Wonderbread Chicken Casserole Recipes

CHICKEN BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
• Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
• Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
• Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.

SOUTHERN CHICKEN-CORNBREAD CASSEROLE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, mix chicken, poultry seasoning, garlic powder, sour cream and milk. Season well with salt and pepper. Fold in cheese and green onions. Spoon mixture evenly into dish.
• Make cornbread mix as directed on pouch, substituting cream style corn for the milk and adding the egg and melted butter. Spread evenly over chicken mixture.
• Bake about 30 minutes or until toothpick inserted in center of topping comes out clean.

CHICKEN CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350°. Place bread cubes on an ungreased 15x10x1-in. baking pan. Bake 20-25 minutes or until toasted. Cool on baking pan., In a large skillet, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Transfer to a greased 4-qt. slow cooker. Stir in cornbread, chicken, soups, broth and seasonings., Cook, covered, on low 3-4 hours or until heated through.

HOMEMADE WONDER BREAD

Steps:

• Whisk together the yeast, 1/4 cup warm water and sugar.
• Allow to sit for 15 minutes.
• Add ingredients in the order suggested by your manufacturer, including the yeast mixture.
• Select the basic and light crust setting.
• A white bread recipe without a strong yeast flavor.
• Proofing the yeast first eliminates some of the yeast taste from the final product.
• Makes 2 lb loaf.

WONDERBREAD CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• Make your gravy by combining milk, flour, chicken stock and pepper and simmering on stovetop until thick and bubbly.
• In a pan on the stovetop, fry the onions & tomatoes in a drop or two of oil and lightly simmer for about 7 or 8 minutes.
• Add the cumin, black pepper, and cinnamon, as well as the chicken and chopped olives and the dill to the stovetop mixture.
• Set mixture aside to cool slightly.
• Remove the crusts from the entire loaf of white bread.
• Spread each piece with mayonnaise,liberally.
• Lay the first layer of bread face down (so mayo is touching glass) in a glass baking dish that has been sprayed with cooking spray.
• Spread mayonaise on top of that first layer of bread and spread chicken mixture ontop of that.
• Put another layer of bread, mayo face down on the chicken mixture.
• Spread mayonnaise on top of that layer of bread.
• Pour the flour gravy over top and spread out to evenly cover the entire casserole.
• Bake for 30-40 minutes or until the casserole is browned and bubbly.

CORNBREAD AND CHICKEN THIGH CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Prepare a 1 1/2- to 2-quart casserole dish with cooking spray.
• Set aside 2 tablespoons of the cornbread mix and the white portions of the green onions for the filling.
• Prepare the cornbread topping: combine remaining cornbread mix with 1/2 cup water, Cheddar-Jack cheese, and green portions of green onions in a mixing bowl; stir to combine. Add additional water, 1 tablespoon at a time, until fully combined and a thick, spreadable batter forms. Set aside.
• Prepare the filling: heat a large nonstick pan over medium-high heat and add olive oil. Add chicken, carrots, mushrooms, bell pepper, onion, jalapeno, reserved white portions of green onions, Cajun seasoning, salt, and pepper. Cook and stir until chicken is no longer pink, 7 to 8 minutes. Stir in reserved cornbread mix. Add 1/4 cup water and bring to a simmer. Stir occasionally until slightly thickened, 1 to 2 minutes.
• Transfer chicken and vegetable filling to the prepared casserole dish. Top with cornbread batter and smooth with a spatula. Don't worry if layer is thin.
• Bake in the preheated oven until browned and bubbly, 20 to 25 minutes. Let rest for 5 minutes before serving.