Recipe please for small chicken caseroll?.?!
Answers: shy guy
www.kraftfoods.com is best website and recipes are very simple. If you want smaller, just halve the recipe. Good luck.
www.campbellkitchen.com is another good website with easy recipes to use.
TOO EASY CHICKEN & RICE CASSEROLE
1 10 oz. package of saffron yellow Spanish rice (Vigo)
1 10 oz. can of canned premium chicken in water
1 can cream of chicken or cream of mushroom soup
1/2 cup milk
paprika
*optional: onions
**optional: fried fried onions
**optional: cheese
Cook rice as directed but simmer for 15 minutes. (When combined with the other ingredients and cooked in the oven, the rice will cook more.)
Drain water from canned chicken. Combine soup and chicken in bowl.
Add cooked rice to soup and chicken. Stir in 1/2 cup of milk, more or less, depending on consistency desired.
Cook uncovered in a casserole dish at 350 degrees for about 20 minutes. No need to grease the dish.
That's it!
Serve with vegetables for a complete and quick meal.
*If using onions simmer onions in butter for about ten minutes then add to bottom of casserole dish. (I leave them out when I cook it for my kids)
**If you desire, you can top it with cheese or fried onions and broil for about 5 minutes.
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CHICKEN AND RICE CASSEROLE
1 whole chicken, cut up
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of cream of celery soup
1 cup of rice
1/2 stick of butter, diced
Preheat oven to 350F.
Combine the rice, butter and three soups in a large bowl. Put them in a large casserole dish or a 9X13 pan. Put the chicken on top. Spice with salt and pepper as desired.
Bake 35-40 minutes.
1lb cooked chopped chicken
1 can rotel
1 can cream of chicken
mix together place in casserole
top with shredded cheese and crushed tortilla chips
bake at 350 until hot and bubbly
Swiss Chicken Casserole I
* 6 skinless, boneless chicken breast halves
* 6 slices Swiss cheese
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1/4 cup milk
* 1 (8 ounce) package dry bread stuffing mix
* 1/2 cup melted butter
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil.
3. Bake 50 minutes, or until chicken is no longer pink and juices run clear.
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Janet's Chicken Casserole
* 1/4 cup butter, melted
* 16 ounces herb-seasoned dry bread stuffing mix
* 2 (10.75 ounce) cans condensed cream of chicken soup
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 cup mayonnaise
* 1 1/2 cups sour cream
* 1 (15 ounce) can peas, drained
* 1 (16 ounce) can sliced carrots, drained
* 1 pound fresh mushrooms, sliced
* 1 1/2 cups chicken broth
* 8 skinless, boneless chicken breast halves - cooked
* 1 (2.25 ounce) package blanched slivered almonds
DIRECTIONS
1. In a medium bowl combine the melted butter or margarine and dry stuffing mix. Mix well and set aside. In a large bowl mix together the cream of chicken soup, cream of mushroom soup, mayonnaise and sour cream. Set aside.
2. Preheat oven to 350 degrees F (175 degrees C).
3. To Layer Casserole: Spread peas, carrots and 1/2 of the mushrooms in the bottom of a lightly greased 9x13 inch baking dish. Sprinkle 1/2 of the stuffing over the vegetable layer and press lightly with hand to compress. Ladle the chicken broth over the stuffing evenly. Next spread 1/2 of the soup mixture evenly over the stuffing. Add the chicken and spread to cover completely. Spread remaining mushrooms over chicken. Pour remaining soup mixture over all and top with remaining stuffing and slivered almonds.
4. Cover dish with aluminum foil and bake in the preheated oven for 1 hour. Remove foil and bake for another 15 minutes. Remove dish from oven, cover once more with foil and let stand about 20 minutes before cutting into individual pieces and serving. Keep covered in refrigerator.
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Almond Chicken Casserole II
INGREDIENTS
* 2 cups uncooked long-grain rice
* 1/2 tablespoon butter
* 4 tablespoons chopped onion
* 2 cups diced celery
* 3 cups cooked, chopped chicken breast meat
* 1 cup mayonnaise
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1/2 cup blanched slivered almonds
* 1 cup crushed cornflake crumbs
* 2 tablespoons butter
DIRECTIONS
1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside. Melt 1/2 tablespoon butter in a medium skillet over medium heat; saute onion and celery until soft.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Combine the chicken, rice, onion and celery in a 9x13 inch baking dish. Stir in mayonnaise and soup, then almonds. Top with crushed cornflakes and 2 tablespoons butter.
4. Bake in preheated oven for 45 minutes, until golden brown.
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Veggies and Chicken Casserole
INGREDIENTS
* 1 onion, chopped
* 4 stalks celery, chopped
* 1 green bell pepper, chopped
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 (10.75 ounce) can condensed cream of celery soup
* 1 1/4 cups water
* 2 whole boneless, skinless chicken breast, cubed
* 1 cup croutons
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, saute the onion, celery and green pepper in butter or margarine. Add the cream of chicken soup, cream of celery soup and water and simmer all together until hot.
3. Place chicken in the bottom of a lightly greased 9x13 inch baking dish. Put croutons on top of chicken, then pour soup mixture over croutons. Cover baking dish with foil and bake in the preheated oven for 1 hour. Remove foil and bake for an additional 30 to 45 minutes.
Cracker Barrel Chicken Casserole:
Ready in: 1-2 hrs
Serves/Makes: 6
Ingredients:
1 cup yellow corn meal
1/3 cup flour
1 1/2 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons vegetable oil
3/4 cup buttermilk
1 egg
***Chicken Filling***
2 1/2 cups cooked chicken breasts ( cut into bite-size pieces)
1/4 cup yellow onion (chopped)
1/2 cup celery ( sliced thin)
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 can cream of chicken soup
1 3/4 cup chicken broth
2 tablespoons butter
Directions:
Mix all together in mixing bowl until smooth. Pour into greased 8" x 8" baking pan and bake at 375F for 20 - 25 minutes until done. Remove from oven and let cool completely.
