Easy Chicken Casserole Recipes

Chicken Enchilada Casserole

2009-09-19T09:29:00.003-06:00

Ingredients:

1 tablespoon vegetable oil 1 medium onion, chopped 2 1/2 cups cooked shredded chicken breast meat 1 (7-ounce) can ORTEGA® Diced Green Chiles 1 (1.25-ounce) package ORTEGA® Taco Seasoning Mix 8 corn tortillas 1 (15-ounce) can kidney beans, drained 2 cups (8 ounces) shredded cheddar cheese, divided 1 (16-ounce) jar ORTEGA Salsa - Homestyle Recipe (Mild)

Preheat oven to 350° F (175°C). Grease 13x9x2-inch baking dish.
Heat oil in large skillet. Cook onion, stirring occasionally, until tender. Remove from heat. Stir in chicken, chiles and seasoning mix.
Layer half of tortillas in prepared baking dish. Top with chicken mixture, beans and 1 cup cheese. Layer with remaining tortillas. Top with salsa and remaining cheese.
Bake for 30 to 35 minutes or until heated through and cheese is melted.

Makes 8 servings

Chicken Tortilla Casserole

2009-07-16T18:29:00.002-06:00

Ingredients:

1 (10 3/4-ounce) can condensed cream of chicken soup 1 (10 3/4-ounce) can condensed cream of mushroom soup 2 cups cooked shredded chicken 1 (4-ounce can) diced mild green chilies 1 small onion, diced 1 cup sour cream 2 cups shredded cheddar cheese 1 dozen 12-inch flour tortillas

Preheat oven to 350*F (175*C).
Combine the soups, chicken, green chilies, onion and sour cream in a medium size bowl. Set aside.
Stack and cut tortillas into bite size pieces and layer 1/3 onto the bottom of a greased 9 x 13 x 2-inch baking dish. Layer chicken mixture on top, then a layer of cheddar cheese. Repeat two additional times, ending with cheese on the top layer.
Bake for 45 minutes or until hot and bubbly.

Tags: chicken casserole recipes, chicken tortilla casserole, chicken recipes, casserole recipes

Chicken And Vegetables Casserole

2009-07-13T07:01:00.004-06:00

Ingredients:

2 cups soft bread cubes (2 to 3 slices)
1/2 cup shredded Cheddar cheese
2 tablespoons butter, melted
1 cup cooked vegetables (peas, green beans, mixed, etc.)
2 tablespoons chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1 1/2 cups cooked cubed chicken
1 large tomato, sliced

Directions:

Combine bread cubes with melted butter and cheese; arrange half of mixture in a buttered 1 1/2-quart casserole. Spread vegetables over the bread mixture.

Sauté chopped onion in remaining 3 tablespoons butter until tender. Blend in flour and seasonings; cook, stirring, until flour is blended into butter. Gradually add milk, stirring and cooking until thickened and bubbling. Stir in cooked cubed chicken. Pour chicken in sauce over the vegetables in casserole; arrange tomatoes slices over sauce then top with remaining bread mixture. Bake at 325° for 25 to 30 minutes, until hot and bubbly and lightly browned.

Tags: chicken casserole recipes, chicken and vegetables, chicken recipes, casserole recipes

Chicken Stroganoff Casserole

2009-07-11T19:29:00.003-06:00

Ingredients:

4 cups uncooked egg noodles
2 cups cubed, cooked chicken
1 1/2 cups sour cream
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
Minced fresh parsley

Directions:

Cook noodles according to package directions; drain. In a greased 2-qt. microwave-safe dish, combine the chicken, sour cream, soup, seasoned salt and pepper. Stir in the noodles. Cover and microwave on high for 5-7 minutes or until heated through. Sprinkle with parsley if desired. Let stand for 5 minutes before serving.

California Chicken Casserole

2009-07-11T06:44:00.003-06:00

Ingredients:

1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1/3 cup milk
1 (16 ounce) package frozen California blend vegetables, thawed
1 1/2 cups cubed cooked chicken
1 1/2 cups shredded cheddar cheese, divided
1 (2 ounce) jar diced pimientos, drained
salt and pepper to taste
hot cooked rice

Directions:

In a bowl, combine soup and milk. Stir in vegetables, chicken, 1-1/4 cups cheese, pimientos, salt and pepper. Transfer to a greased 9-in. square baking dish. Cover and bake at 350 degrees for 40 minutes. Uncover; top with remaining cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 5 minutes. Serve over rice.

