Cream Of Mushroom Chicken Casserole Recipes

Steps:

• Boil or fry chicken until done.
• PREHEAT 375°.
• FRY METHOD: Season with Cavendar's Greek seasoning mix, shake with flour and fry until completely done.
• In bowl mix ingredients together beat with wire whisk.
• Place chicken in deep casserole dish.
• Cover chicken with soup mixture.
• Bake uncovered for 1 hour.
• Serve over rice (jasmine (basmati) rice is the best with this recipe).
• REDUCED FAT METHOD: Boil skinless chicken until done.
• Use the broth instead of the water!
• You could also use the broth when cooking the rice.
• This method is much lower in fat than the fried method but doesn't taste as good.
• Also use the healthy request soups to lower even more in fat sodium and calories.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1/2 cup cooking liquid for the sauce.
• Heat olive oil in a large frying pan or Dutch oven over medium heat. Gently saute celery, onion, and bell pepper until onion is translucent, 5 to 7 minutes. Add the mushrooms and toss. Sprinkle vegetable mixture with flour; stir until flour begins to congeal and cook. Stir in chicken broth until it begins to thicken. Reduce heat to low, cover, and cook for 10 minutes. Stir in mushroom soup, reserved pasta cooking liquid, chicken, and peas until blended.
• Mix pasta and sauce together in a 2-quart casserole dish. Top with Parmesan cheese. Cover.
• Bake in the preheated oven for 20 minutes. Uncover and continue to bake for another 5 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a pan over medium-high heat. Cook and stir chicken in the hot oil until almost browned and no longer pink in the center, 5 to 7 minutes. Add mushrooms, onion, and parsley; saute until cooked down, about 5 minutes. Add paprika, celery salt, garlic powder, salt, and pepper.
• Pour in 1/4 cup milk and turn down temperature to medium-low or low. Push food to the edges of the pan and put cream cheese in the middle to melt. Mix, adding more milk to desired consistency, increasing heat to thicken. Stir in broccoli and Parmesan cheese. Taste, adjust seasoning, and transfer to a casserole dish.
• Melt butter in the same hot pan with residual heat. Pour in crushed corn flakes and mix until coated. Pour over casserole.
• Bake in the preheated oven until bubbly, about 30 minutes.

Steps:

• Bring a large pot of water to a boil for the egg noodles.
• Heat a medium sauce pot over medium heat. Add extra-virgin olive oil, 1 turn of the pan, about 1 tablespoon, and 2 tablespoons butter. When butter melts, add in chopped button mushrooms and cook 5 minutes, until just tender. Sprinkle in a couple of tablespoons flour and cook 1 minute. Whisk in chicken stock and bring to a bubble then stir in the whole milk or cream. Reduce heat to low and gently simmer. Season the sauce with nutmeg, salt and pepper.
• Heat a nonstick skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan then the shallots and mushrooms. Cook the mushrooms 8 minutes, until tender. Season with thyme, salt and pepper and deglaze the pan with 1/3 cup dry white wine or a little stock. Reduce heat to medium low and let the liquid cook off.
• Preheat broiler to high.
• While the mushrooms cook, drop egg noodles in water, salt the water and cook noodles to al dente, with a bite to them. Drain noodles and return to hot pot. Add the sauce to the pot and toss noodles to coat in sauce.
• Lightly cover a flameproof casserole dish with softened butter then transfer cream of mushroom noodles to the casserole dish and top with wild mushroom ragout and the shredded cheese. Place the casserole under the broiler and melt and bubble the cheese until brown at edges. Garnish with chives.

Steps:

• Heat oil in a large heavy based saucepan.
• Add onion and celery and cook until soft.
• Add garlic and cook a further minute.
• Add chicken and cook until browned.
• Add wine, if using, and mushrooms.
• Cook a further couple of minutes.
• Add soup and sour cream and season with pepper (check for salt, often the soup contains a fair amount).
• Cook until warmed through.
• Stir through parsley and serve with rice, risoni or pasta.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix the crackers and melted butter together in a bowl; set aside.
• Bring water and chicken stock to a boil in a pot over high heat. Season with salt and black pepper. Add the chicken. Reduce heat to a simmer, and cook, stirring occasionally, until chicken is no longer pink in the center, 5 to 7 minutes. Drain the chicken; set aside. Whisk together the sour cream and cream of chicken soup in a large bowl. Stir in the chicken, then transfer the mixture to a 9x13-inch baking dish. Sprinkle the cracker mixture on top.
• Bake in the preheated oven until bubbly, 25 to 30 minutes.

