Quickfixlayeredchickencasserole Recipes

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 oven to 350°F. Heat dressing in skillet on medium-high heat. Add onions and jalapeño slices; cook 10 min. or until tender, stirring occasionally. Add chicken and corn; mix well.
• Spoon into lightly greased 1-qt baking dish; top with the cheese.
• Bake 20 min. or until heated through (160°F).

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.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix the crackers and melted butter together in a bowl; set aside.
• Bring water and chicken stock to a boil in a pot over high heat. Season with salt and black pepper. Add the chicken. Reduce heat to a simmer, and cook, stirring occasionally, until chicken is no longer pink in the center, 5 to 7 minutes. Drain the chicken; set aside. Whisk together the sour cream and cream of chicken soup in a large bowl. Stir in the chicken, then transfer the mixture to a 9x13-inch baking dish. Sprinkle the cracker mixture on top.
• Bake in the preheated oven until bubbly, 25 to 30 minutes.

Steps:

• Set oven to 350 degrees F.
• Grease a medium-size casserole dish.
• Mix the first 6 ingredients in a bowl.
• Add the uncooked rice to the soup mixture; mix until combined.
• Transfer the soup/rice mixture to the casserole then spread out in the dish.
• Place the chicken on top of the mixture.
• Sprinkle with the dry onion soup.
• Cover with foil and bake for 1 hour 30 minutes or until rice is cooked and the chicken is done.
• Allow to stand for 10 mins before serving.
• Delicious!

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).

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:

• Boil chicken,onion, boulion cube in enough water to cover chicken, until done.
• Cool and remove meat from bone and break into small pieces-put aside.
• In large mixing bowl, combine the soups, sour cream, water chestnuts and mushrooms.
• Add chicken meat and mix all ingredients well.
• Line a large casserole dish with part of the whole Ritz crackers.
• Pour soup mixture evenly over crackers.
• Sprinkle cheese over mixture, then crumble remaining crackers over this. Sprinkle poppy seed on top of crackers.
• Sprinkle melted butter over entire mixture and place dish in a pre-heated 400 degree oven.
• Heat until recipe is bubbly hot.

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.

Steps:

• Mix first 3 ingredients in a bowl.
• Put into a greased casserole dish.
• prepare stuffing mix according to package directions.
• Spread on top of chicken mixture.
• Bake at 350 degrees for 25 minutes.

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.