Has anyone got a good chicken casserole recipe for me?

[redstatebluegirl]

I am trying to find something new to cook. Husband is getting tired of the old favorites.

[ProudMNDemocrat]

1. Here is one for Chicken Pot pie...

Serves 4

1 1/2 pounds cooked chicken breast, diced into small pieces.
I can Cream of chicken soup, Campbell's preferred
3/4 cup of diced celery and onion
2 cups frozen mixed vegetables (carrots, corn, lima beans, green beans)
Thawed pie crusts, Pappy's preferred

Preheat oven to 350°.
Mix in a large bowl, all ingredients. Roll out pie crusts for a 9" pie dish. Brush egg wash on the outer crust. Bake 40 to 45 minutes, or until pie crust turns golden brown. Pierce before baking. Do not burn.

[redstatebluegirl]

6. I have some homemade pie crusts in the freezer.

I'll make this one this week! I have lots of chicken in the freezer that needs to be used, thank you!

[Nay]

2. We loved this one until we got a bit tired of it . . .

Chicken Casserole

1/2 stick butter
1 - 2 cups diced celery
1/2 cup diced onion
1 green pepper, diced
8 - 16 oz sliced mushrooms
2 bags frozen, or 1 big head, of broccoli
2 large chicken breasts, cooked and cut up
2 tsp of any spice blend for meat
1/2 tsp garlic powder
1 8-oz. pkg of cream cheese
salt and pepper to taste

Heat oven to 350 deg. In a large pan, melt butter. On medium heat, cook vegs about 10 minutes (no need to cook until fully done) stirring occasionally.
Add chicken and seasonings; turn heat to low, then add cream cheese in cubes to melt, stirring often until melted.
Pour into a buttered casserole dish, sprinkle bread crumbs on top, and bake uncovered for 30 minutes.

[redstatebluegirl]

4. Wow this one sounds great!

[Nay]

20. It is great. It's so flavorful, and not like any other casserole. nt

[PennyK]

26. Yum!

And it's low carb!!! I'll be trying it for sure.

[Nay]

27. Yes, I'm diabetic, and it never budged my blood sugar. It really is a great recipe.

[JackintheGreen]

3. If you don't object to sour cream

Boil together
4 chicken breasts
Onion
Celery
Until chicken is mostly done. Strain and chop chicken. Reserve 1cup broth

Mix Chicken with 1pt sour cream and 1 can *condensed* cream of mushroom soup, salt, pepper and spread in casserole dish

Melt 2T butter in the 1C reserved cooking water then pout this over 1 small package stuffing (babczi always used Pepperidge Farm) and mix.

Put this on top of the chicken mixture and bake at 350

Notes:
The family recipe calls for 4 breasts but, like, 1975-sized breasts. Last time we made this we used only 2 1/2 of the monsters you get now.
We always add peas to the chicken mixture
Add onion and celery to to pot to taste. No exact measurements
Make sure to use the standard condensed cream of mushroom. Apparently you can get heat and serve now. Blech!
Bake until done. This recipe has no clear directions!

This dish is crazy simple and everybody I’ve ever given it to loves it. It’s one of the few dishes my daughter still talks about 14 years after going vegetarian.

[redstatebluegirl]

5. Thanks, you are right, the ones I have in the freezer are HUGE!

I have everything in the pantry and fridge to make this one, I'll give it a go!

[JackintheGreen]

14. Hope you like it

I’ll be heartbroken if you don’t, but Report back. I just gotta know!

[FoxNewsSucks]

7. This is a little different,

https://www.foodnetwork.com/recipes/ree-drummond/broccoli-cheese-mac-n-cheese-3703650

That's the basic I start with. I use a 9X13 dish, and there's room for a little extra broccoli and 1 1/2 pounds of chicken to make really good chicken broccoli mac & cheese.

I use skinless boneless chicken thighs, cook them in an Instant Pot while I chop everything else. Then I shred it in a stand mixture and add the cooked chicken in right before putting everything in the baking dish.

I've made it several times and like it as-is with nothing more than the extra broccoli and chicken. Sometimes I try different cheeses, and I think my favorite was using Cabot Two-State cheddar, deli american for the processed cheese, and about half cup of gruyere .

