Chicken Cream Cheese Casserole Recipes

Steps:

• Oven at 375f.
• Cook noodles as per package directions. Drain and set aside.
• In a small saucpan, melt butter and sautee onions and celery, until onions are tender. Add cream of mushroom soup and milk.
• Stir until bubbling. Add one cup of grated cheese and pepper. Stir until melted.
• In a casserole dish, combine noodles, chicken and cream of mushroom soup mix. Stir until blended. Top with 3/4 cup of cheese.
• Bake for 30-35 minutes.

Steps:

• Sprinkle chicken with dry salad dressing mix.
• Melt butter in skillet and brown chicken.
• Remove chicken to a casserole dish.
• Add onion and garlic to skillet and cook slightly.
• Add cream soup, cream cheese, chicken broth and salt and pepper to taste to make sauce.
• Pour sauce over chicken and bake at 350 degrees for 45 minutes to an hour or until done.

Steps:

• Heat oven to 350°F. Spray 13x9 (3-quart) baking dish with cooking spray. Cook rice as directed on package; set aside.
• Meanwhile, in 10-inch nonstick skillet, melt 2 tablespoons butter over medium-high heat. Add onion, mushrooms, thyme, salt and pepper; cook and stir 4 to 5 minutes or until tender. Stir in flour until well combined. Slowly add milk, and heat to simmering, stirring to prevent lumps. Add chicken broth, Worcestershire sauce, sour cream, cream cheese spread and poppy seed; simmer 3 to 5 minutes, stirring frequently, until slightly thickened.
• In large bowl, mix chicken, cooked rice and sauce mixture; transfer to baking dish. Bake 25 to 30 minutes or until 165°F in center. Meanwhile, in large resealable food-storage plastic bag, mix crackers and 2 tablespoons melted butter, shaking to combine. Sprinkle on top of casserole during last 5 minutes of baking.
• If making ahead to bake and serve at a later date: Line 13x9-inch (3-quart) baking dish with 2 layers of plastic wrap, leaving enough overhang to completely enclose assembled casserole. Spread rice mixture in large shallow pan; cool mixture completely, covered, 30 to 45 minutes in refrigerator. Spoon rice mixture into baking dish; cover with another layer of plastic wrap. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Spray 13x9-inch (3-quart) baking dish with cooking spray. Remove plastic wrap from casserole; place in baking dish. Cover tightly with foil; thaw completely in refrigerator, 24 to 48 hours. Heat oven to 350°F. Uncover; bake 50 minutes. Sprinkle cracker mixture on top of casserole; bake 5 to 10 minutes longer or until crackers are golden brown and casserole is heated through (165°F in center).

Steps:

• Heat oven to 350ºF.
• Cook and stir vegetables in large nonstick skillet sprayed with cooking spray on medium heat 3 min. or until crisp-tender. Add cream cheese, milk and garlic salt; cook on low heat 3 to 5 min. or until cream cheese is melted, stirring frequently.
• Add pasta, chicken and 1/4 cup Parmesan; spoon into 2-1/2-qt. baking dish.
• Bake 20 to 25 min. or until heated through. Sprinkle with remaining Parmesan.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix cream of chicken soup, cream cheese, mozzarella cheese, Cheddar cheese, and mayonnaise together. Mix well and add chicken; make sure cream cheese is fully incorporated. Put into a 9x13-inch glass baking dish. Crush crackers and sprinkle evenly over top of chicken. Dot margarine evenly over crushed up crackers.
• Bake in the preheated oven until the top is browned and casserole is bubbling, 30 to 45 minutes.

Steps:

• Heat oven to 400°F. Spray 2- to 3-quart casserole with cooking spray.
• Cook pasta as directed on package, using minimum cook time. Drain and return to saucepan. Add soup, chicken and 1 cup of the cheese to pasta in pan; stir to combine. Spoon into casserole. Sprinkle remaining 1/2 cup cheese over top.
• Bake uncovered 8 to 10 minutes until thoroughly heated and cheese is melted. Garnish with parsley.

Steps:

• In a large saucepan over medium low heat combine the chicken, cream of mushroom soup, cream of chicken soup, cream cheese, sour cream and 2/3 of the cracker crumbs. Mix well and cook until all blended together and cream cheese has melted.
• Preheat oven to 350 degrees F (175 degrees C).
• Transfer casserole mixture into a lightly greased 9x13 inch baking dish and top with remaining cracker crumbs.
• Bake at 350 degrees F (175 degrees C) for about 15 minutes or until crackers turn golden brown. Spoon into bowls and enjoy!

Steps:

• Cook rice according to package directions. Meanwhile, in a small skillet, saute onion in butter until tender; set aside. In a small bowl, combine the cottage cheese, onion dip, sour cream, salt and pepper. Stir in rice and onion., Spread half of the rice mixture into a 3-cup baking dish coated with cooking spray. Layer with chicken, 1/4 cup cheddar cheese and green chilies. Top with remaining rice mixture; sprinkle with remaining cheese. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Steps:

• Heat oven to 350ºF.
• Cook noodles in large saucepan as directed on package, omitting salt and adding peas to the boiling water the last minute. Meanwhile, microwave cream cheese, milk, onion powder and thyme in microwaveable bowl on HIGH 1-1/2 to 2 min. or until cream cheese is melted and mixture is well blended, stirring after 1 min.
• Drain noodle mixture; place in 3-qt. casserole sprayed with cooking spray. Add cream cheese sauce, chicken, mushrooms and 1 cup shredded cheese; mix well. Top with remaining shredded cheese. Spread bread with butter; sprinkle with Parmesan. Cut diagonally into quarters; arrange on top of casserole.
• Bake 25 to 30 min. or until bread is golden brown and casserole is heated through.