White Chicken Casserole Recipes

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WHITE CHICKEN ENCHILADA SLOW-COOKER CASSEROLE



White Chicken Enchilada Slow-Cooker Casserole image

An easy, creamy chicken enchilada casserole. Slow cooking gently melds together the flavors of chicken thigh meat, cream of chicken soup, sour cream, and green chiles.

Provided by TRISTA5

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h30m

Yield 10

Number Of Ingredients 10

15 boneless, skinless chicken thighs or breasts
1 (26 ounce) can condensed cream of chicken soup
2 cloves garlic, chopped
1 (16 ounce) container sour cream
1 (7 ounce) can diced green chile peppers
15 flour tortillas
3 ½ cups shredded Monterey Jack cheese
1 (10 ounce) can sliced black olives
1 bunch chives for garnish
black pepper to taste

Steps:

  • Place chicken in a pot, cover with water, and bring to a boil over high heat. Continue to boil until the chicken is done, about 10 minutes. Drain, allow chicken to cool, and cut into small pieces.
  • Place chicken pieces in a large bowl. Stir in soup, garlic, sour cream, and green chiles.
  • Spray the inside of slow cooker lightly with non-stick cooking spray.
  • Tear tortillas into pieces, and arrange half of the pieces in one overlapping layer across the bottom of the slow cooker. Arrange half of the chicken, half of the soup, and half of the cheese on top. Repeat with remaining tortillas, chicken, soup, and cheese. Top with black olives.
  • Cook on Low setting for 3 to 4 hours. Top with chives.

Nutrition Facts : Calories 823.8 calories, Carbohydrate 66.4 g, Cholesterol 123.4 mg, Fat 44 g, Fiber 4.8 g, Protein 40 g, SaturatedFat 19 g, Sodium 1930.9 mg, Sugar 3.6 g

EASY CHICKEN CASSEROLE



Easy chicken casserole image

This flavoursome, low-fat chicken casserole is easy to make and freezes really well, so why not make double and freeze for speedy midweek meals

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 10

2 tbsp sunflower oil
400g boneless, skinless chicken thigh , trimmed and cut into chunks
1 onion , finely chopped
3 carrots , finely chopped
3 celery sticks, finely chopped
2 thyme sprigs or ½ tsp dried
1 bay leaf , fresh or dried
600ml vegetable or chicken stock
2 x 400g / 14oz cans haricot beans , drained
chopped parsley , to serve

Steps:

  • Heat the oil in a large pan, add the chicken, then fry until lightly browned. Add the veg, then fry for a few mins more. Stir in the herbs and stock. Bring to the boil. Stir well, reduce the heat, then cover and cook for 40 mins, until the chicken is tender.
  • Stir the beans into the pan, then simmer for 5 mins. Stir in the parsley and serve with crusty bread.

Nutrition Facts : Calories 291 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 9 grams sugar, Fiber 11 grams fiber, Protein 30 grams protein, Sodium 0.66 milligram of sodium

WHITE CHICKEN CASSEROLE



White Chicken Casserole image

A good basic chicken and rice casserole. A bit rich and probably not good for diets but it tastes good!

Provided by exzentriker

Categories     Meat

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

3 cups cubed cooked chicken
2 cups cooked rice
2 (8 ounce) cans cream of mushroom soup
1 onion, chopped
2 garlic cloves, minced
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon lemon juice
5 slices bread
1/4 cup butter

Steps:

  • Combine all ingredients except bread and butter. Pour into a greased casserole.
  • Combine melted butter and bread crumbs. Spread on top of casserole. (you could also use cracker crumbs if you prefer).
  • Bake at 350 degrees for 45 minutes.

Nutrition Facts : Calories 512.3, Fat 28.2, SaturatedFat 10.8, Cholesterol 86.4, Sodium 887, Carbohydrate 41.3, Fiber 1, Sugar 4.2, Protein 22.9

WHITE CHICKEN ENCHILADA CASSEROLE RECIPE



White Chicken Enchilada Casserole Recipe image

We love some good enchiladas. Especially when they are an easy dinner and the kids don't turn up their nose. You will love how quick and simple this White Chicken Enchilada Casserole comes together.

Provided by Camille Beckstrand

Categories     Main Course

Time 45m

Number Of Ingredients 15

4 boneless, skinless chicken breasts (cooked and diced)
10.75 ounces cream of chicken soup
8 ounces diced green chilies (2 (4 ounce cans), drained)
16 ounces sour cream
½ onion (finely diced)
½ cup milk
½ teaspoon garlic salt
salt and pepper to taste
10 ounces tortilla chips
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 cup shredded lettuce (optional topping)
2 tomatoes (diced, optional topping)
2 avocados (diced, optional topping)
½ cup Hot Sauce (optional topping)

Steps:

  • Preheat oven to 350 degrees.
  • In a large mixing bowl combine the cooked diced chicken, cream of chicken soup, chilis, sour cream, diced onion, milk, garlic salt, salt, and pepper. Set aside.
  • Spray a 9 x 13 inch baking pan with non-stick cooking spray.
  • Place chips in the bottom of the baking pan and spoon chicken mixture over chips.
  • Top with grated cheese and bake for 30 minutes or until hot and bubbly.
  • Serve with your favorite toppings (lettuce, tomato, salsa, avocado, hot sauce).

Nutrition Facts : Calories 597 kcal, Carbohydrate 36 g, Protein 26 g, Fat 40 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 98 mg, Sodium 1248 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving

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