Unbelievably Yummy Chicken Casserole Recipes

Steps:

• In a large saucepan, saute mushrooms and onion in 3 tablespoons butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in mayonnaise until smooth. Add the chicken, rice, celery, peas, pimientos, lemon juice, salt and pepper. , Transfer to an ungreased 13-in. x 9-in. baking dish. Melt remaining butter; toss with cornflakes. Sprinkle over top. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Steps:

• Mix the stuffing mix, water, and butter together.
• Put half of the mix into a casserole dish.
• Now, mix the chicken, onion, celery, and mayonnaise together.
• Sprinkle with salt and pour it in the dish, on top of the bread mixture.
• Now combine the rest of the stuffing mixture with the eggs and milk and pour on top.
• Refrigerate overnight.
• Take out casserole 1 hour before baking and spread chicken soup over the top.
• Bake this uncovered at 350 for 40 minutes.
• Now, remove the casserole from the oven and coat the top heavily with your grated cheese.
• Put it bake in the oven for another 10 minutes, or until the cheese melts.

Steps:

• In a large non-reactive container, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours or overnight. (A large zip-top bag works great; just turn the bag over once or twice during marinating.).
• Preheat an outdoor grill for high heat, or preheat your broiler.
• Lightly oil the grill grate. Discard marinade. Place chicken on the prepared grill or under broiler, and cook 6 to 8 minutes per side, until juices run clear.

Steps:

• Boil noodles following package directions till tender, drain and set aside.
• In a sauce pan, add soup, milk, butter, and heat until creamy, then remove from heat. Then add noodles, chicken, salt, pepper, diced onion, and sprinkle lightly with french fried onions and shredded cheddar cheese.
• Mix all ingredients thoroughly, and transfer to a large buttered baking dish. Sprinkle lightly with more french fried onions and shredded cheddar cheese to cover as topping.
• Bake at 400 degrees for 12-15 minutes or until thoroughly heated and cheese is melted.
• Enjoy!

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.

Steps:

• Stir together first 8 ingredients.
• Spoon into greased 9x13 baking dish.
• Bake at 350F for 40 minutes.
• Sprinkle 1 1/2 cups french fried onion rings over top and bake 5 more minutes or until bubbly around edges.
• Let stand 10 minutes before serving.

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook for 7 to 8 minutes or until almost al dente (until ALMOST cooked); drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Add the chicken, peas, soup, whipped topping, American cheese, milk, parsley, salt and pepper. Mix together and transfer mixture to a 9x13 inch baking dish. Sprinkle with Parmesan cheese and cover with aluminum foil.
• Bake in preheated oven for 45 minutes, then remove cover and bake for another 10 minutes. Let cool for 4 to 5 minutes, allowing cheese to thicken slightly.

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook for 7 to 8 minutes or until almost al dente (until ALMOST cooked); drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Add the chicken, peas, soup, whipped topping, American cheese, milk, parsley, salt and pepper. Mix together and transfer mixture to a 9x13 inch baking dish. Sprinkle with Parmesan cheese and cover with aluminum foil.
• Bake in preheated oven for 45 minutes, then remove cover and bake for another 10 minutes. Let cool for 4 to 5 minutes, allowing cheese to thicken slightly.