Down On The 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:

• Preheat oven to 375.
• Hashbrown layer-.
• mix hashbrowns, cream of celery soup, 1 cup sour cream, onion, pimento, and cheese.
• Layer this mixture in a 15 x 11 inch casserole dish.
• Chicken layer-.
• Mix chicken, cream of chicken soup, cream of mushroom soup, 1 cup sour cream.
• Spread this over the Hash brown layer.
• Crumb Layer-.
• Mix crushed crackers, poppy seeds, and melted butter.
• Spread this on top of the Chicken layer.
• Bake for 30-45 minutes (depending on your oven) until the cumb layer is brown and the center is bubbly.

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:

• Dredge chicken pieces in seasoned flour. Heat the butter and oil in a large skillet and fry the chicken until golden brown. Transfer the chicken to a casserole.
• Add onions and potatoes to the skillet and cook until lightly browned.
• Shake the skillet occasionally to prevent potatoes from sticking.
• Transfer onions and potatoes to the casserole.
• Add mushrooms to the skillet and cook over moderately high heat for 4 minutes.
• Place mushrooms in the casserole.
• Add crumbled bacon and chicken broth.
• Cover the casserole and place in a 350º oven for 50 minutes.
• Thicken juices with cornstarch dissolved in cold water.
• Garnish with parsley.

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:

• Heat oven to 350°F.
• Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
• In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.

Steps:

• I have written above to chop the button mushrooms both halved and quartered. This is because they vary in size, in that if they are a little bigger I tend to quarter them and for the smaller ones just halve them. If they are really small I just throw them in whole. So adjust for what you have, if all are really small don't bother cutting them.
• Cut chicken into approximately 1 inch pieces. Heat a small amount of olive oil in a pan and cook chicken in batches until browned all over. Remove and set to one side and wipe pan clean.
• Pour about 2 tablespoons more of olive oil to pan and add the sliced leeks, cook for 2-3 Min's and then add the garlic, cook for a minute more (I do it this way so I do not burn the garlic.) Now add the mushrooms cook for a further 2-3 Min's.
• I have a large, deep, fry pan that has a lid so I cook it all in the same pan, if you don't you will want to transfer the leek and mushroom mixture to a large saucepan before continuing.
• Add the white wine, water, mustard, chicken stock, thyme and parsley, stir. Return chicken and cover, let it simmer for 20 Min's or until chicken is cooked through.
• Boil or microwave carrots and sugar snap peas until tender.
• Add cream to chicken, mix a little water with cornflour and add. Add the carrots and sugar snap and stir over heat until mixture boils and thickens.
• Serve with either boiled new potatoes, mash or rice.
• Also the beauty with a casserole is that there are no hard fast rules, so add whatever vegetables you want. Either your favourite or what you have on hand. This is also a great way to use up leftover roast chicken or turkey and it tastes great.

Steps:

• Prepare stuffing mix according to package directions; set aside. Place the chicken in a greased 13-in. x 9-in. baking dish. In a large bowl, combine the soup, milk, celery, onion, salt and pepper; pour over chicken. Top with stuffing. , Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

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.

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:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large pot, boil the chicken until tender. Cut the breasts into cubes or small pieces.
• In a large bowl, combine the chicken pieces with the water chestnuts, onion, soup, most of the crushed corn flakes and mayonnaise. Mix well.
• Pour mixture into a 9x13 inch baking dish. Sprinkle the rest of the crushed corn flakes on top of the mixture. Bake in the preheated oven for 1 hour.