PANTRY CHICKEN CASSEROLE
Using pantry items plus a couple of fresh items, you can create a cheesy, comforting casserole your whole family will love. Though it does include RO*TEL® and a can of mild green chile peppers, it's not spicy, but if you like the heat, choose hot RO*TEL® and peppers. This pantry chicken casserole reheats well, too, but I had to hide it, or there would have been no night #2! A crusty bread and a green salad complete this easy pantry meal.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 55m
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 501.6 calories, Carbohydrate 42 g, Cholesterol 91.7 mg, Fat 24.1 g, Fiber 3 g, Protein 29.7 g, SaturatedFat 11.8 g, Sodium 948.9 mg, Sugar 7.5 g
PATTI'S CHICKEN CASSEROLE
This is a yummy chicken casserole that a coworker brought to a holiday potluck. Nearly everyone (including me) requested the recipe - after we emptied the dish, mind you. Easy-to-transport comfort food at its finest, I think. Prep time does not reflect time to cook the chicken.
Provided by Muffin Goddess
Categories One Dish Meal
Time 55m
Yield 1 3qt. casserole
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F.
- Remove approximately 1 1/2 cups of dry stuffing mix from bag and set aside.
- Prepare remainder according to package directions.
- Combine the prepared stuffing, chicken, soups, and sour cream in a casserole dish.
- Mix well.
- Sprinkle remaining dry stuffing mix over top of chicken mixture.
- Cover dish with foil.
- Bake covered at 375°F for 30 minutes.
- Remove foil and bake for 15 minutes more.
Nutrition Facts : Calories 2579.5, Fat 135, SaturatedFat 69.8, Cholesterol 534.5, Sodium 7860, Carbohydrate 192.1, Fiber 9.1, Sugar 23, Protein 146.1
PARMESAN CHICKEN CASSEROLE
Came up with this easy recipe when looking for something just a little bit different. Smells divine while cooking, tasty and comes together quickly. Although I used macaroni noodles, any kind of pasta you like can be used. Enjoy! *Tip - To easily cut up boneless chicken, partially freeze it first and use a sharp smooth (non-serrated) knife.*
Provided by JeannaLW
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta, drain.
- Preheat oven to 350 degrees.
- Heat butter and olive oil together gently over medium heat.
- While noodles are cooking, mix bread crumbs, Italian seasoning, and Parmesan cheese in a large ziplock bag or bowl with tight-fitting lid.
- Place diced chicken in the bag or bowl and shake vigorously, coating chicken with bread mixture.
- Cook chicken in butter/oil mixture until cooked through, and browned on all sides. (about 10 minutes).
- Layer baking dish with noodles, 1/2 sauce, 1/2 shredded cheese, chicken, remaining sauce, remaining cheese.
- Bake 30 minutes or until heated through and cheese is melted.
FAVORITE CREAMY CHICKEN CASSEROLE
I created this noodle casserole when my husband was craving a dish his aunt used to make. It tastes and smells great and is now a staple at our house. -Mari Warnke, Fremont, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (5 servings each).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 355 calories, Fat 15g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 1106mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 3g fiber), Protein 24g protein.
BAKED CHICKEN PATTIES
I'm really proud of this one. My hubby loves them with cheese and my Smoky & Spicy BBQ sauce in sandwiches. I just can't believe I came up with this recipe. The day I came up with it I didn't have egg, so I would say the egg is optional. The way you can have your crumbs stick a little better to the patties is by using a little bit of mustard. The end product won't look golden brown (especially without any oil and with the panko) but they will taste delicious and they will be healthy.
Provided by Gabby B
Categories Chicken Breast
Time 32m
Yield 6 4 oz patties, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Combine onion powder, salt, sage, chili pepper flakes, paprika, and cumin and mix well.
- Add garlic to the ground chicken mixed until combined.
- Add your mixed spices to chicken and mix them in thoroughly.
- Add 1/2 cup panko breadcrumbs reserve the other half.
- Add egg and mix thoroughly.
- On a flat surface spread the remaining breadcrumbs, make patties with the chicken and cover with the remaining breadcrumbs.
- Place on a rack with a baking sheet under for the loose crumbs to fall. Discard fallen crumbs.
- Bake at 375 degrees for 15 minutes, flip patties, and bake for an additional 7 minutes.
Nutrition Facts : Calories 249.9, Fat 11, SaturatedFat 3.1, Cholesterol 128.5, Sodium 603.6, Carbohydrate 14, Fiber 1.1, Sugar 1.2, Protein 23.4
CHICKEN PARMESAN CASSEROLE
I came up with this easy casserole idea instead of making homemade Chicken Parmesan. Enjoy!
Provided by morgens_aunt
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Stir together the rotini, chicken, and mozzarella cheese in a large casserole dish. Pour the marinara sauce over the pasta mixture; sprinkle with bread crumbs. Cover the dish with aluminum foil.
- Bake in the preheated oven until the cheese is entirely melted, about 35 minutes.
