Sandras Chicken Casserole Recipes

CHICKEN NOODLE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Spray casserole baking dish with cooking spray.
• Melt 2 tablespoons of the whole butter in a saucepan over medium heat. Whisk in the flour and cook while constantly stirring for 2 minutes, to cook out the raw flour taste. Add the milk while whisking, until you have a smooth sauce. Stir in the chicken pot pie filling and bring to a simmer.
• In a small bowl, add the bread crumbs, the 2 tablespoons of remaining melted butter, the parsley, and salt and pepper, to taste. Stir to combine and set aside.
• In a large bowl combine the pot pie mixture and the noodles. Stir in the cheese and pour it into the casserole dish.
• Sprinkle the bread crumb mixture over the top of the casserole and bake until the top is golden brown, about 20 to 30 minutes.
• Prepare the pie crust according to the package directions. Divide it into 4 equal portions, cover with plastic wrap and refrigerate Preheat the oven to 350 degrees F.
• Put the chicken breast in a medium pot and cover with 5 cups of water.
• Bring to a boil over medium heat and add salt, to taste. (Reserve the legs and thighs for another use.)
• Simmer until the chicken is completely cooked through, skimming any fat that rises to the surface, about 20 minutes. Remove chicken, to a cutting board and when cool enough to handle remove the meat and dice into 1/2-inch cubes. Reserve the broth the chicken was cooked in.
• In a medium pot heat the canola oil over medium heat. Add the onions, celery, carrots, salt and pepper, to taste, and cook until the onions are translucent, about 5 minutes. Stir in the flour, poultry seasoning, and thyme and cook for 2 minutes, stirring constantly. Slowly pour in the reserved 4 1/2 cups of chicken broth, whisking to remove any lumps. Add the chicken and peas, bring to a boil, then remove from the heat. (Reserve 2 cups for another use.)
• Divide the remaining mixture between 4 (14-ounce) ramekins. (Alternately, the pot pie can be made in 1 (9-inch) pie pan.)
• Roll out the 4 pieces of pie dough to 1/4-inch thick rounds. Brush the edges of the ramekins with milk. Cover each ramekin with a piece of dough and press around the edges to seal. Cut a steam vent in the top of each piece of dough and brush with milk. Arrange on a baking sheet and bake until the crust is golden brown and the filling is bubbling, about 40 to 45 minutes.

GRANDMA'S CHICKEN CASSEROLE

Steps:

• Heat oven to 350°F.
• Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
• In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.

GRANDMA'S CHICKEN CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place chicken breasts in a large pot; cover with water. Season with salt and pepper and bring to a boil; reduce heat, cover, and simmer until chicken is no longer pink in the center, about 15 minutes. Drain and let cool, 5 to 10 minutes. Chop into small pieces.
• Mix chicken, canned vegetables, chicken soup, sour cream, water chestnuts, onion, and Cheddar cheese in a large bowl. Pour into a large baking dish. Sprinkle crushed crackers over the top and dot with butter.
• Bake in the preheated oven until the filling starts to bubble and the topping browns, about 30 minutes.

SONORA CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°F.
• Mix two soups, chili, picante sauce, milk, onion, cumin, and garlic powder in large bowl.
• Cut chicken into bite-size pieces and spread half on bottom of 13x9-inch Pyrex baking dish.
• Cover with half the tortilla pieces, then half the sauce and half of the two cheeses.
• Repeat the layers with the remaining ingredients.
• Bake uncovered 35-40 minutes or until all the cheese has melted and sauce is bubbly.

THAI CHICKEN CASSEROLE

Steps:

• Preheat oven to 400°. Whisk together peanut sauce and broth; toss with chicken, coleslaw mix and green onions., Prepare noodles according to package directions; drain and toss immediately with chicken mixture. Transfer to a greased 13x9-in. baking dish. Bake, covered, until heated through, 10-15 minutes. If desired, top with peanuts and cilantro.

CHICKEN SPAGHETTI BAKE - SANDRA LEE

Steps:

• Preheat oven to 350°F.
• Cook spaghetti according to package directions and drain.
• While spaghetti is cooking, heat oil in a non-stick skillet.
• Add onions and garlic to the skillet and saute until onion is tender.
• Add Velveeta, celery soup, and simmer until cheese is melted.
• Add drained spaghetti, cooked chicken, broccoli, and red pepper flakes.
• Heat until heated through.
• Spray a 9X13-inch baking dish with non-stick cooking spray.
• Pour spaghetti mixture into prepared baking dish.
• Sprinkle shredded cheese on top.
• Bake for about 20-25 minutes until cheese is melted and begins to bubble.

GRANDMA'S CHICKEN CASSEROLE

Steps:

• Start by heating the butter and oil in a large saucepan. Add the chopped vegetables and soften.
• Add the diced chicked and fresh sage leaves (not the stalks), and cook until golden brown
• Remove from heat and add flour to soak up all the veg and chicken juices, then add water, chicken stock, and a bay leaf. Season to taste, and transfer to a casserole dish.
• Cook in a preheated oven, 180c, for about an hour.
• You could also add sweetcorn about halfway through the oven cooking time for some extra taste and colour, and it also works really well if you add dumplings!