Anyone have a good Chicken casserole recipe?

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here are the top 20 chicken casserole recipes


hope this helped!Anyone have a good Chicken casserole recipe?
Barbecue Chicken Casserole





INGREDIENTS


1 cup all-purpose flour


1 broiler/fryer chicken (3 to 4 pounds), cut up


2 tablespoons vegetable oil


1 cup chopped onion


1 cup chopped green pepper


1 cup thinly sliced celery


1 cup ketchup


1/2 cup water


3 tablespoons brown sugar


3 tablespoons Worcestershire sauce


1/2 teaspoon salt


1/4 teaspoon pepper


1 (16 ounce) package frozen corn, thawed





DIRECTIONS


Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown the chicken in oil; transfer to an ungreased 13-in. x 9-in. x 2-in. baking dish.


Drain skillet, reserving 2 tablespoons drippings. In the drippings, saute onion, green pepper and celery until tender. In a bowl, combine the ketchup, water, brown sugar, Worcestershire sauce, salt and pepper; add to vegetables. Bring to a boil. Pour over the chicken.


Cover and bake at 350 degrees F for 30 minutes. Sprinkle with corn. Bake 18-20 minutes longer or until chicken juices run clear and corn is tender.Anyone have a good Chicken casserole recipe?
1/2 cup chopped onion


1/2 cup chopped green pepper


3 tablespoons butter or margarine


1 (10.75 ounce) can condensed cream of chicken soup, undiluted


1 (8 ounce) can sliced mushrooms, drained


1 (2 ounce) jar chopped pimientos, drained


1/2 teaspoon dried basil


1 (8 ounce) package noodles, cooked


3 cups diced cooked chicken


2 cups ricotta or cottage cheese


2 cups shredded Cheddar cheese


1/2 cup grated Parmesan cheese


1/4 cup buttered bread crumbs


DIRECTIONS


In a skillet, saute onion and green pepper in butter until tender. Remove from the heat. Stir in the soup, mushrooms, pimientos and basil; set aside. In a large bowl, combine noodles, chicken and cheeses; add mushroom sauce and mix well. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 40 to 45 minutes or until bubbly. Sprinkle with crumbs. Bake 15 minutes longer.
this serves 4-6, so tailor to you needs for more or less





2 cans shredded chicken, drained


1 can cream of chicken soup


1 can mushrooms, drained


2 cups cooked rice


2 cups frozen peas


4 oz. shrd. cheese of your preference


1 small diced onion


salt %26amp; pepper





in a med mixing bowl, place chicken, soup, mushrooms, rice, peas, cheese and onion. Add salt %26amp; pepper to taste.





Mix well. if it seems a bit dry, add 1/4c of milk.





place in a baking dish that has been sprayed with cooking spray, cover with foil and bake at 350 for about 20 minutes.


remove foil and bake another 10 minutes or until the top is startign to lightly brown.





searve with hot rolls.





this can be changed to suit your tastes---broccoli or no veggies instead of peas.


you can take a chicken breast, cook and shred it instead of using the canned kind, but it really does taste the same.


add more milk or chicken soup for a creamier texture, omit the mushrooms, add more cheese.


It is really simple to throw together and tastes awesome. I will make it on sunday, as well as a few other things for the week and just slide it into the oven when i get home. If you do that, you want to add 10 minutes onto the cooking time.


Hope you enjoy!!!
Left over dressing or 1 box stuffing mix


2 cups cooked chicken or turkey chopped


1 stalk celery


1 small onion chopped


1 can cream of chicken or cream of mushroom soup


1/2 cup mayonaise


8 ounces cheddar cheese





place dressing or prepared boxed stuffing in 13x9 pan


mix chicken or turkey, celery, onion and mayo, layer over dressing


mix soup and cheese, layer over chicken or turkey


bake at 350 degrees for 30 minutes
Cheesy Chicken Curry Casserole:





Prep: 15 min., Cook: 40 min., Stand: 5 min.





2 cups chopped cooked chicken


2 cups broccoli florets, cooked


1 (10 3/4-ounce) can cream of chicken soup


1 (8-ounce) container sour cream


1 cup (4 ounces) shredded Cheddar cheese


3/4 cup milk


1 teaspoon curry powder


1/2 teaspoon ground black pepper


1/4 teaspoon garlic powder


1/8 teaspoon ground red pepper (optional)


1/2 cup fine, dry breadcrumbs


2 tablespoons butter or margarine, melted





Combine first 9 ingredients and red pepper, if desired. Spoon into a lightly greased 11- x 7-inch baking dish.





Bake at 350掳 for 30 minutes or until hot and bubbly. Stir together breadcrumbs and melted butter; sprinkle over casserole, and bake 10 more minutes. Let casserole stand 5 minutes before serving.





Note: Freeze unbaked casserole, omitting breadcrumbs and butter, for up to 1 month, if desired. Allow to stand at room temperature 1 hour. Bake at 350掳 for 1 hour and 30 minutes or until hot and bubbly. Stir together breadcrumbs and melted butter; sprinkle over casserole, and bake 10 more minutes. Let stand 5 minutes before serving.





Yield: Makes 6 servings