This is easy and good:
Chicken Casserole
By Gladys Doane
2 cups cooked diced chicken
1 package stovetop stuffing
1 can cream of mushroom soup
Place chicken and mushroom soup in greased casserole.
Make the stuffing according to package directions
and place over top of chicken.
Bake at 350 degrees for 30 minutes.Can anyone help me with a chicken casserole recipe please?
1.5 kg / 3陆 lb of chicken pieces (drums and thighs)
4 tablespoons of flour
salt and pepper
1 tablespoon of mustard powder
30 grams / 1 oz of butter
1 tablespoon of olive oil
2 cups of good quality white wine or chicken stock
1 cup of water
12 small pickling onions
12 baby potatoes
2 to 3 full size carrots or 12 small baby carrots
150 grams / 5 oz button mushrooms
150 grams / 5 oz of young green beans
4 to 6 cloves of garlic
4 bay leaves
2 teaspoons of dried tarragon or a few fresh sprigs
陆 cup of cream
1 teaspoon of cornflour
It is important to use quality wine or stock in this recipe as using inferior ingredients will detract from the flavour of the casserole. Preheat the oven to 160掳C, 320掳F or gas mark 3. Combine the flour, some salt and pepper and the mustard powder in a clean plastic bag. Shake the chicken pieces in the bag to coat, remove from the bag and shake off any excess. Heat the oil and butter in a large heavy based saucepan or frying pan. Add the coated chicken pieces and saut茅, turning occasionallyuntil golden on all sides. Be careful not to burn the chicken. Remove the chicken pieces and set aside. In the same pan heat the water and wine or stock until boiling rapidly. Reduce slightly and remove from the heat. Peel the onions, potatoes and carrots. If using large carrots, cut into sections around the same size as the baby potatoes. Peel and crush the garlic and rinse the mushrooms and beans. Do not peel the mushrooms as most of their flavour will be lost in the peelings.
Select a large casserole dish with a tight fitting lid or line a poorly fitting lid with foil, shiny side in. This helps to retain moisture and heat. Layer the chicken pieces and vegetables (excluding the beans), bay leaves and crushed garlic in the casserole. Sprinkle over the tarragon and some more salt and pepper. Pour over the heated liquid and cover. Bake for 1 hour. Mix the cream with the cornflour and stir through the chicken, also adding the beans. Continue baking for another 30 minutes or so untilthe chicken and vegetables are very tender and the sauce has thickened.
(Serves 4 to 6)
My family's favorite chicken casserole.
Grease a 13 X 9 pan. Place 4-6 Boneless skinless chicken breasts in pan. Top chicken with 6 slices American or Swiss cheese. Mix 1/4 cup sherry with 1 can Cream of Chicken soup. Pour mixture over chicken and cheese. Sprinkle with 2 cups dry stuffing mix from canister. Drizzle with 2 TBSP. melted margerine or butter. Bake at 350 degrees for 40-45 minutes or till chicken tests done. ENJOY!!
simple and easy
about 2 of 3 chicken breast seasoned and boiled (diced)
2 cups of cooked rice
steamed broccoli
cheese (Velveeta) 1/2 block dices
cream of mushroom 2 cans
combine top with remaining cheese and bake until cheese is melted
TASTY
Mom's Chicken Casserole
3 bone in chicken breasts, boiled and shredded
16 oz sour cream
1 can (15 oz I think, the small ones) cream of chicken coup
1 can cream of mushroom soup
2 sleeves ritz crackers, crushed
1/2 cup melted butter
salt and pepper
Mix everything together in a large bowl, pour into a 13 X 9 casserole dish, top with crackers. Pour melted butter over the top. Bake at 350* for about 30 minutes or until crackers are golden brown.
I usually serve this with crescent rolls and early peas. It is soooooooo good.
