CHICKEN CRUNCH CASSEROLE
A nice alternative to ordinary breaded chicken dishes, with a buttery crumb topping. Serve with rice or potatoes.
Provided by Kim Fischer
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Chop chicken into small pieces and place in a 9 x 13 inch baking dish.
- Mix soup and sour cream and pour over chicken. Dot with butter or margarine. Crumble crackers finely and put on top of chicken mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.
Nutrition Facts : Calories 639.6 calories, Carbohydrate 32.9 g, Cholesterol 153.6 mg, Fat 48.4 g, Protein 19.7 g, SaturatedFat 26.1 g, Sodium 962.3 mg, Sugar 3 g
CRUSTY CHICKEN CASSEROLE WITH CHEESE BATTER
I found this recipe in the Australian Women's Weekly Chicken Cookbook. Really tasty and easy - my family loved it, so I decided it was a keeper.
Provided by Shazzie
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Combine onion, shallots, celery and water in pan, bring to boil and simmer until onion is softened.
- Saute bacon and mushrooms in butter for 3 minutes.
- Combine onion mixture, bacon mixture, undiluted soup, sour cream and chicken and pour into greased ovenproof dish (8 cup capacity).
- CHEESE BATTER:.
- Sift flour into bowl, add peppers, eggs, cheese & milk, stir until combined.
- Spread cheese batter over chicken mixture.
- Bake at 350F for 40 minutes until lightly browned and firm.
- Sprinkle with the remaining cheese and return to bake for additional 5 minutes until melted.
- Casserole, without batter, may be prepared up to 2 days ahead and kept covered in refrigerator.
- Not suitable for freezing or microwave.
Nutrition Facts : Calories 441.9, Fat 29.2, SaturatedFat 14.7, Cholesterol 134.6, Sodium 1104.2, Carbohydrate 28.9, Fiber 1.8, Sugar 3.2, Protein 16.6
CRUSTY CHICKEN CASSEROLE
This is a wonderful recipe that can be prepared in not too much time, most of the time is the long cooking time to get the yummy crusty top on this casserole. I make this with whole BBQ chicken that you can get from your supermarket, but the other night when I had planned to do this, they had sold out, so I had to buy chicken breasts instead. It was a real pain as I was late coming home from work anyway and then I had to cook the chicken. I also could not get a can of cream of chicken soup so I had to buy a knorr sachet and make the chicken soup as well so you can imagine the time this added to an already late dinner. Oh well it was really good and tasty in the end and we all enjoyed it even if it was late. I usually have left overs when I make this as there are only 3 of us. I just store the leftover in the fridge and then I reheat in the oven so you still have the crusty top.
Provided by The Flying Chef
Categories Whole Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Remove chicken from bones, chop meat roughly. Cut the cor kernels from one ear of corn.
- Melt 1 tablespoon of butter in a pan add onion, celery, garlic and shallot, cook, until onion is almost soft, add extra tablespoon butter, add sliced mushrooms and cook until mushrooms soften.
- In a small pan cook bacon until crisp, drain on absorbent paper.
- In a large pan combine, soup, sour cream, onion and mushroom mixture, bacon, corn and chicken, stir until heated through, add cheese and stir until cheese is melted.
- Transfer ingredients to a casserole dish, spread cheese batter over the top of the casserole, sprinkle with panko flakes, bake in a moderate oven 40-45 Min's until you have a nice brown crunchy top.
- Cheese Batter.
- In a bowl combine flour, eggs, milk and combine (I use a bar mix for this).
- Remove corn kernels from the second ear of corn.
- Stir in cheese, corn and parsley until well combined.
- Spread this over the top of casserole and sprinkle panko flakes over the top.
- To Serve: Spoon casserole into a bowl and garnish with extra chopped parsley if desired.
Nutrition Facts : Calories 1594, Fat 107.2, SaturatedFat 41.2, Cholesterol 471, Sodium 1627.4, Carbohydrate 64.9, Fiber 4.2, Sugar 5.8, Protein 92.3
CRUNCHY CHICKEN CASSEROLE
Prepare this in advance, place it in the oven and relax while it cooks. It's a delicious way to use left-over chicken and rice. A good potluck or family casserole, as children love it!
Provided by BeachGirl
Categories One Dish Meal
Time 1h
Yield 1 two quart casserole, 5-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Spray 2-quart casserole with non-stick cooking spray.
- Mix all casserole ingredients together and spoon into casserole.
- Bake 25-30 minutes.
- Sprinkle cornflakes on top.
- Spray top with non-stick cooking spray.
- Return casserole to oven and cook an additional 10-15 minutes until casserole is bubbling hot and topping is lightly browned.
- VARIATIONS: Add any of the following to the casserole before baking: 16 oz.
- can peas and carrots, 4 ounce jar sliced mushrooms, 1/4 cup diced red bell pepper, 2 tsp, basil, 2 tsp.
- Italian seasoning, or 1/2 tsp.
- garlic powder.
FIESTA CHICKEN CASSEROLE
Steps:
- Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.
- Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.
- Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.
- Bake at 400 degrees F for 40 minutes or until the crust is golden brown.
COUNTRY CHICKEN CASSEROLE
Provided by Food Network
Time 35m
Yield 5 servings
Number Of Ingredients 8
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.
