Country Chicken Casserole Pie Recipes

COUNTRY CHICKEN CASSEROLE

Steps:

• Stir the soups, milk, thyme, black pepper, vegetables and chicken in a 3-quart shallow baking dish. Top with the stuffing.
• Bake at 400 degrees F for 25 minutes or until the stuffing is golden brown.
• *Use a combination of cut green beans and sliced carrots.

COUNTRY GENTLEMEN CASSEROLE

Steps:

• 1. Cook celery and onions in butter till tender.Add the next 7 ingredients. Place in a 9x13 casserole dish. Crush the corn flakes and mix with the butter and add to top of casserole. Bake 350 degrees for 40 min

CHICKEN POTPIE CASSEROLE

Steps:

• Preheat oven to 400°. In a large saucepan, heat butter over medium heat. Add mushrooms, carrots and onion; cook and stir until tender., Stir in flour until blended; gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, pimientos and salt; heat through. Transfer to a greased 11x7-in. baking dish., For topping, in a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place over chicken mixture. Bake, uncovered, 15-20 minutes or until biscuits are golden brown.

CHICKEN PIE

Steps:

• Preheat the oven to 425 degrees F. Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken. In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.

COUNTRY CHICKEN CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir hash browns and 1/2 of the onions together in a 9x13 inch baking dish, then lay cheese slices on top and layer chicken over cheese. In a small bowl, mix soup and milk together and pour mixture over chicken.
• Bake in preheated oven for 30 to 35 minutes, or until chicken is cooked through and juices run clear. Pour corn onto chicken and stir to combine all ingredients, then bake for an additional 20 minutes.
• Sprinkle remaining onions over all and bake for another 5 minutes, or until onions are golden brown. Let sit 5 minutes before serving.

CREAMY COUNTRY CHICKEN CASSEROLE

Steps:

• Stir/fold all together except butter and crumbs, pour into baking dish.
• Top with buttered cracker crumbs.
• Bake at 350• for about 30 minutes.

COUNTRY CHICKEN CASSEROLE PIE

Steps:

• Preheat oven to 400f degrees.
• Par boil scrubed, quartered, unpeeled potatoes in salted water, approximately 10 minutes, cool and cube into 1/2 inch pieces; set aside.
• Place coriander, cumin, salt and pepper in plastic bag; add chicken cubes and shake to coat; refrigerate until ready to use.
• In a large nonstick frypan, on medium high heat, melt 1/4 cup butter with olive oil, stir to mix.
• Add onions and mushrooms, saute until onions are just beginning to turn brown, about 8 minutes; add garlic, Anaheim pepper(if using) and chicken cubes with spices and any accumulated juices in bag, cook, stirring for 4 minutes.
• Add wine and deglaze pan, cook and stir another 2 minutes.
• Add 1 cup chicken stock, cook and stir 1 minute.
• In the meantime, add flour to 1/2 cup chicken stock and whisk until smooth; add to frypan while stirring to mix.
• Bring to simmer, simmer 1 minute, or until thickened, add snap peas and potatoes.
• Taste and adjust seasoning.
• Remove from heat and set aside until ready to pour into prepared phyllo crust.
• Phyllo Crust:.
• On a dampened teatowel, lay out 8 phyllo pastry sheets; cover with a second dampened teatowel, keep covered while using so that it will not dry out.
• Brush medium size casserole with melted butter.
• Brush melted butter on one phyllo sheet, cover with a second sheet and brush second sheet with melted butter.
• Place the two sheets in buttered casserole, with the sheet edges/corners hanging over the casserole edge.
• Separate the spinach leaves into 4 piles, removing any long stems.
• Place one pile of spinach leaves in a layer to cover the bottom of the casserole on top of the pastry sheets.
• Repeat this 3 more times, rotating the pastry sheets so that the pastry corners are beside each other around the casserole edge; ending with a layer of spinach.
• Pour chicken mixture into spinach lined crust; smooth top and fold edges of phyllo over filling with the corners meeting in the centre; turn phyllo corner ends up to form an opening for steam release.
• Liberally brush top of pie with melted butter.
• Place on centre rack in 400f degree oven for 15 minutes, reduce heat to 350f degrees and bake a further 35 minutes or until filling is bubbling and pastry is golden and crisp.