Layeredchickenbroccolicasserolenocannedsoup Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
• In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
• Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
• Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
• Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.

Steps:

• Line bottom of 9x13 glass baking dish with cooked broccoli.
• Top broccoli with cut-up cooked chicken.
• Stir together mayonnaise, sour cream, and chopped onion and spread this mixture over broccoli.
• Sprinkle the cheese over the previous layer, then layer with the sliced water chestnuts.
• For topping, combine the Ritz cracker crumbs and melted butter and sprinkle over the casserole.
• Bake for 30 minutes at 350 degrees (Fahrenheit). Serve hot.

Steps:

• Saute chopped onion and garlic in oil.
• Add chicken pieces and brown.
• Add chilies and chicken soup.
• In a 13 X 9 X 2 baking pan layer 1/2 chicken mixture, 1/2 cheese, a layer of chips, 1/2 chicken mixture and ending with cheese.
• Bake at 350 til bubbly and cheese has melted.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine chicken, broccoli, condensed soup, sour cream, and pepper in a bowl. Mix in 1 cup Cheddar cheese. Pour into a 2-quart casserole dish and top with remaining Cheddar cheese.
• Combine bread crumbs and butter in a bowl. Sprinkle over casserole.
• Bake in the preheated oven until bubbly and cheese is melted, 30 to 35 minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.
• Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
• Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken and broccoli in a lightly greased 9x13 inch baking dish. In a medium saucepan combine cream of chicken soup, mayonnaise, curry powder and lemon juice. Bring all to a boil over low heat, stirring constantly. Pour soup mixture over chicken/broccoli mixture and top with shredded cheese.
• Bake at 350 degrees F (175 degrees C) for about 20 minutes or until cheese is melted.

Steps:

• In a small saucepan, cook broccoli in water until crisp-tender; drain. Place in a greased 11x7-in. baking dish; set aside. , Combine the chicken, soup, mayonnaise, cheese and curry powder; spoon over broccoli. Top with bread cubes and butter. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Steps:

• Preheat oven to 400 degrees F.
• Place chicken in 13X9 baking dish.
• Sprinkle with poultry seasoning.
• Combine stuffing mix with 1 cup water.
• Mix soup with milk and spread over chicken.
• Spread green beans over next.
• Sprinkle with cheese (and almonds, if you like).
• Top with stuffing.
• Bake 30 mins or until chicken is cooked through.

Steps:

• Butter a 13 x 9-inch baking dish.
• In a skillet sauté onion, celery, bell pepper and garlic in oil until soft (about 5 minutes).
• Transfer the veggies to a large bowl.
• Add in cooked chicken or turkey, both cheeses, mayonnaise, parsley salt and pepper; mix to combine.
• Place half of the bread cubes in the prepared baking dish.
• Top with the chicken mixture.
• Sprinkle with about 1/4 cup Parmesan cheese.
• Top with remaining bread cubes.
• In a bowl beat eggs with a whisk; add in milk or half and half cream (if using) undiluted soup and Worcestershire sauce.
• Pour over the casserole.
• Sprinkle with about 1/4 cup grated Parmesan cheese (can sprinkle with grated cheddar also).
• Bake uncovered for about 1 hour.