[redstatebluegirl]

8. Thanks this one looks great!

Lots of options here! Thanks everyone!

[Kali]

9. Moroccan Chicken with Cauliflower Rice

1 head cauliflower (use box grater or food processor to grate into “rice-like” bits)

2-3 pounds of chicken (I use thighs/breasts)

2 tablespoons butter

1 onion, finely chopped

2 tablespoons ginger root, finely chopped or grated

2 garlic cloves, finely chopped

3 carrots, peeled and sliced

2 teaspoons cumin

1 teaspoon paprika

1 teaspoon coriander

1/2 teaspoon turmeric

1/2 teaspoon cinnamon

1/4 tsp cayenne (optional – the other spices will already add a bit of spiciness to the dish, so only add the cayenne if you want a really spicy dish)

1 red pepper, cut into thin strips

28-ounce can of diced tomatoes (do not drain)

1/2 cup minced parsley or cilantro

2 tsp salt

1 lemon

Directions:

Preheat oven to 375.

The base of the casserole is cauliflower grated into a rice-like texture. Chop the head of cauliflower into small pieces. Push the pieces through a food processor using the grating blade. Spread the grated cauliflower out in a 9×13 rectangular baking pan.

Salt and pepper the chicken. Melt 1 tablespoon of butter in a deep pan over high heat. Add the chicken, browning well, about 3-5 minutes a side.
Remove the chicken from the hot pan and set aside. Turn heat down to medium and add onion, ginger, garlic and carrots. Cook until the onions are soft. Add remaining tablespoon of butter and all spices. Stir well.

Add red pepper, the can of tomatoes, minced parsley or cilantro and salt. Return the chicken to the pot and simmer for 3-5 minutes.

Pour the chicken mixture over the cauliflower and mix really well, so the cauliflower is completely covered by the sauce. Slice a lemon into thin slices and lay on top of the casserole. Cover the pan with tin foil and bake for 35 minutes. Remove the tinfoil and cook for 25 minutes more.

Garnish with more fresh parsley or cilantro before serving.

Note: You can use a box grater for the cauliflower instead.

[redstatebluegirl]

10. My husband would love this one! Thanks!

[Kali]

11. it is a lot of ingredients

but it comes out pretty good - and I always forget the fresh parsley/cilantro and the lemon

[redstatebluegirl]

12. I think I have everything, I have fresh parsley and cilantro in my herb garden.

[trueblue2007]

17. SOUNDS DELICIOUS

[Kali]

18. it is pretty damn good!

and low carb too. this was my first taste of cauliflower rice and a good way to try that with a totally different spice regimen and recipe instead of subbing an old favorite and being disappointed because it wasn't exactly the same.

[redstatebluegirl]

25. Made this one last night, it was FABULOUS!

Great flavor!

[japple]

13. You could do this one for turkey tetrazzini and substitute chicken. My family loves it.

Thanksgiving leftover recipe #1 Emeril's Turkey Tetrazzini
November 26, 2010 at 5:45 AM
Ingredients

1 1/2 cups chopped onions
1/2 cup chopped red bell peppers
7 tablespoons unsalted butter, divided
1 teaspoon minced garlic
1 pound white button mushrooms, ends trimmed, sliced
1 1/2 teaspoons Essence, recipe follows
1/2 teaspoon freshly chopped thyme leaves
1/4 cup all-purpose flour
1/4 cup dry white wine
2 cups chicken stock or low-sodium canned chicken broth
1 3/4 cups heavy cream
12 ounces wide egg noodles
1 pound cubed or bite-size shredded roast turkey
1 tablespoon freshly chopped parsley leaves
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/3 cup freshly grated Parmesan
1 (5 1/2-ounce) bag potato chips, crushed
Directions



Saute the onions and bell peppers in 6 tablespoons butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes. Add the garlic and cook for 2 minutes, stirring. Add the mushrooms, Essence, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes. Sprinkle with the flour and cook, stirring, for 2 minutes. Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes.

Preheat the oven to 375 degrees F.

Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes. Drain in a colander and set aside.

