Category Archives: Casserole

Chicken Noodle Casserole

1 can condensed chicken-noodle soup
2 cups milk
8 oz. uncooked elbow macaroni
3 cups boned chicken, diced
2 cups Cheddar cheese, shredded
1/4 cup onion, minced
4 hard boiled eggs, shelled and sliced
3 pimientos, chopped and drained
1 tsp. seasoned salt
1/3 C. grated Parmesan cheese

Preheat oven to 350 degrees. Blend soup and milk in a baking dish., then stir in macaroni, chicken, cheese, onion, eggs, pimientos, and salt. Cover and bake for an hour and 25 minutes. Uncover, sprinkle with Parmesan, and bake for another 5 minutes, or until cheese is golden brown.

Creamy Southwestern Chicken Casserole

6 cooked chicken breast halves, diced
12 corn tortillas, cut into quarters
1 medium onion, chopped
1 green pepper, chopped
10 3/4-oz. can condensed cream of mushroom soup
10 3/4-oz. condensed cream of chicken soup
8 oz. shredded Cheddar cheese
1 can diced tomatoes with green chiles
1/2 tsp. garlic powder
salt, to taste
cayenne pepper, to taste
2/3 C. chicken broth

Preheat oven to 350 degrees. Spray a 9×13 baking pan with non-stick cooking spray, then pour in 1/3 C. chicken broth. Layer half tortilla pieces, then half the chicken, onion, green pepper, and each soup. Add a little garlic powder, salt, cayenne pepper, and repeat layers. Add tomatoes over the top along with remaining broth. Cover with foil and bake for 45 or 55 minutes or until bubbly.

Easy Chicken Tortellini Casserole

9-oz. pkg. refrigerated tortellini
2 cups frozen broccoli, thawed and drained
10-oz. container refrigerated Alfredo sauce
10-oz. pkg. refrigerated grilled chicken breast strips
1/3 C. soft bread crumbs

Preheat oven to 350 degrees. Cook tortellini according to package instructions. Drain. Mix broccoli, chicken, and alfredo sauce together in a bowl, then transfer to a casserole dish. Cover mixture with bread crumbs. Bake for about 30 minutes or until bubbly with browned bread crumbs.

Sweet & Sour Chicken and Rice Casserole

1 lb. chicken tenders or chicken breasts, cut in bite-size pieces
1 8-oz. can pineapple chunks, drained and juice reserved
1 cup uncooked rice
2 carrots, thinly sliced
1 green bell pepper, cut into small pieces
1 large onion, chopped
3 cloves garlic, minced
1 can chicken broth
1/3 cup soy sauce
3 Tbs. sugar
3 Tbs. apple cider vinegar
1 Tbs. sesame oil
1 1/2 tsp. ground ginger

Preheat oven to 350 degrees. Lightly grease a 9×13 inch baking dish. Mix together chicken, pineapple, rice, carrots, pepper, onion, and garlic in the dish. Heat small saucepan over high heat, then add chicken broth, pineapple juice, soy sauce, sugar, vinegar, sesame oil, and ginger. Bring to a boil, then pour over chicken. Cover with foil and bake for about 45 minutes or until chicken is cooked through and rice is tender.

Chicken & Dressing Casserole

3 cups cooked chicken, diced
1 can cream of mushroom soup
1 can cream of celery soup
2 cups chicken broth
1/2 cup butter, melted
1 8-oz. package stuffing mix
1 cup shredded Swiss cheese

Preheat oven to 350 degrees. Prepare a 2 quart casserole dish with non-stick cooking spray.

Mix together soup and chicken broth, then add chicken. Combine butter with stuffing mix, then add that to the chicken mixture. Pour into a 2 quart casserole dish and bake for 30 minutes. Top with cheese 5 minutes before it finishes baking.

