Chicken casserole recipe needed!?!
Answers: I'm looking for a *tried and true* recipe for chicken casserole. The other ingredients (broccoli, noodles, etc.) don't really matter--I have just about everything, and we're not picky eaters! :)
Chicken Zucchini Casserole
Ingredients:
4 cups chicken, cooked or turkey, cubed
6 cups zucchini, diced
1 cup onions, diced
1 cup carrots, shredded
1 can cream of chicken soup
8 ounces sour cream
1/8 teaspoon garlic powder
1 package Accent seasoning
1/2 cup butter
1 cup cheddar cheese, grated
Directions:
1.Preheat oven to 350 Combine zucchini and onion in a medium saucepan, cover with water and boil for 5 minutes; drain and cool.
2.Combine carrots, soup, sour cream, and garlic powder in a large bowl; stir until smooth.
3.Add zucchini, onion, and chicken; mix.
4.Spread chicken mixture in a greased 9 X 13 inch casserole. Melt the butter in a skillet, add Accent seasoning and toss well to coat with butter.
5.Sprinkle cheese over chicken mixture and bake for 1 hour.
6.Casserole should be golden brown and hot!
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Apricot Chicken Casserole
Ingredients:
12 chicken drumsticks
1 (2 ounce) packet onion soup mix
2 tablespoons cornflour
1 teaspoon ground ginger
2 cups apricot puree
salt and pepper
chives, chopped
Directions:
1.Place drumsticks in a casserole. Mix soup mix, cornflour and ginger into apricot puree. Season with salt and pepper.
2.Pour over the chicken.
3.Cover and cook at 180 C for 50 - 55 minutes or until chicken is cooked.
4.To serve:- Sprinkle with chopped chives.
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Cheesy Chicken Casserole:
Ingredients:
2 (10 ounce) packages frozen broccoli stems, thawed
2 cups milk
2 (8 ounce) packages cream cheese
1 teaspoon salt
1 teaspoon garlic salt
1 1/2 cups grated parmesan cheese
10-12 slices cooked chicken (or turkey)
Directions:
1.Cut broccoli spears into bite size pieces and place in bottom of greased crock-pot.
2.In sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth.
3.Pour one cup over broccoli.
4.Top with sliced chicken (turkey).
5.Pour remaining sauce over chicken.
6.Cover and cook on low for 4-6 hours.
7.Serve over rice if desired.
This is a fast and easy dish to prepare, and it's delicious with hot cooked pasta or rice. Make this earlier in the day and refrigerate until it's time to cook. Feel free to use cream of mushroom soup or plain cream of chicken soup in place of the cream of chicken with herbs in this recipe.
INGREDIENTS:
1 can cream of chicken with herbs soup, undiluted
1/4 cup half and half or light cream
2 cups cooked, cubed chicken
2 tablespoons melted butter
1 tablespoon sherry or white wine, optional
dash nutmeg
dash black pepper
1 package (10 to 12 ounces) frozen broccoli cuts or spears, cooked and drained
1/4 to 1/2 cup fresh shredded Parmesan cheese
PREPARATION:
Lightly butter a 1 1/2 quart casserole. Heat oven to 375°. Combine all ingredients except for the parmesan cheese in a large bowl and blend well. Spoon the mixture into the prepared casserole and sprinkle evenly with the parmesan cheese.
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Bake for 30 minutes, or until hot and bubbly.
Serves 4.
Country Chicken Casserole
3 cups frozen hash brown potatoes
1 can (2.8 oz.) French's Fried Onions
1 can (10 3/4 oz.) cream of chicken soup
1 cup of milk
2 1/2 pounds chicken legs and thighs, skin removed
6 slices American cheese
1 package (10 oz.) frozen mixed vegetables, thawed and drained
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Preheat oven to 375 degrees.
In a baking dish, combine potatoes and half of the fried onions.
In a bowl, blend the soup and milk and spoon half over the potato mixture. Place chicken on top, pour the remaining soup over chicken. Bake for about 35 minutes.
Stir in vegetables, turn chicken, continue to bake for another 15 minutes, or until chicken is fork tender and cooked through.
Place cheese and remaining fried onions over the casserole and bake for about 3 minutes, or until cheese melts.
4 to 6 servings
http://allrecipes.com/Recipe/Fresh-Aspar...
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