Not So Crunchy Chicken Casserole Recipes

CRUNCHY CHICKEN CASSEROLE

Steps:

• In a skillet, saute celery in butter until tender. Remove from the heat; add the next nine ingredients. Spoon into an ungreased 2-1/2-qt. baking dish. , Combine melted butter and cornflakes; sprinkle on top of casserole. Sprinkle with almonds if desired. Bake, uncovered, at 350° for 30 minutes.

CHICKEN CRUNCH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Chop chicken into small pieces and place in a 9 x 13 inch baking dish.
• Mix soup and sour cream and pour over chicken. Dot with butter or margarine. Crumble crackers finely and put on top of chicken mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.

CRUNCHY CHICKEN CASSEROLE

Steps:

• In a skillet, saute' the celery in butter until tender.
• Remove from heat and add the next 8 ingredients.
• Spoon into an ungreased 2 1/2 quart baking dish.
• Combine melted butter& cornflakes.
• Sprinkle on top.
• Bake 350 degrees F for 30 minutes.

CRUNCHY CHICKEN CASSEROLE WITH MAYO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large casserole dish, mix the chicken, mayonnaise, sour cream, condensed cream of chicken soup, rice, almonds, and mozzarella cheese. Layer with Cheddar cheese, and top with potato chips.
• Bake 35 minutes in the preheated oven, until bubbly and golden brown.

CHICKEN EMPANADAS

Steps:

• Pour olive oil into a saucepan; add onion, poblano, garlic, salt, pepper, chipotle, cumin, oregano, cayenne, and cooked chicken, pressing down as you go. Add currants.
• Place saucepan over high heat; cook until onions begin to soften slightly, about 3 minutes. Stir in diced tomatoes with green chiles. Pour in 1/3 cup water and mix to combine.
• Bring mixture to a simmer; reduce heat to medium and cook, stirring occasionally, until liquids are cooked down, 30 to 45 minutes.
• Remove from heat and let cool to room temperature, about 30 minutes. Chill thoroughly before use, 1 to 2 hours.
• While filling simmers, combine flour, salt, and sugar for dough in a bowl with your hand. Grate in cold butter, pausing as needed to combine. Drizzle in beaten egg and water. Mix with a fork until it starts to form a shaggy dough.
• Use your hands to squeeze mixture into a lump of dough; transfer to a work surface and knead into a ball of dough, 10 to 15 seconds.
• Wrap dough in plastic wrap and refrigerate for at least 1 hour, up to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Unwrap chilled dough and transfer to a lightly floured work surface. Use a bench scraper to divide into 8 equal pieces.
• Roll each dough piece into an 8-inch circle.
• Drain any excess juice from filling. Top each dough circle with a rounded 1/2-cup measure of the chicken mixture. Sprinkle some pepper Jack cheese over top.
• Brush edges of each dough circle with a small amount of water to dampen; fold over and seal with fingertips, making sure to not trap in any pockets of air. Crimp using your fingertips or a fork.
• Combine beaten egg and 2 teaspoons water for egg wash. Transfer empanadas to the prepared baking sheet and brush over egg wash. Sprinkle with cayenne.
• Bake in the center of the preheated oven until browned and crispy on the edges, about 35 minutes. Transfer to a wire rack to cool for about 5 minutes before serving.

NOT SO CRUNCHY CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Saute the mushrooms with the butter, remove from heat and let cool for a few minutes.
• In a large casserole dish, mix the chicken, mushrooms, mayonnaise, sour cream, condensed cream of chicken soup, rice, and mozzarella cheese. Layer with Cheddar cheese, and top with potato chips.
• Bake 35 minutes in the preheated oven, until bubbly and golden brown.
• TIP: The mayo can be replaced with an equal amount of sour cream if so desired.