Barbecue Chicken Casserole

2009-07-10T08:47:00.003-06:00

Ingredients:

1 cup all-purpose flour
1 broiler/fryer chicken (3 to 4 pounds), cut up
2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped green pepper
1 cup thinly sliced celery
1 cup ketchup
1/2 cup water
3 tablespoons brown sugar
3 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) package frozen corn, thawed

Directions:

Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown the chicken in oil; transfer to an ungreased 13-in. x 9-in. x 2-in. baking dish.
Drain skillet, reserving 2 tablespoons drippings. In the drippings, saute onion, green pepper and celery until tender. In a bowl, combine the ketchup, water, brown sugar, Worcestershire sauce, salt and pepper; add to vegetables. Bring to a boil. Pour over the chicken.
Cover and bake at 350 degrees F for 30 minutes. Sprinkle with corn. Bake 18-20 minutes longer or until chicken juices run clear and corn is tender.

Cashew Chicken Casserole

2009-07-08T07:50:00.003-06:00

Cashew Chicken Casserole Recipe from easy-chicken-casserole-recipes.blogspot.com

Ingredients:

1 cup chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons soy sauce
1 (2 to 3 pound) whole chicken, cut into pieces
4 cups hot cooked rice
1 cup cashew nuts

Directions:

Preheat oven to 400 degrees F (200 degrees C).
Combine the broth, cream of chicken soup, mushroom soup and soy sauce in a large saucepan and bring to a boil; add chicken, rice and 3/4 cup cashews. Mix well and pour mixture into a 9x13 inch baking dish. Sprinkle remaining 1/4 cup cashews on top.
Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until chicken is cooked through and no longer pink inside.

Chicken And Noodle Casserole

2009-07-05T13:54:00.004-06:00

Chicken And Noodle Casserole Recipe from easy-chicken-casserole-recipes.blogspot.com

Ingredients:

6 ounces thin egg noodles, cooked, drained
6 tablespoons butter
6 to 8 ounces sliced mushrooms
6 tablespoons flour
1 2/3 cups chicken broth
1 cup milk
1/4 cup pimiento, drained, chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 cups cooked diced chicken
1 cup frozen peas, thawed under hot water
1/2 cup fresh grated Parmesan cheese , plus more for topping

Directions:

Preheat oven to 350Â°. Grease a 2 1/2- to 3-quart baking dish. In large skillet or saucepan over low heat, melt butter; sautÃ© mushrooms until tender. Blend in flour, stirring until smooth and bubbly. Gradually add chicken broth, milk, pimiento, and salt and pepper; stir constantly until sauce is thickened. Stir in chicken, peas, and 1/2 cup of Parmesan cheese, and the cooked noodles. Spoon the mixture into the prepared baking dish. Sprinkle some Parmesan cheese over top. Bake chicken noodle casserole 20 to 25 minutes, until hot and bubbly.
Serves 8

Chicken Broccoli Casserole

2009-07-03T06:38:00.002-06:00

Ingredients:

2 (10.75 ounce) cans condensed cream of chicken soup
2 soup cans of milk
1/4 cup sour cream
2 cups cubed cooked chicken
1 (16-ounce) bag frozen broccoli florets
1 cup bread crumbs
2 tablespoons butter, melted

Preheat oven to 350°F (175°C).
Combine the soup, milk and sour cream, mixing well. Place chicken and broccoli in a greased 9 x 13 x 2-inch baking dish. Pour soup mixture over.
Mix bread crumbs with melted butter and sprinkle evenly over all.
Bake covered for 30 minutes. Remove cover and bake for 30 minutes more.

Makes 8 servings

Chicken And Biscuits Casserole

2009-06-29T10:20:00.002-06:00

Ingredients:

For the filling:

Cooking spray
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
4 teaspoons olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
1/2 pound green beans, trimmed and chopped into 1/2-inch pieces
2 cloves garlic, minced
1 1/2 cups lowfat milk
1/4 cup all-purpose flour
1 cup low-sodium chicken broth
1 cup peas, thawed if frozen
1 1/2 tablespoons fresh thyme leaves

For the biscuit crust:

1/2 cup whole-wheat flour
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons canola oil
1/2 cup lowfat buttermilk

Directions:

To make the filling: Preheat the oven to 375 degrees F. Spray a large shallow casserole dish, or 6 individual casserole dishes with cooking spray.

