Cheddar Chicken Casserole Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine chicken, broccoli, condensed soup, sour cream, and pepper in a bowl. Mix in 1 cup Cheddar cheese. Pour into a 2-quart casserole dish and top with remaining Cheddar cheese.
• Combine bread crumbs and butter in a bowl. Sprinkle over casserole.
• Bake in the preheated oven until bubbly and cheese is melted, 30 to 35 minutes.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
• Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
• Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
• Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.

Steps:

• Preheat oven to 350°. Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk. Spread stuffing into two greased 8-in. square baking dishes. Layer with chicken, corn, mushrooms, soup mixture and cheese. , Cover and bake until cheese is melted, 30-35 minutes. , Freeze option: Cover and freeze unbaked casseroles for up to 3 months. Remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Bake, covered, 1-1/2 hours. Uncover; bake until heated through, 10-15 minutes longer.

Steps:

• Preheat oven to 425 degrees. Melt 2 tablespoons Country Crock® Spread in large nonstick skillet and saute broccoli and red bell pepper until crisp tender. Whisk milk and flour in large bowl. Add chicken, cooked vegetables, 2 cups cheese, and onion powder; toss to mix. Pour into 8-inch baking dish.
• Combine panko crumbs, remaining 1 tablespoon Spread and remaining 1/4 cup cheese in small cup. Sprinkle over top of casserole.
• Bake 30 to 35 minutes or until crumbs are golden and mixture is bubbly around edges.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
• In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
• Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
• Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Steps:

• Preheat oven to 375°.
• Pour cream of chicken and cream of mushroom soup into a 3-quart casserole dish.
• Stir in the chicken broth a little bit at a time until completely blended.
• Add rice, onion powder and chicken; stir well.
• Cover and cook for 45 minutes.
• Sprinkle with cheese and cook 5 minutes more.

Steps:

• Preheat oven to 425°. In a 6-qt. stockpot, heat butter over medium-high heat. Add onion, celery and carrots; cook and stir 3-5 minutes or until tender. Add garlic; cook and stir 1 minute longer. Stir in flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir over medium heat 4-6 minutes or until thickened. Add chicken., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 20 minutes. Meanwhile, in a large bowl, combine biscuit mix and milk just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times. Roll dough into a 12x8-in. rectangle. Sprinkle with cheese and peppers. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 1-in.-thick slices. Place slices on top of hot chicken mixture. Bake, uncovered, 15-20 minutes or until biscuits are golden brown. Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake casserole, covered, 40 minutes or until heated through and a thermometer inserted in center reads 165°.

Steps:

• Bring water, chicken broth, and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• While rice is cooking, preheat the oven to 375 degrees F (190 degrees C).
• Place shredded chicken in a large casserole dish. Add soup, water chestnuts, Cheddar cheese, broccoli, mushrooms, cayenne, salt, and pepper. Stir well, then spread the top so it's even.
• Bake in the preheated oven until nicely browned and bubbly, 30 to 45 minutes.

Steps:

• Preheat oven to 350°F.
• In a large skillet, saute the chicken, onion and mushroom in the oil until done.
• In a large bowl, combine the already cooked rotini, green peas, milk, soup, salt, pepper, minced garlic and 1/2 of the cheddar cheese.
• Add the chicken mixture; stir to combine and pour into a greased 3 quart baking dish/pan.
• Sprinkle the top with the remaining cheddar cheese.
• Bake in the preheated 350°F oven for 25 min or until hot and bubbly.

Steps:

• Cook pasta according to directions on box; drain and keep warm when finished cooking.
• While pasta is cooking, heat a large skillet over Medium High heat. Add chicken and cook until no longer pink in the middle. Drain any juices from the pan. Reduce heat to Medium Low.
• Mix soups, ranch dressing mix, sour cream and peas; pour over chicken and stir to coat. Heat until bubbly, stirring occasionally.
• Serve over pasta (or brown rice) and sprinkle with cheese.

Steps:

• Place thawed broccoli in 2 qt casserole dish.
• Top with cooked diced chicken.
• Mix soup and mayo together.
• Spread on top of chicken.
• Top with cheddar cheese.
• Sprinkle with fried onions/bread crumbs.
• Bake at 350 for about 30 minute.

Steps:

• Saute onion in 1/4 cup butter.
• Blend in flour and seasonings.
• Gradually add milk, stirring constantly until thickened.
• Add chicken, cheese, and broccoli; mix well; and spoon into 13x9 baking dish.
• Separate rolls into 1 large (long) and 2 small rectangles; firmly press perforations to seal.
• Cut large rectangle into 4 strips lengthwise. Place on top of casserole.
• Cut small rectangles into 8 strips crosswise (4 each).
• Create a lattice pattern by weaving the short pieces over and under the long pieces.
• Brush with melted butter.
• Bake at 350 degrees for 35 minutes.