Chicken Delite Casserole Recipes

Steps:

• Preheat the oven to 350 degrees F and place a rack in the top third of the oven. Grease a 9-by-13-inch baking dish with some olive oil and set aside.
• In a medium bowl add the breadcrumbs and the olive oil. Season with salt and pepper and set aside.
• Place the chicken in a large pot and cover with water. Add 4 teaspoons salt and bring to a boil, then immediately reduce to a low simmer. Cook the chicken until the internal temperature on an instant read thermometer reads 160 degrees F, 15 to 20 minutes.
• Remove and cool slightly, then slice the chicken into thin strips or shred, and place in the bottom of the prepared dish. Add the broccoli and sprinkle the Parmesan over the top.
• Melt the butter in a medium saucepan set over medium heat. Add the flour and use a wooden spoon or whisk to stir until smooth and cooked, 4 to 5 minutes. Add the nutmeg, and cayenne. Slowly whisk in the milk, Cheddar, stock and wine. Bring to a boil, whisking often. Reduce to a simmer and cook until thickened and smooth, 5 to 8 minutes.
• Pour the sauce over the broccoli and chicken and then top with the breadcrumb mixture and sprinkle the paprika over the top. Cover the dish with foil and bake 15 minutes. Remove the foil and bake until the top is golden and the casserole is bubbling, 15 minutes.
• Cool for about 5 minutes and then serve.

Steps:

• Place chicken breasts into a large pot and cover with water; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Remove chicken from the water.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 6 minutes. Chop broccoli.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a deep saucepan over low heat. Add onion and garlic; cook and stir until onion is clear and tender, 8 to 12 minutes. Add garlic salt, parsley, salt, and pepper.
• Pulse cauliflower in a blender or food processor until it resembles rice. Add cauliflower and chicken broth to the onion mixture; cook and stir until broth is nicely absorbed, about 10 minutes. Add heavy cream and lemon juice. Let simmer, uncovered, stirring occasionally, until well combined, about 10 minutes. Stir in mayonnaise and remove from heat. Let sauce cool until thickened.
• Pull chicken apart with 2 forks into bite-size pieces. Add 1/2 the pulled chicken to the sauce.
• Line the bottom of a casserole dish with the rest of the pulled chicken. Lay steamed broccoli on top; pour the cauliflower sauce over the broccoli. Top with Cheddar cheese. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and bake until cheese at the edges is slightly browned, about 10 minutes more. Let casserole cool for 5 to 10 minutes; slice into 6 even portions.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse chicken breasts and pat dry. Place them in a lightly greased 9x13 inch baking dish. In a bowl, mix together sour cream, Worcestershire sauce, paprika, garlic powder, and white pepper. Spread mixture over chicken, then sprinkle all with cracker crumbs.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 1 hour.

Steps:

• Cook noodles according to package directions. Meanwhile, in a large bowl, combine the soup, cream cheese, sour cream, yogurt, milk, parsley, onion powder and salt. Stir in chicken. , Drain noodles; toss with chicken mixture. Transfer to a 2-qt. baking dish coated with cooking spray. , Combine cracker crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° for 40-45 minutes or until heated through.

Steps:

• Combine noodles and chicken in bowl; mix well.
• Combine butter and soup in bowl, stirring until blended.
• Add sour cream, salt, pepper, green onions and 1 1/2 cups cheese; mix well.
• Spoon into buttered 2 1/2-quart baking dish.
• Bake at 350 degrees for 30 minutes.
• Sprinkle with mixture of 1/2 cup cheese and corn flakes.
• Bake for 10 minutes or until cheese melts.

Steps:

• Place half the sauerkraut in a 3 1/2 qr. slow cooker.
• Drizzle on about 1/3 c of the dressing.
• Top with 3 chicken breast halves and spread the mustard over the chicken.
• Sprinkle the onion, celery and mushrooms over the mustard.
• Top with remaining sauerkraut and chicken breasts.
• Top with 1/2 c of the cheese.
• Drizzle another 1/3 c dressing over the chicken.
• Refrigerate the remaining dressing until serving time.
• Put the lid on the slow cooker and cook on low setting about 3 1/2 - 4 hours or until chicken is cooked and tender.
• To serve, spoon the casserole onto 5 or 6 plates.
• Sprinkle 3 - 4 tbsp of the russian dressing on top.
• Sprinkle on the remaining 1/2 c cheese divided between the plates.
• Serve immediately garnished with parsley and dollop of sour cream (the parsley on top of the sour cream).

