Chicken Normandy Casserole Make Ahead Recipes

CHICKEN NORMANDY

Chicken Normandy image

I grew up in rural Nebraska, and there I learned wholesome values and the "made-with-love" kitchen techniques that I will always cherish. Now, even though I'm 25 years away from the farm, our California friends say the backyard picnics we put on are fit for a threshing crew!

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1 package (6 ounces) stuffing mix
1 cup water
1/2 cup butter, melted
2-1/2 cups diced cooked chicken
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup mayonnaise
1 teaspoon salt
2 large eggs
1-1/2 cups whole milk
TOPPING:
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup shredded cheddar cheese

Steps:

In a bowl, combine the first three ingredients. Spread half into greased 3-qt. baking dish. , In a bowl, combine the chicken, onion, celery, mayonnaise and salt. Spoon over stuffing; sprinkle with reserved stuffing mixture. Whisk the eggs and milk; pour over top. Spread with soup. , Bake at 325° for 40 minutes. Sprinkle with cheese; bake 10 minutes longer or until a thermometer reads 160°.

Nutrition Facts : Calories 352 calories, Fat 24g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 958mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.

MAKE-AHEAD CHICKEN CASSEROLE

Make-Ahead Chicken Casserole image

"This hearty entree offers a great way to use up leftover turkey or chicken. Whenever I make it, someone asks for the recipe." Best of all, you can fix it ahead to simplify mealtime. -Sue Kennedy, Galloway, Ohio

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 package (6 ounces) Stove Top chicken stuffing mix
1/2 pound sliced fresh mushrooms
1 small onion, chopped
1 tablespoon butter
3 garlic cloves, minced
3 cups cubed cooked chicken
1 package (16 ounces) frozen corn, thawed
1 package (16 ounces) frozen chopped broccoli, thawed
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup 2% milk
1 cup reduced-fat sour cream
1 cup reduced-fat mayonnaise
3/4 teaspoon pepper

Steps:

Prepare stuffing according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer., In a large bowl, combine the chicken, corn, broccoli, soup, milk, sour cream, mayonnaise, pepper and mushroom mixture; transfer to a greased 13-in x 9-in. baking dish. Top with stuffing. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35 minutes. Uncover and bake 10-15 minutes longer or until stuffing is lightly browned. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 501 calories, Fat 26g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 918mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 4g fiber), Protein 26g protein.

CHICKEN NORMANDY CASSEROLE MAKE AHEAD

Chicken Normandy Casserole make ahead image

My Mom used to make this quite a bit. It is a comforting casserole that is easy to assemble. Make it ahead, put in the refrigerator and bake when ready. Great company dish! Also good for a buffet luncheon or family dinner. The layer of crunchy water chestnuts combined with the smooth stuffing is wonderful. A great combination of...

Provided by Deb Crane

Categories Casseroles

Time 50m

Number Of Ingredients 15

Ingredients

2 1/2 c chicken breasts, boneless and skinless
2 16 ounce bags of stuffing
6 Tbsp butter
4 c chicken broth (reserved from when you cook the chicken)
FOR THE MIDDLE LAYER
1/2 c chopped celery
1/2 c mayonnaise (no substitute)
1/2 c chopped onion
1 can(s) drained,chopped water chestnuts
1 jar(s) chopped pimiento (optional)
ADD ON THE TOP
2 eggs,beaten
1 1/2 c milk
ADD AFTER BAKING FOR 40 MINUTES
2 c shredded cheddar cheese

Steps:

1. Cook the chicken in water until done. Save the water you cooked the chicken in for the stuffing. Cool off the chicken and cut into chunks. Put aside.
2. With the reserved water you cooked the chicken in, mix your first bag of stuffing with 2 cups of the hot chicken water and 3 tablespoons of butter. Mix well and let it rest a bit to soak up all the water. Put this in a 9x13 inch baking pan.
3. For the filling: mix together the celery,mayo,onion, water chestnuts and pimiento.
4. Place all the chunked chicken bits on your first layer of stuffing.
5. Place the mayo filling on top of the chicken layer.
6. Mix your second bag of stuffing with 2 cups of the warm water from the cooked chicken and 3 Tablespoons of butter. Mix well and let rest unil the liquid is absorbed. Place the stuffing on top of the mayo layer.
7. Mix your 2 eggs with the 1 1/2 cups of milk. Pour this all over the top of the casserole.
8. Cover and let sit in the refrigerator at least 3 hours or preferably over night.
9. When ready to serve, take the casserole out one hour before baking. Preheat oven to 350 degrees. Bake casserole uncovered for 40 minutes.
10. Take out casserole and top with grated cheddar cheese. Bake for an additional 10 minutes until cheese has melted.
11. Serve and enjoy!

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