Alabama Chicken Casserole Recipes

COPYCAT HASH BROWN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
• Melt the remaining 4 tablespoons butter in a large saucepan over medium-high heat. Add the garlic powder, onion, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is softened, about 5 minutes. Add the flour and cook, whisking, until sizzling all over and light golden, about 2 minutes. Whisk in the half-and-half and chicken broth, return to a simmer and cook until thickened, about 1 minute. Remove from the heat and stir in the sour cream and 1 1/2 cups of the Cheddar. Add the hash browns and toss until coated in the sauce. Add salt and pepper to taste.
• Transfer the hash brown mixture to the prepared baking dish, then top with the remaining 1/2 cup Cheddar. Bake until browned and bubbling at the edges, about 45 minutes. Raise the oven temperature to 475 degrees F and continue to bake until the top is crisp and browned all over, about 5 minutes.

ALABAMA CHICKEN CASSEROLE

Steps:

• Mix all ingredients except noodles in a large bowl. Taste and add salt and pepper, to taste.
• Transfer to a greased 13 x 9 inch baking pan.
• Cover and refrigerate overnight.
• Uncover and bake at 350 for one hour, or until hot and bubbly.
• Top with noodles; return to oven for 5 minutes.

CHICKEN ALFREDO CASSEROLE

Steps:

• Preheat the oven to 400˚ F. Butter an 11-by-14-inch or other 4-quart baking dish. Bring a large pot of salted water to a boil.
• Put the chicken in a dutch oven or other large pot, then add the chicken broth, crushed garlic, lemon zest, rosemary sprigs and bay leaves. Partially cover and bring to a simmer over medium-low heat. Cook, partially covered, until the chicken is tender, 20 to 22 minutes. Strain through a fine-mesh sieve (you should have 2 cups liquid; if necessary, add a little water to make 2 cups). When the chicken is cool enough to handle, tear or shred into small pieces. Wipe the dutch oven clean.
• Meanwhile, add the pasta to the boiling water and cook until just al dente, adding the broccoli during the last 2 minutes of cooking. Drain the pasta and broccoli in a colander and rinse with cold water to stop the cooking. Let drain in the colander while you make the sauce.
• Melt the butter in the Dutch oven over medium heat. Add the chopped garlic and cook until sizzling, about 30 seconds. Sprinkle in the flour and stir to make a paste; cook until the flour is no longer raw, 1 to 2 minutes. Whisk in the reserved 2 cups cooking liquid and the heavy cream; season with 1 teaspoon salt and a few grinds of pepper. Return to a simmer, whisking to make a smooth sauce. Cook over low heat until thickened, 3 to 4 minutes.
• Remove the pot from the heat. Stir in 1 cup Parmesan, the parsley and lemon juice. Add the chicken, pasta and broccoli and stir to coat. Transfer to the baking dish and sprinkle with the remaining 1/4 cup Parmesan and the mozzarella. Bake until the top is golden and the edges are bubbly, about 25 minutes. Let rest 5 minutes before serving.

ALMOND CHICKEN CASSEROLE

Steps:

• In a large bowl, combine the first 12 ingredients. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. , Toss cornflakes with butter; sprinkle over cheese. Top with almonds. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

ALABAMA CHICKEN

Steps:

• In a large skillet saute the green pepper, celery and onion in butter until soft.
• Boil noodles in chicken broth that chicken was cooked in; drain.
• Add green olives, black olives, mushrooms and mushroom soup to the green pepper mixture; stir to mix well.
• Dump all of the ingredients into the noodles along with the chicken and velveeta cheese; stirring until cheese is melted and everything is thoroughly mixed.
• Place mixture in a 13x9 greased baking dish and top with crushed crackers.
• Bake at 300 degrees 45 minutes to 1 hour.
• Can be prepared a day in advance and refrigerated; covered.
• If making in advance add the cracker topping just before baking.

ALABAMA CHICKEN

Steps:

• Cook chicken in water with bay leaf and debone.
• Cook spinach noodles in the chicken broth and drain, but reserving the broth.
• Saute' green pepper, celery, and onion in melted margarine/butter until tender.
• Add cubed Velvetta and stir until melted.
• Next add green olives, mushrooms, cream of mushroom soup, and chicken.
• Blend sauce in cooked spinach noodles and place in slightly greased casserole.
• You may add more broth if needed.
• Top with cracker crumbs and dot with butter and bake 350 for 45 min.

ALABAMA CHICKEN CASSEROLE

Steps:

• 1. Mix all ingredients except noodles in a large bowl.
• 2. Transfer to a greased 13x9 baking pan.
• 3. Cover and refrigerate overnight.
• 4. Uncover and bake at 350 for 1 hour, or until hot and bubbly. Top with nooldes; return to oven for 5 minutes.