Sourdough Chicken Casserole Recipes

Steps:

• 1. In a medium bowl mix bread cubes, 1/4 melted cup butter, cheese, and parsley. Set aside.
• 2. In a large skillet saute onions (stirring most of the time) in remaining butter for about 15 minutes or until caramelized and dark golden brown. Preheat oven to 400 degrees. Add mushrooms to onions and cook for 5 minutes, stirring. Add remaining ingredients and continue to cook for another 5 minutes. Mixture should be hot and bubbly.
• 3. Pour hot mixture into a buttered 9 inch square pan or casserole dish. Top casserole with reserved sourdough bread cubes. Bake, uncovered, for 15-20 minutes or until golden brown and heated throughout.

Steps:

• In a large skillet, saute the celery, onion and green pepper in butter. Remove from the heat; stir in the chicken, mushrooms, olives, soup, milk and noodles. , Transfer to a 2-qt. baking dish. Cover and bake at 325° for 25 minutes. Meanwhile, combine topping ingredients. Sprinkle around edge of casserole; bake 5 minutes longer or until cheese is melted.

Steps:

• Combine first 4 ingredients in a large Dutch oven; bring to a boil.
• Cover, reduce heat, and simmer 1 hour or until tender.
• Remove chicken and cool.
• Cut chicken into bite-size pieces.
• Combine chicken, chicken soup and next 3 ingredients.
• Place half of crushed crackers in a lightly greased 11 x 7 x 1.
• 5 inch baking dish.
• Spoon chicken mixture over crackers.
• Top with remaining crackers, and drizzle with butter.
• Bake at 325 degrees for 35 minutes or until lightly browned.

Steps:

• Remove and discard crust from bread if desired. Butter bread; cube and place in a greased 13x9-in. baking dish. Sprinkle with the cheese, sausage, red pepper and onions in order given. , In a large bowl, beat eggs. Add the soup, milk, wine, mustard and pepper. Pour over bread mixture; cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Steps:

• Chicken: Over medium heat add flour to melted shortening.
• Stir constantly while adding all other ingredients except chicken.
• Add chicken, pour into a 3-quart casserole dish.
• Dumplings: In large mixing bowl thoroughly stir together flour, salt, baking soda and baking powder.
• Combine milk, egg, sourdough starter, and oil.
• Add to dry ingredients all at once, stirring just till moistened.
• Drop dough from tbsp into boiling water (dip spoon in hot liquid before dropping dumpling each time to help batter slide right off).
• Cover and simmer for 15 minutes.
• Remove with slotted spoon, drain and place on top of cooked chicken.
• Cook, uncovered in over, at 350º for 10 minutes.
• Serve hot.

Steps:

• Pour the olive oil in the bottom of a 9x13" baking pan and spread around so that it covers the entire surface. Add crushed garlic and red pepper flakes and spread it around so it is easily distributed.
• Place whole chicken breasts in the pan. Pour marinara sauce on top of the chicken. Sprinkle basil on top of sauce. Sprinkle half of the cheeses on top of the basil. Dump all the croutons on top of that. Finish it off with the other half of the cheese.
• Bake at 350 degrees for 40- 55 minutes (it depends on how large your chicken breasts are- mine cooked for about 50 minutes).
• Let stand for about 10 minutes after you pull it out of the oven and serve!

Steps:

• Flatten chicken to 1/4-in. thickness. Place egg in a shallow bowl. Place egg crumbs in another shallow bowl. Dip chicken in egg, then coat with crumbs. Let stand for 5 minutes. , In a large skillet, cook chicken in butter over medium-high heat for 4 minutes on each side until a thermometer reaches 170°. , Spread bread with mayonnaise if desired. Top two slices with lettuce, cheese, tomato, bacon and chicken. Top with the remaining bread.

Steps:

• Preheat oven to 450 degrees. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside. In a medium pot, heat 1 1/2 teaspoons oil over medium-high. Add spinach; season with salt. Cook, stirring, until wilted, 2 minutes. Transfer to a colander, let cool, then squeeze out water. Coarsely chop.
• Wipe pot clean and heat 1 1/2 teaspoons oil over medium. Add onion, garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes.
• Add wine to pot and cook until almost evaporated, about 5 minutes. Add flour and cook, stirring, 30 seconds. Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high.
• Remove from heat and stir in chopped spinach and chicken; season with salt and pepper. Transfer to a 2-quart baking dish and top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a large bowl combine the cream of chicken soup, cream of celery soup, chicken soup with rice, mayonnaise, onion and chicken meat. Mix together well. Pour mixture into a 10x10 inch casserole dish. Sprinkle crushed cracker crumbs over the top.
• Bake in the preheated oven for 30 to 35 minutes or until it starts to bubble.
• To Microwave: Put in microwave for 20 minutes.

Steps:

• Preheat oven to 450 degrees. Bake bread in a single layer until dry, 5 to 7 minutes. Transfer to a large bowl. In a medium skillet, melt butter over medium. Add onion, garlic, and celery, and cook, stirring occasionally, until translucent, about 5 minutes. Add thyme, and cook until fragrant, about 1 minute. Stir into bread, then stir in enough broth to make mixture evenly moist but not wet. Season with salt and pepper.
• Pat chicken dry. Season inside and out with salt and pepper. Stuff cavity, tie legs together, and tuck wings underneath. Roast chicken until an instant-read thermometer inserted into thickest part of the thigh registers 165 degrees, about 1 hour (tent exposed stuffing with foil, if overbrowning). Let rest 10 minutes before serving.