Chicken Casserole Ii Recipes

CHICKEN ENCHILADA CASSEROLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.
• Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.
• Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done!

BROCCOLI CHICKEN CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
• In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.

BROCCOLI CHICKEN CASSEROLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken and broccoli in a lightly greased 9x13 inch baking dish. In a medium saucepan combine cream of chicken soup, mayonnaise, curry powder and lemon juice. Bring all to a boil over low heat, stirring constantly. Pour soup mixture over chicken/broccoli mixture and top with shredded cheese.
• Bake at 350 degrees F (175 degrees C) for about 20 minutes or until cheese is melted.

SWISS CHICKEN CASSEROLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.
• Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.
• Cover and bake at 350 degrees F (175 degrees C) for 50 minutes. Enjoy!

SWISS CHICKEN CASSEROLE II

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C).
• 2. Arrange chicken in a greased 9 x 13 baking dish. Top each chicken thigh with Swiss cheese slices.
• 3. Combine soup and milk and mix well
• 4. Add the mixed vegetables to the soup/milk mixture and mix well
• 5. Spoon mixture over chicken
• 6. Sprinkle with stuffing mix
• 7. Drizzle melted butter over stuffing mix and season with salt.
• 8. Bake at 350 degrees for 50 minutes

CHICKEN AND MUSHROOM CASSEROLE II

Steps:

• Heat oven to 400°. Stir together the mustard and olive oil; rub mixture on chicken pieces. Season chicken with 1/2 teaspoons of the salt and pepper to taste; set aside.
• Toss together mushrooms, garlic and green onions in a 2-quart shallow baking dish. Top with the chicken, skin side up. Bake until the chicken is nearly cooked, about 25 minutes. Turn oven to broil on high; place chicken under broiler. Cook until the skin browns and crisps, about 5 minutes.
• Transfer the chicken and mushrooms to a serving platter or individual plates (with piles of steamed white rice); spoon cooking juices over.

CHICKEN NOODLE CASSEROLE I

Steps:

• Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
• In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
• Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
• Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.