Chicken Divan
* 1 can cream of mushroom soup, undiluted
* 1/4 cup half and half
* 1 1/2 to 2 cups cooked, cubed chicken
* 2 tablespoons melted butter
* 1 tablespoon sherry or white wine, optional
* 1/8 teaspoon ground nutmeg
* 1 package (10 ounces) frozen broccoli spears, cooked and drained
* grated Parmesan cheese
Combine soup, half and half, chicken, butter, sherry and nutmeg. Arrange broccoli an a shallow casserole; top with chicken mixture. Sprinkle with Parmesan cheese. Bake at 450掳 for 20 to 25 minutes, until hot and bubbly.
CRUSTY CHICKEN CASSEROLE
1 barbecued or steamed chicken
1 onion
2 shallots
1 stick celery
1/4 cup water
30g butter
3 rashers bacon
60g mushrooms
440g can cream of chicken soup
300g carton sour cream
1/4 cup grated cheese
1 cup self-raising flour
1/2 red pepper
1/2 green pepper
2 eggs
1 cup grated cheese
1/2 cup milk
Remove chicken meat from bones, chop meat roughly.
Place chopped onion, chopped shallots, chopped celery and water in pan, bring to boil, reduce heat, simmer covered for 15 minutes.
Melt butter in pan, add chopped bacon and sliced mushrooms, cook 3 minutes.
Combine the soup, sour cream, chicken, vegetables and bacon mixture.
Pour into greased ovenproof dish.
Sift flour into bowl, add diced peppers, lightly beaten eggs, 1 cup cheese and milk, mix until blended.
Spread cheese batter over top, bake uncovered in moderate oven for 40 minutes.
Sprinkle with 1/4 cup cheese and return to oven for 5 minutes.
Cheesy Chicken Curry Casserole:
Prep: 15 min., Cook: 40 min., Stand: 5 min.
2 cups chopped cooked chicken
2 cups broccoli florets, cooked
1 (10 3/4-ounce) can cream of chicken soup
1 (8-ounce) container sour cream
1 cup (4 ounces) shredded Cheddar cheese
3/4 cup milk
1 teaspoon curry powder
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper (optional)
1/2 cup fine, dry breadcrumbs
2 tablespoons butter or margarine, melted
Combine first 9 ingredients and red pepper, if desired. Spoon into a lightly greased 11- x 7-inch baking dish.
Bake at 350掳 for 30 minutes or until hot and bubbly. Stir together breadcrumbs and melted butter; sprinkle over casserole, and bake 10 more minutes. Let casserole stand 5 minutes before serving.
Note: Freeze unbaked casserole, omitting breadcrumbs and butter, for up to 1 month, if desired. Allow to stand at room temperature 1 hour. Bake at 350掳 for 1 hour and 30 minutes or until hot and bubbly. Stir together breadcrumbs and melted butter; sprinkle over casserole, and bake 10 more minutes. Let stand 5 minutes before serving.
Yield: Makes 6 servings
Bistro in a Pot recipe
Source: oregonlive.com
Makes 4 servings
3 tablespoons extra-virgin olive oil
2 large garlic cloves, sliced
2 cups chopped leeks, white and green parts, washed and drained
1 pound skinless, boneless chicken breast, cut into bite-size pieces
1 cup thinly sliced small potatoes
1 1/2 cups baby carrots, quartered lengthwise
3 or 4 teaspoons dried lemon peel (see note)
2 tablespoons dried tarragon
1/2 cup water or vegetable broth
1 cup grated low-fat Jarlsberg cheese (4 ounces)
1 cup frozen peas, thawed
Minced fresh parsley, for garnish
In wok or large skillet with cover, heat olive oil over high heat until nearly smoking. Stir-fry garlic, leeks and chicken until golden brown and tender, about 5 minutes. Remove to a bowl. Add potatoes, carrots, lemon peel and tarragon to wok and stir-fry 5 minutes. Return leeks and chicken to wok. Add 1/2 cup water; stir quickly, cover tightly and steam 5 minutes.
Remove from heat, add cheese and peas; stir to combine. Garnish with parsley and serve immediately.
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