Herbedchickencasserole Recipes

Steps:

• Prepare the rice according to package directions.
• Spoon the rice into a 2 quart baking dish.
• Arrange the chicken over the top of the rice.
• Put the sauterne (or other white wine) and the soup in a skillet and over medium heat, stir until blended.
• Add the butter, celery, mushrooms and pimiento.
• Cook until the butter is melted, stirring constantly.
• Bring to a boil, stirring frequently.
• Pour soup mixture over chicken.
• Bake, covered, at 350º for 25 minutes.
• Uncover and continue baking for 15 to 20 minutes longer or until heated through.

Steps:

• Saute the chicken pieces and mushrooms in oil and butter until chicken is very lightly browned.
• Place bacon on bottom of 3 1/2 quart or larger crockpot.
• Place package of rice over bacon, reserving the package of seasoning that is enclosed in the box.
• Place chicken tenders over rice.
• Pour soup over chicken, then add water.
• Top with seasonings and sprinkle with herb mixture.
• Cover and cook on LOW for 5 to 6 hours, or until rice is tender.
• NOTE: Some of the boxed rice mixes may already be combined with the seasonings.
• That is not problem.

Steps:

• Lightly season chicken with salt and pepper. Brown slowly in butter in skillet Arrange browned chicken skin side up in baking dish. To dripping in skillet add mushroom soup and wine, stirring to combine. Add remaining ingredients and stir to combine. Heat to boiling. Pour sauce over chicken. Cover and bake at 350 degrees for 25 minutes. Uncover and cook for an additional 15 to 20 minutes or until chicken is done. Serve with hot, fluffy rice.

Steps:

• Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper. Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Let stand at room temperature 30 minutes before roasting.
• Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl. Gently slide your fingers under the chicken skin on the breasts and legs to loosen it. Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.
• Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes. Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan. Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.
• Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.

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:

• Preheat oven to 350 degrees F (175 degrees C).
• In a lightly greased 9x13 inch baking dish, combine the chicken, broth, soup, milk, almonds, mushroom pieces, water chestnuts, noodles, cheese and celery (if using). Mix well and make sure mixture is spread evenly in the dish.
• Bake in preheated oven for 45 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.

Steps:

• Mix chicken, soup, and sour cream.
• Spread into 9x13 baking dish (sprayed with Pam).
• Top with stuffing mix.
• Melt margarine and mix with chicken broth.
• Drizzle over top of casserole.
• Bake at 350 for 45-60 minutes.

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 the oven to 350 degrees F (175 degrees C). Spray a large casserole dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• While the pasta is cooking, melt butter in a large skillet over medium heat. Add onion and bell pepper and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add mushrooms and cook until they release their liquid, about 5 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute.
• Stir in processed cheese food, diced tomatoes and juice, diced tomatoes and green chiles with juice, and mild chile peppers. Cook and stir until cheese has melted, 5 to 10 minutes. Remove from heat and stir in cooked pasta and chicken. Pour into the prepared baking dish.
• Bake in the preheated oven until heated through, about 20 minutes. Serve warm.