Nickos Chicken Caserole Recipes

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NACHO CHICKEN CASSEROLE



Nacho Chicken Casserole image

"My fiance never tires of this cheesy Southwestern dish," notes Caroline Nielsen from Wausau, Wisconsin.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 10

1 cup cubed cooked chicken
3/4 cup crushed nacho tortilla chips
2/3 cup condensed cream of chicken soup, undiluted
1/2 cup sliced fresh mushrooms
1/4 cup sour cream
2 tablespoons 2% milk
1 tablespoon chopped green chilies
1/2 teaspoon finely chopped jalapeno pepper, optional
1/4 cup shredded part-skim mozzarella cheese
1/4 cup shredded cheddar cheese

Steps:

  • In a large bowl, combine the first eight ingredients. In a small bowl, combine the cheeses; stir half into the chicken mixture., Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining cheeses. Bake, uncovered, at 350° for 25-30 minutes or until cheese is bubbly.

Nutrition Facts : Calories 396 calories, Fat 15g fat (8g saturated fat), Cholesterol 97mg cholesterol, Sodium 732mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 33g protein.

NACHO CHICKEN CASSEROLE



Nacho Chicken Casserole image

From Betty's Soul Food Collection... Hey! "Throw down" that leftover chicken to make a one-dish taco casserole. Family and friends will think you're the latest celebrity chef.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 5

Number Of Ingredients 9

2 cups diced cooked chicken
1/2 cup uncooked instant white rice
1 can (14.5 oz) diced tomatoes, drained
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (11 oz) whole kernel corn with red and green peppers, undrained
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1 teaspoon Old El Paso™ taco seasoning mix (from 1-oz package)
1 1/2 cups shredded Cheddar cheese (6 oz)
1 cup broken tortilla chips

Steps:

  • Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In casserole, stir chicken, rice, tomatoes, soup, corn, chiles, taco seasoning mix and 1 cup of the cheese until well mixed.
  • Cover; bake about 1 hour or until rice is tender and mixture is heated through. Top with tortilla chips; sprinkle with remaining 1/2 cup cheese. Bake about 10 minutes longer or until filling is bubbly and cheese is melted.

Nutrition Facts : Calories 500, Carbohydrate 41 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 3 g, Protein 30 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1530 mg, Sugar 7 g, TransFat 1/2 g

NICK'S FAMOUS FLUFFY RICE AND CHICKEN CASSEROLE



Nick's Famous Fluffy Rice and Chicken Casserole image

It was my fault for not taking the package of chicken out of the freezer in the morning before I went to work and THEN at 4:30 actually thinking, "this will get done in time for supper." Still, dinner would've turned out well (delicious, even) if only a certain "someone" (who shall remain nameless, except for the recipe title!) could've waited another half-hour for the meat to cook through and the rice to get fluffy. :rofl: Instead, that long-ago dinner was a concoction of bloody-bone chicken and molar-tingling crunchy-hard rice in a soupy mess. Now...if THIS description doesn't inspire you, I don't know WHAT will!? .......Honestly, this is a very wonderful comfort food recipe.....just don't start with completely frozen chicken and think that it will be done in the one-hour baking!

Provided by Debber

Categories     One Dish Meal

Time 1h30m

Yield 1 13x9 pan, 6-10 serving(s)

Number Of Ingredients 6

2 (15 ounce) cans cream soup (chicken, mushroom, etc.)
2 cups milk (or water)
2 cups long grain brown rice
1 (4 ounce) can mushrooms (not drained)
1 tablespoon dried onion flakes
10 pieces chicken, uncooked (thighs & drums)

Steps:

  • Preheat oven to 350.
  • Mix soup and milk, reserving one cup; pour remainder into UNgreased 13x9 cake or casserole pan.
  • Add rice, mushrooms and minced onion to the soup-milk, mixing well.
  • Lay chicken pieces over rice-soup-milk mixture, pour reserved milk over the top of the chicken.
  • Cover with foil, sealing edges TIGHTLY.
  • Bake for one hour; uncover and bake until golden & bubbly (about 15-20 more minutes).

Nutrition Facts : Calories 287.3, Fat 4.8, SaturatedFat 2.2, Cholesterol 11.4, Sodium 45.3, Carbohydrate 52.7, Fiber 2.4, Sugar 1.1, Protein 8.2

CHICKEN CASEROLE



Chicken Caserole image

At our house, it is always GO GO GO. This took literally 5 minutes to put together and it was a hit for my husband and my little girl!

Provided by youngdm16

Categories     Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

1 (8 ounce) can cream of mushroom soup
pepper (optional) or salt (optional)
3 medium chicken breasts, cut into 1/2-inch pieces
1 (8 ounce) can sweet corn
1 cup peas (I used frozen and thawed them first, draining the water)
1/2 cup milk
cheddar cheese, shredded

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Place cream of mushroom soup and milk into a medium sized bowl and mix well.
  • Add ground black pepper or salt, if desired; mix.
  • Place half of the soup mixture into a casserole dish.
  • Layer chicken, corn, and peas on top.
  • Pour the rest of the soup mixture on top of that.
  • Cover entire top of dish with shredded cheese and place into oven.
  • Bake, uncovered, for about 30 to 35 minutes or until chicken is fully cooked. (Put a baking sheet under the dish while in the oven, in case it bubbles over!).

Nutrition Facts : Calories 224.8, Fat 10.2, SaturatedFat 3, Cholesterol 49.2, Sodium 327.5, Carbohydrate 14.8, Fiber 2.5, Sugar 3.4, Protein 19

SHARON'S AMAZING CHICKEN CASSEROLE



Sharon's Amazing Chicken Casserole image

This is my mother-in-law's recipe, and one of my husband's favorite meals! It is a warm and delicious comfort food casserole. Note: Using the blue package of Herb Seasoned Pepperidge Farm stuffing is a MUST! It sets up the whole flavor of the meal. If you are trying to clear out the cupboard or are unable to get the blue package, then you'll need to use two of the standard sized boxes (8 oz.) of stuffing, preferably herb seasoned.

Provided by Sophies Momma

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (16 ounce) package Pepperidge Farm stuffing (herb seasoned-blue package, see note above)
1/2-1 cup butter
2 (10 3/4 ounce) cans cream soup (celery, mushroom, chicken)
1 (5 ounce) can evaporated milk
1/2 small onion, chopped
4 cups cooked chicken, chopped (rotisserie chicken works great!)
1 (15 ounce) can sweet peas or 2 cups frozen peas

Steps:

  • Preheat oven to 350 degrees F.
  • In large pot, melt butter over medium-high heat.
  • Add dry stuffing, stir to coat evenly with butter.
  • Layer 1/2 stuffing on bottom of an ungreased 9 x 13 baking dish.
  • In large bowl, combine evaporated milk, cream soups, and onion.
  • Gently fold in peas and chicken.
  • Pour chicken/soup mixture over stuffing in baking dish.
  • Top with remaining stuffing.
  • Bake for 45 minutes, or until bubbling in the middle.
  • Serve and enjoy!

Nutrition Facts : Calories 675.7, Fat 26.2, SaturatedFat 13.2, Cholesterol 118.3, Sodium 1298, Carbohydrate 71, Fiber 6.2, Sugar 10.6, Protein 37.4

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