Good recipe for chicken casserole?!
noodles or rice!.!.cheesy or creamy!.!.whats your favorite!?Www@FoodAQ@Com
Answers:
Chicken Tetrazini - Boneless skinless chicken breast pieces, sauteed then simmered in a can of cream of chicken soup, 2 Tbsp!. sour cream, 2 Tbsp!. grated parmesan cheese, pepper!.!.!.and served on egg noodles ( or rice)!. Www@FoodAQ@Com
I have the best casserole ever!.
couple chicken breasts
broccoli
red potatoes
artichoke hearts
mushrooms
onions
can of cream of mushroom soup
grated cheddar cheese
fried onions
cut the potato's into pieces and boil till you can stick a fork through them!. cut the chicken into pieces and brown in olive oil!. Add in onions, mushrooms, and broccoli!. Once cooked till soft, add the potatoes and artichokes hearts!. Once everything is browned add in the condensed mushroom soup!. Once mixed all together add to a baking pan!. Top with cheese and fried onions!. Bake 375 till the cheese is melted!. So yummy!Www@FoodAQ@Com
couple chicken breasts
broccoli
red potatoes
artichoke hearts
mushrooms
onions
can of cream of mushroom soup
grated cheddar cheese
fried onions
cut the potato's into pieces and boil till you can stick a fork through them!. cut the chicken into pieces and brown in olive oil!. Add in onions, mushrooms, and broccoli!. Once cooked till soft, add the potatoes and artichokes hearts!. Once everything is browned add in the condensed mushroom soup!. Once mixed all together add to a baking pan!. Top with cheese and fried onions!. Bake 375 till the cheese is melted!. So yummy!Www@FoodAQ@Com
these are my favorite recipes!.!.!.!.
CHICKEN SPAGHETTI
INGREDIENTS!.!.!.!.!.!.!.!.!.
1 (16 ounce) package spaghetti
1 (10!.75 ounce) can condensed cream of mushroom soup
1 (10!.75 ounce) can condensed cream of chicken soup
3/4 pound processed cheese ( i use velveeta!.!.!. if i want it spicy, i use 1/2 plain velveeta and 1/2 mexican velveeta)
1 (10 ounce) can diced tomatoes with green chile peppers ( i use ro-tel)
1 cup chopped green onion (or may use 1 pkg!. onion soup mix)
4 skinless, boneless chicken breast halves - boiled, cut into bite size pieces!.
DIRECTIONS
Bring a large pot of lightly salted water to a boil!. Add pasta and cook for 8 to 10 minutes or until al dente; drain!.
Heat soup in a large saucepan over low heat!. Add cheese and melt, stirring!. When cheese is almost melted, stir in tomatoes with green chile peppers and green onion!. Simmer over low heat for 2 to 3 minutes, stirring!.
Add spaghetti and mix well, then stir in chicken!. Pour into casserole dish!. Bake at 350 for 45 mins!.
CHICKEN BROCCOLI CASSEROLE
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.
2 cups water
2 cups uncooked instant rice
4 chicken breast, cooked and diced
1 (10!.75 ounce) can condensed cream of mushroom soup
1 (10!.75 ounce) can condensed cream of chicken soup
1/4 cup butter
1 cup milk
1 (16 ounce) package frozen chopped broccoli
1 small white onion, chopped
1 pound processed cheese food ( i use velveeta)
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
In a medium saucepan, bring the water to a boil!. Mix in the instant rice, cover, and remove from heat!. Let stand 5 minutes!.
In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese!.
Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted!. Stir halfway through cooking to help cheese melt evenly!.
Good Eating!.!.!.!.!.!.!.!.!.!.!.!.!. :)
Www@FoodAQ@Com
CHICKEN SPAGHETTI
INGREDIENTS!.!.!.!.!.!.!.!.!.
1 (16 ounce) package spaghetti
1 (10!.75 ounce) can condensed cream of mushroom soup
1 (10!.75 ounce) can condensed cream of chicken soup
3/4 pound processed cheese ( i use velveeta!.!.!. if i want it spicy, i use 1/2 plain velveeta and 1/2 mexican velveeta)
1 (10 ounce) can diced tomatoes with green chile peppers ( i use ro-tel)
1 cup chopped green onion (or may use 1 pkg!. onion soup mix)
4 skinless, boneless chicken breast halves - boiled, cut into bite size pieces!.
DIRECTIONS
Bring a large pot of lightly salted water to a boil!. Add pasta and cook for 8 to 10 minutes or until al dente; drain!.