Steps:

• Pour one cup of rice, cream soup, and milk in the bottom of a 9x13 pan (with a lid), lay chicken on top, sprinkle with onion soup mix, make stuffing as directed on box and put on top of the onion soup mix. Cover with lid (or foil) and cook at 350 for 1 and 1/2 hours.

Steps:

• In a bowl, combine soup, sour cream, milk, chicken, and 1-1/4 cups cheese.
• Spread three-fourths of mixture in a greased baking dish.
• Sprinkle hash browns over top and press lightly.
• Spread remaining soup mixture over top.
• Sprinkle with remaining cheese and potato chips.
• Bake at 350°F for 1 hour or till bubbly.
• Sprinkle onions over top and bake 5-7 minutes or till lightly browned.
• Let stand 5-10 minutes before serving.

Steps:

• In a skillet, or large saucepan combine the first 5 ingredients through and including margargarine, and saute for 5 minutes.
• Remove from heat, add chicken, mushrooms, alfredo sauce, cream, salt, chicken bouillon, and noodles, and mix well.
• Pour into a buttered 3 quart baking dish.
• Combine topping ingredients and sprinkle over casserole.
• Bake uncovered at 325 degrees for 20 minutes or until casserole is bubbly around edges.

Steps:

• Rinse and pat the chicken pieces dry with paper towels, then coat with flour in a bowl or a resealable plastic zipper bag. Heat the peanut oil in a large skillet over medium heat, and brown the chicken on all sides until golden brown, about 15 minutes. Remove the chicken, and set aside in a bowl.
• Cook the onions, green bell pepper, and garlic in the oil left in the hot skillet until the onion slices are translucent, about 5 minutes; stir in mushrooms, and cook and stir until the mushrooms have given up their liquid and are almost tender, about 10 more minutes. Pour in crushed tomatoes, tomato sauce, salt, oregano, and sherry, and mix well; stir in the chicken pieces and any juices that have collected.
• Simmer until the chicken meat is tender and no longer pink in the thickest part of a thigh, and the juices run clear, 30 to 40 minutes.

Steps:

• Cook noodles according to package directions. Meanwhile, in a large bowl, combine the soup, cream cheese, sour cream, milk, parsley, salt and onion salt. Stir in chicken. , Drain noodles; toss with chicken mixture. Transfer to a greased 2-qt. baking dish. , Combine cracker crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° for 35-40 minutes or until golden brown.

Steps:

• Place meat in a greased casserole dish (approximately 9 x 13 inches).
• Sprinkle with salt and herbs (I never measure; I just sprinkle from the jar).
• Saute onions in butter until clear.
• Arrange onion over chicken.
• Sprinkle rice evenly over the top and add chicken broth to cover.
• Cover pan tightly with aluminum foil and bake at 350 degrees for one and a half hours.
• Add evaporated milk. Cover again and bake another thirty minutes. Don't stir.

Steps:

• In a greased 13x9-in. baking dish, layer broccoli and chicken. In a bowl, combine the soup, mayonnaise, lemon juice and curry; pour over chicken. Sprinkle with cheese and cracker crumbs. , Cover and bake at 350° for 1 hour or until heated through.

Steps:

• Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook beef, onion, green pepper and garlic over medium heat until meat is no longer pink and vegetables are tender; drain., Stir in the tomato sauce, sugar, salt and pepper. Drain noodles; stir into sauce. Pour half the beef mixture into a 13x9-in. baking dish coated with cooking spray., In a small bowl, combine the cottage cheese, cream cheese, sour cream and green onions. Spread over beef mixture. Top with remaining beef mixture., Cover and bake at 350° for 20 minutes. Uncover; sprinkle with cheddar cheese. Bake 5-10 minutes longer or until cheese is melted.

Steps:

• Stir soup, milk, peas, chicken and noodles in a 1/2-qt casserole dish.
• Bake at 400°F for 20 minutes, or until hot. Stir.
• Mix bread crumbs with butter in a cup and sprinkle over chicken mixture.
• Bake for 5 minutes or until golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place cooked chicken breasts in a 7x11 inch baking dish. Combine the soup, milk, dill weed and olives. Mix together and pour mixture over chicken. Top each chicken breast with 2 biscuits. Bake in the preheated oven for 20 minutes or until biscuits are golden brown.

Steps:

• Cook rice in chicken broth until done and set aside.
• Saute onion, garlic and celery in butter.
• Mix chicken, rice, onion, celery, garlic, water chestnuts, pimientos, mushrooms, soup and mayo in large casserole dish.
• At this point it can be refrigerated and baked later if you wish.
• Sprinkle with crushed potato chips and bake at 350 for 30 minutes.
• Note: Fresh mushrooms work very well if sauteed with the onions and celery.