Creamy Chicken Veggie Casserole Recipes

Steps:

• Preheat oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
• Place chicken in 13x9-inch baking dish. Mix soup and vegetables; spoon over chicken. Top with prepared stuffing.
• Bake 30 minutes or until chicken is cooked through.

Steps:

• In a small bowl, cream butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; add to creamed mixture. Spread into a greased 3-qt. baking dish. , In a large bowl, combine the vegetables, chicken, soup and onion. Pour over crust; sprinkle with cheese. Bake, uncovered, at 400° for 35-40 minutes or until heated through.

Steps:

• Heat oven to 400°F. Heat soup, milk and instant minced onion to boiling in 3-quart saucepan, stirring constantly. Stir in vegetables and chicken. Pour into ungreased rectangular baking dish, 11x7x1 1/2 inches.
• Mix remaining ingredients until crumbly; sprinkle over chicken mixture.
• Bake uncovered about 25 minutes or until topping is golden brown and soup is bubbly.

Steps:

• Using the deepest stovetop skillet or pot you have (minimum 6 quarts), add olive oil and heat on medium high until hot. Add sliced chicken and sautee until it just turns white, about 2 minutes, stirring frequently. Do not brown or overcook. Chicken will continue to cook as you add ingredients.
• Add carrots, broccoli, cauliflower, rice, water, chicken base powder and all seasonings. Stir and cover with lid, heat to a simmer then turn heat down to medium. Stirring occasionally, cook for approx 10 minutes or until rice is almost done.
• Remove lid, add the mushrooms with liquid and the cans of soup, stir and simmer uncovered for an additional 5 minutes or until it reached desired thick consistency. It should not be runny.
• Remove from heat. Stir in cheddar cheese and let the pot rest for 5 minutes to thicken.
• TIPS: Try it with different veggies and meats. We like this with tuna and peas as well, or with ground beef, green beans and corn. You can also make it into a sort of "shepherd's pie" by cutting the stovetop cooking time in half, covering the top with seasoned tater tots or hashbrowns or mashed potatoes and baking it uncovered in the oven for an additional 20-25 minutes. Experiment and enjoy!

Steps:

• Preheat oven to 350 degrees F. In an extra-large skillet cook and stir mushrooms, sweet pepper, onion, and garlic in hot butter over medium heat until tender. Stir in flour, salt, thyme, and black pepper. Slowly stir in milk; cook and stir until thickened and bubbly. Stir in spinach, rice, Grilled & Ready® Diced Chicken, and 1/4 cup of the Parmesan cheese.
• Spoon mixture into a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Bake, covered, 20 minutes. Uncover and bake about 10 minutes more or until heated through. Let stand 15 minutes before serving.

Steps:

• In a skillet over medium heat, brown chicken in 2 tablespoons butter. Set aside; discard drippings. In the same skillet, saute peppers and onion in remaining butter for 5 minutes or until crisp-tender. Add mushrooms and broccoli; cook for 3-5 minutes or until heated through. Add soup, sour cream, salt, pepper and rosemary; stir to mix. Spread half into a greased 13-in. x 9-in. baking dish. Add chicken; top with remaining vegetable mixture. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes more or until bubbly and chicken juices run clear.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium heat, saute the onion, celery and green pepper in butter or margarine. Add the cream of chicken soup, cream of celery soup and water and simmer all together until hot.
• Place chicken in the bottom of a lightly greased 9x13 inch baking dish. Put croutons on top of chicken, then pour soup mixture over croutons. Cover baking dish with foil and bake in the preheated oven for 1 hour. Remove foil and bake for an additional 30 to 45 minutes.