After Ski Chicken Casserole Recipes

CHEESY CHICKEN CASSEROLE

Steps:

• Heat oven to 375°F.
• Cook shells al dente according to package directions.
• Cook onion and red bell pepper in butter until tender, about 5 minutes. Stir in salt and chili powder.
• In a large bowl combine soup, onion mixture, milk and 2 cups cheddar cheese and parmesan cheese. Mix well. Stir in chicken, pasta and green chiles.
• Spread into a 9x13 casserole dish. Top with remaining cheese.
• Bake 30-35 minutes or until hot and bubbly.

AFTER-SKI CHICKEN CASSEROLE

Steps:

• Combine all ingredients except potato chips.
• Spread chips on top.
• Bake in 9x13" pan at 325 deg.
• for 45 min.

CHICAGO CHICKEN CASSEROLE

Steps:

• Poach chicken in water, when cool enough to handle pull apart into bite-size pieces.
• In a large 9x12 casserole layer cooked chicken, drained corn and broccoli.
• Mix soup with milk, cheese, mushrooms and pimentos.
• Heat and pour over chicken.
• Sprinkle top with Ritz crackers which have been mixed with enough butter to moisten.
• If prepared ahead and refrigerate, do not top with the Ritz until ready to bake.
• Bake for 1 hour or till bubbly and hot.
• Do not fill casserole to full; this cooks over easily.

EXOTIC CHICKEN AND RICE CASSEROLE

Steps:

• Add yogurt, lime zest and juice, salt, paprika, cumin, coriander, cayenne, white pepper, cardamom, cinnamon, and allspice for marinade to a large mixing bowl; whisk to combine.
• Make one or two slits into each piece of dark chicken meat, down to the bone. Add chicken parts to the yogurt marinade and toss very thoroughly. Wrap in plastic wrap and marinate in the refrigerator for 4 to 8 hours.
• Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch casserole dish.
• Grind saffron in a mortar with a pestle. Pour in 1/4 cup chicken broth and stir to combine.
• Combine unsalted butter and salt in a saucepan; pour in remaining 2 cups chicken broth and chicken broth-saffron mixture. Bring to a boil over high heat. Add basmati rice and stir to combine. Reduce heat to low, cover tightly, and let simmer gently for exactly 15 minutes; do not disturb while cooking. Turn off the heat and let rest for 10 minutes.
• While rice is still hot, transfer into the prepared casserole dish. Use a fork to fluff the rice while gently spreading into an even layer. Place the chicken pieces, skin-side up, on top of rice. Drizzle with olive oil and sprinkle with salt.
• Roast in the center of the preheated oven until chicken is no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• While chicken is in the oven, mix yogurt, garlic, green onions, mint, cilantro, salt, and water together for sauce. Reserve in the refrigerator until needed. Serve chicken and rice on a plate and top with sauce.

SKI DAY CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Melt 1/2 cup butter in a saucepan, over medium heat, and whisk in flour; stirring constantly, cook 1 minute.
• Add stock, sour cream, and wine.
• Cook until thickened, stirring constantly.
• Add nutmeg, salt and pepper.
• Arrange the noodles in a 13x9 inch baking dish.
• Layer the chicken, mushrooms and then sauce to cover.
• Melt remaining 2 tablespoons butter and mix with the bread crumbs.
• Top the casserole with the buttered crumbs and sprinkle with Parmesan.
• Bake for 30 minutes or until heated through and bubbly.