Midnight Garden Chicken Casserole Recipe 55

MIDGNIGHT GARDEN CHICKEN CASSEROLE

Steps:

• Drain the beans and corn. Preheat the oven to 350 degrees.
• In a large bowl, combine beans, corn, soup, chicken, rice, and milk.
• Spray a 2-quart baking dish with cooking spray. Pour chicken and vegetable mixture into the dish.
• Bake at 350 degrees for 20 minutes. Top casserole with onion rings. Bake an additional 10 minutes, or until golden brown and bubbly.

MIDNIGHT GARDEN CHICKEN CASSEROLE RECIPE - (5/5)

Steps:

• Combine beans, corn, soup, cooked chicken, cooked rice, milk, and half the onions. Pour into 2 qt. baking dish. Bake at 350 for 30 minutes. Top with remaining onion rings. Bake 10 minutes or until golden brown.

CHICKEN GARDEN MEDLEY

Steps:

• In a large skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside. , In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed. , Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer.

GARDEN CHICKEN

Steps:

• In a large skillet over medium heat, saute chicken and garlic in butter for 15 minutes. Remove chicken and set aside.
• With butter in skillet, saute squash, zucchini, and sweet bell pepper and cook just until tender crisp.
• In a small saucepan, melt 3 tablespoons butter and add flour, seasoned salt, salt, black pepper, and pesto seasoning. Stir to form a paste.
• Over medium high heat, gradually add broth, stirring constantly, until thick.
• Stir in cream and heat thoroughly.
• In a large bowl, combine chicken vegetables, broth-cream mixture, and drained pasta.
• Transfer to a greased 9x13 inch casserole dish.
• Cover and bake at 350 degrees for 30 minutes.
• Uncover and sprinkle parmesan cheese over top of casserole and return to oven for 5 minutes.

CREAMY CHICKEN-VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. In an extra-large skillet cook and stir mushrooms, sweet pepper, onion, and garlic in hot butter over medium heat until tender. Stir in flour, salt, thyme, and black pepper. Slowly stir in milk; cook and stir until thickened and bubbly. Stir in spinach, rice, Grilled & Ready® Diced Chicken, and 1/4 cup of the Parmesan cheese.
• Spoon mixture into a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Bake, covered, 20 minutes. Uncover and bake about 10 minutes more or until heated through. Let stand 15 minutes before serving.

OVERNIGHT CHICKEN CASSEROLE

Steps:

• Remove the crusts from bread and set aside. Arrange bread slices in a greased 13x9-in. baking dish. Top with chicken; cover with the mushrooms and water chestnuts. , In a large bowl, whisk the eggs, milk, mayonnaise and salt. Pour over chicken. Arrange cheese on top. Combine soups and pimientos; pour over cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Crumble reserved crusts; toss with melted butter. Sprinkle over top. Bake, uncovered, at 325° for 1-1/4 hours or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.