 to 20 minutes or until heated through and sauce is bubbling around edges. Let stand 15 minutes before serving. Garnish with cilantro and red onion just before serving.
- To freeze: Line 13x9-inch (3-quart) glass baking dish with foil, making sure foil is as smooth as possible, as wrinkled foil may get stuck in sauce during freezing process. Leave enough overhang to lift casserole out of dish. Spray foil with cooking spray. Cover and refrigerate sauce 30 to 40 minutes before assembling casserole. Mix sauce with cooked pasta, chicken, frozen corn and beans; spread in lined baking dish (do not add enchilada sauce); cover tightly with another layer of foil. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove foil, and transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover and thaw in refrigerator until completely thawed, at least 48 hours. Heat oven to 350°F. Remove cover, and top with enchilada sauce. Bake 20 minutes; top with crushed tortilla chips. Bake 25 to 30 minutes or until heated through and bubbly around edges (165°F in center). Let stand 15 minutes. Top with cilantro and red onion just before serving.
Nutrition Facts : Calories 490, Carbohydrate 61 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 7 g, Protein 21 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 5 g, TransFat 0 g
MAKE -AHEAD CHICKEN (OR TURKEY) CASSEROLE
I tried this one over the weekend to good "reviews" from my family. It's a little putzy, but I saved some time by cooking the rice and chicken at the same time, then making the sauce while the chicken cooled, then doing the veggies after I did the chicken. At any rate - it was worth the putzing. It says it serves six, but with us all going back for more,it was almost gone.
Provided by HEP MEP
Categories One Dish Meal
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a saucepan, bring broth to a boil. Add rice,and cook on low till liquid is absorbed - about 20 minutes. Place in a lightly oiled or sprayed 4-quart casserole.
- While rice is cooking, make Parmesan Cheese sauce and set aside.
- Preheat oven to *350. In a skillet melt butter. Add the mushrooms.bell pepper,onion,and almonds. Saute until soft-about 5 minutes.
- Stir in parsley and basil.Add to the rice in the casserole along with the chicken and Parmesan Cheese sauce and mix well. Season with salt and pepper.
- Bake,covered, until bubbly - about 45 minutes. Serve immediately.
- PARMESAN CHEESE SAUCE.
- In a saucepan over medium heat, melt butter or margarine.Add flour and salt and stir until blended. Add broth and stir until slightly thickened. Add milk,wine and Parmesan cheese, and stir until smooth and flavors are blended - about 2 minutes. Remove from heat and stir in sour cream.
Nutrition Facts : Calories 350.4, Fat 19.1, SaturatedFat 10.4, Cholesterol 41.8, Sodium 588.7, Carbohydrate 34.2, Fiber 1.8, Sugar 1.9, Protein 10.2
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