Chicken casserole?!
Answers: I need a recipe or some kind of idea....I have Chicken but no cream of anything soup.I want to make some kind of casserole. What can I throw in a pan and bake in the oven that will taste good! Help!
You could use almost any kind of sauce that you have.
Like one of those $1 packets of chicken gravy.
Or Make a plain white sauce: (increase quantities as desired)
Start with 2 tbs oil or melted butter, add equal amount of flour.
Stir over low heat until golden, to make a roux.
Add water gradually to dissolve into paste.
Add a cup of milk slowly, stirring with a whisk until smooth.
Brink to a simmer until thickening, then pour over casserole.
Casserole base can be pasta or rice or sliced potatoes.
Here are several recipes to choose from:
http://www.cooks.com/rec/search?q=Chicke...
Since I know of nothing else you might have in the fridge, I will assume you have the following:
Put chicken in baking pan - salt & pepper and season with garlic powder and onion powder:
Chop some onions, carrots and celery into pic pieces.
Peel and chop potatoes and add to chicken with the veggies:
Add one can of plum tomatoes and a bay leaf
Add 1 1/2 cups of water or white wine
Bake 350 for a bit shy of two hours.
um you can't really throw this in the oven but i make something called Cajun chicken, i cut up the chicken into chunks and potatoes into chunks. season the chicken with pepper and salt and some spicy spices, then pan fry them in a little oil. Same with the potatoes but season the potatoes after you fry them. it's really good!!
Do you have cheese? Mix chicken and veggies. Top with cheese and bake until bubbly brown. Serve with crusty bread.
Just put chicken parts in a casserole dish and sprinkle with salt and pepper. Add quartered potatoes and carrots (or parsnips). Throw some sweet & sour sauce or barbeque sauce on the chicken. Cover and bake at 325 for 1 1/2 hrs. Everything cooked in one dish.
Do you have any evaporated milk? That will be a good replacement for liquid. Use stock, evap. milk, rice, veggies, cheese, salt&pepper, garlic powder, and italian seasonings. Brown the chicken first, then stir in the rice (uncooked) with enough stock/evap milk for the amout of rice, and mix in spices and whatever veggies you have on hand. I would add a little extra liquid to help keep chicken tender. Bake in the oven until rice and chicken is done (20-25 min.) Top with grated cheese.
Pretty basic, but good.
Chicken Rice Casserole
1 cup long-grain rice, uncooked
1 cup sliced celery
1 (10oz) package frozen peas, about 1 1/2 cups
2 cups water
2 teaspoons salt
2 tablespoons butter
1 to 1 1/2 cups cooked diced chicken
2 tablespoons flour
1/8 teaspoon pepper
2/3 cup evaporated milk
1 cup shredded mild Cheddar or American cheese
PREPARATION:
In a medium saucepan, combine rice, celery, water and 1 teaspoon salt. Heat to boiling. Cover and simmer for about 8 minutes; add peas and cook an additional 8 to 10 minutes, or until rice is tender and water is absorbed.
Melt butter in a medium saucepan or skillet.
Saute chicken for about 1 minute; stir in flour, pepper, and remaining 1 teaspoon salt. Continue to cook, stirring constantly, just until bubbling. Stir in milk and 1 1/3 cups water. Continue cooking and stirring until sauce thickens and gently boils for about 1 minute. Pour sauce over the chicken rice mixture; transfer to shallow buttered 2-quart baking dish. Sprinkle with cheese; bake chicken rice recipe at 375° for 20 minutes.
Chicken rice bake serves 4.
Chicken Taco Casserole
1 package small corn tortillas
3 tablespoons butter
4 ounces cup sliced fresh mushrooms
3 tablespoons flour
1 cup milk
1 small jar green taco sauce
1 tablespoon chili powder
2 cups cooked diced chicken
1 small can chopped green chili peppers
2 cups shredded Mexican cheese blend or half Cheddar, half Monterey Jack
PREPARATION:
Cut or tear the corn tortillas into bite-size pieces; set aside. In a saucepan over low heat, melt butter; add mushrooms and saute until mushrooms are tender. Remove mushrooms; set aside. Add flour to melted butter and stir until blended and smooth.
Slowly, stirring constantly, add the milk to the saucepan, cooking until thickened and smooth. Return the cooked mushrooms to the sauce. Add taco sauce and chili powder to the mushroom sauce. In large shallow casserole dish make a layer of the tortilla pieces. On top of the tortilla pieces, place a layer of chicken pieces. Top chicken with chopped green chiles. Pour the sauce evenly over all and top with the shredded cheese. Refrigerate, covered, for a few hours before baking for best flavor.
Bake casserole for 25 to 35 minutes, until hot and bubbly.
Chicken taco casserole makes about 6-8 servings.
Crispy Parmesan Chicken Breasts
1. 1/3 cup KRAFT 100% Grated Parmesan Cheese
2. 1/4 cup seasoned dry bread crumbs
3. 1/4 teaspoon paprika
4. 1/4 teaspoon salt
5. 1/4 teaspoon black pepper
6. 6 boneless, skinless chicken breast halves
7. 3 tablespoons butter or margarine melted
? Pre-heat oven to 400 Degrees, Mix cheese, crumbs and seasonings in a shallow dish
? Dip chicken in butter, coat with cheese mixture, place in a shallow baking pan
? Bake 20 minutes or until chicken is cooked through
Yield: 6 servings