French Chicken Casserole Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the onions and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the onions are very soft and just begin to brown, about 20 minutes. Add 1 tablespoon thyme and cook for an additional minute. Set aside.
• Meanwhile, bring a large pot of salted water to a boil. Cook the noodles according to the package directions. Reserve 1/2 cup of the pasta water. Drain the noodles and return them to the pot.
• While the noodles are still warm, add the cooked onions, sour cream, cream cheese, reserved pasta water and 1/2 cup Gruyere. Stir until the sauce is smooth and creamy and coats the noodles. Fold in the chicken. Season with salt and pepper. Transfer to a 2-quart baking dish.
• Microwave the remaining 5 tablespoons butter in a medium microwave-safe bowl until melted. Add the fried onions, breadcrumbs, remaining 1/2 cup Gruyere and 1 tablespoon thyme to the butter and toss until the breadcrumbs are coated. Sprinkle the buttered breadcrumb mixture evenly over the noodles to cover completely.
• Bake until the topping is golden brown, 35 to 40 minutes.

Steps:

• 1. Preheat oven to 350 degree F.
• 2. For caramelized onion, place a skillet on very high heat, and drop onions in it. Let it cook for 4 minutes.
• 3. Add maple syrup and mix well.
• 4. Sprinkle salt and pepper. Cook for about 20 minutes or until caramelized, stirring occasionally.
• 5. For casserole, in a large mixing bowl, add caramelized onion, heavy cream, wine, and egg. Mix well.
• 6. Drop thyme leaves, pepper, salt, bouillon cube, and flour.
• 7. Throw garlic, sage and a little bit of grated cheese. Stir to combine.
• 8. Place a frying pan on medium high heat, and melt butter in it. Swirl and spread it all over the pan.
• 9. Drop chicken pieces and let them caramelize.
• 10. Season it with salt and pepper. Flip and cook on other side.
• 11. Grease a baking dish, and pour egg mixture in it.
• 12. Place chicken on top, and sprinkle remaining cheese on top of dish.
• 13. Top with Durkee Onion Rings.
• 14. Put it in oven and bake for 45 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place chicken breasts on a parchment-line baking sheet.
• Bake in the preheated oven until just light pink, 15 to 20 minutes; they will not be fully cooked.
• While the chicken is cooking, melt 1/2 cup plus 2 tablespoons butter in a skillet over medium heat. Stir in Parmesan cheese until melted. Add heavy cream, condensed soup, oregano, basil, parsley, garlic powder, salt, and pepper. Reduce heat to low and cook until thickened, about 5 minutes.
• Arrange spinach over the bottom of a 9-inch square baking dish. Pour about 1 1/2 cups sauce over the spinach, then arrange chicken breasts over top. Cover with remaining sauce and sprinkle with mozzarella cheese.
• Return to the oven and bake until bubbly and lightly browned, 20 to 25 minutes.

Steps:

• In a greased 13 x 9 baking dish, layer the broccoli spears and chicken pieces alternately. Set aside.
• In a saucepan over medium heat, combine the melted butter, dissolved cornstarch, broth, seasonings, milk and pimientos.
• Cook until thickened. Add cheese, stir until melted.
• Pour warm sauce over top of chicken and broccoli.
• Bake at 350°F for about 35 minutes or until bubbly.

Steps:

• Heat oven to 425°F.
• Heat oil in large skillet over medium heat. Add onions; cook, stirring frequently, 12 min. or until tender. Add Worcestershire sauce; cook 3 min., stirring constantly. Remove skillet from heat; stir in gravy.
• Pour into 13x9-inch baking dish sprayed with cooking spray.
• Microwave stuffing mix, butter and water in microwaveable bowl on HIGH 5 min.; stir. Spoon evenly over gravy mixture; top with chicken. Cover.
• Bake 25 min. Top with cheese; bake, uncovered, 10 to 15 min. or until chicken is done (165°F).

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).