Creamy Country Chicken Casserole Recipes

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:

• 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:

• Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture., Transfer to 2 greased 8-in. square baking dishes. Cover and bake 30 minutes. Uncover and bake 10-15 minutes longer or until heated through. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and microwave on high for 10-12 minutes or until heated through and a thermometer inserted in center reads 165°, stirring twice.

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:

• 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:

• 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:

• 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:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange chicken in the bottom of a 2-quart casserole dish.
• Combine cream of chicken soup, sour cream, and milk in a small bowl; mix well. Pour over the chicken.
• Toss stuffing mix with melted butter in a bowl, adding hot water to moisten. Sprinkle stuffing over chicken in the casserole dish.
• Bake in the preheated oven until bubbly, about 30 minutes.

Steps:

• Rinse chicken and pat dry.
• Place potatoes, carrots and onion in slow cooker amd top with chicken, overlapping slightly.
• Mix Gravy Mixes, water, thyme, poultry seasoning and Season-All in small bowl and pour over chicken and vegetables.
• Cover and cook for 8 hours on LOW or 4 hours on HIGH until chicken is cooked through and vegetables are tender.
• Place chicken and vegetables on platter or in large bowl.
• Whisk sour cream into drippings in slow cooker; pour over chicken and vegetables.
• IMPORTANT: For best results, do not remove cover during cooking.

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:

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

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:

• Heat oven to 350°F.
• Place chicken in 13x9-inch baking dish sprayed with cooking spray; brush with dressing. Add carrots and mushrooms; cover with soup.
• Add hot water to stuffing mix; stir just until moistened. Spoon over chicken; sprinkle with cheese and thyme.
• Bake 40 min. or until chicken is done (165°F).

Steps:

• In lg pot, saute onion, carrot, and celery in butter until tender, remove and set aside.
• In same pot, brown chicken on both sides.
• Remove chicken and keep warm.
• To pot, add wine, simmer until reduced by half.
• Add broth and seasonings.
• Return chicken and sauted veggies to pot.
• Simmer for 5-6 minutes, until juices run clear.
• Remove chicken and place on serving platter.
• Mix flour and milk; add to pot, bring to a boil.
• Cook and stir for 2 minutes.
• In skillet, saute mushrooms in 1 T butter until browned.
• Spoon mushrooms over chicken.
• Spoon sauce over chicken and mushrooms.