Heat soup in a large saucepan over low heat!. Add cheese and melt, stirring!. When cheese is almost melted, stir in tomatoes with green chile peppers and green onion!. Simmer over low heat for 2 to 3 minutes, stirring!.
Add spaghetti and mix well, then stir in chicken!. Pour into casserole dish!. Bake at 350 for 45 mins!.
CHICKEN BROCCOLI CASSEROLE
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.
2 cups water
2 cups uncooked instant rice
4 chicken breast, cooked and diced
1 (10!.75 ounce) can condensed cream of mushroom soup
1 (10!.75 ounce) can condensed cream of chicken soup
1/4 cup butter
1 cup milk
1 (16 ounce) package frozen chopped broccoli
1 small white onion, chopped
1 pound processed cheese food ( i use velveeta)
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
In a medium saucepan, bring the water to a boil!. Mix in the instant rice, cover, and remove from heat!. Let stand 5 minutes!.
In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese!.
Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted!. Stir halfway through cooking to help cheese melt evenly!.
Good Eating!.!.!.!.!.!.!.!.!.!.!.!.!. :)
Www@FoodAQ@Com
Chicken and Salsa Verde Cornbread in a Skillet
For the chicken and salsa verde topping
2 bone-in split chicken breasts
2 cloves of garlic, peeled
4 scallions, white and green parts separated, sliced
1/4 bunch cilantro, lower third of stems cut off and discarded, the rest washed and dried
1 bay leaf
1 teaspoon salt
3 cups (2 12!.5-ounce jars) salsa verde, may be a combination of fire-roasted salsa and plain or both fire roasted for a spicier version, divided
1 cup shredded Monterey jack cheese
For the cornbread
1 egg
1 1/4 cups water
2 tablespoons vegetable oil, more for coating the skillet
2 tablespoons honey
1/2 teaspoon salt
freshly ground black pepper, to taste
2 cups cornbread mix*
*1 1/2 cups cornmeal, 1/2 cups flour and 1 1/2 teaspoons baking soda can be substituted for the cornbread mix!. Replace the water with buttermilk or milk!.
Directions
Preheat oven to 400°F!. To cook the chicken, fill a large pot with a quart of water!. Add chicken, garlic, white part of scallions, a few whole sprigs of cilantro, bay leaf and salt!. Bring to a boil, then reduce heat and simmer 15 to 20 minutes, until chicken is cooked through!. Remove chicken from liquid and let cool until easy to handle!. Shred meat with your fingers and place in a bowl, discarding skin and bones!. Mix with 2 cups salsa verde and put in a pan for heating later!.
Coat a 12-inch cast iron skillet, including sides, with oil and heat on top of the stove or in the preheated oven!. To make the cornbread, combine egg, water, oil, honey, salt and pepper in a bowl!. Add the cornbread mix and stir to combine well!. When skillet is hot, spread cornbread batter in it and place in the oven!. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean!.
While cornbread bakes, place remaining cup of salsa in a blender with cilantro and pulse until a bright green salsa is obtained, about a minute!. Set aside!. Heat the chicken-salsa mixture over medium heat until hot!. Once the cornbread is ready, fold the cilantro-salsa mixture into the chicken and spread it over the cornbread!. Cover with shredded cheese and return skillet to the oven to melt the cheese, 3 to 5 minutes!. Remove from oven and garnish with green scallions!. Serve immediately!.
6 servings
Serving Suggestions
Mexican corn
Garden salad
Chicken Lover's Swiss Cheese-Mushroom Macaroni Bake
8 ounce(s) (package) elbow macaroni
!.5 cup(s) (1 stick) butter
!.125 teaspoon(s) salt
!.25 teaspoon(s) freshly ground black pepper
!.75 cup(s) chopped fresh mushrooms
2 tablespoon(s) chopped red onion
1!.5 cup(s) chopped cooked chicken breast
!.25 cup(s) flour
1 cup(s) half-and-half
1 cup(s) whole milk
1!.5 cup(s) shredded Swiss cheese
1 cup(s) shredded extra-sharp Cheddar cheese
DIRECTIONS
Preheat oven to 375 degrees F!. Mist a 9” x 13” baking dish with cooking spray!. Cook macaroni according to package directions; drain and set aside!.
Melt butter over medium-low heat in a medium saucepan; stir in salt, pepper, mushrooms, red onion and chopped chicken breast!.