Season the chicken with 1/4 teaspoon each salt and pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, stirring occasionally. Transfer the chicken with its juices to a bowl. .

Add 2 more teaspoons of oil to the same pan and heat it over a medium-high heat. Add the onions, carrots and celery and cook until the vegetables begin to soften, about 3 minutes. Add the green beans, garlic and remaining salt and pepper and cook for 2 minute more. Add the milk. Stir the flour into the broth until it is completely dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low and cook for 2 minutes more. Return the chicken with its juices back to the pan. Add the peas and thyme and stir to combine. Season with salt and pepper, to taste. Spoon the mixture into the baking dish or individual dishes.

To make the crust: Put the whole-wheat flour, all-purpose flour, baking powder, baking soda and salt into a food processor and pulse a few times to combine. Add the butter and pulse about 12 times, or until pebble sized pieces are formed.

Add the buttermilk then oil to the food processor and pulse until just moistened. Do not over mix. Drop the batter in 6 mounds on top of the chicken mixture (1 mound on each individual dish, if using) spreading the batter out slightly. Bake until filling is bubbling and the biscuit topping is golden brown, about 20 minutes.

Mexican Chicken Casserole

2009-06-28T07:53:00.003-06:00

Mexican Chicken Casserole Recipe from easy-chicken-casserole-recipes.blogspot.com

Ingredients:

Vegetable oil cooking spray
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cheddar cheese soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
Unsalted butter, for greasing pan
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar

Directions:

Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with the cooking spray.

In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.

Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

Chicken And Shrimp Casserole

2009-06-27T07:45:00.002-06:00

Ingredients:

1/2 cup flour
1 large frying chicken, cut into serving pieces
1 onion, diced
1 clove garlic
1 can tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon basil
2 teaspoons parsley
1 teaspoon paprika
1 can minced clams
1/2 pound mushrooms, sliced
1/4 cup sherry
1/2 pound shrimp, peeled and deveined

Directions:

Dredge chicken in flour. Brown lightly in skillet. Place in casserole.
Saute onion lightly. Add garlic, tomato sauce, salt, pepper, basil, parsley, paprika, clams with liquid, mushrooms and sherry. Simmer 10 minutes.
Pour sauce over chicken. Cover and bake at 350 degrees for 1 hour.
When ready to serve, uncover casserole and add shrimp. Cover shrimp with sauce and bake 10 minutes more at 350 degrees. Serve over rice. It makes 6 servings.

Chicken Tortellini Casserole

2009-06-26T20:47:00.001-06:00

Ingredients:

9 oz. pkg. refrigerated tortellini
2 cups frozen broccoli, thawed and drained
10 oz. container refrigerated four cheese alfredo sauce
10 oz. pkg. refrigerated grilled chicken breast strips
1/3 cup soft bread crumbs

Preparation:

Preheat oven to 350 degrees. Cook tortellini according to package directions and drain. Combine with broccoli, sauce and chicken in large bowl. Transfer to 1-1/2 quart casserole dish and top with bread crumbs. Bake at 350 degrees for 25-35 minutes or until casserole is bubbling and bread crumbs are browned. Serves 4

Chicken Florentine Casserole Recipe

2009-06-26T15:14:00.003-06:00

Ingredients:

4 skinless, boneless chicken breast halves
1/4 cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
2 (13.5 ounce) cans spinach, drained
4 ounces fresh mushrooms, sliced
2/3 cup bacon bits
2 cups shredded mozzarella cheese

Directions:

Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
Increase the oven temperature to 400 degrees F (200 degrees C).
Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

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Chicken And Rice Casserole

2009-06-26T13:13:00.005-06:00

Chicken And Rice Casserole Recipe from easy-chicken-casserole-recipes.blogspot.com

Ingredients:

2 tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken
2 (14 1/2-ounce) cans green beans, drained and rinsed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) jar pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt

Directions:

Preheat oven to 350 degrees F.

Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Add all remaining ingredients to bowl and mix together until thoroughly combined.

Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.