Sour Cream Chicken Macaroni Casserole Recipes

Steps:

• Preheat oven to 350°F.
• Mix all ingredients together in an ungreased 11"x7" casserole dish.
• Cover and bake until macaroni is tender, about 55 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.

Steps:

• Preheat oven to 350°F.
• Cook and drain macaroni, following package directions; place in a large mixing bowl.
• In a large skillet, melt butter over medium low heat. Add chicken and cook until browned.
• Add chopped onion, mushrooms, and chopped green bell pepper. Cook, stirring frequently, for about 5 minutes, or until onion is softened and mushrooms are browned.
• Add skillet mixture to macaroni with chopped olives, shredded cheese, sour cream, salt and pepper, chicken, and milk.
• Transfer chicken and macaroni mixture to a shallow 1 1/2-quart baking dish.
• Sprinkle buttered bread crumbs over the top of macaroni and chicken casserole.
• Bake at 350°F for 25 to 35 minutes, or until chicken casserole is bubbly and breadcrumbs are lightly browned.

Steps:

• Mix together, chicken, peas, sour cream, and soup.
• Pour in greased casserole.
• Top with cheese. (I have used monteray too).
• Top with ritz crackers.
• Pour melted butter on top of crackers.
• Cover and bake at 350 degrees for 20 minutes and uncover and bake another 15-20 minutes.
• You may also use boneless, skinless raw chicken breast. Just lay 4 breast in baking dish and cover with peas, sour cream and soup. Followed by cheese and crackers. You will have to cook about an hour total.

Steps:

• Cook macaroni according to package directions. Meanwhile, in a small skillet, saute the mushrooms, onion and green pepper in butter until tender. , In a small bowl, combine the chicken, cheese, sour cream, milk, olives, seasoned salt, pepper and vegetable mixture. Drain macaroni; add to chicken mixture., Transfer to a 3-cup baking dish coated with cooking spray. Combine bread crumbs and butter; sprinkle over top of casserole. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Steps:

• Prepare noodles as directed on package. (This usually takes about 8 minutes).
• While the noodles are boiling, sautee onions and garlic over medium heat with the coconut oil until tender. (I personally use coconut oil for almost anything, but if you do not have it, any oil or butter will do.)
• Also during this time, microwave the frozen peas and carrots in a bowl for 2-3 minutes until thawed.
• Cube the chicken into bite sized pieces and add to the onion and garlic mixture in the pan. Sautee together until mixed. Remove from heat.
• In a bowl, combine the cream of chicken soup, sour cream, and milk. Stir in the ranch dressing mix, salt, and pepper.
• Drain the cooked noodles and pour into a 13X9X2 baking dish. Add the chicken and onion mixture, soup mixture, and peas and carrots. Mix well.
• Top casserole with the shredded cheese.
• Bake in a 350 degree oven for about 30 minutes or until cheese and sauce is bubbly.

Steps:

• In a large skillet over med-high heat, saute onions in butter until onions are tender.
• Add in soup and 1 ½ cups cheese; gradually stir in milk.
• Cook over medium heat until cheese melts; stir in chicken and macaroni; taste and adjust seasoning with salt and pepper.
• Transfer mixture to a greased 2 ½ quart casserole; sprinkle with cracker crumbs.
• Bake in a preheated 350° oven for 30 minutes or until heated through.
• Top with remaining ½ cup cheese and bake 5 minutes.

Steps:

• Preheat oven to 350.
• Dice onion, brown in pan with butter.
• Add in chicken breasts, cook thoroughly.
• Dice chicken.
• Put into 9 x 13 baking dish.
• Add uncooked macaroni and cheese.
• Mix milk, soups and chicken broth, pour over chicken.
• Can make the day before and refrigerate up to 24 hours.
• Bake 1 hour at 350 degrees.