Stirring constantly, whisk in flour, half-and-half and milk!. Bring to a low boil, then remove from heat!. Stir in cheeses until smooth!. Add macaroni and stir to coat pasta!. Pour into prepared baking dish and bake, uncovered, 15 to 20 minutes, or until bubbly and golden brown!.
4 servings
Serving Suggestions
Summer sonata salad
Garlic bread
Www@FoodAQ@Com
For the chicken and salsa verde topping
2 bone-in split chicken breasts
2 cloves of garlic, peeled
4 scallions, white and green parts separated, sliced
1/4 bunch cilantro, lower third of stems cut off and discarded, the rest washed and dried
1 bay leaf
1 teaspoon salt
3 cups (2 12!.5-ounce jars) salsa verde, may be a combination of fire-roasted salsa and plain or both fire roasted for a spicier version, divided
1 cup shredded Monterey jack cheese
For the cornbread
1 egg
1 1/4 cups water
2 tablespoons vegetable oil, more for coating the skillet
2 tablespoons honey
1/2 teaspoon salt
freshly ground black pepper, to taste
2 cups cornbread mix*
*1 1/2 cups cornmeal, 1/2 cups flour and 1 1/2 teaspoons baking soda can be substituted for the cornbread mix!. Replace the water with buttermilk or milk!.
Directions
Preheat oven to 400°F!. To cook the chicken, fill a large pot with a quart of water!. Add chicken, garlic, white part of scallions, a few whole sprigs of cilantro, bay leaf and salt!. Bring to a boil, then reduce heat and simmer 15 to 20 minutes, until chicken is cooked through!. Remove chicken from liquid and let cool until easy to handle!. Shred meat with your fingers and place in a bowl, discarding skin and bones!. Mix with 2 cups salsa verde and put in a pan for heating later!.
Coat a 12-inch cast iron skillet, including sides, with oil and heat on top of the stove or in the preheated oven!. To make the cornbread, combine egg, water, oil, honey, salt and pepper in a bowl!. Add the cornbread mix and stir to combine well!. When skillet is hot, spread cornbread batter in it and place in the oven!. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean!.
While cornbread bakes, place remaining cup of salsa in a blender with cilantro and pulse until a bright green salsa is obtained, about a minute!. Set aside!. Heat the chicken-salsa mixture over medium heat until hot!. Once the cornbread is ready, fold the cilantro-salsa mixture into the chicken and spread it over the cornbread!. Cover with shredded cheese and return skillet to the oven to melt the cheese, 3 to 5 minutes!. Remove from oven and garnish with green scallions!. Serve immediately!.
6 servings
Serving Suggestions
Mexican corn
Garden salad
Chicken Lover's Swiss Cheese-Mushroom Macaroni Bake
8 ounce(s) (package) elbow macaroni
!.5 cup(s) (1 stick) butter
!.125 teaspoon(s) salt
!.25 teaspoon(s) freshly ground black pepper
!.75 cup(s) chopped fresh mushrooms
2 tablespoon(s) chopped red onion
1!.5 cup(s) chopped cooked chicken breast
!.25 cup(s) flour
1 cup(s) half-and-half
1 cup(s) whole milk
1!.5 cup(s) shredded Swiss cheese
1 cup(s) shredded extra-sharp Cheddar cheese
DIRECTIONS
Preheat oven to 375 degrees F!. Mist a 9” x 13” baking dish with cooking spray!. Cook macaroni according to package directions; drain and set aside!.
Melt butter over medium-low heat in a medium saucepan; stir in salt, pepper, mushrooms, red onion and chopped chicken breast!.
Stirring constantly, whisk in flour, half-and-half and milk!. Bring to a low boil, then remove from heat!. Stir in cheeses until smooth!. Add macaroni and stir to coat pasta!. Pour into prepared baking dish and bake, uncovered, 15 to 20 minutes, or until bubbly and golden brown!.
4 servings
Serving Suggestions
Summer sonata salad
Garlic bread
Www@FoodAQ@Com
Open Cans Chicken Casserole
This was a favorite many years for the family - quick and easy!. I updated it to make it healthier!. You can read the entire recipe from my ezine articles link!.
Judy
http://www!.localfoodconnections!.comWww@FoodAQ@Com
This was a favorite many years for the family - quick and easy!. I updated it to make it healthier!. You can read the entire recipe from my ezine articles link!.
Judy
http://www!.localfoodconnections!.comWww@FoodAQ@Com