Sams Chicken Casserole Recipes

SMOTHERED CHICKEN CASSEROLE

Steps:

• Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Add chicken thighs; sprinkle with garlic salt and pepper. Cook chicken 8 to 10 minutes, turning once, until golden brown and juice of chicken is clear when thickest part is cut (at least 165°F).
• Cook pasta as directed on package; drain. In large bowl, mix soup, half-and-half and paprika; reserve 3/4 cup sauce. Stir in cooked pasta and frozen broccoli.
• Place pasta mixture in casserole; top with chicken thighs. Spoon reserved sauce over chicken thighs. Top with bacon. Cover and bake 20 minutes; uncover and bake 10 to 15 minutes or until sauce bubbles.

CHICKEN STEW (CASSEROLE)

Steps:

• Place oil and bacon in a large heavy based casserole pot over high heat.
• When the oil is heated and bacon releases some fat, add chicken.
• Sprinkle with salt and pepper and cook, until chicken and bacon is browned.
• Add garlic and onion, cook 1 minute.
• Add celery and carrot, cook 2 minutes.
• Add red wine, allow to simmer rapidly 2 minutes until the winey alcohol smell is gone.
• Add flour, mix until incorporated.
• Slowly pour in half the beef broth while stirring, then pour the rest in.
• Add tomato, Worcestershire, thyme, bay leaves, salt, pepper.
• Stir, add potato.
• Cover, simmer 30 minutes.
• Remove lid, add mushrooms and green beans. Simmer without lid* for a further 10 minutes.
• Serve with crusty bread, sprinkled with parsley if desired!

MEXICALI CHICKEN CASSEROLE

Steps:

• Cook chicken the day before. Chop chicken and store until ready to put casserole together.
• Mix cream of chicken soup, milk, Mexican style canned tomatoes, chicken and spices together.
• Carefully add in the tortilla chips and stir. Spread 9 pounds of chicken mixture into each steam table pan.
• Bake in 325° F convection oven until internal temperature reaches 160° F or approximately 30-45 minutes.
• As soon as casserole is removed from oven, sprinkle with 1 pound 10 ounces of cheese and put in the hot box to keep warm and melt the cheese.
• Cut steam pan 5 X 6 or 30 portions per pan.

SALSA VERDE CHICKEN CASSEROLE

Steps:

• In a small bowl, combine the chicken, sour cream and 3/4 cup salsa. Spread 1/4 cup salsa on the bottom of a greased 8-in. square baking dish., Layer with half of the tortillas and chicken mixture; sprinkle with half the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture, tomatoes and cheese., Bake, uncovered, at 400° until bubbly, 20-25 minutes. Serve with remaining salsa and, if desired, optional toppings.

SALSA CHICKEN RICE CASSEROLE

Steps:

• Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
• Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
• Bake in preheated oven for about 40 minutes, or until bubbly.

CHICKEN & RITZ CASSEROLE

Steps:

• PREHEAT OVEN TO 350 DEGREES. LAYER DISH ( 10 X 13 )GIVE OR TAKE AN INCH,UNGREASED, WITH ONE TUBE CRUMBLED RITZ CRACKERS.DRAIN CHICKEN ( IF CANNED )CRUMBLE INTO SMALLER PIECES AND MIX WITH SOUP, SOUR CREAM, AND SALT & PEPPER IN A LARGE BOWL. SPOON THIS MIXTURE ON THE TOP OF THE RITZ CRACKERS AND SPREAD EVENLY. THEN SPREAD THE GRATED CHEESE ON TOP OF THE CHICKEN, AND TOP WITH THE SECOND TUBE OF CRUMBLED RITZ CRACKERS. BAKE APPROXIMATELY 30 MINUTES, UNTIL MIXTURE IS WARM, CHEESE IS MELTED, AND CRACKERS ARE A LITTLE TOASTY.

SAM'S CHICKEN CASSEROLE

Steps:

• Grease a casserole(or roasting pan).
• Put a layer of rice in the bottom.
• Lay the chicken pieces over the rice.
• Mix the boiling water and mushroom soup.
• Pour mushroom mixture over chicken.
• Shake dry onion soup mix over top of chicken.
• Sprinkle a little garlic and parsley over all(to taste).
• (There is no salt in the recipe as there is enough in the onion soup mix).
• Place in pre heated oven at 325 degrees farenheit for 11/2 hours.
• (The original recipe stated that you were not to cover, but I cover it with tin foil for the first hour and remove it for the last 1/2 hr as it makes the rice more moist which is how we prefer it.