Quick Topped Vegetable Chicken Casserole Recipes

Steps:

• Place chicken in a greased shallow 2-qt. baking dish. Top with the carrots, potatoes and celery. Combine the soup, water, salt and pepper; pour over vegetables. , Cover and bake at 350° for 60-75 minutes or until vegetables are tender.

Steps:

• Preheat oven to 350F.
• Rinse chicken and pat dry.
• Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray.
• Add chicken and cook quickly until browned on both sides.
• Remove chicken to a medium size shallow casserole.
• Add vegetables to casserole.
• In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables.
• Bake, covered 1 hour or until vegetables and chicken are tender.

Steps:

• In a small bowl, cream butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; add to creamed mixture. Spread into a greased 3-qt. baking dish. , In a large bowl, combine the vegetables, chicken, soup and onion. Pour over crust; sprinkle with cheese. Bake, uncovered, at 400° for 35-40 minutes or until heated through.

Steps:

• Cut up Chicken Breast into small pieces place in pot of boiling water cook until done, then drain.
• Mix spices, beans and carrot, in pot with water, add can of rotel tomatoes. cook until done.
• Pre cook the noodles till they are still firm on the inside, then drain.
• Combine: Chicken, Noodles, and vegetables in large soup pot, add tomato paste, mix in well.
• Cook on medium low for 1 hour.
• Use large 11 x 15 " casserole dish; using slotted spoon layer of your soup mixture (layer should be at least half of the casserole dish).
• Spread two cups of mozzarella cheese evenly over mixture.
• Add second layer of soup mixture evenly over cheese, layer of soup mixture.
• Pour 1 1/2 cup of broth over the entire dish.
• Top with 3 cups of Colby Jack cheese.
• Bake in over @ 350 degrees for 45 min, let it stand for five minutes.
• Can be served with Homemade Cornbread or Hard rolls sliced in half, buttered and toasted.
• NOTE: You can use a smaller casserole dish. And the soup mixture can be frozen in gallon or quart size bags (depending on your cooking needs) for future uses. Which will definitely cut down on prep time.
• NOTE: You can also prepare your complete casserole in a freezer to oven container.
• Substitute stew meat or ground beef for the chicken. All these taste great,.

Steps:

• In a large pot with a lid, pour in liquid, add the rice, and give it a little stir.
• Layer the frozen vegetables on top of the rice, and the raw chicken pieces on top of the vegetables.
• Sprinkle the chicken with onion powder, garlic powder, salt and pepper.
• Cover, and bring to a boil Let boil for 3-5 minutes.
• Stir, then reduce to med-high heat, and cook for 10-15 minutes, or until rice is tender.

Steps:

• Preheat oven to 375°F.
• Cook chicken strips (season with last 4 ingredients to taste).
• Cook noodles, rinse, drain, set aside.
• Heat vegetables in pot of water, drain, set aside.
• Beat eggs in a large bowl; add soup, water, and butter; mix all together thoroughly.
• Combine (in casserole dish) noodles, chicken, vegetables, and mixture; fold together.
• Top with bread crumbs to taste.
• Bake uncovered for 40 minutes.
• Top with cheese.
• Bake additional 5 minutes.
• Enjoy.

Steps:

• Put the kettle on. Fry 8 bone-in chicken thighs in 1 tbsp oil in a casserole dish or wide pan with a lid to quickly brown.
• Stir in the whites of 5 spring onions with 2 tbsp plain flour and 2 chicken stock cubes until the flour disappears, then gradually stir in 750ml hot water from the kettle.
• Throw in 2 large carrots, in batons and 400g new potatoes, bring to a simmer. Cover and cook for 20 mins.
• Take off the lid and simmer for 15 mins more, then throw in 200g peas for another 5 mins.
• Season, stir in 1 tbsp grainy mustard, the green spring onion bits, a small handful of fresh soft herbs and some seasoning.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine condensed soup, rice, and milk in a 9x13-inch baking dish. Lay chicken legs on top and sprinkle with pepper and paprika. Cover with aluminum foil.
• Cook in the preheated oven for 30 minutes. Remove foil and cook until rice is tender and chicken is no longer pink at the bone and the juices run clear, 15 to 30 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).