Country Farm Chicken Casserole Recipes

Steps:

• Preheat oven to 425 degrees.
• Cook the bacon; crumble and set aside; reserve bacon grease.
• Peel and cube the potatoes; fry potatoes in bacon grease.
• Dice the onion; season with salt, pepper and garlic powder and fry in the bacon grease.
• Fry the mushrooms in the bacon grease.
• Coat the chicken breasts with melted butter and season with salt and pepper and grill (I used the George Foreman grill).
• After the chicken is cooked, cut into cubes.
• Take Cream of Chicken soup and mix with 3/4 cup broth and season with pepper to make a sauce.
• In an 8x8 glass dish combine chicken, mushrooms, onions and potatoes. Top with sauce and mix it all up so everything is coated in the sauce.
• Bake for 30 minutes covered with foil.
• Remove foil, top with crumbled bacon and bake an additional 10 minutes, uncovered.

Steps:

• Stir/fold all together except butter and crumbs, pour into baking dish.
• Top with buttered cracker crumbs.
• Bake at 350• for about 30 minutes.

Steps:

• 1. Preheat oven to 425 degrees. 2. Cook the bacon; crumble and set aside; reserve bacon grease. 3. Peel and cube the potatoes; fry potatoes in bacon grease. 4. Dice the onion; season with salt, pepper and garlic powder and fry in the bacon grease. 5. Fry the mushrooms in the bacon grease. 6. Coat the chicken breasts with melted butter and season with salt and pepper and grill (I used the George Foreman grill). 7. After the chicken is cooked, cut into cubes. 8. Take Cream of Chicken soup and mix with 3/4 cup broth and season with pepper to make a sauce. 9. In an 8x8 glass dish combine chicken, mushrooms, onions and potatoes. Top with sauce and mix it all up so everything is coated in the sauce. 10. Bake for 30 minutes covered with foil. 11. Remove foil, top with crumbled bacon and bake an additional 10 minutes, uncovered.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir hash browns and 1/2 of the onions together in a 9x13 inch baking dish, then lay cheese slices on top and layer chicken over cheese. In a small bowl, mix soup and milk together and pour mixture over chicken.
• Bake in preheated oven for 30 to 35 minutes, or until chicken is cooked through and juices run clear. Pour corn onto chicken and stir to combine all ingredients, then bake for an additional 20 minutes.
• Sprinkle remaining onions over all and bake for another 5 minutes, or until onions are golden brown. Let sit 5 minutes before serving.

Steps:

• Stir the soups, milk, thyme, black pepper, vegetables and chicken in a 3-quart shallow baking dish. Top with the stuffing.
• Bake at 400 degrees F for 25 minutes or until the stuffing is golden brown.
• *Use a combination of cut green beans and sliced carrots.

Steps:

• In a large bowl, combine the first five ingredients. Stir in the ham, hash browns and carrots if desired. Transfer to a greased 13-in. x 9-in. baking dish. , Cover and bake at 350° for 45-50 minutes. Uncover; bake 15-20 minutes longer or until bubbly.

Steps:

• Spray 8 x 8 baking pan with Pam and then scoop in the mashed potatoes, spreading them to cover the bottom of the pan.
• Combine the gravy and chicken (you can add 1 cup of shredded cheddar cheese and/or 1 cup frozen mixed vegetables to the gravy/chicken mixture). Spread evenly over the potato layer.
• Place the biscuits over the top of the gravy mixture and place in a 400 degree oven for 10 to 15 minutes (or until biscuits are golden brown). Let stand for 5 minutes and then serve.