Southwestern Chicken & Rice Casserole

1 lb. chicken, cooked and cubed
3 cups rice, cooked according to package directions
16 oz. sour cream
1/2 lb. shredded Monterey Jack or Cheddar cheese
1 4-oz. can green chilies, chopped
Parmesan cheese
black olives for garnish (optional)

Spray a casserole baking dish with non-stick cooking spray. Layer first five ingredients in the casserole baking dish, repeat until ingredients are all used, garnish with olives. Bake at 350 degrees for 25 minutes, until shredded cheese is bubbly and melted. Sprinkle with Parmesan cheese and bake for 5-10 additional minutes or until top is brown.

Mexican Chicken & Potato Casserole

1 32-oz. pkg. frozen diced hash browns, thawed
1/2 med. onion, chopped
1 4-oz. can chopped green chilies, drained
1 jalapeno pepper, diced
1 cup frozen whole kernel corn
1 cup black beans, rinsed and drained
1/2 cup red bell peppers, diced
1 16-oz. container sour cream
1 can condensed cream of chicken soup
2 cups cooked chicken, shredded
1 cups heavy whipping cream
8 oz. Mexican Style Velveeta Cheese, cubed
2 cups shredded Mexican Blend Cheese or shredded Cheddar cheese
2 cups tortilla chips, crushed
2 green onions, diced

Preheat oven to 350 degrees. Spray a 13×9-inch baking dish with a non-stick cooking spray; set aside.

Place the potatoes in a large bowl. Stir in the onions, chilies, jalapeno, corn, beans, red peppers, sour cream, and soup. Add the chicken, cream, and cheeses; combine well. Transfer mixture to the baking dish.

Bake about 50-55 minutes or until potatoes are tender and mixture is hot and bubbly, stirring twice while baking. During the last 6-10 minutes of baking, sprinkle the crushed tortillas and green onions over potatoes and return to the oven. Remove casserole and let set 5-10 minutes before serving.

Poppyseed Chicken Casserole

8 boneless chicken breasts
2 cup sour cream
1 can cream of celery soup
2 cans cream of chicken soup
1/4 cup poppyseeds

Topping:
2-3 sleeves Ritz crackers, crushed
2 pkg. sliced almonds
1 1/2 stick butter

Prepare 9×13-inch casserole dish by spraying with non-stick cooking spray.

Boil chicken breasts until done (no pink inside). Tear cooked chicken into bite-sized pieces. Put into large mixing bowl. Add other ingredients and mix thoroughly. Pour into prepared 9×13-inch casserole dish.

Melt butter, add crackers and almonds. mix thoroughly. Spread on top of casserole.

Bake at 350 degrees for 30 minutes or until bubbly.

Sour Cream Chicken Noodle Casserole

3 cups cooked, diced chicken
1 8-oz. bag egg noodles, cooked al dente to pkg. directions, drained
1 sm. can mushrooms
2 cans cream of chicken soup
1 16-oz. container sour cream
8 oz. Swiss cheese

Preheat oven to 350 degrees. Spray a 9×13″ casserole dish with non-stick cooking spray. Combine the chicken, noodles, mushrooms, soup and sour cream together. Pour into the casserole dish. Sprinkle with the cheese. Bake for 45 minutes.

Corn Casserole

1 can (10 3/4 oz.) cream of chicken soup
1/2 cup milk
2 eggs
1 can (16 oz.) whole kernel corn, drained
1 package (8 oz.) corn muffin mix
1/4 cup grated Parmesan cheese
1 can (2.8 oz. or about 1 1/3 cups) French fried onions

Heat oven to 35 degrees F. Spray non-stick spray in a 1 1/2 qt. casserole dish.

Beat together soup, milk and eggs in medium bowl using a fork or whisk. Stir in the corn, corn muffin mix, cheese, and 2/3 cup of the onions. Pour the soup mixture into the casserole.

Bake for 30 minutes or until the mixture is hot. Top with remaining onions and back for another 5 minutes or until the onions are golden brown.