Memories Of Chicken Casserole Recipes

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MEMORIES OF CHICKEN CASSEROLE



Memories of Chicken Casserole image

I got this from a Southern cooking website. I LOVE chicken casseroles and this one is my favorite. I especially love it with the cranberry relish! This is comfort food at its best!

Provided by Little Bee

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 cups cooked chicken, diced
1 (10 ounce) can cream of chicken soup
1/2 cup milk
1 -1 1/4 cup chicken broth
1/2 cup celery
1/2 cup onion
1 beaten egg
0.5 (2 cup) bag Pepperidge Farm Herb Stuffing (Do Not Substitute)
1 tablespoon parsley flakes
paprika
cranberry sauce (optional)

Steps:

  • Spread the chicken cubes in bottom of a 2-quart flat casserole dish.
  • Dilute soup with milk and pour over top of chicken.
  • Combine celery and onion, cook in broth until tender. (If you do not have broth and have used canned chicken cubes, use 1 cup water, 1/2 stick butter and 1 chicken bouillon cube instead). Make dressing by combining broth, celery, onion, egg, stuffing and parsley flakes.
  • Spread the dressing on top of the soup, sprinkle with paprika.
  • Bake at 350° for 35-40 minutes or until it's bubbling and brown. Serve with heaping spoons of Cranberry relish.

CHICKEN BROCCOLI CASSEROLE



Chicken Broccoli Casserole image

Fix Trisha Yearwood's cheesy Chicken Broccoli Casserole recipe, from Trisha's Southern Kitchen on Food Network, as a comforting make-ahead meal.

Provided by Trisha Yearwood

Categories     main-dish

Time 2h50m

Yield 10 servings

Number Of Ingredients 10

Nonstick cooking spray or butter, for the baking dish
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 medium head broccoli, cut into small florets
2 cups cooked white rice
One 10-ounce can condensed cream of chicken soup
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon lemon juice
10 ounces Cheddar, grated (about 2 1/2 cups)

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
  • Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
  • Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
  • Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.

JOY'S CHICKEN CASSEROLE (MEMORIES IN THE MAKING - PUFFY MUFFIN



Joy's Chicken Casserole (Memories in the Making - Puffy Muffin image

"So simple, but so tasty!" At the Puffy Muffin, this is served with Cranberry Salad and a Roll, plus one side. I cooked my chicken the night before, then easy to just put together.

Provided by Cook in Mid TN

Categories     One Dish Meal

Time 1h15m

Yield 1 9 x 9 casserole, 4-6 serving(s)

Number Of Ingredients 8

2 lbs chicken breasts, boiled until tender and chopped
3 tablespoons mayonnaise
10 3/4 ounces cream of celery soup, undiluted
3 teaspoons ReaLemon juice
2 teaspoons onions, diced
1/2 cup water chestnut
1 cup cheddar cheese, grated
1 cup potato chips, crushed

Steps:

  • Combine all of the ingredients and mix well.
  • Pour into a greased 9" x 9" pyrex dish.
  • Top the casserole with the cheese and crushed potato chips.
  • Bake in a preheated 350 degree oven for 30 minutes or until bubbly.

Nutrition Facts : Calories 618.7, Fat 37.5, SaturatedFat 13.4, Cholesterol 186.2, Sodium 976.9, Carbohydrate 12.5, Fiber 1, Sugar 2.8, Protein 55.7

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