Confetti Chicken Casserole Recipes

CONFETTI CHICKEN

Steps:

• In a large saucepan, combine the carrots, onion, celery, and chicken broth. Stir all together, and let simmer for 20 minutes. In a 3-quart casserole dish, mix soup, sour cream, chicken cubes, mushrooms, Worcestershire sauce, salt and pepper. Add simmered vegetables and liquid; mix well.
• In a mixing bowl, mix the flour, baking powder and salt. Mix in eggs, milk, green pepper, pimentos and 1 cup of the cheese until well blended. Drop by spoonfuls on top of casserole.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven for 40 to 45 minutes, or until golden brown. Sprinkle with the remaining 1/4 cup of cheese, and continue baking another 5 to 10 minutes, or until cheese is melted and bubbly.

CONFETTI CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl mix all the ingredients together reserving half of the cheese.
• Spread evenly into a 13x9 inch pan. Top with the remaining cheese.
• Bake uncovered for 1 hour.
• Serve immediately, garnish with chopped parsley optional.

CONFETTI CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a large pan over medium-high heat add the olive oil and sauté the onions, peppers, and garlic. Cook until vegetables are tender and slightly browned.
• In a large mixing bowl stir together chicken, sautéed vegetables, corn, spinach, mayonnaise, and salt and pepper until well combined.
• Spread chicken mixture into a large greased casserole dish. Top with shredded cheese and crumbled cooked bacon and bake for 30 minutes, or until cheese becomes bubbly. Garnish with sliced green onions.

CONFETTI CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350°F.
• Add the bacon to a skillet over medium heat. Cook for about 5-7 minutes, until crisp, then remove the bacon from the pan and drain off the excess fat.
• Heat 1 teaspoon olive oil in a large sauté pan over medium-high heat. When hot, add the onion, peppers, and garlic. Cook, stirring occasionally, for 5 to 6 minutes, until the vegetables are wilted and slightly browned.
• In a large bowl, stir together the onion and bell pepper mixture, corn, kale, chicken, mayo, salt, and pepper until combined.
• Transfer the chicken mixture to a 3-quart (9x13) rectangular casserole dish, then top with the cheddar cheese and bacon.
• Bake for 30 minutes, until the top of the casserole has browned.
• After removing the casserole from the oven, let it cool slightly, then garnish with green onions and serve!

CONFETTI CHICKEN CASSEROLE

Steps:

• Heat 1 teaspoon olive oil in a large sauté pan over medium-high heat. When hot, add the onion, peppers and garlic. Cook, stirring occasionally, for 5 to 6 minutes, until the vegetables are wilted and slightly browned. This can be done up to 3-4 days in advance. Store in the refrigerator until ready to prep the casserole.
• Preheat the oven to 350°F.
• In a large bowl, stir together the precooked onion and bell pepper mixture, corn, kale, chicken, mayo, salt and pepper until combined.
• Transfer the chicken mixture to a 3-quart (9X13) rectangular casserole dish, then top with the cheddar cheese and bacon.
• Bake for 30 minutes, until the cheese is browned and bubbling.
• Meanwhile, slice the green onion and set aside.
• After removing the casserole from the oven, let it cool slightly, then garnish with green onions and serve!

CONFETTI CHICKEN

Steps:

• 1. Assemble ingredients:
• 2. For casserole: In saucepan, combine carrots, onion, celery, and chicken broth. Simmer 20 minutes.
• 3. In 3 quart casserole, mix soup, sour cream, chicken cubes, mushrooms, worcestershire sauce, salt and pepper. Add simmered vegetables and liquid; mix well
• 4. For confetti topping: In mixing bowl, combine flour, baking powder and salt. Add eggs, milk, green pepper, pimiento and 1 cup of the cheese. Mix just until well blended
• 5. Drop tablespoons of topping onto casserole and bake in 350 degree F. oven for 40 to 45 minutes or until golden brown.
• 6. Sprinkle the remaining 1/4 cup of cheese and return to oven until melted. Garnish as desired. I like serving this with a tossed salad. You can also switch out the veggies to ones you may like..very versatile..it's so good!
• 7. And in 5 minutes, this is all that's left..so rich and tasty.. If you want the filling to show like the picture, for presentation...every 5 minutes or so, take a spoon and pull back the biscuit from the center of the casserole, until it cooks enough to stay. I dollop my biscuit batter around the edges of the casserole. If you don't keep pulling it back till it's set, it won't hurt anything. The biscuit will just completely cover the delicious filling. In the picture above, I left it cover the casserole, then cut a hole in the center, so it could bubble out a bit..

CONFETTI CHICKEN SPAGHETTI CASSEROLE

Steps:

• 1. Cook the raw vegetables in the microwave until tender or saute in butter until tender.
• 2. Cut the Velveeta into small cubes. Place in a microwavable bowl with the 2 cans of Rotel tomatoes and set aside. Cook the cheese and the Rotel in the microwave for about 5 mins.
• 3. Continue to cook in 5 min intervals until it is melted and combined by stirring with the Rotel tomatoes.
• 4. Stir in the cooked vegetables, cooked chicken, water chestnuts, and black olives. Stir until all is mixed. Add the peas and toss gently. Mix with the melted cheese mixture.
• 5. Place the cooked vermicelli into a 9x13 casserole that has been coated with cooking spray.
• 6. Top with the chicken and cheese mixture.
• 7. Bake at 350 degrees for 30 mins.
• 8. Remove from the oven and sprinkle with shredded cheddar cheese. Return to the oven until bubbly.

CHICKEN CONFETTI

Steps:

• Rinse chicken and pat dry; season with the 1 tsp salt and the 1/4 tsp pepper --.
• In a Dutch oven, brown chicken in oil, then remove --.
• Drain off all but 3 tbsp of the fat; add the onion and garlic, cooking until the onion is tender, stirring as it cooks --.
• Stir in chicken and all remaining ingredients EXCEPT the pasta and parmesan --.
• Cover dutch oven tightly and simmer 1 hour or until chicken is tender, stirring occasionally.
• When time is up, skim off excess fat; serve over the pasta and sprinkle with the parmesan --.
• Suggestion: Use egg noodles or fettucine instead of the angel hair.

CONFETTI CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Spray a 9 x 13 baking dish with cooking spray.
• In a large skillet add the olive oil and the onion and green bell pepper.
• Saute until beginning to soften. Add the chicken and heat the mix .
• In a smaller bowl add the next eight ingredients (soup through the garlic powder). Blend well to make a sauce.
• Pour into the skillet and mix well with the onions, pepper, chicken and add the ripe sliced olives. In medium heat saute until heated through.
• Add the precooked white rice and again mix well.
• Pour mixture into the baking dish, cover with aluminum foil and bake for 30 minutes. Remove from the oven, uncover and sprinkle the cheese over the top. Return to the oven, uncovered, and let bake for an additional 20 minutes.

CONFETTI CHICKEN BAKE

Steps:

• For filling: In saucepan, combine carrots, onion, celery and chicken broth.
• Simmer 20 minutes.
• In 3-quart casserole, mix soup, sour cream, chicken cubes, mushrooms, worcestershire sauce, salt and pepper.
• Add simmered vegetables and liquid; mix well.
• Set aside.
• For confetti topping: In a mixing bowl, combine flour, baking powder and salt.
• Add eggs, milk, green and red pepper, and 1 cup cheese; mix until just blended.
• Drop confetti topping onto top of casserole.
• Bake at 350 degrees for 40-45 minutes or until golden brown.
• Sprinkle with remaining 1/4 cup of cheese and return to oven until melted.
• Enjoy!