Nutrition Facts : Calories 358.7 calories, Carbohydrate 39.4 g, Cholesterol 47.3 mg, Fat 11 g, Fiber 2.7 g, Protein 23.8 g, SaturatedFat 3.7 g, Sodium 891.1 mg, Sugar 5.9 g
CHICKEN PARMESAN PASTA CASSEROLE
Perfect for potluck meals, family gatherings, or in a smaller batch, for a winter comfort food meal for the family. Just my take on traditional Chicken Parmesan. I came up with this for my wife's corporate potluck lunch. She wanted Chicken Parmesan, but it was too difficult to feed 20 people the conventional way. Figured a casserole would work just as well. It did!
Provided by RCHEISS
Categories Main Dish Recipes Pasta Chicken
Time 1h55m
Yield 10
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C), and preheat an oven to 350 degrees F (175 degrees C).
- Place the flour, egg, and bread crumbs in 3 separate bowls. Mix the garlic powder into the bread crumbs. Working in batches, coat the chicken breast in the flour, then dip them in the egg, and finally coat with the bread crumbs. Carefully fry the coated chicken in the hot oil in small batches until golden brown and no longer pink in the center, 3 to 4 minutes. Drain the fried chicken over paper towels.
- Combine cooked pasta, fried chicken, 1/2 package of mozzarella cheese, and 1/2 cup grated Parmesan cheese in a large bowl. Stir in the marinara sauce. Pour the red wine into the empty marinara sauce jar; cover and shake the jar, and empty the contents into the bowl of pasta. Stir to combine. Spread pasta mixture in a large casserole dish, and cover with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove the aluminum foil and sprinkle with the remaining 1/2 package of mozzarella cheese and 1/2 cup of Parmesan cheese. Return to the oven, and continue baking until the cheese has melted, about 30 minutes. Remove from the oven, and allow to rest for 5 minutes before serving. Serve hot.
Nutrition Facts : Calories 1121.9 calories, Carbohydrate 92.2 g, Cholesterol 139.3 mg, Fat 65.5 g, Fiber 7.1 g, Protein 38.2 g, SaturatedFat 14.8 g, Sodium 1490.7 mg, Sugar 16 g
CHICKEN AND CHEESE PATTIES
I got this recipe off a package of Bordens shredded cheddar cheese and thought I'd give them a try. They're really good and make a quick lunch or dinner.
Provided by Boca Pat
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine chicken, cheese, egg, mayo cayenne, salt& pepper; mix well.
- Shape into 6 patties; coat both sides with bread crumbs.
- Cook patties in oil in skillet until brown.
- Serve on buns with additional cheese and tomato slices if desired.
Nutrition Facts : Calories 260.1, Fat 16.1, SaturatedFat 6.4, Cholesterol 117.7, Sodium 292.3, Carbohydrate 8.6, Fiber 0.4, Sugar 1.2, Protein 20.2
CHICKEN PAPRIKASH CASSEROLE
Chicken paprikash, a traditional Hungarian recipe, gets the casserole treatment in this flavorful dish. Chicken is combined with red bell peppers, Hungarian paprika and sour cream, then tossed with egg noodles to create a modern take on an old-school classic.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 8
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Season chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
- Cook noodles as directed on package; drain.
- Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center. Use slotted spoon to remove chicken from skillet.
- Add 2 tablespoons oil to skillet; add onions, bell peppers and garlic. Cook 8 to 10 minutes, stirring occasionally, until vegetables are tender. Stir in paprika and flour; cook and stir 1 minute. Add tomato paste; cook and stir 1 minute. Stir in chicken broth, remaining 3/4 teaspoon salt and remaining 1/4 teaspoon pepper; heat to boiling. Reduce heat to low; simmer 3 to 5 minutes or until thickened. Remove from heat; stir in cream cheese and sour cream.
- Return noodles to pot they were cooked in; add cooked chicken and onion-bell pepper mixture. Stir to combine. Pour into baking dish.
- Cover with foil. Bake 20 to 25 minutes or until heated through.
- Meanwhile, in 8-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add bread crumbs; stir to coat. Cook and stir 3 to 4 minutes or until lightly browned. Transfer to small bowl. Stir in parsley. Sprinkle bread crumb mixture over baked casserole, and serve.
Nutrition Facts : Calories 450, Carbohydrate 35 g, Cholesterol 135 mg, Fat 2 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 1/4 Cups, Sodium 870 mg, Sugar 5 g, TransFat 1/2 g
PARMESAN MEAT PATTY CASSEROLE
Kind of like chicken parmesan -- only with hamburger. This calls for the "green can" cheese, but I'm sure you can substitute the real thing. Recipe doesn't specify whether to cover or not while baking. I start out uncovered and cover towards the end, if it starts getting too brown.
Provided by pines506
Categories Meat
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Shape ground chuck into 4 patties, dip in flour, then in beaten egg, then in bread crumbs.
- Brown in oil until light golden brown.
- Place in casserole dish.
- Place mozzarella cheese on top of patties.
- Pour tomato sauce over cheese.
- Sprinkle with oregano and top with enough parmesan cheese to lightly cover the top.
- Bake at 350F for 40 minutes.
Nutrition Facts : Calories 800.5, Fat 40.7, SaturatedFat 19.3, Cholesterol 338.9, Sodium 1469.9, Carbohydrate 38.4, Fiber 2.6, Sugar 5.3, Protein 66.9
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