Butter a 9 by 13-inch casserole or baking dish with the remaining tablespoon of butter and set aside.

When the sauce has thickened, add the noodles, turkey, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined. Transfer to the prepared casserole and top with the potato chips. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately.



Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme


Combine all ingredients thoroughly.

[pnwest]

15. I JUST made this one last night, really good version of this kind of casserole.

1 can each cream of mushrom and cream of chicken soups
1 packet onion soup mix
1 cup water
3 tbsp red wine or balsamic vinegar
3/4 long grain rice, uncooked
pepper (no salt needed, the soup is salty enough)

1 small can sliced mushrooms, 1 small can sliced black olives, 1/4 chopped green onion, 1 small red bell pepper cut into large strips.

2 lbs of whatever cut of chicken you like, bone-in stays more moist....I used a family size pkg of drumsticks, stacked em close, and it turned out great!

Oven at 350

grease a medium casserole dish

mix canned soups, wine or balsamic vinegar, water, vegetables and pepper.
Add rice.
pour into dish, spread evenly
lay chicken on top
sprinkle onion soup mix over chicken.
cover with foil
bake 90 mins.

kinda looking forward to leftovers tonight!

[lark]

16. Green chili chicken enchiladas are one of our favorite dishes.

Put a whole chicken in a large pot, cover with water and boil for 45 min. Debone the chicken when it's cooled Add 1/2 red onion (any onion will do but I prefer red) well chopped, small can of chopped green chilis or you can use spicier chilis or peppers, salt, pepper, dash of cayenne pepper, 2 cans low sodium cream of mushroom soup & 1 block grated Monterey Jack cheese. Mix all together, reserving a bit to put on top. Heat tortilla (burrito size) in butter until it puffs, remove from heat, add mixture to center. roll up like a burrito and continue this way until the enchiladas fill a large baking dish. Cover them with the reserved mixture and cook for 40 min. at 375. These are amazing and work great for left overs as well. Also, if you use a big chicken or smaller pan and have extra, the mixture freezes very well.

[Kali]

19. oh yeah

we use canned enchilada sauce instead of cream-of nowadays (and instead of most of the other ingredients too LOL! chicken, corn tortillas, cheese and sauce, maybe chopped onions. layer like lasagna)

[redstatebluegirl]

23. Winner winner chicken dinner!

I showed this to husband and he wants this tonight! Thanks!

[lark]

24. Hope you enjoy this.

I've been making it for over 40 years and we still love it and the kids request it when we have them over for dinner.

[Warpy]

21. Brunswick stew is one of my favorite winter recipes

It's a bit hearty for my taste in summer but YMMV.

Mix flour and cayenne pepper in a bag, shake chicken thighs to coat (no proportions, I live in NM so I like mine quite pink and very hot). A little light oil in a Dutch oven, brown the chicken thighs while you

Chop one onion, 1-3 cloves of garlic. When chicken has browned, put onions in. When they're wilted and starting to cook down, add garlic, stir until fragrant, add 1 15 oz. can chopped tomatoes, put the chicken in the pot and add chicken stock to cover. Put the lid on and simmer on the stovetop or in the oven for about an hour.

About 20 minutes before serving, add frozen baby limas and sweet corn, stir, simmer uncovered.

This is sort of a succotash with chicken and amazingly flavorful. There are lots of recipes online but I find them overly elaborate, there is no need to gild this lily with BBQ sauce or Worcestershire sauce or anything else.

The second day, it's even better, the heat decreasing and the sweetness increasing.

[redstatebluegirl]

22. Thanks everyone!

Lots of great ones to keep me busy and the husband happy!

[Freddie]

28. This is my go-to for leftover chicken

[link:http://www.bigoven.com/recipe/main-puffed-pastry-chicken-or-turkey/179512 Main - Puffed Pastry Chicken Or Turkey|

You can sub pie crust for the puff pastry.

[spinbaby]

29. Chicken enchilada casserole

I don’t have a formal recipe—I just layer quartered corn tortillas, shredded chicken, and cheese, then cover the whole thing with canned enchilada sauce and bake at 350 until it bubbles.