EASY CHICKEN CASSEROLE
I never bring home leftovers whenever I take this creamy, stick-to-your-ribs casserole to a potluck. Its mild flavor has broad appeal. I especially like the way that the crumb topping adds a bit of crunch to each meaty serving. -Faye Hintz, Springfield, Missouri
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Combine chicken, soup and sour cream; spread into a greased 13x9-in. baking dish. Combine crumbs, butter and celery seed; sprinkle over chicken mixture. , Bake, uncovered, until bubbly, 30-35 minutes. If desired, garnish with parsley and red pepper.
Nutrition Facts : Calories 294 calories, Fat 15g fat (6g saturated fat), Cholesterol 103mg cholesterol, Sodium 364mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 29g protein.
CRUNCHY CHICKEN CASSEROLE
My 96-year-old mother wanted me to share her favorite recipe with Reminisce readers. I hope you enjoy it as much as our family does.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a skillet, saute celery in butter until tender. Remove from the heat; add the next nine ingredients. Spoon into an ungreased 2-1/2-qt. baking dish. , Combine melted butter and cornflakes; sprinkle on top of casserole. Sprinkle with almonds if desired. Bake, uncovered, at 350° for 30 minutes.
Nutrition Facts : Calories 386 calories, Fat 27g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 516mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.
CREAMY CHICKEN CASSEROLE
Your family's favorite chicken-and-rice dish just got a whole lot easier. The creamy sauce and crunchy topping make for a great weeknight casserole.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 6 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Combine all ingredients except corn flakes and butter.
- Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with combined remaining ingredients.
- Bake 35 to 40 min. or until heated through.
Nutrition Facts : Calories 350, Fat 20 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 145 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 19 g
CHEESY CHICKEN CASSEROLE
Quick, easy, cheesy, and crunchy chicken casserole! A great comfort food.
Provided by kpaigel
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Creamy
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Bring water, chicken broth, and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- While rice is cooking, preheat the oven to 375 degrees F (190 degrees C).
- Place shredded chicken in a large casserole dish. Add soup, water chestnuts, Cheddar cheese, broccoli, mushrooms, cayenne, salt, and pepper. Stir well, then spread the top so it's even.
- Bake in the preheated oven until nicely browned and bubbly, 30 to 45 minutes.
Nutrition Facts : Calories 469.9 calories, Carbohydrate 34.5 g, Cholesterol 90.5 mg, Fat 22.7 g, Fiber 1.7 g, Protein 30.7 g, SaturatedFat 11.6 g, Sodium 877.2 mg, Sugar 2.5 g
CRUNCHY CHICKEN CASSEROLE
The water chestnuts and sliced almonds gives this dish a nice "crunch". I cook the chicken and rice the day before I plan to serve. Then the next day, I just throw it all together and bake. Serve this casserole with a side dish of cooked broccoli. Makes a wonderful meal.
Provided by Merlot
Categories Chicken
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet, saute' the celery in butter until tender.
- Remove from heat and add the next 8 ingredients.
- Spoon into an ungreased 2 1/2 quart baking dish.
- Combine melted butter& cornflakes.
- Sprinkle on top.
- Bake 350 degrees F for 30 minutes.
CHICKEN CASSEROLE
The original old family recipe for this chicken casserole called for the sauce to be made from scratch. Through the years, I developed this version that takes less time to prepare and still tastes great. It's an attractive main dish. -Ruth Van Dyke, Traverse City, Michigan
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4-6 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, saute the celery, onion and green pepper in butter. Remove from the heat; stir in the chicken, mushrooms, olives, soup, milk and noodles. , Transfer to a 2-qt. baking dish. Cover and bake at 325° for 25 minutes. Meanwhile, combine topping ingredients. Sprinkle around edge of casserole; bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 416 calories, Fat 20g fat (9g saturated fat), Cholesterol 101mg cholesterol, Sodium 775mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.
CRUSTY BAKED CHICKEN
This is so easy to make; you won't believe how juicy the chicken is. The potato flakes makes the skin so crusty. Lovely with a simple green salad, baguette and fresh fruit.
Provided by Baby Kato
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 400°F.
- Trim and wash chicken, pat dry and set aside.
- In a large bowl, beat egg and milk together.
- In a separate bowl, combine potato flakes, salt, paprika, garlic salt, ground pepper, poultry seasoning and cheese.
- Dip chicken in egg then roll in the potato flake mixture.
- Place chicken on pan and sprinkle with melted butter.
- Bake in 400°F oven for 45 minutes, turning the chicken once.
- Increase oven temperature to 425°F and bake for another 10- 15 minutes.
CRUNCHY CHICKEN CASSEROLE WITH MAYO
Potato chips, almonds, Cheddar, and mozzarella add flavor and texture to this rich chicken casserole.
Provided by MOLLYLEE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Cheesy
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large casserole dish, mix the chicken, mayonnaise, sour cream, condensed cream of chicken soup, rice, almonds, and mozzarella cheese. Layer with Cheddar cheese, and top with potato chips.
- Bake 35 minutes in the preheated oven, until bubbly and golden brown.
Nutrition Facts : Calories 688.5 calories, Carbohydrate 25.4 g, Cholesterol 94.5 mg, Fat 53.8 g, Fiber 1.2 g, Protein 26.4 g, SaturatedFat 18.8 g, Sodium 868.1 mg, Sugar 1.3 g
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