When cool crumble corn bread and place 3 c. of corn bread crumbs in mixing bowl. Add 1/2 c. melted butter to crumbs and mix well, set aside.
In sauce pan on medium low heat place butter and sauté onions, and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt, and pepper. Stir until well blended and soup is desolved completely. Add chicken, stir and blend untill mixture reaches a low simmer. Cook for 5 minutes, remove from heat. Place chicken mixture in buttered casserole dish 2 1/2 qt., or individual casserole dishes ( about four ).
Spoon cornbread crumb topping on top of chicken mixture, do not stir in chicken filling and place baking dish in preheated oven at 350F. for 35 - 40 minutes. The crumbs will turn a golden yellow.
Take a rotisserie chicken and pull all the meat off the bones. Cook up some instant rice and mix with a can of cream soup...mushroom, celery, chicken...whatever you like. Mix in the chicken and place some shredded cheese on top. Bake until everything is bubbly and golden.
Container: 9"x13" prepared with cooking spray
Servings: 8
Prep Time: 20 minutes
Cook Time: 1.5 hours
Ingredients
- 7 chicken breast, cooked, cooled and cut into 1" bite sized pieces
- 12 corn tortillas
- 8 ounces Monterey Jack cheese (shredded)
- 8 ounces Cheddar cheese (shredded)
- 10 1/2 ounces cream of mushroom soup
- 10 1/2 ounces cream of chicken soup
- 3/4 cup chicken broth
- 4 ounces can diced green chilies (small can)
- 15 ounces can chili with no beans
- 1/2 cup onion, diced
- 3/4 cup salsa
shredded lettuce
diced tomatoes
shredded cheese of your choice
diced green and yellow peppers
Directions
Preheat oven 350oF. Cut cooked chicken into small bite sized pieces and cut tortillas into 1" squares (Be sure to use corn tortillas).
In a medium sauce pan, add cream soups, broth, green chilies, onion, canned chili and salsa. Heat thoroughly 2-3 minutes.
Mix with chicken and tortillas. Pour into prepared pan and sprinkle with cheeses.
Bake covered for 25 minutes; then uncover and bake 45 minutes longer. Cut and serve hot.
Garnish with any or all of the following ingredients: salsa, shredded lettuce, diced tomatoes, diced yellow and green peppers and shredded cheeses.
Container: 9"x13" prepared with cooking spray
Servings: 8
Prep Time: 20 minutes
Cook Time: 1.5 hours
Ingredients
- 7 chicken breast, cooked, cooled and cut into 1" bite sized pieces
- 12 corn tortillas
- 8 ounces Monterey Jack cheese (shredded)
- 8 ounces Cheddar cheese (shredded)
- 10 1/2 ounces cream of mushroom soup
- 10 1/2 ounces cream of chicken soup
- 3/4 cup chicken broth
- 4 ounces can diced green chilies (small can)
- 15 ounces can chili with no beans
- 1/2 cup onion, diced
- 3/4 cup salsa
shredded lettuce
diced tomatoes
shredded cheese of your choice
diced green and yellow peppers
Boil the chicken first then add to the casserole.
then add 750mls Chicken stock to a pan and 250mls of single cream to the same pan as the stock cook off some sliced mushrooms in a seperate pan then once cooked add to the casserole also add 150grams of diced Panchetta
allow to cook gently in an oven for about an hour and a half
checking regular. 5 minutes before service remove the lid of the casserole and add grated cheese over the top.
Cooking temp 160o or gas 4
GET ONE SMALL CHICKEN.A CASSEROLE DISH.....AND HEY PRESTO....................TOP CHEF
Chicken casserole preparation time: 20 Minutes
Chicken casserole cooking time: 60 Minutes
I think of chicken casserole as a warm and filling meal with all the taste and goodness of root vegetables. You can however use a wide range of produce according to your own preference to give the dish a more spring/summer feel. For example add washed baby spinach, fresh chives or pak choi and stir in a few minutes before the dish is ready to come from the oven. For an even healthier Chicken Casserole omit the bacon from this recipe and reduce the vegetable oil to the bare minimum. For a vegetarian casserole you can replace the meat in this recipe with a substitute like bean curd or quorn.
Chicken casserole recipe ingredients: Serves 4
8 chicken thighs (skinned)
100g streaky bacon
250g carrots
250g swede
150g button mushrooms
1 clove of garlic
2 leeks
Vegetable oil for frying
450ml chicken stock
2 tbsp plain flour
Salt and pepper to taste
Chicken casserole cooking Instructions:
1. Cut the bacon into small pieces.
2. Peel the; carrots, leeks and swede, then chop them into small pieces squares (about 1in or 3 cm).
3. Wash the mushrooms and dry thoroughly and then cut in half, peel and crush the garlic.
4. Heat the oil in a large frying pan, add the chicken and fry for 5 to 6mins on a medium heat until golden brown. Remove the chicken from the frying pan and put in an oven proof casserole dish.
5. Put the onions and bacon, into the frying-pan, fry for a few minutes until the onions are soft, remove from the heat, sprinkle with the flour add the garlic, swede and carrots also a little of the chicken stock stir and mix making sure the mixture is smooth, return to the heat and add the rest of the chicken stock, bring to the boil stirring occasionally.
6. Pour all the contents from the frying pan into the casserole dish with the chicken, stir well and put into a pre heated 200c/400/Gas mark 6 for 60 minutes until the chicken and vegetables are thoroughly cooked.