Quicksaucychickencasserole 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 degrees F (175 degrees C).
• Boil chicken until cooked through (no longer pink inside), about 20-30 minutes. Chop into bite size pieces and place in a 9x13 inch baking dish.
• Combine soup, sour cream, onion (optional) and mushrooms (optional). Pour mixture over chicken and top with crumbled crackers. Cover and bake at 350 degrees F (175 degrees C) for 30 minutes (or freeze for baking at another time).

Steps:

• Preheat oven to 350 degrees.
• In a greased 13 x 9 x 2 inch baking dish, combine soups, sour cream, broth , onion, mushrooms and seasonings.
• Arrange chicken on top of sauce.
• Bake uncovered for 1 hour or until chicken is tender.
• Serve chicken and sauce over noodles or rice.
• Garnish with parsley.

Steps:

• Preheat oven to 350 degrees; place rack in middle of oven.
• Spray 13x9-inch baking dish with no-stick cooking spray.
• After poaching the chicken, shred it and put into a large mixing bowl. Add to the chicken 1 cup of the Mexican cheese (reserve the remaining); 1/2 cup of the scallions (reserve the remaining); garlic powder, cumin, onion powder, lemon-pepper, and salt. Give a good toss.
• To the chicken and cheese mixture add the black beans, corn, diced tomatoes, and 1 cup of the enchilada sauce (reserve the remaining); blend well and set aside.
• Spread 1 cup of the encilada sauce in the baking dish. Heat the remaining in a large skillet until warm.
• Completely submerge each tortilla (one-at-a-time) in the warmed sauce. Shake off the excess sauce and transfer the tortilla to a large plate.
• Spoon about 1/3 cup of the chicken mixture evenly on each tortilla; roll up and place seam side down in the prepared baking dish. Repeat these steps with the remaining tortillas.
• Pour the reserved enchilada sauce over the tortillas, spreading evenly and covering tortilla edges. Top with the olives, and the remaining cheese and scallions.
• Cover with heavy-duty foil and bake for 30 minutes, or until the cheese is bubbly and the filling is hot.
• Remove from oven and let stand for 5 minutes. Serve with some or all the garnishes. A freshly tossed green salad dressed in olive oil and red-wine vinegar will make this meal complete.

Steps:

• Bring water, chicken broth, and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• While rice is cooking, preheat the oven to 375 degrees F (190 degrees C).
• Place shredded chicken in a large casserole dish. Add soup, water chestnuts, Cheddar cheese, broccoli, mushrooms, cayenne, salt, and pepper. Stir well, then spread the top so it's even.
• Bake in the preheated oven until nicely browned and bubbly, 30 to 45 minutes.

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°F.
• Boil chicken breast until tender; drain and cube.
• Spread evenly over the bottom of a square casserole dish.
• Salt and pepper to taste.
• Mix sour cream and chicken soup in a separate bowl.
• Spread the sour cream and soup mixture over the chicken in the casserole dish.
• Crush the Ritz crackers and spread over top of the casserole.
• Spoon melted butter on top over all.
• Bake in a 350°F oven until top is golden brown, approximately 20-30 minutes.