Steps:

• Dust chicken in flour. Heat oil in casserole and brown chicken all over, in 2 to 3 batches. Reserve
• Add more oil to the dish. Cook bacon and shallots. Add wine, bubble and reduce by half. Stir
• Add mustard and stock. Return chicken to dish. Simmer lid on for 40 minutes. Add mushrooms and cook for another 20 minutes
• Remove chicken. Bubble sauce to reduce. Add cream and tarragon, return chicken to dish and warm through. Serve

Steps:

• Boil chicken breasts until fully cooked (after cooking, cube, shred, or leave whole).
• Put in casserole dish and set aside.
• Mix soup, mayonnaise, and cheese together.
• Pour over chicken.
• Bake at 350°F for 20 to 30 minutes (until hot).
• Sprinkle with lemon juice during last 5 minutes of baking.

Steps:

• Bring a large pot of water to a boil for the egg noodles.
• Heat a medium sauce pot over medium heat.
• Add extra-virgin olive oil, 1 turn of the pan, about 1 tablespoon, and 2 tablespoons butter.
• When butter melts, add in chopped button mushrooms and cook 5 minutes, until just tender.
• Sprinkle in a couple of tablespoons flour and cook 1 minute.
• Whisk in chicken stock and bring to a bubble then stir in the whole milk or cream.
• Reduce heat to low and gently simmer.
• Season the sauce with nutmeg, salt and pepper.
• Heat a nonstick skillet over medium-high heat.
• Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan then the shallots and mushrooms.
• Cook the mushrooms 8 minutes, until tender.
• Season with thyme, salt and pepper and deglaze the pan with 1/3 cup dry white wine or a little stock.
• Reduce heat to medium low and let the liquid cook off.
• Preheat broiler to high.
• While the mushrooms cook, drop egg noodles in water, salt the water and cook noodles to al dente, with a bite to them.
• Drain noodles and return to hot pot.
• Add the sauce to the pot and toss noodles to coat in sauce.
• Lightly cover a casserole dish with softened butter then transfer cream of mushroom noodles to the casserole dish and top with wild mushroom ragout and the shredded cheese.
• Place the casserole under the broiler and melt and bubble the cheese until brown at edges.
• Garnish with chives.

Steps:

• In a large saucepan, melt the butter/margarine. Add the soup, water and milk. Stir together over medium heat. Add the onion, salt and pepper and bring all to a boil.
• When mixture starts boiling, add the chicken meat and simmer all together until chicken is cooked through. Add the sliced mushrooms and boil over medium heat for about 5 minutes, stirring often. Serve!

Steps:

• Preheat oven to 375°. In a large bowl, combine all ingredients. Transfer to a greased 13x9-in. baking dish., Cover and bake 30 minutes. Uncover and stir; bake until bubbly and rice and vegetables are tender, 20-25 minutes.

Steps:

• Combine flour and eggs in a large mixing bowl. Once combined, slowly pour in water and milk.
• Stir well and add melted butter and salt.
• Place a small frying pan (7-8 inches) over medium-high heat and melt 1/2 tablespoon butter.
• Once hot, pour 1/4-1/3 cup batter into the pan, swirling so it evenly coats the bottom, and cook until golden brown. About 2 minutes.
• Repeat with remaining batter and set crepes aside.
• Preheat oven to 350∫ F and rub halved garlic all over the inside of 9×13-inch baking dish.
• In a large bowl, combine mayonnaise, sour cream, mushroom soup and cheeses.
• Stir and fold in shredded chicken, and season with salt and pepper.
• Spoon 1/3 cup of mixture into each crepe and roll it up like a burrito.
• Cut crepes in half (or into thirds if they're large) and carefully transfer to baking dish. Place them close together so they stand upright.
• Sprinkle extra cheese over the top of casserole.
• Put baking dish in oven and bake for 20-25 minutes, or until cheese is melted and bubbly.
• Remove from oven and let rest 5 minutes before serving.