BONNIE'S YUM YUM CHICKEN CASSEROLE
This is a delicious comfort food casserole. It comes together really fast, and is so tasty when the flavors blend in baking. This will be a great way to use up leftover stuffing and chicken or turkey. Serve it with a green salad and cranberry sauce. Enjoy!
Provided by BonniE !
Categories Chicken
Time 40m
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 350. Layer in a buttered 2 quart Pyrex baking dish. 3 cups of cooked dressing and 2 cups of chunky chopped cooked chicken breast.
- 2. Stir together the celery soup, 1/2 cup sour cream and 1/4 cup Marsala wine. Spread the mixture evenly over the chicken and stuffing.
- 3. Add the slices of Swiss cheese to cover the mixture, tearing the slices to make them fit if necessary.
- 4. TOPPING: Heat a large skillet over medium high heat with 2 tablespoons butter. When the butter is melted, add 1 cup of Japanese style panko bread crumbs. Stir the bread crumbs constantly until they are coated with butter then they will start to turn a nice golden brown. Watch that they don't burn. Pour the bread crumbs evenly over the top of the cheese in the casserole, and bake in the oven until the casserole is heated through. Bake at 350 for 25 to 30 minutes.
- 5. I serve this dish with cranberry sauce and a nice green salad. Enjoy!
YUMMY BAKED CHICKEN DRUMMIES
Provided by Sunny Anderson
Categories main-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Wash the chicken and pat dry. In a baking dish large enough to hold the chicken in 1 layer, mix together the lemon juice, brown sugar, oil, garlic, paprika, garam masala, ginger, turmeric, a pinch of salt and a few grinds of black pepper. Add the chicken and toss to coat. Arrange the chicken in a single layer in the baking dish. Cover the dish with aluminum foil and transfer to the oven. Bake until the chicken reaches 150 degrees F on an instant-read thermometer, about 35 minutes.
- While the chicken bakes, warm the butter in a pan over medium-low heat. Add the onions and a pinch of salt. Saute, cooking slowly, until the onions are golden brown and caramelized, about 20 minutes. Stir in the raisins and rum, and use a wooden spoon to loosen any onion bits from the bottom of the pan. Cook until the alcohol evaporates, leaving just the rum scented flavor, about 2 minutes, then remove the pan from the heat. When the chicken reaches 150 degrees F, spoon the onion-raisin mixture over the chicken. Raise the oven temperature to 400 degrees F, then return chicken to the oven and bake for 10 minutes more, uncovered. The chicken will be fully cooked when it reaches 160 degrees F. Transfer to a serving platter and serve warm or cold.
YUM YUM GOODY CHICKEN CASSEROLE
My mom was going to make Tuna Noodle Casserole but found that she didn't have any canned tuna, so she made it using canned chicken instead. I liked it so much that when I made it I embellished a little adding french fried onions and shredded cheddar cheese to it. Very Yummy! * You can substitute cream of chicken soup for the cream of mushroom soup if desired. * Suggestions: you can also add crumbled bacon, crumbled Ritz crackers as a topping, or other veggies to your own liking
Provided by i_luv_chocolate
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil noodles following package directions till tender, drain and set aside.
- In a sauce pan, add soup, milk, butter, and heat until creamy, then remove from heat. Then add noodles, chicken, salt, pepper, diced onion, and sprinkle lightly with french fried onions and shredded cheddar cheese.
- Mix all ingredients thoroughly, and transfer to a large buttered baking dish. Sprinkle lightly with more french fried onions and shredded cheddar cheese to cover as topping.
- Bake at 400 degrees for 12-15 minutes or until thoroughly heated and cheese is melted.
- Enjoy!
Nutrition Facts : Calories 659.7, Fat 25.5, SaturatedFat 10, Cholesterol 138.8, Sodium 894.6, Carbohydrate 64.3, Fiber 2.8, Sugar 3.7, Protein 41.7
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