Swiss Chicken Casserole I Recipes

CHICKEN & SWISS CASSEROLE

Steps:

• Preheat oven to 350°. Cook noodles according to package directions; drain. In a large skillet, heat oil over medium heat. Add shallots and garlic; cook and stir 45 seconds. Stir in flour; cook and stir 1 minute. Add broth, milk, thyme, lemon zest, salt, nutmeg and pepper. Stir in chicken and peas; heat through. Stir in noodles and cheese., Transfer to a greased 13x9-in. baking dish. In a small bowl, mix bread crumbs and butter; sprinkle over top. Bake 8-10 minutes or until top is browned.

SWISS CHICKEN CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil.
• Bake 50 minutes, or until chicken is no longer pink and juices run clear.

SWISS CHICKEN CASSEROLE (CROCK POT)

Steps:

• Spray crock pot with non stick cooking spray.
• Arrange the chicken breasts in crock pot.
• Sprinkle with seasoning salt.
• Top each piece of chicken with a cheese slice.
• Layer if necessary.
• Combine soup and milk and stir well.
• Spoon over mixture over chicken and cheese.
• Mix butter with stuffing mix.
• Sprinkle chicken with stuffing mix.
• Cover and cook on low for 8-10 hours or on high for 4-6 hours.

SWISS CHICKEN CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• Stir boiling water, rice and rice seasoning mixes in baking dish.
• Cut chicken breasts in half lengthwise; wrap ham slice around each chicken piece. Stir bell pepper into rice. Place wrapped chicken over rice. Cover with foil. Bake 40 to 45 minutes; uncover and bake about 10 minutes longer or until liquid is absorbed and juice of chicken is clear when thickest part is cut.
• Top each chicken breast with cheese. Bake uncovered 3 to 4 minutes or until cheese is melted.

SWISS CHICKEN BAKE

Steps:

• Preheat your oven to 400 degrees. Butter the bottom of a 9x11 inch casserole dish.
• Heat the butter in a medium-sized pot over medium-high heat. Whisk in the flour and let it cook for 1 minute. Add the chicken stock, garlic powder, onion powder, and salt, and whisk well. Continue to whisk until the stock thickens.
• Tear the swiss cheese slices into smaller pieces then add them to the pot and stir it into the sauce. Add the sour cream and stir once more.
• In a small bowl, mix the melted butter, breadcrumbs, and Italian seasoning.
• Gently pound the thickest part of the chicken using the palm of your hand until the breasts are even in thickness. Season the chicken with salt and pepper.
• Pour half of the cheese sauce into the casserole dish. Add the chicken and top each piece with a piece of Swiss cheese. Pour the rest of the sauce around the chicken.
• Sprinkle the buttered bread crumbs over the chicken then bake the chicken for 45 minutes, or until hot, bubbly, and cooked through. Check the chicken periodically and if the breadcrumbs are browning too quickly, cover the casserole with aluminum foil.
• Serve the chicken with some perfectly cooked basmati rice, a big scoop of the sauce, and a little minced parsley over the top.

SWISS CHICKEN CASSEROLE

Steps:

• Combine the stuffing mix and butter until evenly covered. Place aside.
• Combine the shredded chicken and cream of chicken soup in a mixing bowl.
• Combine the sour cream, milk, and bullion until well blended.
• Spread the mixture in a casserole dish, then cover with the pieces of Swiss cheese.
• Spread the stuffing mixture evenly over the top of the dish.
• Bake for 30-40 minutes, or until the edges are bubbling, at 350°F.

SWISS CHICKEN CASSEROLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.
• Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.
• Cover and bake at 350 degrees F (175 degrees C) for 50 minutes. Enjoy!

SWISS CHICKEN CASSEROLE

Steps:

• Combine all ingredients. Bake uncovered 350 degrees for 40 minutes.

MILLION DOLLAR CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder in a medium bowl until well blended and smooth. Fold in chicken, chopped onion, and parsley until evenly coated.
• Stir together crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl.
• Spoon chicken mixture evenly into an 11x7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then cracker mixture.
• Place on a foil-lined baking sheet and bake in the preheated oven until crackers are golden brown and edges are bubbly, about 40 minutes. Cool for 10 minutes before serving; garnish with scallions if desired.

CHICKEN TAMALE CASSEROLE

Steps:

• Combine masa harina, baking powder, and salt in a small bowl and stir to combine.
• Place vegetable shortening in the bowl of a stand mixer and whip on medium-high speed until fluffy.
• Mix in 1/3 of the masa harina mixture on medium speed, about 2 minutes. Mix in 1/2 of the chicken broth and mix until combined. Add 1/3 of the masa marina mixture, and mix about 2 minutes. Pour in the remaining broth and mix an additional 2 minutes. Add in the remainder of the masa mixture and mix about 5 minutes. The mixture will be a slightly thick batter. Allow to stand while the filling is prepared.
• Preheat the oven's broiler. Place poblano chiles directly on the oven rack under the broiler and broil until the skin is blackened and bubbly. Turn the peppers to blacken the skin on all sides, about 8 minutes total.
• Place broiled peppers in a paper bag, close the bag, and allow the peppers to steam inside the bag, about 10 minutes.
• When peppers are cool enough to touch, remove the skins. Cut the peppers open and remove the seeds and membranes. Slice into 1/4-inch thick slices.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions and cook until softened, 2 to 3 minutes.
• While the onions are cooking, use some more olive oil to grease a 10x10-inch baking dish, and preheat the oven to 375 degrees F (190 degrees C).
• Add garlic to the skillet and cook about 1 minute. Stir in sliced poblano peppers, fire-roasted tomatoes and juice, green chiles, capers, cumin, and cloves. Cook for 4 minutes. Stir in cooked chicken and continue to cook, stirring occasionally, about 5 minutes.
• Pour filling into the prepared dish.
• Carefully and evenly spread the masa harina mixture on top of the filling.
• Remove excess water from each corn husk and place on top of the masa mixture, overlapping as necessary. Cover the dish tightly with aluminum foil.
• Bake in the preheated oven for 1 hour.
• Remove foil and corn husks. Sprinkle on Monterey Jack cheese and return to the oven until the cheese melts, about 5 minutes.
• Top with avocado slices, black olives, chopped tomatoes, sour cream, and green onions to taste. Serve warm.

SWISS 'N CHICKEN CASSEROLE

Steps:

• Heat oven to 350°F.
• Combine ingredients.
• Spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 40 min. or until heated through.